Peach Crisp
Made with sweet, spiced peaches and a buttery, crispy oat topping, this Homemade Peach Crisp is an easy, delicious dessert recipe that can be made with fresh, frozen, or canned peaches.
Servings: 8
Equipment
Ingredients
- 6 cups peeled and sliced peaches about 8 peaches, or 2 pounds of peaches
- 1 medium lemon juice and zest
- 1 ½ tablespoons cornstarch
- ¼ cup granulated sugar
- ⅓ cup all-purpose flour
- ⅔ cup dark or light brown sugar
- ½ cup rolled oats quick cooking or old-fashioned
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ¼ teaspoon table salt
- ⅓ cup unsalted butter softened
Instructions
- Preheat oven to 350℉ (175℃) and grease a 2-quart baking dish or 8x8 cake pan.
- In a large mixing bowl, combine 6 cups peeled and sliced peaches, zest and juice of 1 medium lemon, 1 ½ tablespoons cornstarch, and ¼ cup granulated sugar. Let that mixture sit for 5-10 minutes while you prepare the peach crisp topping.
- In a separate mixing bowl, mix together ⅓ cup all-purpose flour, ⅔ cup dark or light brown sugar, ½ cup rolled oats, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ⅛ teaspoon ground ginger, and ¼ teaspoon table salt until the mixture is well combined. Add ⅓ cup unsalted butter (cold and cubed) and using fingers, fork, or pastry cutter, mix butter into oat mixture until evenly distributed and the crisp topping is crumbly.
- Pour the peaches into the prepared pan. Sprinkle the crumble topping evenly over the peach mixture.
- Bake for 45 minutes, or until the crisp topping is browned and the peach mixture is bubbly.
- Serve warm with ice cream or whipped cream.
Video
Notes
For Fresh Peaches: Select eastern peaches that are ripe, yet firm. Remove the peel and pit and then slice into thick ½-inch thick wedges.
For Frozen Peaches: Defrost frozen peach slices in the refrigerator overnight. Be sure to drain off the excess liquid from the peaches prior to making the crisp.
For Canned Peaches: Select peaches canned in fruit juice, not heavy syrup, and drain well before proceeding with the recipe.
Flour: Use gluten-free, all-purpose, or whole white wheat flour.
Leftovers: Store leftover Peach Crisp in a airtight container for up to 4 days in the refrigerator and reheat individual servings as desired.
Double the Recipe: Double the ingredients and use a 4-quart or 9x13 baking dish to bake the peach crisp. The baking time will remain the same.
To Peel Fresh Peaches:
- Score the skin of the peach slightly with a knife.
- Bring a large pot of water to a rapid boil. Place peaches in a large pot of boiling water for 15-20 seconds, or until the skin begins to split.
- Remove peaches from boiling water with a slotted spoon and place them into an ice bath.
- Use a paring knife to peel the skin, which should easily peel off the flesh of the peach.
Nutrition
Calories: 183kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 2mg | Potassium: 262mg | Fiber: 3g | Sugar: 16g | Vitamin A: 613IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 1mg
