Our Perfect Peach Crisp
Peach crisp is a delightful dessert that captures the sweet essence of summer. With juicy, ripe peaches topped with a crunchy, buttery crumble, this dish is a favorite at family gatherings and picnics. When served warm, especially with a scoop of vanilla ice cream, it brings warmth and comfort to any table.
Why Make This Recipe
This peach crisp recipe is not just easy to make, but it showcases the natural flavor of fresh peaches. It is an excellent way to use up peaches if you have an abundance during the summer months. The combination of sweet peaches and a crispy topping creates a delightful contrast that everyone will love. Plus, it’s perfect for sharing, making it an ideal dessert for gatherings or cozy nights at home.
How to Make Our Perfect Peach Crisp
Ingredients
- 5 cups sliced ripe peaches (2 1/2 pounds; about 5 large or 7 medium)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 3/4 cup Old Fashioned rolled oats
- 3/4 cup all-purpose flour (or almond flour for gluten-free)
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 8 tablespoons cold salted butter (or coconut oil or vegan butter)
- Vanilla ice cream, to serve (required!)
Directions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a medium saucepan of boiling water. Drop 3 peaches into the pot, ensuring the water fully covers them, and boil for 45 seconds. Using a slotted spoon, remove the peaches and place them in a bowl of ice water. Repeat with the remaining peaches.
- Once cooled, use a sharp knife to puncture the skin of each peach and peel it off in large sheets with your fingers.
- Slice the peaches. In a medium bowl, mix the sliced peaches with granulated sugar, cornstarch, vanilla extract, and lemon juice. Pour this filling into a round 9-inch pie pan, 9 x 9 inch baking dish, or 7 x 11 baking dish.
- In another medium bowl, mix together oats, flour, brown sugar, cinnamon, and kosher salt. Cut the butter into small pieces, then blend it into the oat mixture using your hands until evenly mixed and crumbly. You can also use a fork or pastry cutter for this step. (If using coconut oil, it can be at room temperature).
- Spread the crumble topping over the peach filling and smooth it out evenly.
- Bake for 45 to 50 minutes until the topping is golden brown and the filling is bubbly. Allow it to cool for 30 minutes to 1 hour, then serve warm. The crisp can sit out on the counter for up to 1 day (covered at night) to maintain its crispiness. Store leftovers in the refrigerator after a day, or freeze for several months in a sealed container. Reheat in a 350-degree oven until bubbly and crispy.
How to Serve Our Perfect Peach Crisp
Serve the peach crisp warm, with a generous scoop of vanilla ice cream on top. The creaminess of the ice cream pairs wonderfully with the warm, fruity filling. You can also sprinkle some cinnamon on top for extra flavor.
How to Store Our Perfect Peach Crisp
Store any leftovers in the refrigerator. Make sure to cover it to keep the topping as crispy as possible. If you want to keep it for a longer time, it freezes well; just place it in a sealed container. When ready to enjoy, reheat in the oven until it is warm and the topping is crispy again.
Tips to Make Our Perfect Peach Crisp
- Choose ripe, sweet peaches for the best flavor.
- If you prefer a gluten-free option, simply use almond flour instead of all-purpose flour.
- Make sure your butter is cold for a flakier topping.
- Adding a sprinkle of nutmeg can give a unique twist to the crisp.
Variation
Feel free to add other fruits to the mix, such as blueberries or raspberries, for an added flavor dimension. You can also experiment by mixing nuts into the topping for an extra crunch.
FAQs
1. Can I use frozen peaches for this recipe?
Yes, you can use frozen peaches. Just make sure to thaw them and drain any excess liquid before using.
2. What if I don’t have cornstarch?
You can substitute cornstarch with an equal amount of all-purpose flour, but cornstarch will give a better texture.
3. Can I make this ahead of time?
Absolutely! You can prepare the peach filling and topping separately, store them in the fridge, and assemble before baking when ready to serve.
Enjoy making and sharing Our Perfect Peach Crisp!
Peach Crisp
Ingredients
Peach Filling
- 5 cups sliced ripe peaches (2 1/2 pounds; about 5 large or 7 medium) Choose ripe, sweet peaches for best flavor.
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch Alternatively, use an equal amount of all-purpose flour.
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
Crumble Topping
- 3/4 cup Old Fashioned rolled oats
- 3/4 cup all-purpose flour (or almond flour for gluten-free) Use almond flour for a gluten-free option.
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 8 tablespoons cold salted butter (or coconut oil or vegan butter) Ensure butter is cold for a flakier topping.
To Serve
- Vanilla ice cream Required for serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Prepare a medium saucepan of boiling water. Drop 3 peaches into the pot, ensuring the water fully covers them, and boil for 45 seconds.
- Using a slotted spoon, remove the peaches and place them in a bowl of ice water. Repeat with the remaining peaches.
- Once cooled, use a sharp knife to puncture the skin of each peach and peel it off in large sheets with your fingers.
- Slice the peaches. In a medium bowl, mix the sliced peaches with granulated sugar, cornstarch, vanilla extract, and lemon juice. Pour this filling into a round 9-inch pie pan, 9 x 9 inch baking dish, or 7 x 11 baking dish.
Making the Topping
- In another medium bowl, mix together oats, flour, brown sugar, cinnamon, and kosher salt.
- Cut the butter into small pieces, then blend it into the oat mixture using your hands until evenly mixed and crumbly. You can also use a fork or pastry cutter for this step.
- Spread the crumble topping over the peach filling and smooth it out evenly.
Baking
- Bake for 45 to 50 minutes until the topping is golden brown and the filling is bubbly.
- Allow it to cool for 30 minutes to 1 hour, then serve warm.
