Peach Crisp | My Baking Habit

Candy peaches and a superbly spiced oat topping make for a easy but gorgeous summer time dessert. Serve this peach crisp with a dollop of whipped cream or a scoop of vanilla ice cream for the right 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 a number of 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, ensure you 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, normally combined with a little bit of sugar and generally a thickener, akin to flour.

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

Crisps, akin to 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, akin to simple peach cobbler or selfmade peach cobbler, have toppings which are extra cake-y, biscuit-like, and even much like pie crust.

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

The right way to make this peach crisp recipe

As a lot as I really like fruit pies, crisps are simply as nice at exhibiting 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. 

Substances you’ll want

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

For the peach layer, you’ll need:

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

If you happen to don’t have recent peaches readily available, you should use 32 ounces of frozen sliced peaches. You don’t 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 at liberty so as to add a bit extra sugar right here.

For the topping, you’ll need:

• ⅔ cup all-purpose flour
• ⅔ cup quick-cooking oats
• ⅔ cup evenly packed gentle 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 kinds of baked items, you continue to need to measure your substances fastidiously. Study the right way to measure flour appropriately to ensure you get this step proper!

This recipe requires fast oats. Be sure you do not use prompt oats! Rolled oats will work, however I recommend pulsing them in a meals processor just a few occasions first.

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

Brown sugar is the greatest in a crisp topping. In case you are out of brown sugar, be at liberty to make use of a brown sugar substitute. If yours hardened within the pantry, study the right way to soften brown sugar.

You would add 1/3 cup of chopped pecans to the topping if you need some further 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 finished 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.

Steadily requested questions