Peach Crisp (Using Fresh, Canned or Frozen Peaches)

If Using Fresh Peaches:

1. With a knife, score an X at the bottom of each peach. Gently add the peaches to a pot of boiling water using a large spoon. Remove the peaches after about 45 seconds and immediately place into a prepared ice bath.
2. Remove the skin from the peaches, starting with the X. The skins will slip off easily.
3. Slice the peaches and place into a bowl. Follow the rest of the recipe starting at "Prepare the Peaches."

If using Canned or Frozen Peaches:

1. With canned peaches, simply drain the liquid, and cut into slices, if you didn’t buy sliced peaches.
2. With frozen peaches, allow to almost fully defrost before using the peach slices.

Prepare the Peaches:

1. Preheat oven to 375℃ 190℃
2. Add a teaspoonful of lemon juice to the slices of peaches.
3. Next, stir the cornstarch and sugar together and toss into the peaches. Toss the peaches into a pie dish and set aside.

Make the Peach Crisp Topping:

1. Using cold butter, cut it into pieces, place in a large bowl and add the flour.
2. Cut the butter into the flour using two butter knives, then rub the butter into the flour using your fingertips. When it resembles large crumbs, you’re ready to toss in the rest of the ingredients.
3. Add the oats and sugars and mix well.
4. Sprinkle the topping evenly over the peaches in the pie dish.

Bake the Peach Crisp:

1. Place the pie dish into the middle of the preheated oven and bake for 30 minutes. Turn the dish halfway around (180 degrees) so that the top will be evenly colored, and bake for another 10 to 15 minutes.
2. Remove the peach crisp from the oven when golden brown.
3. Allow to cool for about 15 minutes (or longer) before serving.