Peach Crisps

Ingredients

• 0.3 cup cornstarch 
• 1 cup flour all-purpose
• 0.3 cup granulated sugar 
• 12 servings ice cream for serving optional
• 0.3 cup brown sugar light
• 3 pounds peaches 
• 0.5 cup rolled oats 
• 0.3 teaspoon salt 
• 7 tablespoons butter unsalted cold cut into small pieces

Equipment

• bowl
• baking sheet
• oven
• ramekin

Directions

1. Add the peaches and blanch for 1 minute to loosen their skins.
2. Transfer the peaches to a large rimmed baking sheet. When cool enough to handle, peel off the skins and cut the peaches into 1/2-inch dice.
3. Transfer the peaches to a large bowl and sprinkle with the cornstarch. Toss well to coat and let stand for a few minutes.
4. Preheat the oven to 32
5. Butter and sugar twelve 5-ounce ramekins and arrange them on a large, rimmed baking sheet. Spoon the peaches into the ramekins and sprinkle with the topping.
6. Bake the crisps for about 1 hour, until the filling is bubbling.
7. Remove the ramekins from the oven and increase the temperature to 40
8. Bake the crisps on the upper rack for about 8 minutes, until the topping is browned.
9. Serve warm or at room temperature with ice cream, if desired.