Deep Dish Peach Crie (Crisp/Pie)
  • The Filling:
  • 6-7 cups thinly sliced peaches (about 7-8 medium peaches)
  • ¼ cup all-purpose flour
  • ¼ cup brown sugar, loosely measured
  • ½ cup white sugar
  • 1 package vanilla sugar or ½ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • The Topping:
  • ¾ cup brown sugar
  • ⅔ cup all-purpose flour
  • ⅔ cup old-fashioned rolled oats (large flake)
  • 1 tsp ground cinnamon
  • ¼ teaspoon kosher salt
  • 1 cup chopped pecans, walnuts or almonds, unsalted
  • ½ cup (1 stick) unsalted butter, melted
  • Pie Crust Topping:
  • 1 recipe pie crust dough, cut into pretty shapes if desired (store bought orhomemadeis fine)
  • 1 egg beaten
  • coarse sugar
  1. Preheat oven to 350F. Lightly grease a deep baking dish and set aside.
  2. Make your filling by combining the peaches, flour, both sugars, salt, and vanilla in a large bowl. Toss gently until combined. Spoon into prepared baking dish.
  3. Make your topping by whisking brown sugar, flour, rolled oats, cinnamon, salt & pecans together. Using a fork or spatula pour in melted butter and toss until you have a nice crumbly mixture.
  4. Sprinkle topping over the peaches evenly and press it down lightly with your hands. Take your pie crust shapes and evenly distribute over the top of the crisp, leaving spaces in between. Brush pie crust shapes with beaten egg and sprinkle coarse sugar over top.
  5. Bake for 50 to 55 minutes or until evenly browned on top. Serve warm with ice cream if desired.