Peach Crisp
A warm, juicy peach crisp with a crunchy oat topping.
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Rate this RecipeEquipment
- Mixing Bowl
- Baking Dish 8x8-inch preferred.
- Pastry Cutter Or use hands for mixing.
- Oven
- Measuring Cups
- Knife For slicing peaches.
Ingredients
- 6-7 peaches Approximately 2 lbs or 900 grams.
- ½ cup granulated sugar Use 100 grams.
- 2 tablespoon cornstarch 16 grams.
- 1 teaspoon ground cinnamon 2 grams.
- 1 tablespoon lemon juice 15 ml, freshly squeezed.
- 1 cup rolled oats 90 grams.
- ½ cup all-purpose flour 60 grams, can substitute with gluten-free flour.
- ½ cup brown sugar 100 grams.
- ½ cup cold butter 113 grams, diced into small pieces.
Step-by-Step Instructions
- To start, gather about 6 to 7 medium peaches (roughly 2 pounds or 900 grams). Peel and slice the peaches into wedges, aiming for an even size so they cook uniformly. Place them in a large mixing bowl. To the peaches, add 1/2 cup (100 grams) of granulated sugar, 2 tablespoons (16 grams) of cornstarch, and 1 teaspoon (2 grams) of ground cinnamon. Finish by adding 1 tablespoon (15 ml) of freshly squeezed lemon juice. Gently toss all the ingredients together until the peaches are well-coated and the mixture looks slightly thickened. This will ensure the peaches bake to a perfectly gooey, delicious filling.
- In another bowl, create the irresistible crisp topping by combining 1 cup (90 grams) of rolled oats, 1/2 cup (60 grams) of all-purpose flour, and 1/2 cup (100 grams) of brown sugar. Add 1/2 cup (113 grams or 1 stick) of cold butter, diced into small pieces. Using your hands or a pastry cutter, mix until the butter is thoroughly incorporated, and the texture becomes crumbly and resembles coarse sand. This topping is what makes the peach crisp so delectable—it should have a mix of larger clumps and smaller, flour-coated bits for varied texture.
- Preheat your oven to 375°F (190°C). Lightly butter or spray a baking dish—preferably an 8x8-inch (20x20 cm) pan. Transfer the peach mixture into the dish and spread it evenly. Spoon the crumb topping over the peaches, making sure to cover them as much as possible without pressing down too firmly. Bake in the preheated oven for approximately 35 minutes, or until the topping is golden and the peach juices are bubbling at the edges. The oats should be beautifully toasted, and the aroma in your kitchen should be irresistibly warm and inviting.
- Allow the peach crisp to cool for about 10-15 minutes before serving. This will help the filling set slightly while still staying warm. Serve in bowls and top each serving with a scoop of creamy vanilla ice cream for the ultimate summer dessert experience.
Notes
For extra crunch, add chopped nuts like pecans or almonds to the crisp topping.