4 slices whole-wheat bread1 cup whole-wheat panko
¼ cup turbinado sugar (sugar in the raw)½ teaspoon ground cinnamon
Pinch kosher salt4 tablespoons unsalted butter, melted
6 medium peaches--halved, pitted and roughly chopped1 tablespoon granulated sugar
1 teaspoon cornstarchPinch kosher salt
1 teaspoon fresh lemon juice½ teaspoon vanilla extract
1. Preheat the oven to 400°.
2. Make the topping: In a food processor, add the bread and pulse until fine crumbs form. Transfer the breadcrumbs to a medium bowl and stir in the panko, turbinado sugar, cinnamon and salt. Add the melted butter, stir to moisten the crumbs and set aside.
3. Make the filling: In a medium bowl, combine the peaches, sugar, cornstarch, salt, lemon juice and vanilla extract.
4. Spoon the peach filling into a 9-inch round or square baking dish and cover with an even layer of the crisp topping. Bake until the peaches are tender and look juicy around the edges of the baking dish, and the topping is golden-brown, about 20 minutes. Serve warm or at room temperature.