This week one of our lovely neighbours turned up with 6 punnets of peaches that she got for 9p a punnet because she knew I eat a lot of fruit at work.

So this week I’ve been eating lots of peaches but still have loads left so after a Google search and a root through my pantry I realised I had everything I needed to make an American Classic – peach crisp.

I got the recipe from chowhound.com the measures were in US cups, which I’ve stuck to here as I wanted to try out my new nesting cups. This is pretty much a crumble recipe with added cinnamon and oats and I have history with crumble so we are good to go!

Ingredients For the topping:

• 3/4 cup packed light brown sugar
• 3/4 cup rolled oats
• 1/3 cup plus 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon fine salt
• 6 tablespoons cold unsalted butter (about a third of a UK packet) cut into small pieces

For the filling:

• 1/3 cup packed light brown sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 teaspoons cornflour
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon fine salt
• 2 pounds ripe but firm peaches (I used 6 peaches), halved, pitted, and cut into 1/2-inch-thick slices

Method

• In a big bowl mix all the dry tipping ingredients together then rub in the cubes of butter till you get large breadcrumb consistency – lumps of butter left will only make this gorgeouser!! (Lol) set aside in the fridge
• Add your chopped peaches into your pie dish then add all other ingredients then combine (I could literally eat it like this!!)
• Cover with your topping then set aside till you are ready to bake – at which point pop in the oven, preheated to 200c for 20-25 minutes unit topping is golden.

I served this with whipped cream and ice cream- just because!!