Peach Crisp
Updated Oct. 11, 2023
- Total Time
- About 2 hours
- Prep Time
- 20 minutes
- Cook Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds peaches (about 8), peeled and cut into ½-inch slices
- ⅓cup/67 grams granulated sugar
- 1tablespoon freshly squeezed lemon juice
- 1tablespoon cornstarch
- Fine salt
- 1cup/128 grams all-purpose flour
- ½packed cup/100 grams light brown sugar
- ½cup/45 grams rolled oats
- ½cup/113 grams unsalted butter, soft but cool and cut into pieces
- Vanilla ice cream (optional), to serve
Nutritional analysis per serving (8 servings)
331 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 4 grams dietary fiber; 35 grams sugars; 4 grams protein; 534 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees with a rack in the center.
- Step 2
In a large bowl, combine the peaches, granulated sugar, lemon juice, cornstarch and a pinch of salt. Stir to combine, transfer to an 8-by-8 inch baking dish and press down gently to compact the fruit in the dish.
- Step 3
To a medium bowl, add the flour, light brown sugar, oats and ¼ teaspoon salt; stir to combine. Add the butter and use your fingers or a pastry blender to smash the butter into the flour mixture until evenly mixed and clumps form.
- Step 4
Sprinkle the crumbs evenly over the peaches, then bake the crisp until the topping is golden brown and the peach juices are bubbling, 45 to 50 minutes.
- Step 5
Serve warm, with vanilla ice cream on top, if using.
Private Notes
Comments
Less sugar is needed, much less butter and no flour will produce a delicious topping! Always adjust the amount of sugar added to the fruit according to its sweetness and whether it will be served with a sweet topping like ice cream. A sprinkle of cinnamon added to the fruit is usually good and instant tapioca makes a better thickener than cornstarch if thickener is even needed. Also this is best baked in individual small glass bowls for a much shorter time.
Quick cooking tapioca is SO much better than cornstarch for thickening pies and crisps! It does not clump, and leaves the juice clear. I use brown sugar in my peaches, and always add a smidge of peach brandy....
You need a touch of almond extract to really bring out the peach flavor.
I’ve made this 6 times, starting with peach season. The first time, it was for dessert with whipped cream. Fabulous recipe as is. But then, I thought, why not for breakfast and reduce/remove the sugar? Amazing! With plums, then pears, now apples. I froze figs gathered from our fig tree and mixed these with shredded apples. When I make as a dessert, I follow the recipe as written. When I make for breakfast (6 servings), I also put in 2 cups of rolled oats and no flour. A very versatile recipe that can be used with various seasonal fruits.
A 3/4 1/4 blend of white & ww flours & 15 grams of ground flax makes for a little toothier crumble. Everything else remains the same. And quoting the wild man of Borneo, “yum yum eat’um up!”
@suzie I did and it was fabulous. I think the butter complainers did not work in the butter enough. I was patient and kept working the butter in until it magically starts to form crumbs. I loved the simplicity of this dessert. I tasted beautifully ripe peaches and the crumble was crisp yet tender. I had picked tge peaches from a local farm this morning so that may have add something special.