Peach Crisp
Cuisine: American
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.
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:
- 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.
- Gently toss peaches and sugar together in a large bowl. Let sit for about 30 minutes, gently stirring several times.
- While the peaches are macerating, combine flour, oats, granulated sugar, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Whisk to combine.
- 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.
- Add nuts and gently stir. Transfer mixture to parchment-lined baking sheet and spread into an even layer on lined baking sheet.
- Bake on middle rack until lightly browned and firm, 15-20 minutes, rotating baking sheet halfway through baking.
- Drain peaches in colander set over large bowl and reserve 1/4 cup of the juice.
- Whisk reserved juice, cornstarch, lemon juice to taste, salt, cinnamon and nutmeg together in a small bowl.
- Pour over peaches and toss gently. Transfer to an 8-inch square baking dish.
- Sprinkle topping over the peaches evenly, pressing down gently if needed.
- 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.