Peach Crisp Recipe
User Reviews
4.9
120 reviews
Excellent
Peach Crisp Recipe
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This Peach Crisp is our favorite summer peach dessert. The peach juices bubbling under the crisp buttery crunchy topping is completely irresistible. Add a generous scoop of vanilla ice cream and it doesn't get any better!
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Ingredients
Ingredients for the Filling:
- 2 1/2 lbs peaches (8 medium), fresh or frozen*
- 2 Tbsp fresh lemon juice (omit if using frozen fruit)
- ¼ cup all-purpose flour
- 1/4 cup granulated sugar
Ingredients for the Topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup brown sugar packed
- 1/8 tsp sea salt
- 8 Tbsp 1 stick cold, unsalted butter, diced
- ½ cup old fashioned rolled oats or quick-cooking oats
- 1 cup sliced almonds divided
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Instructions
- Preheat oven to 350 degrees F. Butter a 9x12 casserole baking dish.
- To Blanch Peaches: Place peaches in boiling hot water for one minute or just until skins come off easily then transfer immediately to cold water. Peel, pit and slice into 1/2" thick pieces. Transfer to a large bowl and toss peaches with 2 Tbsp lemon juice.
- Preheat oven to 350 degrees F. Butter a 9x12 casserole baking dish. In a small bowl, whisk together 1/4 cup sugar, 1/4 cup flour and toss with the sliced fruit just until evenly coated. Pour into buttered baking dish.
- In a food processor** fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp (pinch) of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
- Transfer mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
- Spread the topping evenly over the fruit and sprinkle the top with ½ cup of almonds. Bake 45 minutes at 350˚F or until top is golden and the fruit is bubbling at the edges.
Notes
- *If using frozen fruit, fully thaw, drain and dab with paper towels to remove excess juice.**If you don't have a food processor, you can use a whisk for the dry ingredients and a pastry blender/cutter to cut the butter into the dry ingredients.
Nutrition Information
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Calories
409kcal
(20%)
Carbs
56g
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Cholesterol
30mg
(10%)
Sodium
41mg
(2%)
Potassium
411mg
(12%)
Fiber
4g
(16%)
Sugar
33g
(66%)
Vitamin A
815IU
(16%)
Vitamin C
10.8mg
(12%)
Calcium
60mg
(6%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbs | 56g | |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 41mg | 2% |
| Potassium | 411mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 33g | 66% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 10.8mg | 12% |
| Calcium | 60mg | 6% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
120 reviews
Excellent
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