Description
This peach crisp recipe is a classic! It’s got a sweet, vanilla-scented fruit filling and a golden crunchy crumble.
Ingredients
Scale
- 5 cups sliced ripe peaches (2 1/2 pounds; about 5 large or 7 medium)*
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 3/4 cup Old Fashioned rolled oats
- 3/4 cup all purpose flour (or almond flour for gluten-free)
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 8 tablespoons cold salted butter (or coconut oil or vegan butter)
- Vanilla ice cream, to serve (required!)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Peel the peaches: Prepare a medium saucepan of boiling water. Drop 3 peaches into the pot so that the water fully covers them and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled.
- Make the filling: Slice the peaches. In a medium bowl, mix them with the granulated sugar, cornstarch, vanilla extract, and lemon juice, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
- Make the topping: In a medium bowl, mix together the oats, flour, brown sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
- Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.
Notes
*This recipe also works with the same amount of sliced frozen peaches; no need to defrost them. If using canned peaches, use sugar free or adjust the sugar quantity to compensate.
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
