Peach Crisp
Yield: 8 servings
Calories: 304kcal
Peach crisp recipe made with fresh stone fruit and topped with a pecan-oat crumble. A delicious baked dessert using seasonal ingredients.
Ingredients
Peach Filling
- 3 ½ pounds (1.6 kg) peaches, sliced
- ⅓ cup (60 g) granulated sugar
- 1 ¼ teaspoons (3 g) cornstarch
- 1 teaspoon (5 ml) lemon juice , only use if peaches are very sweet
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon kosher salt
Crisp Topping
- ½ cup (80 g) all-purpose flour
- ½ cup (50 g) old-fashioned rolled oats
- ½ cup (50 g) pecans , roughly chopped
- ¼ cup (50 g) dark brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- 6 tablespoons (90 g) unsalted butter
- vanilla ice cream, optional
Special Equipment
Instructions
Peach Filling
- Set oven rack to the center position. Preheat to 375ºF (191ºC).
- Cut a shallow “X” into the bottom of the peaches, and then blanch in boiling water for 15 seconds. Transfer peaches to a large bowl of ice water. Once cooled, peel the peaches with your fingertips. Cut peaches into ¾-inch thick slices. Alternatively, using a peeler, gently peel the peaches then cut into slices.
- In a large bowl combine sliced peaches and ⅓ cup granulated sugar. Allow peaches to sit and macerate for 30 minutes.
- Drain the liquid from the peaches into a bowl, and reserve ¼ cup of the juices.
- In a small bowl whisk together the ¼ cup of peach juice, cornstarch, lemon juice, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon ginger, and ⅛ teaspoon salt. Combine with peaches.
- Lightly butter an 8 by 8-inch baking dish. Add peach filling, spreading evenly in the pan.
Crisp Topping
- In a small bowl mix together the flour, rolled oats, pecans, brown sugar, ¼ teaspoon cinnamon, ¼ teaspoon salt, ¼ teaspoon ginger, and ⅛ teaspoon nutmeg.
- Cut butter into small ¼-inch pieces and add to the flour mixture. Use your fingers to cut the butter into the dry ingredients, pressing together to create large pebble-shaped pieces of crisp topping, about the size of a dime.
- Evenly sprinkle the crisp topping over the peaches.
- Bake until the topping is golden brown and crisp, 30 to 35 minutes.
- Wait for 30 to 60 minutes before serving.
- Add warm peach crisp to serving bowls and top with vanilla ice cream.
Notes
- Blanching peaches make for more attractive surfaces and more yield. The goal is just to separate the skin from the flesh and not to cook the peaches.
- Frozen peaches can be substituted for fresh peaches. Defrost over a colander to remove excess moisture before combining with sugar.
- MAKE IT GLUTEN-FREE: Use gluten-free flour (Bob's Red Mill 1:1 Baking flour recommended) and use gluten-free oats.
Nutrition
Calories: 304kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 113mg | Potassium: 438mg | Fiber: 4g | Sugar: 32g | Vitamin A: 909IU | Vitamin C: 13mg | Calcium: 27mg | Iron: 1mg
Recipe Link