Peach Crisp
Dessert

Peach Crisp

Fall weather always makes me think of warm soups and comforting pies. Peach Crisps are one of those foods that can help you gracefully transition into the cooler weather with happy thoughts and marvelous smells and tastes.

I prefer my crisp, crumbles, and pies to have tons of crunchy topping. In my opinion, the ratio should be almost more topping than filling.

This recipe satisfies that need for extra crunch, extra top to your crisp.

If you prefer more filling, you may not like this.

This recipe is especially great because your result will not yield a big tray of soupy mess.

Due to the maceration of the peaches, your servings will hold together and can be dished out with a spatula, not a spoon.

You may opt to use fresh peaches or canned (or frozen) peaches. If you do use the canned ones, get the ones in their juice and not the ones in their syrup.

The goal is to have a fresh, light, peachy flavor without any heavy syrups.

I hope you love this recipe as much as I do!

Peach Crisp

Peach Crisp

Yield: 8
Prep Time: 45 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 1 hour 35 minutes

This peach crisp is simple and easy to make and comes out perfect every time. Enjoy!

Adapted From: OurBestBites - Reduced butter amount and increased the cooking time.

Ingredients

  • Filling:
  • 5 cups peaches (6-7 fresh peaches or 2 - 29 oz cans in juice, NOT syrup)
  • 1/3 cup granulated sugar
  • 1 1/4 teaspoons cornstarch
  • 1 tablespoon fresh lemon juice
  • Pinch salt
  • pinch of cinnamon
  • pinch of ground nutmeg
  • Topping:
  • 1 1/2 cups rolled oats
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 5 tablespoons cold butter
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Instructions

1. Grease a 9"x9" oven pan and set to the side.

2. Peel and de-Pitt your peaches, then cut up into slices. If using canned peaches, drain in a colander first. Place into a bowl and sprinkle and mix 1/3 cup white sugar into peaches. Let these sit for 30 minutes to macerate the peaches. This will leach out the peach juice and prevents them from becoming soggy when cooked. After 30 minutes, drain peaches in colander, reserving 1/4 of a cup of the peach liquid.

3. Preheat oven to 350 degrees.

4. Whisk together 1/4 cup peach liquid, corn starch, lemon juice, salt, cinnamon and nutmeg in a small bowl.

5. Add to peaches and pour into pan.

6. For the topping, mix all of the topping ingredients together except for butter, which should be grated into the mixture and then stirred in with your hands (but not completely mixed in, it should be crumbly).

7. Bake for 35-40 minutes, or until top is crispy, golden and brown. There will be peach bubbling out on the sides when it's done.

8. Let it sit for 10 minutes before serving.

Notes

Note: This is even better topped with vanilla ice cream and/or a little whipped cream.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 251Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 19mgSodium 78mgCarbohydrates 43gFiber 3gSugar 28gProtein 3g

This nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although alteredrecipe.com attempts to provide accurate nutritional information, these figures are only estimates.

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