Peach Crisp Recipe
User Reviews
5
Peach Crisp Recipe
Description
The Peach Crisp Recipe begins by blanching fresh peaches in boiling water, then transferring them to ice water to loosen the skin for easy peeling. The peeled and sliced peaches are mixed with sugar, cinnamon, lemon juice, and cornstarch to create a thickened fruit layer. This mixture is placed in a greased ceramic or glass baking dish for baking.
The topping consists of a blend of all-purpose flour, old-fashioned oats, brown and white sugar, cinnamon, nutmeg, salt, cold butter cut into small pieces, and an egg yolk. The butter is cut into the dry ingredients until pea-sized clumps form, and the egg yolk helps bind the topping. This crumbly mixture is spread evenly atop the peach layer before baking at 350°F.
As the crisp bakes, the topping turns golden and forms a textured layer contrasting with the soft, juicy peaches beneath. The blend of spices adds warmth and depth to the peach sweetness.
Allow the peach crisp to cool before serving. It can be refrigerated for 2-3 days, or wrapped and frozen for up to a month. Using canned or frozen peaches requires draining excess liquid and may call for slightly more cornstarch to maintain the filling's consistency.
Ingredients
Peach Layer
- 4 pounds peaches about 12 medium peaches
- ½ cup sugar
- ½ teaspoon cinnamon
- ¼ cup cornstarch
- 2 tablespoons lemon juice fresh
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 butter cut into small pieces, cold unsalted
- 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 liquid completely; for frozen peaches, thaw and drain excess liquid before use.
- Add an extra tablespoon of cornstarch if using frozen peaches to help thicken the filling.
- Store cooled peach crisp covered in the refrigerator for up to 2-3 days.
- For freezing, wrap the cooled crisp tightly in plastic wrap and foil, and freeze up to 1 month.
- Leftovers can also be portioned into airtight containers and frozen similarly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
