Peach Crisp | My Baking Dependancy

Candy peaches and a superbly spiced oat topping make for a easy but beautiful summer time dessert. Serve this peach crisp with a dollop of whipped cream or a scoop of vanilla ice cream for the proper end.

Fruit crisps are superb any time of 12 months. I imply, cranberry apple crisp and apple pear crisp are nice examples of that. 

However there’s one thing actually particular about summer time fruit crisps. Cherry crisp, berry crisp, rhubarb crisp, and this peach crisp actually simply spotlight among the greatest issues about summer time.

And there’s actually nothing higher than recent, juicy peaches. Baked right into a crisp, became grilled peaches, used as a topping for no-bake peach cheesecakes…they’re simply so good.

So while you see recent peaches begin to pop up on the farmers’ market, be sure to seize some to make this crisp. 

Peach crisp vs peach cobbler

So what’s the distinction between this peach crisp recipe versus peach cobblers?

Each recipes have a base of peaches, often blended with a little bit of sugar and generally a thickener, resembling flour.

The distinction between a crisp and cobbler is within the topping!

Crisps, resembling this one, have an oat-based streusel topping. The oats give the topping an excellent chewy texture. The topping will get good and crispy within the oven—thus the identify!

Cobblers, resembling simple peach cobbler or do-it-yourself peach cobbler, have toppings which are extra cake-y, biscuit-like, and even much like pie crust.

I like all of them, however there’s one thing additional superb to me a couple of actually nice crisp! 

Find out how to make this peach crisp recipe

As a lot as I like fruit pies, crisps are simply as nice at displaying off the superb taste of seasonal fruits they usually’re a lot quicker and simpler to make!

This peach crisp recipe comes collectively in just some minutes and also you don’t want any particular tools for it. 

Elements you’ll want

This recipe has a candy peach base and a superbly spiced oat topping. 

For the peach layer, you will want:

• 6 cups peeled and sliced recent peaches
• 1/3 cup granulated sugar
• 1/4 cup all-purpose flour

Should you don’t have recent peaches readily available, you should use 32 ounces of frozen sliced peaches. You do not want to thaw the peaches earlier than baking the crisp. 

There’s solely a little bit of sugar within the filling; we’re counting on the sweetness of the peaches to essentially shine. In case your peaches aren’t tremendous ripe or aren’t tremendous candy, be happy so as to add a bit extra sugar right here.

For the topping, you will want:

• ⅔ cup all-purpose flour
• ⅔ cup quick-cooking oats
• ⅔ cup evenly packed mild brown sugar
• 1 1/2 teaspoons pumpkin pie spice
• Pinch of salt
• 6 tablespoons melted unsalted butter

Despite the fact that crisp toppings are a bit extra forgiving then different forms of baked items, you continue to wish to measure your elements rigorously. Be taught learn how to measure flour accurately to be sure to get this step proper!

This recipe requires fast oats. Ensure you do not use instantaneous oats! Rolled oats will work, however I recommend pulsing them in a meals processor a number of instances first.

I actually love the best way the spices in pumpkin pie spice accent the flavour of the peaches, particularly the bottom ginger and floor nutmeg. Should you don’t have pumpkin pie spice readily available, be happy to make use of floor cinnamon as an alternative.

Brown sugar is the greatest in a crisp topping. If you’re out of brown sugar, be happy to make use of a brown sugar substitute. If yours hardened within the pantry, be taught learn how to soften brown sugar.

You possibly can add 1/3 cup of chopped pecans to the topping if you would like some additional texture and taste!

Making the crisp

First, prep the peaches by stirring them along with the granulated sugar and flour. Unfold them into the underside of a greased 9×9-inch baking dish.

For the topping, stir collectively the oats, flour, brown sugar, pumpkin pie spice, and salt, then add the melted butter. Stir till there aren’t any dry spots left and the combination kinds clumps.

Add the topping evenly over the peaches. Bake the crisp at 350°F for 45-50 minutes. The crisp is completed when the topping is golden brown and the fruit is bubbly across the edges.

Serve the crisp heat or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

Incessantly requested questions