Perfect for summer, this crisp is the ultimate light cookout treat! Covered with vanilla or coffee ice cream: a must! The topping is buttery with a rich coffee undertone, and the warm peach filling adds a fruity freshness.
INGREDIENTS ▪️FILLING ▫️3 15-oz Cans Peaches ▫️3 Tbsp Sugar ▫️2 Tsps Saigon Cinnamon ▫️1/4 Tsp Nutmeg ▫️1 Tsp Lemon Juice ▫️1 Tsp The Bean Coffee Company brewed coffee ▪️TOPPING ▫️1 Cup Old Fashioned Oats ▫️1/2 Cup All-Purpose Flour ▫️1 Cup Light Brown Sugar, lightly/loosely packed ▫️1 Tbsp coffee grounds ▫️1/4 Tsp Sea Salt ▫️10 Tbsp Unsalted Butter, room temperature, cubed ▪️TO SERVE ▫️Vanilla Or Coffee Ice Cream ▫️Optional - Decorative Coffee Bean Garnish
DIRECTIONS ▫️Preheat the oven to 375º and grease a 9-inch baking dish with butter ▫️Drain the peaches and add them into a large bowl, making sure to remove excess liquid to avoid a soggy filling ▫️Add in the sugar, cinnamon, nutmeg, lemon juice, and brewed coffee, and toss until evenly coated ▫️Add the filling to the baking dish, again making sure not to transfer excess liquid, and set aside ▫️In a second large bowl, mix the oats, flour, brown sugar, coffee grounds, and salt together ▫️Mix in the cubed butter until thoroughly mixed and crumbly, then add it on top of the filling ▫️Bake for 43 min - The top will be golden and the fruit will be bubbling along the edges ▫️Serve warm with ice cream on top ▫️Enjoy!