This Peach Crisp recipe is pure comfort in a dish, perfect for satisfying your sweet cravings with juicy peaches and a buttery, crumbly topping. It’s a classic dessert that’s surprisingly simple to make, even if you’re new to baking.
Key Ingredients & Substitutions:
- Peaches: Fresh, ripe peaches are best, but frozen (thawed and drained) work well too.
- Oats: Use old-fashioned rolled oats for the best texture. Quick oats can be used in a pinch, but the crisp might be softer.
- Flour: All-purpose flour gives the topping structure. For gluten-free, use a 1:1 gluten-free baking blend.
- Butter: Unsalted butter, cold and cut into cubes, is key for a crumbly topping. Dairy-free butter sticks can be substituted.
- Sweetener: Granulated sugar for the peaches and brown sugar for the crisp. Maple syrup or honey can be used sparingly for the peaches if preferred.
Ingredients:
For the Peach Filling:
* 6 cups sliced peaches (about 6-8 medium peaches)
* 1/4 cup granulated sugar
* 1 tablespoon cornstarch
* 1 teaspoon lemon juice
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
For the Crisp Topping:
* 1 cup old-fashioned rolled oats
* 1/2 cup all-purpose flour
* 1/2 cup packed light brown sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 6-8
- Tools Needed: 9×13 inch baking dish, large mixing bowls
Step-by-Step Instructions:
1. Prepare Your Peaches
First, preheat your oven to 375°F (190°C). In a large bowl, combine the sliced peaches with granulated sugar, cornstarch, lemon juice, vanilla extract, and 1/4 teaspoon of cinnamon. Stir gently until the peaches are evenly coated, then pour them into your 9×13 inch baking dish and spread them out evenly.
2. Make the Crisp Topping
In another large bowl, whisk together the rolled oats, flour, brown sugar, 1/2 teaspoon of cinnamon, and salt. Add the cold, cubed butter to this mixture. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. A few larger pieces of butter are fine.
3. Assemble and Bake
Evenly sprinkle the prepared crisp topping over the peach filling in the baking dish. Place the dish on a baking sheet to catch any potential drips. Bake for 45-55 minutes, or until the peaches are bubbly and tender, and the topping is golden brown and crisp.
4. Rest Before Serving
Once your peach crisp is out of the oven, let it cool for at least 10-15 minutes before serving. This allows the filling to set slightly and prevents it from being too runny. It’s delicious served warm, perhaps with a scoop of vanilla ice cream.
Storage Instructions:
Store leftover peach crisp covered in the refrigerator for up to 3-4 days. To reheat, simply warm individual servings in the microwave or place the entire dish back in a 350°F (175°C) oven for 15-20 minutes, or until heated through and the topping crisps up again.
Frequently Asked Questions (FAQ):
- Can I use frozen peaches for peach crisp?
Yes, just make sure to thaw them completely and drain any excess liquid before using. - How do I know when the peach crisp is done?
The peaches should be bubbling, and a knife or fork inserted into the fruit should meet no resistance. The topping will be golden brown and firm. - My crisp topping isn’t crunchy enough, what went wrong?
Ensure your butter is cold when you mix it in, and avoid overmixing. Baking until deeply golden brown helps too. - Can I make this peach crisp ahead of time?
You can assemble the crisp and store it in the fridge for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking from cold. - Is peach crisp healthy?
While it contains fruit, peach crisp is a dessert and should be enjoyed in moderation. - What can I serve with peach crisp?
It’s wonderful on its own, but also great with vanilla ice cream, whipped cream, or a drizzle of custard.
