Peach Crisp (Using Fresh, Canned or Frozen Peaches)
User Reviews
4.7
Peach Crisp (Using Fresh, Canned or Frozen Peaches)
Description
This Peach Crisp recipe accommodates fresh, canned, or frozen peaches. Fresh peaches are blanched briefly and peeled for ease, while canned peaches need draining and slicing if whole. Frozen peaches should be mostly thawed and drained. The peaches are combined with lemon juice, sugar, and cornstarch to enhance sweetness and produce a slightly thick fruit layer.
The topping blends cold butter with flour, rolled oats, brown sugar, and white sugar to form a crumbly mixture. This is spread over the peach filling and baked until the topping crisps and turns golden, contrasting the tender fruit beneath.
Serving warm accentuates the soft peaches and the crunchy oat topping. The lemon juice helps balance sweetness and preserve brightness in the fruit flavor.
Practical tips include allowing frozen peaches to defrost sufficiently and draining liquid if present to avoid soggy desserts. Adjust sugar according to peach sweetness, especially when using canned fruit.
Ingredients
Fruit:
- 2 ½ cups peaches peeled, sliced (fresh, frozen or canned, drain the peaches if using canned) use up to 3 cups, as desired
- 1 tsp lemon juice fresh
- ¼ cup sugar add a little more if you like a sweeter flavor, a little less if using canned peaches
- 1 ½ tsp cornstarch
Topping:
- 1 tick butter
- ¾ cup all-purpose flour
- 1 cup rolled oats (I prefer old fashioned, but quick are okay)
- ½ cup brown sugar
- ¼ cup white sugar
Instructions
If Using Fresh Peaches:
- With a knife, score an X at the bottom of each peach. Gently add the peaches to a pot of boiling water using a large spoon. Remove the peaches after about 45 seconds and immediately place into a prepared ice bath.
- Remove the skin from the peaches, starting with the X. The skins will slip off easily.
- Slice the peaches and place into a bowl. Follow the rest of the recipe starting at "Prepare the Peaches."
If using Canned or Frozen Peaches:
- With canned peaches, simply drain the liquid, and cut into slices, if you didn’t buy sliced peaches.
- With frozen peaches, allow to almost fully defrost before using the peach slices.
Prepare the Peaches:
- Preheat oven to 375℃ 190℃
- Add a teaspoonful of lemon juice to the slices of peaches.
- Next, stir the cornstarch and sugar together and toss into the peaches. Toss the peaches into a pie dish and set aside.
Make the Peach Crisp Topping:
- Using cold butter, cut it into pieces, place in a large bowl and add the flour.
- Cut the butter into the flour using two butter knives, then rub the butter into the flour using your fingertips. When it resembles large crumbs, you’re ready to toss in the rest of the ingredients.
- Add the oats and sugars and mix well.
- Sprinkle the topping evenly over the peaches in the pie dish.
Bake the Peach Crisp:
- Place the pie dish into the middle of the preheated oven and bake for 30 minutes. Turn the dish halfway around (180 degrees) so that the top will be evenly colored, and bake for another 10 to 15 minutes.
- Remove the peach crisp from the oven when golden brown.
- Allow to cool for about 15 minutes (or longer) before serving.
Notes
- Allow frozen peaches to almost fully defrost and drain excess liquid before using to prevent a watery crisp.
- Adjust sugar quantity depending on whether peaches are fresh, canned, or frozen to balance sweetness.
- Blanch and peel fresh peaches by scoring skin and plunging into boiling water for easier skin removal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 284kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 96mg | 4% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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