Peach Crisp Recipe



Peach Crisp Recipe

This Peach Crisp is our favorite summer peach dessert. The peach juices bubbling under the crisp buttery crunchy topping is completely irresistible. Add a generous scoop of vanilla ice cream and it doesn’t get any better!

Ingredients

Ingredients for the Filling:

  • 2 1/2
    lbs
    peaches (8 medium),
    fresh or frozen*
  • 2
    Tbsp
    fresh lemon juice
    (omit if using frozen fruit)
  • ¼
    cup
    all-purpose flour
  • 1/4
    cup
    granulated sugar

Ingredients for the Topping:

  • 1
    cup
    all-purpose flour
  • 1/4
    cup
    granulated sugar
  • 1/3
    cup
    brown sugar
    packed
  • 1/8
    tsp
    sea salt
  • 8
    Tbsp
    1 stick cold, unsalted butter, diced
  • ½
    cup
    old fashioned rolled oats or quick-cooking oats
  • 1
    cup
    sliced almonds
    divided

Instructions

  1. Preheat oven to 350 degrees F. Butter a 9×12 casserole baking dish.

  2. To Blanch Peaches: Place peaches in boiling hot water for one minute or just until skins come off easily then transfer immediately to cold water. Peel, pit and slice into 1/2″ thick pieces. Transfer to a large bowl and toss peaches with 2 Tbsp lemon juice.

  3. Preheat oven to 350 degrees F. Butter a 9×12 casserole baking dish. In a small bowl, whisk together 1/4 cup sugar, 1/4 cup flour and toss with the sliced fruit just until evenly coated. Pour into buttered baking dish.

  4. In a food processor** fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp (pinch) of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.

  5. Transfer mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.

  6. Spread the topping evenly over the fruit and sprinkle the top with ½ cup of almonds. Bake 45 minutes at 350˚F or until top is golden and the fruit is bubbling at the edges. 

Recipe Notes

*If using frozen fruit, fully thaw, drain and dab with paper towels to remove excess juice.
**If you don’t have a food processor, you can use a whisk for the dry ingredients and a pastry blender/cutter to cut the butter into the dry ingredients. 

Source link