How to make Peach Crisp? (Deliciously Crisp)

This delectable peach crisp is the ideal way to use up some juicy, fresh peaches!

Sliced peaches with vanilla, lemon zest, cinnamon, and brown sugar, topped with a buttery, brown sugar, and oats coating.

Why Is This Recipe So Delicious?

• This is a simple dish that tastes rich and sophisticated, but it doesn’t require you to be an expert baker. To the already wonderful peaches, cinnamon and brown sugar provide warmth and a typical cobbler flavor.
• In the oven, the brown sugar cinnamon oat topping crisps up wonderfully. The crisp texture of the topping with the delicate juicy peaches is so appealing, and then there’s the flavor? This is possibly the greatest portion of the entire recipe. Maybe. Those peaches, too, are pretty good.
• This recipe may be frozen to enjoy delicious peach crisp all year long! Prepare the peach filling according to the package directions, then freeze it in an airtight container or freezer bag. Allow it to thaw before eating, then proceed with the remainder of the crisp as directed.
• You may make this peach crisp ahead of time and reheat it in the oven, but I think the flavor and texture are best when it’s fresh. If stored in an airtight container, leftovers will last for up to 4 days. To reheat, microwave a serving or place it under the broiler to crisp the topping again.

Important Ingredients

Peaches – Fresh, ripe peaches provide the best flavor, but canned peaches in juice will suffice. You’ll need to drain them thoroughly first. It’s absolutely up to you whether or not to peel your peaches.

Both strategies will work in this situation. If you want to use frozen peaches, make sure to defrost them first and drain any excess liquid.

Flour – Don’t skip the flour because it helps hold the brown sugar oat topping together. It’s not enough to make the peach crisp heavy and doughy like a cobbler, but it sure helps!

Oats — In addition to brown sugar, the oats help to make the peach crisp topping crispier.

They also add a lovely, slightly nutty flavor to the dish. If you don’t have rolled oats, you can use quick oats instead, but the topping will be softer than if you used rolled.

Chef’s Advice

• Allow the peaches to sit for about 5 minutes after coating them with brown sugar and cinnamon. Allowing them to absorb the spices will enhance the flavors. The sugar helps the peaches release some of their juice.
• Add a pinch of nutmeg to your peach crisp topping, along with the brown sugar and cinnamon, for an extra layer of warmth. SO wonderful!
• I like to serve my peach crisp with a huge scoop of vanilla bean ice cream, but it’s equally delicious with just a dollop of whipped cream. For a peach crisp parfait, combine it with a dollop of vanilla yogurt.
• Because white peaches are sweeter than yellow peaches, you may want to modify the amount of brown sugar used depending on the peaches you’re using. Use a bit of extra brown sugar if your peaches aren’t quite ripe yet.

Peach Crisp

This delectable peach crisp is the ideal way to use up some juicy, fresh peaches! Sliced peaches with vanilla, lemon zest, cinnamon, and brown sugar, topped with a buttery, brown sugar, and oats coating.

Ingredients

• 4 cups sliced fresh peaches see Notes
• 1 lemon zested
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• 2 packed tablespoons brown sugar plus 1 extra tablespoon if your peaches aren’t ripe

For the Topping

• ⅓ level cup all-purpose flour or gluten-free all-purpose flour, or cassava flour
• ⅓ packed cup brown sugar or coconut sugar
• ¾ cup rolled oats
• ⅓ cup cold butter
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

Equipment

• 8×8 baking dish
• Large bowl
• Pastry cutter (a.k.a. dough blender)
• Medium bowl

Instructions For Peach Crisp

1. Preheat the oven to 350 degrees F.
2. Combine peaches, lemon zest, vanilla extract, cinnamon, and brown sugar in a large mixing basin. Toss to coat, then move to bake dish and equally distribute peaches.
3. In a separate bowl, combine all-purpose flour, brown sugar, chilled butter, cinnamon, and salt with a pastry cutter. The mixture should be crumbly and properly mixed. Fold oats into flour mixture gently.
4. Top peaches with oat topping. Press lightly into the fruit.
5. Bake for 30-35 minutes, or until the peach crisp topping is gently browned and crunchy.
6. Remove from oven and set aside for 5-10 minutes to cool. Serve with a dollop of vanilla bean ice cream while it’s still warm (optional).

Notes

• Sliced peaches: Peaches should be cut into thick, 34-inch wedges. You should obtain 6-8 slices per peach, depending on the size of your peaches.
• Gluten-Free Option: Use cassava flour or gluten-free all-purpose flour. Make sure your oats are gluten-free as well – oats are gluten-free by themselves, but cross-contamination can happen.
• Use cassava flour and coconut sugar to make it Paleo. Use chopped almonds or pecans instead of rolled oats. Instead of butter, use ghee.

This recipe serves around 6 people. The nutritional values indicated are for one serving and are rough suggestions.

The macros may differ significantly based on the type and brand of ingredients used.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 6. The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 264kcal, Carbohydrates: 40g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 193mg, Potassium: 291mg, Fiber: 3g, Sugar: 25g, Vitamin A: 655IU, Vitamin C: 16mg, Calcium: 38mg, Iron: 1mg, Net Carbs: 37g