Peach Crisp

Recipe from https://ohsweetbasil.com/dutch-oven-day-3-peach-crisp/

This was really delicious. I used Bob's Redmill 1 for 1 gluten-free flour in this recipe. I also made 1 and a 1/2 times the recipe and instead of more peaches I added about 1 1/2 cups of mini frozen wild blueberries. It fit perfectly in a 9x13 pan. 

Ingredients

For the Filling:

• 6-8 Peaches , peeled and sliced
• 2 tablespoons Unsalted Butter , melted
• 1 teaspoon Cinnamon
• 1/4 cup Brown Sugar
• 2 tablespoons Cornstarch

For the Topping:

• 1 1/2 cups Old-Fashioned Oats
• 3/4 cup Brown Sugar
• 3/4 cup Butter , cold
• 1 cup All-Purpose Flour
• 1/2 teaspoon Cinnamon
• 1 Pinch Salt

Instructions

• Preheat oven to 350 degrees F. 
• In a bowl, combine all of the filling ingredients, folding gently with a spatula to combine.
• Place fruit mixture in bottom of a greased dutch oven or 9x13-inch pan
• In a separate bowl, add the flour, oats, spices, and sugar. Stir to combine.
• Add the butter and using a fork or pastry cutter, cut in the butter. At the end, use your hands to combine everything into a thick paste. 
• Spread topping mixture over fruit.
•  Bake for 30-40 minutes or until done. Let cool for about 10-15 minutes and serve with ice cream!