Peach Crisp
User Reviews
5
Peach Crisp
Description
Peach Crisp features a filling of peeled, sliced peaches coated in granulated sugar, cinnamon, nutmeg, and a pinch of salt, gently baked until juicy and tender. The topping blends all-purpose flour, rolled oats, light brown sugar, finely chopped walnuts, cinnamon, salt, and melted butter, providing a flavorful, crunchy contrast. Baking this in a buttered dish at 350 degrees Fahrenheit yields a golden brown, bubbling fruit base beneath the crisp oat and nut topping.
The texture highlights the soft, syrupy peaches layered under a browned, nutty crust with rolled oats adding a hearty chewiness and walnuts a rich crunch. The subtle spices enhance the natural sweetness without overpowering the dish. Serving it warm with vanilla ice cream adds a creamy, cool element to balance the warmth and texture.
This crisp can be made using fresh peeled peaches or substitute two pounds of frozen peaches straight from the freezer. The recipe yields about eight servings, appropriate for a family dessert or gathering. Cover any leftovers tightly and refrigerate for up to four days.
For variations, the nut topping can be altered by substituting raw pecans or cashews if preferred or omitting nuts altogether without detracting much from the texture and flavor. Using old-fashioned rolled oats is best for the topping texture, though quick-cooking oats will also work.
Ingredients
For the crisp topping:
- 1/2 cup all-purpose flour
- 1 cup rolled oats see note 1, old-fashioned
- 1/2 cup light brown sugar
- 1/2 cup walnuts finely chopped (see note 2)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter melted (1 stick)
For the peach crisp:
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 6 medium peaches peeled, halved, cored, and sliced 1/4-inch thick (about 6 cups or 2 pounds, see note 3)
- vanilla ice cream for serving, optional
Instructions
- To make the topping, in a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover and refrigerate while preparing the filling.
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter.
- In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add peach slices and toss well to coat. Pour intro prepared baking dish and sprinkle with topping.
- Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes. Serve with vanilla ice cream if desired.
Notes
- Use old-fashioned rolled oats for the best crisp topping texture; quick oats can be substituted but avoid steel-cut oats.
- Finely chopped walnuts add crunch and flavor, though you can replace them with raw pecans or cashews if desired.
- If fresh peaches aren’t available, use 2 pounds of frozen peaches without thawing before baking.
- The recipe yields about 6 cups of Peach Crisp, serving eight people with a 3/4 cup portion each.
- Store any leftover crisp covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (3/4 cup each)
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 0.75 cups | |
| Calories | 389kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 220mg | 9% |
| Potassium | 238mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 42g | 84% |
| Vitamin A | 724IU | 14% |
| Vitamin C | 5mg | 6% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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