Peach Crisp Recipe
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5.0
201 reviews
Excellent
Peach Crisp Recipe
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With sweet juicy peaches and cinnamon crumble topping, this peach crisp recipe is perfect topped with a scoop of vanilla ice cream.
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Ingredients
Peach Layer
- 4 pounds peaches* about 12 medium peaches
- ½ cup sugar
- ½ teaspoon cinnamon
- ¼ cup cornstarch
- 2 tablespoons fresh lemon juice
Crumble Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- ½ cup brown sugar
- ½ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup cold unsalted butter cut into small pieces
- 1 large egg yolk
Instructions
- Preheat the oven to 350°F and lightly grease a 3-quart ceramic baking dish (I used a 9x13 inch pan). Do not use a metal pan.
Blanch the Peaches
- Prepare a large bowl of ice water, adding water and ice cubes.
- Bring a large pot of water to boil.
- Add the peaches to the boiling water for about 2 minutes, then use a slotted spoon transfer them to the bowl of ice water for about 1 minute.
- Remove the peaches from the cold water - peel, core, and slice. The peel should slide off after blanching.
Make the Peach Layer
- Toss the sliced peaches with the sugar, cinnamon, lemon juice, and cornstarch.
- Pour/spoon the mixture into the bottom of the prepared pan.
Make the Crumble
- In a large bowl toss together the flour, oats, sugars, cinnamon, nutmeg, and salt.
- Using a pastry cutter or 2 forks, cut in the cold, chopped butter until it's in pea-sized crumbles. Gently stir in the egg yolk. If you squeeze the crumble in your palms, it should form clumps
- Crumble over top of the peaches.
Bake and Cool
- Bake the crumble in the preheated oven for 40-45 minutes. If around 30 minutes you notice the top getting too brown, tent a piece of aluminum foil over top.
- Cool for at least 15 minutes before serving.
Notes
- *If using canned peaches, drain fully and discard the liquid. If using frozen peaches, thaw first. Then drain the liquid. I recommend adding 1 extra tablespoon of cornstarch if using frozen peaches.
- STORE. Allow the easy peach crisp recipe to cool, cover, and place the crisp in the fridge. Cooked fruit desserts usually last just 2-3 days.
- FREEZE. Allow the peach crisp to cool, wrap the pan in plastic wrap, and then wrap it in foil to keep moisture out. Place in the freezer for up to 1 month. Leftovers can be divided into airtight containers and stored in the same manner.
Nutrition Information
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Calories
190kcal
(10%)
Carbohydrates
44g
(15%)
Protein
2g
(4%)
Fat
1g
(2%)
Cholesterol
12mg
(4%)
Sodium
9mg
(0%)
Potassium
268mg
(8%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
410IU
(8%)
Vitamin C
8.7mg
(10%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15people
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 44g | 15% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Cholesterol | 12mg | 4% |
| Sodium | 9mg | 0% |
| Potassium | 268mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
201 reviews
Excellent
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