If peaches are your weakness, you’ll absolutely adore this fresh peach crisp. It’s full of yummy spices and smells delicious while baking in your kitchen. Always a crowd favorite. Perfect for potlucks, desserts, and even brunch.
I know it’s fall. I realize peaches have had their turn to shine. It’s all apples and pumpkins now.
But I never got my peach crisp down right over the summer, and I just had to chase it back down.
Plus, there are still plenty of fresh peaches available, so let’s take a little pumpkin break…
In the past, peach crisps have given me quite a run for my money.
You’d think a dessert so humble should be easier to nail down. Somehow, it was always hit and miss for me. Sometimes the peaches would become too mushy. Or the crisp not crispy. Or the whole thing just not peachy.
Not this time.
After tackling my favorite fruit crisp a couple more times, this succulent peach crisp finally agreed to emerge.
The peaches are baked to just right perfection. Not too mushy. Just enough of a soft, plush bite. Plenty of cinnamon and spice to make your house smell incredible.
All resting underneath a toothsome topping. And never forget big scoops of pure vanilla ice-cream. Blissfully good.
This fresh peach crisp is baked up perfectly. Not overly sweet, with just the right filling texture and toothsome topping. Be sure to give it time to sit after baking, so the filling has time to set.
- 6 TB all purpose flour
- 1 TB old fashioned oats
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp table salt
- 5 TB cold butter, cut into 1/2 inch pieces
- 3/4 cup coarsely chopped pecans or walnuts
- 7 large semi-ripe peaches, peeled and sliced into 1/2-inch thick wedges
- 1/2 tsp grated lemon zest
- 1 1/2 TB juice from 1 lemon
- 1/4 cup granulated sugar
- 1 TB cornstarch
- 1 tsp cinnamon
- For the Topping: Place flour, oats, sugars, spices, and salt in a food processor and process briefly just to combine. Add butter and pulse a few times or just until mixture resembles a coarse cornmeal. Add nuts, briefly processing again (four 1-second pulses) until topping looks like clumpy wet sand. Do not over-mix or it will become too homogenous. Chill in fridge while you prep the filling.
- Adjust oven rack to lower middle position and preheat oven to 375F.
- Add the peaches, lemon zest and juice, sugar, cornstarch, and cinnamon together in a bowl. Use a rubber spatula to gently toss until combined. Transfer filling to an 8-in square baking pan or a 9-in deep dish pie plate.
- Evenly scatter cold topping over the filling in baking dish. Bake 40 minutes. Increase oven temp to 400F and bake until topping is a deep golden brown, about 5 minutes. Check often towards the end, to make sure topping does not over-brown.
- Let sit at room temp until lukewarm so filling has time to set. Serve with whipped cream or vanilla ice cream.
Source: Chew Out Loud, adapted from Baking Illustrated Cookbook
Here are some of our favorite crisp-type desserts… always a hit at any gathering!
1. Peach and Blueberry Pie Bars. These are seriously yummy and perfect for potlucks.
2. Here’s that Amazing Apple Crisp. Oh, sooo good.
3. Ok, yeah. I’ll dole out a Pumpkin one. There are very few things that will measure up to these luscious Pumpkin Bars with Biscoff Crumble.