Ingredients for Julia Robert's Fresh Peach Crisp
- 6 medium peaches, peeled and sliced
- Fresh Lemon Juice
- Scotch Whisky
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- All Purpose Flour
- Cinnamon
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How to Make Julia Robert's Fresh Peach Crisp
- Preheat oven to 375°F (190°C).
- Peel and slice 6 medium peaches.
- In a large bowl, gently toss the peaches with 1/4 cup granulated sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- Pour peach mixture into a greased 8x8 inch baking dish.
- In a separate bowl, combine 1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup packed brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces.
- Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the peaches.
- Bake for 45-50 minutes, or until the topping is golden brown and the peaches are bubbly.
- Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
162g
Fat
55g
Carbs
20g
