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If you’re looking for a dessert that combines juicy peaches with crunch, try the recipe in this guide. Not only is it delicious when served warm out of the oven, but I promise you this pie crust CANNOT fail.
It covers everything from purchasing the proper fruit at its peak and preparing the peaches, to making sure your crisp comes out a rich gold every time.
This recipe has the distinct advantage that, whether you choose to use fresh peaches in mid-season or frozen delicacies during winter’s grip, it still provides satisfaction.
What Makes a Peach Crisp So Special?
To make the dish awesome, it has something to do with the pieces of the peach, especially the crispy kind with oatmeal. Please bring that crisp, fresh taste to your table right now.
Not only does this dish taste delightful, but when peaches are at their peak season, they are way better with fresh ones. Roll over plums, this is real beauty on a plate.
A classic peach crisp recipe links summer’s sweetness with warm acrid spice, cinnamon. Rotten peaches? The peaches are of such fine quality at this time of year, good for harvesting. You can’t escape their flavor!
Ingredients for Fresh Peach Crisp
Before the oven warms up, gather your ingredients first.
For the Peach Layer:
- About 6–7 large ripe peaches (roughly 2 ½ pounds), peeled, pitted, and cut into slices
- ½ cup white sugar to bring out the fruit’s natural sweetness
- 1 tablespoon all-purpose flour, just enough to help the juices thicken as it bakes
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract for depth and fragrance
- A small pinch of salt to round out the flavors
For the Topping:
- 1 cup old-fashioned rolled oats for that classic, hearty crunch
- ¾ cup all-purpose flour to bind the topping together
- ½ cup light brown sugar, packed, for a rich caramel-like sweetness
- ½ cup unsalted butter, cold and cut into small cubes so it bakes up crumbly instead of greasy
- ½ teaspoon ground cinnamon to echo the warmth in the fruit layer
- A pinch of salt to keep it from tasting flat
This batch comfortably serves 6–8 people, though I’ll be honest, do make more than enough. It’s so good, it disappears faster than you think.
Instructions on How to Make Peach Crisp
- Start preheating the oven to 350°F (175°C). Then, on a 9×13-inch baking dish or square baking pan, grease it with any oil like canola, vegetable or sunflower. If you like unsalted butter or coconut oil, that’s fine too.
- Prepare the peaches. Peel the peaches (an easy trick is to blanch them for 30 seconds, then slip off the skins), slice them into even pieces, and place them in a large bowl. Toss the peach slices with sugar, flour, cinnamon, vanilla extract, plus a pinch of salt. Toss until everything is evenly coated. The peach mixture should look glossy, not soupy.
- Make the topping. In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in the butter into the mixture with a pastry cutter. You could also use your fingers. Do that until the mixture is crumbly. This crisp topping is the best part—it bakes up crisp and golden brown.
- Assemble. Spread the peach filling evenly in the baking dish. Sprinkle the crisp topping over the peaches, being careful not to press down too hard.
- Bake. Bake for 35–40 minutes, until the peaches are bubbling at the edges and the top has turned a lovely golden brown.
- Cool slightly. Let the crisp sit for about 10–15 minutes for the filling to settle, making each scoop hold together beautifully instead of sliding apart. This allows the juices to settle and results in cleaner slices.
The Difference Between a Peach Crisp, Cobbler, and Crumble
A peach crisp comprises a streusel topping made from oats, flour, brown sugar, and butter. The addition of oats is indispensable as it imparts this signature light and crispy texture to the crisp topping.
A cobbler has no oats but rather puts on top a biscuit-like or cakey layer, while a crumble is similar to a crisp but usually doesn’t use oats and depends on flour and sugar for its topping
Although they are all tasty desserts, I feel that compared to a peach cobbler and especially a crumble, a crisp affords an air of elegance and convenience.
How to Choose Peaches That Are Perfectly Ripe
The ultimate peach crisp recipe begins with perfectly ripe peaches. Pick peaches that give slightly to light pressure and smell a fragrant scent.
Avoid those that are just as hard as rocks or have green layering, as their lack of sweet juice is the key to making this particular dish.
If you bite down on them all, they will taste like water alone! If they’re not ripe yet and lack sweetness, then why bother?
Whenever possible, buy local summer peaches during their time of greatest glory. Freshly picked peaches not only taste better than the store-bought variety but also retain their lively appearance even after roasting.
Even after being baked in an oven or on top of a water bath, they still remain slightly crisp and never turn into mounds of mush.
Can You Make a Peach Crisp with Frozen Peaches or Canned Peaches?
No matter what, I always love making crisps with peaches. You can do this all year round by using frozen or canned peaches.
Make sure that one hundred percent of the juices are fully drained, and frozen peaches have thawed before tossing them into your baking dish.
Be sure to use canned peaches sparingly, selecting those packed in juice and reducing the sugar content slightly to maintain a balanced flavor.
In terms of texture and taste, fresh peaches can’t be beat. However, frozen peaches are also a wonderful choice. For year-round baking, frozen peaches make a good replacement.
Serving Ideas – From Vanilla Ice Cream to Whipped Cream
Warm peach crisp with a large scoop of vanilla ice cream on top is really a treat. A hot peach crisp topped with a generous spoonful of vanilla ice cream is the kind of blissful taste that nothing else can ever capture.
As the ice cream melts into the golden crust and ripe peaches beneath, this fusion is what I call “life”! The combination of this and that makes it taste unusual.
You’ve never tasted anything like these different combinations before. So these are the basic combinations of peach crisps. But which do you prefer?
For those interested in experimenting, add a bit of whipped cream for a refreshing sweetness; with Greek yogurt, it becomes a light and nutritious breakfast, and drizzle honey over everything.
You’ll find that it leaves a completely different impression on each with caramel on top. Bon Appétit!
Storage and Reheating for Homemade Peach Crisp
Keep any leftover peach crisp covered in the refrigerator for up to three days. For reheating purposes, let it sit in the oven at 350°F for about 10 to 15 minutes, until a sharp crack.
Additionally, it freezes well; allow it to cool before wrapping it tightly. Serve it out for the next three months.
Variations and Other Peach Recipes to Try
After baking this classic peach crisp, you may move on to try other peach recipes:
- Put in a handful of raspberries or blueberries.
- A sliver of ginger.
- Change cinnamon for cardamom; it tastes equally fragrant.
If you enjoy peach desserts, consider garnishing them with rose drops, baking a peach pie, or dipping into a traditional peach cobbler. Every peach dessert offers its own distinct sweet accent, highlighting the natural glory of fully ripe peaches.
Peach Crisp
A warm and comforting dessert made with juicy peaches and a buttery oat topping, lightly spiced with cinnamon. Perfect for summer gatherings or cozy evenings, this peach crisp is easy to make and irresistibly delicious!
Ingredients
For the Peach Layer:
- 6–7 large ripe peaches (about 2 ½ pounds), peeled, pitted, and sliced
- ½ cup white sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- A pinch of salt
For the Topping:
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup light brown sugar, packed
- ½ cup unsalted butter, cold and cubed
- ½ teaspoon ground cinnamon
- A pinch of salt
Instructions
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 1137Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 41mgSodium: 52mgCarbohydrates: 241gFiber: 31gSugar: 196gProtein: 22g
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