Cookingwithcocktailrings.com
Preheat oven to 350°F. Add peaches to a large bowl. Pour granulated sugar, ¼ cup of flour & kosher salt over the peaches & toss until all the slices are evenly coated. Fold in raspberry preserves.
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Divide the peach mixture evenly among 16-ounce ramekins.
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In a medium mixing bowl combine oats, remaining ¾ cup flour, brown sugar, melted butter, baking powder & baking soda.
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Crumble the mixture evenly over peaches. Bake the crisp until the top is golden brown (~50- 60 min).
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Let cool slightly (~5 - 10 min) & serve topped with vanilla ice cream.
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