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Peach Crisp Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
This Peach Crisp is our favorite summer peach recipe. The peach juices bubbling under the crisp buttery crunchy topping is completely irresistible. Add a generous dollop of vanilla ice cream! | natashaskitchen.com

This Peach Crisp is our favorite summer peach dessert. The peach juices bubbling under the crisp buttery crunchy topping is completely irresistible. Add a generous scoop of vanilla ice cream and it doesn't get any better!

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$12 (varies by season)
Keyword: peach crisp, peach crisp recipe, peach recipes
Calories: 409 kcal
Servings: 8

Ingredients

Ingredients for the Filling:

Ingredients for the Topping:

Instructions

Prep:

  1. Preheat oven to 350 degrees F. Butter a 9x12 casserole baking dish. I

  2. To Blanch Peaches: Place peaches in boiling hot water for one minute or just until skins come off easily then transfer immediately to cold water. Peel, pit and slice into 1/2" thick pieces. Transfer to a large bowl and toss peaches with 2 Tbsp lemon juice.

How to Make Peach Crisp:

  1. Preheat oven to 350 degrees F. Butter a 9x12 casserole baking dish. In a small bowl, whisk together 1/4 cup sugar, 1/4 cup flour and toss with the sliced fruit just until evenly coated. Pour into buttered baking dish.

  2. In a food processor** fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp (pinch) of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.

  3. Transfer mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.

  4. Spread the topping evenly over the fruit and sprinkle the top with ½ cup of almonds. Bake 45 minutes at 350˚F or until top is golden and the fruit is bubbling at the edges. 

Recipe Notes

*If using frozen fruit, fully thaw, drain and dab with paper towels to remove excess juice.
**If you don't have a food processor, you can use a whisk for the dry ingredients and a pastry blender/cutter to cut the butter into the dry ingredients.