Juicy peaches and a sweet crunchy topping make this peach crisp an addictive dessert. Serve it warm with ice cream. It’s comfort food at its best!
Use the late season’s local peaches to make a big pan of this peach crisp and enjoy it for days.
This recipe makes about 8 servings.
Tips
- Use ripe, firm peaches that are not too soft.
- I like the filling to simply be the peaches, which keeps it a little tart. If you want a sweeter filling, stir a couple of tablespoons of granulated or brown sugar in with the peaches before putting them in the baking dish.
- If you want a little variety in your crisp, try adding the zest of an orange or a teaspoon of vanilla to the filling.
Ingredients
You need the following ingredients to make this peach crisp.
- 3/4 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 3/4 cup light brown sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
- 8 tablespoons unsalted butter, frozen or well-chilled
- 8 peaches
Directions
You’ll need a 9 x 13 inch baking dish for the crisp.
Preheat the oven to 350 degrees.
Make the crisp topping. Mix the flour, brown sugar, oats, salt, cinnamon and pecans in a bowl. Grate the unsalted butter into the crisp topping using the largest holes of a box grater. Stir the butter into the topping with a fork to distribute it. Set the topping aside.
Peel the peaches. The easiest way to peel them is to blanch and chill them, using the following method. Bring a large pan of water to a boil. Drop the peaches into the water and leave them for about a minute, no longer. Remove the peaches from the hot water and run very cold water over them to cool thoroughly. (Another method is to add the peaches to a sink filled with cold water.) Using your fingers, gently pull the skin away from each peach. It will easily peel from the flesh.
Slice the peaches into the bottom of the baking pan and spread them evenly.
Spoon the topping over the peaches, being sure to evenly distribute the flour and oats over the top. Bake the crisp in the oven for about 45 minutes or until the top is lightly browned and you can hear the peach juice bubbling a bit.
Remove the crisp from the oven and let it cool for about 30 minutes before serving.
Serve the peach crisp with a scoop of sweet cream or vanilla ice cream.
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