Ode to the Peach Crisp
Apparently it is National Ice Cream Month! So in that spirit, I’ve got a delicious fresh peach crisp recipe for you, which pairs really nicely with vanilla ice cream. What’s even better is that this recipe is a peach crisp with oats. Makes it healthy, right?
Topping for a peach crisp should be crunchy, crispy, and buttery. A peach crisp is different from a peach cobbler because it has oats in the topping. The perfect balance of the fresh peach’s aroma and the warming spices used will get your mouth watering.
Making a peach crisp from scratch is one of the best ways to celebrate summer fruit. This tastes even better when you use fresh peaces.
Peaches and nectarines are so sweet and delicious. Their sweet fragrance, slight sour bite, and luscious juicy texture make me weak in the knees.
You can make this recipe for peach crisp right in time before summer ends.
Looking for another summer dessert? Check out my recipe for pina colada yogurt parfait.
The Case for Easy Desserts
You are probably a busy person, so easy desserts are probably the way to go for you! Make this peach crisp recipe and you won’t be sorry!
Making a fruit crisp is much more forgiving than other desserts, which is why it is one of my go-to recipes for a dessert fit for entertaining. I made this peach crisp recipe with oats for the added crunch. And it is the best peach crisp recipe that I’ve tried.
Price Comparison
I had a fruit crisp at a nice restaurant recently and it cost $12 for a 1-person serving. And from what I remember, it wasn’t all the great. Let’s see how much I spent on this recipe: 6 peaches ($4), oats ($.50), 1 stick butter ($1), spices ($.30), brown sugar ($.50), lemon ($.50).
Restaurant ($12) vs. Homemade ($1.13). That’s a whopping price difference. No wonder they say desserts are the big money makers of restaurants. 😉
FAQs:
How to make a crispy peach crumble?
Deconstruct it! If you prepare the fruit separately from the crispy topping, you will be in business. Just like the famed Mary Berry and Paul Hollywood, you probably dislike soggy textures for baked goods. Which is why this peach crisp or peach crumble is a deconstructed one.
I recommend combining the crispy topping with the fruit only when serving it. Otherwise, keep them separate. No matter what baking techniques you use to try to drain the liquid from the peaches, the fact of the matter is: you will always have sogginess when liquid comes into contact with a pastry/crisp. It’s science. Separate them for best results.
Should I use canned or fresh peaches for peach crisp?
If peaches are in season, definitely choose fresh peaches for both flavor and texture. Making a fresh peach crisp from scratch is a heavenly treat for yourself.
Pitting and coring fresh peaches is a bit annoying, but it is all worth it in the end.
Canned peaches often have a lot of added sugars and have a softer texture. If you then add your own sugar, then the peach crisp will end up overly sweet and soggy.
How to reduce sugar in baking?
When following most baking recipes, you can try to cut the recommended amount of sugar to only 1/4 – 1/2 of what they are suggesting. I find that most baking recipes are way too sweet.
Another tip is to use brown sugar. It provides so much more richness and flavor than white sugar. That way, you can use less of it, but still taste the deliciousness in your baked goods/desserts.
Lastly, add a pinch of salt to your sweets. It will create a more complete and rich flavor profile, highlighting the sweet flavor without adding extra sugar.
What are some other fruit crisp ideas?
Apples, berries, plums, cherries can be substituted for the peaches in this recipe.
Use less cinnamon if you choose to make a fruit crisp using a berry. Cinnamon does not play as well with berries as it does with apples or peaches. I would recommend using more vanilla extract and omit the cinnamon from the fruit mixture. It should be fine in the crispy topping.
Crispiest Spiced Peach Crisp
Ingredients
- 6 peaches peeled, cored, and sliced
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 juice of lemon
- ½ cup brown sugar
- ¾ cup oats
- ¾ cup flour
- 1 tsp cinnamon
- 1 tsp pumpking pie spice
- ½ cup butter cut into cubes, cold
- ½ cup brown sugar
- 1 pinch of salt to taste
Instructions
- Preheat oven to 350 degrees.
- Prepare crispy topping separately from peaches. Mix together oats, flour, cinnamon, salt, and brown sugar until they are well-combined.
- Using a pastry cutter, mix butter into flour and oat mixture. Make sure your butter is cold. Continue to cut butter into mixture until the texture resembles small peas.
- Place oat mixture onto a lined baking sheet and spread onto baking sheet in an even layer. Allow to bake for approximately 20-25 minutes or until golden brown.
- While crispy topping is baking, prepare peach mixture. Add peaches, cinnamon, vanilla extract, lemon juice, and brown sugar into a large sauce pan. Turn fire on medium and allow peaches to cook down. Toss gently every few minutes for even cooking. Cook about 10-15 minutes, and then cover with lid, turn off the fire, and allow peaches to sit for at least 10 minutes. This will prevent the peaches from overcooking.
- Check on crispy topping in the oven. If baking is uneven, break the crust into smaller pieces and rotate around the pan. Place back into the oven, rotating to ensure even baking.
- When crispy topping is done, remove from oven and allow to cool.
- When ready to serve, scoop a spoonful of simmered peaches and top with crispy oat topping, and serve with ice cream or whipped cream.
Happy cooking! Tag me on Instagram @jennskitchendiary if you’ve made this dish! Would love to see how it turned out.
Thank you so much for sharing this wonderful post with us.