Peach Crisp
A delightful summer dessert featuring juicy, ripe peaches topped with a crunchy, buttery crumble. Best served warm with vanilla ice cream.
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.
Notes
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.