Peach Crisp
User Reviews
4.9
Peach Crisp
Description
Peach Crisp features fresh peaches peeled and sliced into thick pieces, sweetened, and lightly spiced. The topping mixes oats with flour, brown sugar, baking powder, cinnamon, nutmeg, and diced cold butter to create a crumbly texture. Once assembled and baked, it results in a dessert with a warm, juicy peach base beneath a crisp, golden oat crust. The bursts of peach juice combine with spices and vanilla for a comforting flavor.
The baking process allows the oats and butter to form a crunchy contrast to the soft peach filling, which has absorbed subtle lemon and cinnamon notes. Serve the crisp slightly cooled to let the juices thicken, ideal as a standalone dessert or with a scoop of ice cream or whipped cream if desired.
The recipe also offers flexibility for adding berries, using canned or frozen peaches, and gluten-free adaptations by swapping the flour in the topping. Both the fruit mixture and oat topping can be prepared ahead and stored separately. After baking, leftovers freeze well and reheat neatly, maintaining the crisp’s texture and flavor.
Ingredients
For the crumb topping
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats old-fashioned
- 1/2 cup light brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- nutmeg ground, dash
- salt dash
- 1/3 cup butter cold, diced into small chunks, unsalted
For the Peach filling
- 3 1/2 pounds peach about 6-8) peeled, cored and sliced about 3/4in thick, fresh
- 1/4 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
- salt dash
- cinnamon dash
Instructions
- Peel Peaches and slice into 3/4 inch thick slices. Add the sliced peaches to a medium size bowl. Add 1/4 cup sugar and toss to coat. Allow peaches to sit for about 20 minutes, to allow the sugar to pull some of the juice out of them.
- To make crumble topping, add all topping ingredients to a bowl. Use a pastry blender or fork to cut in butter until mixture resembles small crumbs. Refrigerate.
- Preheat oven to 375 degrees F.
- Drain the peaches, reserving the peach juice, and placing the peaches in a large bowl.
- Measure out 1/4 cup of the peach juice and add it to a small bowl (you can discard the rest, or drink it because it's delicious!). Stir in the flour, lemon juice, vanilla, salt, and cinnamon. Pour mixture over peaches and toss to combine.
- Pour peaches into a 8x8'' or similar size dish. Sprinkle oat topping evenly over the top. Bake for 30-35 minutes or until golden brown and top is set.
- Remove from oven and cool for at least 10 minutes before serving. Serve with vanilla ice cream, if desired.
Notes
- You can add fresh blueberries or blackberries to the peach mixture before topping with the oat crumble for added flavor variation.
- If using frozen peaches, thaw them and collect the excess juice to incorporate into the filling as instructed.
- For canned peaches, omit the initial soaking steps and use the canned juice to make the filling sauce.
- To make this crisp gluten-free, substitute flour in the topping with almond meal or almond flour and use cornstarch in the filling instead of flour.
- Prepare the peach filling and oat topping up to a day in advance and store separately in the refrigerator to save time.
- After baking, allow to cool completely before wrapping tightly and freezing for up to two months. Thaw overnight in the fridge and rewarm in the oven before serving.
- Unbaked assembled peach crisp can also be frozen and baked later following the recipe baking instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 42mg | 2% |
| Potassium | 425mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 48g | 96% |
| Vitamin A | 1178IU | 24% |
| Vitamin C | 11mg | 12% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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