10tablespoons(1 stick plus 2 tablespoons) chilled buttercut into small pieces
½cupold-fashioned or quick cooking oatmeal
Ice cream or whipped creamto serve, highly recommended
Preheat the oven to 375°F.
Bring a large pot of water to a boil. Drop in the peaches two or three at a time and let simmer for 30 seconds. Remove with a slotted spoon and let cool slightly. Peel off the skins. Repeat with the rest of the fruit. Slice the peaches into thick slices and place them in a 2-quart shallow baking dish.
Place the flour, brown sugar and salt in the bowl of a food processor (see Note) and process to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Remove the blade and stir in the oatmeal by hand.
Spread the crisp topping evenly over the peaches, and bake for 40 to 45 minutes until the top is lightly browned and the juices from the peaches are bubbling up around the edges. Let cool on a wire rack until just warm, or to room temperature.
If you don't have a food processor, you can do all of this by hand. Instead of pulsing in the butter, just use a pastry cutter, or your fingers to quickly chop or blend the chilled butter into the dry mixture, making sure it remains nubby and doesn’t form a paste. Then stir in the oatmeal.