You can make your own oat flour by pulverizing rolled oats in a food processor, but most supermarkets carry oat flour as well. One of my favorite brands is Bob’s Red Mill.
Recipe Tester Suggestion: Add an extra peach or two if you have them and want more juicy peaches in your crisp!
For the crisp topping:
- 1/2 cup (66 grams) oat flour (See recipe note)
- 1/2 cup (78 grams) all-purpose flour
- 1/3 cup old-fashioned rolled oats
- 1/4 cup light brown sugar
- 1/2 teaspoon fine sea salt or table salt
- 3/4 cups pecans, roughly chopped
- 1/2 cup unsalted butter cut into small pieces, well chilled
For the peaches:
- 2 pounds peaches, sliced 1/2-inch thick (about 6 medium, or 6 cups sliced)
- 1/2 teaspoon ground ginger
- 1/3 cup crystallized candied ginger, diced small
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice (about 1/2 lemon)
- 2 tablespoons unsalted butter, for the pan
1 Preheat oven to 350°F.
2 Make the crisp topping: In a small bowl, combine the two flours with a fork—sometimes oat flour clumps together more than all-purpose. Add the rolled oats, brown sugar, and sea salt. Add the pecans and stir to combine.
Finally, rub the butter until topping is buttery and crumbly. It should clump together easily between your fingers.
3 Prepare the peaches: In a medium bowl, combine the sliced peaches, ground ginger, crystalized ginger, and sugar, along with the lemon juice. Stir together gently with a spatula.
4 Prepare the pan: Put the remaining 2 tablespoons of butter into the cast iron pan and place into the oven for about 5 minutes, just until the butter melts.
5 Assemble the crisp: Remove the pan from the oven and add the peach-ginger combination, spreading it out evenly. Add little dabs of the crisp topping as evenly as you can across the top of the peaches.
6 Bake the crisp: Bake in the oven for 30 to 35 minutes, or until the filling is bubbling and the top is golden brown.
7 Cool and serve: This is going to be hard, but you need to wait at least an hour before you scoop into this. Otherwise the juices will run everywhere, and you may burn your mouth.
Once it’s made, this keeps best covered, in the refrigerator, for 3 to 4 days. Simply reheat it in a low oven for about 10 minutes.