Description
Summer’s bounty brings us many gifts, but few are as beloved as perfectly ripe, juicy peaches. This peach crisp recipe celebrates those golden orbs of sweetness in the most delightful way possible. Unlike complicated desserts that require precise techniques
Ingredients
For the Peach Filling:
- 8 large ripe peaches (about 3 pounds), peeled and sliced
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 tablespoon fresh lemon juice
For the Crisp Topping:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Position your oven rack in the center to ensure even browning.
Wash and peel your peaches, then slice them into uniform wedges about 1/2-inch thick. Don’t worry about perfection – rustic slices add character to your crisp. If peeling seems tedious, try the blanching method: score an X on the bottom of each peach, dip in boiling water for 30 seconds, then transfer to ice water. The skins will slip off easily.
In a large bowl, gently toss the sliced peaches with granulated sugar, brown sugar, flour, vanilla extract, cinnamon, nutmeg, salt, and lemon juice. The flour helps thicken the fruit juices as they cook, preventing a watery crisp. Let this mixture sit for 5-10 minutes – you’ll notice the peaches beginning to release their natural juices, creating a light syrup.
In a separate bowl, combine oats, flour, both sugars, cinnamon, and salt. Add the cold, cubed butter and work it into the dry ingredients using your fingers or a pastry cutter. The mixture should resemble coarse crumbs with some larger, pea-sized butter pieces. These butter chunks are crucial – they create the crisp’s signature texture as they melt and bubble during baking.
Transfer your seasoned peaches and their accumulated juices to the prepared baking dish, spreading them evenly. Sprinkle the crisp topping uniformly over the fruit, making sure to cover the edges to prevent excessive browning of the peaches.
Place the assembled crisp in your preheated oven and bake for 40-45 minutes. You’ll know it’s ready when the topping is golden brown and the fruit juices are bubbling around the edges. If the top browns too quickly, tent with foil for the remaining baking time.
Allow the crisp to cool for at least 15 minutes before serving. This cooling time helps the juices thicken slightly, making serving easier and preventing burns from the molten fruit.
Nutrition
- Calories: 285
- Sugar: 44g
- Fat: 6g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 4g