Peach Crisp Recipe
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!
Ingredients
Ingredients for the Filling:
- 2 1/2 lbs peaches (8 medium),, fresh or frozen*
- 2 Tbsp fresh lemon juice, (omit if using frozen fruit)
- ¼ cup all-purpose flour
- 1/4 cup granulated sugar
Ingredients for the Topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1/8 tsp sea salt
- 8 Tbsp 1 stick cold, unsalted butter, diced
- ½ cup old fashioned rolled oats or quick-cooking oats
- 1 cup sliced almonds, divided
Instructions
- Preheat oven to 350 degrees F. Butter a 9x12 casserole baking dish.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
**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.
Nutrition Facts
Peach Crisp Recipe
Amount per Serving
Calories
409
% Daily Value*
Fat
19
g
29
%
Saturated Fat
7
g
44
%
Cholesterol
30
mg
10
%
Sodium
41
mg
2
%
Potassium
411
mg
12
%
Carbohydrates
56
g
19
%
Fiber
4
g
17
%
Sugar
33
g
37
%
Protein
6
g
12
%
Vitamin A
815
IU
16
%
Vitamin C
10.8
mg
13
%
Calcium
60
mg
6
%
Iron
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
