• Healthy
• Make-Ahead
• Vegetarian

Ingredients

TOPPING

1. 1 cup all-purpose flour
2. 1/4 cup plus 2 tablespoons granulated sugar
3. 1/4 cup plus 2 tablespoons light brown sugar
4. 1/2 cup rolled oats
5. 7 tablespoons cold unsalted butter, cut into small pieces
6. 1/4 teaspoon salt

FILLING

1. 3 pounds peaches
2. 1/4 cup cornstarch
3. Ice cream, for serving (optional)

Directions

1. make the topping: In a food processor, combine the flour, sugars, oats, butter and salt and process until the mixture resembles coarse meal.
2. make the filling: Bring a large pot of water to a boil. Add the peaches and blanch for 1 minute to loosen their skins. Transfer the peaches to a large rimmed baking sheet. When cool enough to handle, peel off the skins and cut the peaches into 1/2-inch dice. Transfer the peaches to a large bowl and sprinkle with the cornstarch. Toss well to coat and let stand for a few minutes.
3. Preheat the oven to 325°. Butter and sugar twelve 5-ounce ramekins and arrange them on a large, rimmed baking sheet. Spoon the peaches into the ramekins and sprinkle with the topping.
4. Bake the crisps for about 1 hour, until the filling is bubbling. Remove the ramekins from the oven and increase the temperature to 400°. Bake the crisps on the upper rack for about 8 minutes, until the topping is browned. Serve warm or at room temperature with ice cream, if desired.