I love a crisp, especially in the fall. It feels like one of the best ways to welcome the season and embrace the cold. Specifically, there is something so satisfying about the flavors of cinnamon, allspice, and cloves with the butter that holds together crisp is amazing. Oh, don't forget the scoop of vanilla ice cream.
- 5 lb. medium peaches (about 12), peeled, sliced ½" thick
- ⅔ cup granulated sugar
- 2 Tbsp. plus 1 cup all-purpose flour
- 2 cups old-fashioned oats
- ⅔ cup (packed) light brown sugar
- 4 tsp. ground cinnamon
- 1 tsp. kosher salt
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
- 2 pints vanilla ice cream
Toss peaches, granulated sugar, and 2 Tbsp. flour in a large bowl to combine. Let sit, tossing occasionally, 30 minutes.
Meanwhile, whisk oats, brown sugar, cinnamon, salt, and remaining 1 cup flour in a large bowl to combine. Using an electric mixer on low speed, gradually add butter. Once it has all been added, increase speed to medium-high and beat until dry ingredients are incorporated (there should be no dry bits left in the bowl), about 3 minutes.
Place a rack in center of oven; preheat to 350°. Scrape peaches and any juices into a 13x9" baking dish. Evenly scatter oat topping over peaches and bake crisp until peaches are soft, fruit juices are bubbling, and topping is a deep golden brown, 60–70 minutes. Transfer baking dish to a wire rack and let crisp cool 1 hour.
Divide among bowls and top with large scoops of ice cream.