Homemade Peach Crisp
User Reviews
5
Homemade Peach Crisp
Description
Homemade Peach Crisp highlights fresh, peeled peach slices mixed with granulated sugar, lemon juice, and cornstarch to thicken the fruit juices during baking. The topping is made from brown sugar, flour, cinnamon, cold butter cut into coarse crumbs, and old-fashioned oats, which add a hearty texture. The crisp bakes at 375°F until the topping browns and the peaches are bubbling, resulting in a contrast between the tender fruit and crunchy streusel.
The dessert is best served warm, optionally accompanied by vanilla ice cream or whipped cream, which complement the warm spices and juicy peaches. Chilling the crisp slightly before serving helps it set and makes it easier to portion.
Using fresh peaches is ideal for optimal texture and sweetness, but frozen peaches can be thawed and drained, and canned peaches drained if juice-packed. The recipe specifies 8 cups of sliced peaches, approximately 16 medium peaches, ensuring enough filling. Cooling the crisp briefly after baking allows flavors to meld and prevents burns when serving.
Ingredients
- 8 cups peach ripe, peeled and sliced
- 1/2 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon juice freshly squeezed
- 1 cup brown sugar packed
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 cup butter cold, cut into pieces
- 1 cup old-fashioned oats
Optional
- vanilla ice cream or whipped cream for serving
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 13 x 9 baking dish.
- In a large bowl, combine the sliced peaches, granulated sugar, cornstarch and lemon juice. Mix well until the peaches are well coated.
- Pour the peach mixture into the prepared baking dish.
- In a large bowl, combine the brown sugar, flour and cinnamon. Using a pastry cutter or a fork, work the butter into the flour mixture until it resembles coarse crumbs. Stir in the oats.
- Sprinkle the crumble/streudel over the peach mixture.
- Bake for 1 hour and 5 minutes or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven. Cool for 5 to 10 minutes before serving.
Notes
- Use about 16 medium peaches or 8 cups sliced, peeled peaches for this recipe.
- If using frozen peaches, thaw and drain them well to avoid excess moisture.
- Canned peaches should be in juice, not syrup, and drained before use.
- This crisp is delicious served with vanilla ice cream or whipped cream.
- Let the crisp cool for 5 to 10 minutes after baking for easier serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 60g | 20% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 24mg | 8% |
| Sodium | 88mg | 4% |
| Potassium | 306mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 9mg | 10% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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