Peach Crisp
User Reviews
5
Peach Crisp
Description
The recipe starts by tossing peeled and sliced peaches with flour, granulated sugar, cornstarch, and vanilla extract to create a thickened fruit filling. This ensures the peaches release their juices while maintaining a cohesive base. The topping is made by combining old fashioned oats, brown sugar, flour, salt, and ground cinnamon, then working chilled butter into the mixture until crumbly. Chopped almonds add a crunchy contrast to the oat topping.
After layering the topping evenly over the peach filling, the crisp is baked at 350°F until the topping turns golden brown and the fruit filling bubbles, indicating the peaches are cooked through. Cooling slightly before serving helps the crisp set. The dessert is commonly served warm, often with a scoop of ice cream to complement the warm fruit and crunchy topping.
Peach Crisp is ideal for using fresh peaches during peak season and makes a comforting dessert. Leftovers should be refrigerated and reheated before serving, as the topping is best on the day it is baked to retain crispness.
For best results, reheat gently to avoid overcooking the fruit and to maintain the crunchy topping texture on subsequent servings.
Ingredients
- For the filling:
- 6 cups peach about 6 large peaches, sliced
- 1/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon corn starch
- 1 teaspoon vanilla extract
- For the topping:
- 1 cup old fashioned oats
- 3/4 cup brown sugar packed
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup butter cut into pieces, chilled, unsalted
- 1 cup almonds chopped
- Ice cream optional, for serving
Instructions
- Preheat oven to 350°F. Spray a 9 x 9-inch baking dish with cooking spray and set aside.
- In a large bowl, combine sliced peaches with the flour, sugar, corn starch, and vanilla. Gently stir and pour into prepared dish.
- In a separate large bowl, combine the oats, brown sugar, flour, salt, and cinnamon. Stir until well combined and the brown sugar clumps are broken down. Add the butter pieces and mix in with your hands until you have a crumbly mixture. Stir in the chopped almonds. Evenly sprinkle the crisp topping over peaches.
- Bake for 30-35 minutes until the topping is golden brown and the crisp is bubbling. Remove from the oven, place on a wire rack, and cool for 15 minutes before serving. Serve with ice cream, if desired.
Notes
- The crisp is best eaten the day it is made to maintain topping texture, but can be refrigerated for up to 2 days.
- Reheat the crisp before serving to refresh the topping and warm the fruit filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Sodium | 286mg | 12% |
| Potassium | 427mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 39g | 78% |
| Vitamin A | 884IU | 18% |
| Vitamin C | 8mg | 9% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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