Peach Crisp

Jennifer

Cuisine: American
Categories: Desserts, Baking & Treats

Recipe Source: Jodi

Peach Crisp is a classic dessert with a warm, comforting flavor. It features a layer of sweet, juicy peaches topped with a buttery and crispy crumble. The crumble typically consists of flour, oats, brown sugar, and butter, creating a delightful contrast in textures. Often, spices like cinnamon and nutmeg are added to enhance the flavor of the peaches. Peach crisp is best served warm, often with a scoop of vanilla ice cream or a dollop of whipped cream.  

Peach Crisp

Difficulty: EASY

Prep Time: 45 minutes

Cook Time: 35 minutes

Total Time: 1 hour 20 minutes

Serving Size: 6 servings

Ingredients:

  • 3½ lbs peaches , peeled and sliced into ¾ inch wedges
  • ⅓ cup granulated sugar
  • 1½ tsp. cornstarch
  • 3 tsp. lemon juice
  • ½ tsp. ground cinnamon
  • ⅛ tsp ground nutmeg
  • Pinch of salt

For The Topping

Ingredients:

  • 3/4 cup all purpose flour
  • ½ cup old fashioned rolled oats
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp. ground nutmeg
  • ⅛ tsp. salt
  • 2 tsp. vanilla extract
  • 6 Tbsp. butter , cut into 6 pieces, chilled
  • ½ cup sliced almonds

Directions:

  1. Place one oven rack on lowest position and another oven rack on middle position. Preheat to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. Gently toss peaches and sugar together in a large bowl. Let sit for about 30 minutes, gently stirring several times.
  3. While the peaches are macerating, combine flour, oats, granulated sugar, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Whisk to combine.
  4. Drizzle vanilla over the top and stir to combine. Add cold butter pieces and use a pastry blender or your fingers to gently work it into a crumbly mixture, leaving small clumps throughout.
  5. Add nuts and gently stir. Transfer mixture to parchment-lined baking sheet and spread into an even layer on lined baking sheet.
  6. Bake on middle rack until lightly browned and firm, 15-20 minutes, rotating baking sheet halfway through baking.
  7. Drain peaches in colander set over large bowl and reserve 1/4 cup of the juice.
  8. Whisk reserved juice, cornstarch, lemon juice to taste, salt, cinnamon and nutmeg together in a small bowl.
  9. Pour over peaches and toss gently. Transfer to an 8-inch square baking dish.
  10. Sprinkle topping over the peaches evenly, pressing down gently if needed.
  11. Place dish on foil-lined baking sheet and place on lowest rack and bake until nicely browned and filling is bubbling around edges, about 30-40 minutes (loosely tent the crisp with foil if it starts to brown too quickly.) Let peach crisp cool 15 minutes. Serve while it's warm.