The Best Peach Crisp
User Reviews
5
The Best Peach Crisp
Description
The recipe starts by tossing peeled, sliced peaches with sugar to macerate, softening the fruit and releasing juices that will thicken with cornstarch and warm spices like cinnamon, ginger, and nutmeg. The topping consists of a blend of all-purpose flour, rolled oats, granulated and brown sugars, spices, vanilla extract, cold butter cut into pieces, and nuts such as walnuts or pecans. The butter is rubbed into the dry ingredients to create a crumbly texture with small clumps, which is then gently mixed with nuts.
Pre-baking the topping separately until lightly browned ensures a crisp finish. After draining the peach mixture slightly, the peaches and thickened juices are baked with the topping layered on top. The finished crisp balances the juicy, spiced peach filling with a crunchy, buttery topping that holds its texture well.
This dessert is best served warm shortly after baking to maintain the crispness of the topping. Adding stabilized whipped cream or vanilla ice cream complements the flavors and adds a creamy element.
For best results, choose semi-firm peaches that hold their shape during baking. The topping mixture can be prepared and baked ahead of time and stored in an airtight container for up to two days.
Ingredients
For the Filling
- 3 ½ lbs peaches semi-firm, peeled and sliced into 3/4 inch wedges
- ⅓ cup granulated sugar
- 1 ½ tsp cornstarch
- 4 tsp lemon juice
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- ⅛ tsp table salt
For the Topping
- ½ cup all-purpose flour
- ½ cup rolled oats old fashioned
- ¼ cup granulated sugar
- ¼ cup brown sugar packed
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- ⅛ tsp table salt
- 2 tsp vanilla extract
- 6 TB butter cut into 6 pieces, chilled, salted
- ½ cup nuts walnuts, pecans, or sliced almonds
Instructions
- Gently toss peaches and 1/3 cup sugar together in a large bowl. Let sit for about 45 minutes, gently stirring several times, to allow maceration.
- Meanwhile, in a large bowl, combine flour, oats, 1/4 cup granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk to combine. Drizzle vanilla over the top and stir to combine.
- Add cold butter pieces and use clean fingers to gently work it into a crumbly mixture, with small clumps throughout.
- Add nuts and gently stir just enough so the nuts stick to the mixture. Mixture should consist of 1/2 inch chunks throughout, with some small loose bits.
- Place one oven rack on lowest position and another oven rack on middle position. Preheat oven to 375F. Line a baking sheet with parchment paper.
- Scatter topping into a single layer on lined baking sheet. Bake until lightly browned and firm, 12-14 minutes, giving it a gentle toss halfway through baking. Let cool while you continue with recipe.
- Thoroughly drain macerated peaches in a colander set over a bowl and reserve 1/4 cup of the juice - either discard remaining juice or save it for another purpose.
- Whisk the reserved juice with cornstarch, lemon juice, salt, cinnamon, ginger, and nutmeg. Fold in the peaches, and gently stir to coat.
- Transfer peach mixture to a deep 8x8 baking dish. Sprinkle topping over the peaches evenly, pressing down gently if needed.
- Place on lowest rack and bake until nicely browned and filling is bubbling around edges, about 25-40 minutes - loosely tent the crisp with foil if it starts to brown too quickly. Let peach crisp cool 15 minutes and serve.
Notes
- Use semi-firm peaches to maintain good texture during baking.
- Macerate peaches with sugar to draw out juices that will thicken with cornstarch and spices.
- Keep butter very cold when mixing into topping to achieve a crumbly, chunky texture.
- Pre-baking the topping ensures it will be fully cooked and crisp after assembling the crisp.
- The topping can be made and baked ahead, stored airtight for up to 2 days before use.
- Serve the peach crisp warm soon after baking, optionally with stabilized whipped cream or vanilla ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 69mg | 3% |
| Potassium | 82mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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