Description
There’s something nostalgic and comforting about a warm fruit crisp fresh from the oven.
Ingredients
For the peach filling:
6 medium fresh peaches (about 900g), peeled and sliced
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch or flour
½ teaspoon cinnamon
⅛ teaspoon nutmeg
Pinch of salt
For the crisp topping:
¾ cup (90g) all-purpose flour
½ cup (100g) brown sugar, packed
½ cup (45g) old-fashioned rolled oats (omit for oat-free version)
½ teaspoon cinnamon
¼ teaspoon salt
½ cup (113g) cold unsalted butter, cubed
Optional add-ins:
1 teaspoon vanilla extract
Chopped nuts like pecans or almonds for extra crunch
Instructions
Step 1: Preheat your oven to 175°C (350°F). Grease a 9-inch baking dish lightly with butter or nonstick spray.
Step 2: Peel and slice the peaches. To peel easily, blanch them in boiling water for 30 seconds, then transfer to an ice bath. Skins should slide off easily.
Step 3: In a large bowl, toss sliced peaches with sugar, lemon juice, cornstarch, cinnamon, nutmeg, and a pinch of salt. Pour into the baking dish and spread into an even layer.
Step 4: In another bowl, combine the flour, oats (if using), brown sugar, cinnamon, and salt. Add the cold, cubed butter and mix using a pastry cutter or your hands until crumbly.
Step 5: Sprinkle the topping evenly over the peach mixture. Don’t press it down—keep it loose for maximum crispness.
Step 6: Bake for 35–40 minutes, or until the topping is golden and the filling is bubbling. Let it cool slightly before serving so the juices can thicken.
Notes
Using underripe peaches results in a sour or hard filling.
Skipping the cornstarch or flour will cause a runny, watery crisp.
Overworking the topping can make it dense rather than crumbly.
Forgetting to let it cool slightly can lead to soupy servings.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 6–8
- Calories: 290
- Sugar: 23g
- Fat: 13g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 3g
Keywords: Peach Crisp