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Patty Catalano
Patty Catalano
Patty is a recipe developer and food writer. She worked Alton Brown’s Research Coordinator and podcast producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.
updated Sep 20, 2022
4th of july
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Juicy summer peaches bubble under a crisp, sweetened oat topping.
Serves6Prep25 minutesCook30 minutes to 40 minutesJump to Recipe
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In the short stretch of summer when the bins of fresh peaches are practically overflowing, I cannot resist picking up an entire sack. I usually have no problem eating through them all before purchasing the next batch, but sometimes I am left with a few overripe peaches that need to be eaten stat. Enter: peach crisp.
Peach crisp is not only one of the easiest summer treats to make, but it also passes for both breakfast and dessert at my house. Juicy yellow peaches are sweetened ever-so-slightly (they don’t need much!) then topped with buttery brown sugar-sweetened oats and almonds. Here’s how to make the simplest and most delicious summer peach crisp.
What Is the Difference Between Peach Cobbler and Peach Crisp?
Cobblers, crisps, and crumbles are all variations on the same theme. In fact, you’ll often see these terms interchangeably. Each of these fruit desserts is built on a base layer of juicy, starch-thickened fruit. The toppings are where these dishes differ.
- Crisp: Oat-based streusel topping that may or may not contain nuts
- Cobbler: Biscuit topping
- Crumble: Flour-based streusel topping with no oats
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Why Is My Peach Crisp Soggy?
Hot out of the oven, the buttery oat streusel is golden and crisp (of course!). As the dessert sits, the fruit’s juices will seep into the topping from the underside. If leftover peach crisp makes its way to the fridge, the humidity of the chill chest can also turn your once-crunchy crisp soft. Regain the crunchy crisp texture easily by skipping the microwave and reheating the peach crisp in the oven at 300°F for 20 minutes or until the fruit is warm and the topping is crisp.
Do You Take the Skin Off Peaches for Peach Crisp?
No! Peach skins are thin, tender, and add a rosy hue to peach crisp. If you prefer to peel peaches, use a serrated peeler or poach them just as you would a tomato to easily slip off the skins.
Peach Crisp Recipe
Juicy summer peaches bubble under a crisp, sweetened oat topping.
Prep time 25 minutes
Cook time 30 minutes to 40 minutes
Serves 6
Nutritional Info
Ingredients
For the crisp topping:
- 12 tablespoons
(1 1/2 sticks) unsalted butter, plus more for the baking dish
- 1
medium lemon
- 1 teaspoon
vanilla extract
- 1 1/2 cups
old-fashioned rolled oats
- 3/4 cup
all-purpose flour or gluten-free all-purpose flour blend
- 1/2 cup
sliced almonds (optional)
- 1/2 cup
packed light brown sugar
- 3/4 teaspoon
kosher salt
- 3/4 teaspoon
ground cinnamon
For the peach filling:
- 2 pounds
ripe peaches (about 5 medium) or frozen peach slices (do not thaw)
- 1/4 cup
packed light brown sugar
- 2 tablespoons
cornstarch
- 1 1/4 teaspoons
kosher salt
- 1 teaspoon
vanilla extract
Vanilla ice cream, for serving (optional)
Instructions
Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 2-quart or 11x7-inch baking dish with butter.
Make the crisp topping: Cut 12 tablespoons unsalted butter into tablespoon-sized pieces and place in a large microwave-safe bowl. Microwave in 20-second bursts until mostly melted, 40 to 50 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat and transfer to a large bowl.) Set aside to cool slightly.
Finely grate the zest of 1 medium lemon into the bowl (about 1 tablespoon); reserve the zested lemon for the filling. Add 1 teaspoon vanilla extract, 1 1/2 cups old-fashioned rolled oats, 3/4 cup all-purpose flour or gluten-free all-purpose flour blend, 1/2 cup sliced almonds if using, 1/2 cup packed light brown sugar, 3/4 teaspoon kosher salt, and 3/4 teaspoon ground cinnamon to the bowl and stir to combine. Refrigerate for at least 5 minutes or until ready to use, the topping will harden when chilled.
Make the filling: Halve and pit 2 pounds peaches (no need to peel). Cut into 1/2-inch thick slices. Place the peaches, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch, 1 1/4 teaspoons kosher salt, and 1 teaspoon vanilla extract in a large bowl.
Juice half of the zested lemon until you have 1 tablespoon juice, then add to the bowl. Stir to combine.
Transfer to the baking dish and spread into an even layer. Break the crisp topping into large clumps with your hands and scatter over the filling in an even layer.
Bake until the crisp topping is golden-brown and the filling is bubbling, 35 to 40 minutes. Cover the crisp with aluminum foil if the topping begins to brown too quickly. Let cool for at least 15 minutes before serving with vanilla ice cream if desired.
Recipe Notes
Make ahead: The crisp topping can be made and frozen up to 3 months in advance, no need to thaw before using.
Storage: Cover and refrigerate leftover crisp for up to 3 days. Serve cold or reheat in a 300°F oven for 20 minutes before serving.
Filed in:
Dessert
southern
Gluten-Free
pantry
dairy
baked goods
