Peach Crisp Recipe
This peach crisp is made with oats, fresh peaches, and hints of cinnamon. It’ll bring back the comfort of being at grandma’s all over again.
Ingredients
For The Filling
- 8 large fresh peaches or (8 cups of frozen peaches, thawed) peeled, pits removed and sliced about ¾ inch thick
- ¼ cup granulated sugar
- 2 tablespoons flour
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon pure vanilla extract
- dash of salt
For The Topping
- 1 cup all-purpose flour
- 1 cup old fashioned rolled oats
- 1 cup light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- dash of salt
- ⅔ cup cold unsalted butter diced into ½ inch chunks
Instructions
Peel & Pit Peaches:
- Boil a pot of water, large enough to submerge several peaches.
- Once boiling, reduce heat to simmer. Lower peaches into the water and let them blanch/soak for about 20-30 seconds.
- Use a slotted spoon to transfer the peaches from the pot, into a bowl full of ice water to cool.
- Once cooled, the peach skin should be very easy to pull away gently with your hands. You may use a knife to make a slit in the skin, if needed.
- Starting at the stem, run a knife vertically around the outside of the peach. Carefully twist and pull the sides apart from one another and remove the pit.
Prepare Your Peaches:
- Start by slicing your peaches into about 3/4” thick slices.
- Place the peach slices in a colander, resting over a bowl.
- Then, add sugar to the sliced peaches, stir gently, and let them rest for about 30 minutes to allow the sugar to pull some of the juices from the fresh peaches. You should end up with at least ¼ cup of peach juice.
Make Your Crumble:
- Meanwhile, make the crumb topping by combining all the topping ingredients.
- Cut in the butter with a pastry blender or fork until the mixture resembles small crumbs. Refrigerate the mixture until ready to use.
Make Your Filling:
- Preheat the oven to 375 degrees F.
- Once the peaches have sat for 30 minutes - place in a large bowl.
- Measure out ¼ cup of the peach juice and add it to a small bowl (you can discard the rest, or drink it because it's delicious!).
- Stir into the bowl of peach juice the flour, lemon juice, vanilla, salt, and cinnamon.
- Pour mixture over peaches and toss to combine.
Put It Together:
- Pour peaches into a buttered 3 quart square baking dish (I used a 9 X 9 baking dish) and set aside.
- Sprinkle crumb topping evenly over the top.
- Bake for 45-55 minutes or until golden brown and top is set.
- Remove from the oven and allow to cool for at least 10 minutes before serving.
- Serve with vanilla ice cream, if desired.