Peach Crisp
This peach crisp layers sweet, jammy summer peaches under a thick, buttery oat topping that bakes up deeply golden and crackly. A spoonful of cornstarch and a squeeze of lemon keep the fruit glossy and spoonable rather than watery, while cold butter rubbed into flour and oats guarantees crisp clumps instead of a sandy crust. It comes together with one bowl each for filling and topping, and it is best served warm with a melting scoop of vanilla ice cream.
Peel and slice 6 ripe peaches, toss them with granulated sugar, cornstarch, lemon juice, and a little cinnamon, then spread into a buttered 8-inch square dish; rub cold cubed butter into a mix of flour, rolled oats, brown sugar, cinnamon, and salt until it holds in clumps, scatter it thickly over the fruit, and bake at 375°F (190°C) for about 45 minutes until the topping is deep golden and the peach juices bubble at the edges, then cool 15 minutes so the filling sets before scooping warm with vanilla ice cream.
- Use ripe but still-firm peaches and toss with cornstarch so the juices thicken into a glossy sauce instead of a puddle.
- Keep the butter cold and rub it in only until the topping holds in loose clumps, which is what bakes up crisp rather than sandy.
- Rest the crisp 15 minutes out of the oven; the filling looks loose when hot and firms as it cools.
Equipment
- 8-inch (20 cm) square baking dish
- Rimmed baking sheet
- Vegetable peeler or paring knife
- Two mixing bowls
- Pastry cutter or fork
- Wire cooling rack
Ингредиенты
Peach filling
- 900 g ripe peaches, peeled and sliced 1/2 inch (1 cm) thick
- 50 g granulated sugar
- 16 g cornstarch
- 15 ml fresh lemon juice
- 0.5 g ground cinnamon
- fine salt
- 5 ml vanilla extract, optional
Oat crisp topping
- 120 g all-purpose flour
- 90 g old-fashioned rolled oats
- 150 g light brown sugar, packed
- 2 g ground cinnamon
- 1.5 g fine salt
- 113 g unsalted butter, cold, cut into cubes
Приготовление
- ШАГ01
Position a rack in the center of the oven and heat to 375°F (190°C). Lightly butter an 8-inch (20 cm) square baking dish and set it on a rimmed baking sheet to catch any bubbling juices.
- ШАГ02
Peel the peaches with a vegetable peeler, or blanch them 30 seconds in boiling water and slip off the skins. Halve, pit, and slice into wedges about 1/2 inch (1 cm) thick. You should have roughly 6 cups.
- ШАГ03
In a large bowl, gently toss the peach slices with the granulated sugar, cornstarch, lemon juice, cinnamon, salt, and vanilla until no dry cornstarch remains. Spread the fruit evenly in the prepared dish.
- ШАГ04
In a second bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and rub it in with your fingers or a pastry cutter until the mixture forms damp, pea- to hazelnut-size clumps.
- ШАГ05
Scatter the topping evenly over the peaches, leaving some larger clumps intact for crunch. Don't pack it down; a loose layer bakes up crispier.
- ШАГ06
Bake for 40 to 50 minutes, until the topping is deep golden brown and the peach juices bubble thickly around the edges. If the top browns too fast, tent it loosely with foil for the last 10 minutes.
- ШАГ07
Let the crisp rest on a wire rack for at least 15 minutes so the filling thickens. Serve warm, ideally with a scoop of vanilla ice cream.
Make ahead
Prep the filling and topping separately up to a day ahead: keep the fruit filling covered in the fridge and the crumb topping in an airtight container (fridge or freezer). When ready, scatter the topping over the fruit and bake straight from cold, adding 5 to 10 minutes to the bake time.
Storage
Cover leftovers and refrigerate up to 4 days. The topping softens overnight, so re-crisp individual portions in a 325°F (160°C) oven or toaster oven for 10 to 15 minutes. Baked peach crisp can also be frozen, well wrapped, for up to 2 months; thaw and reheat before serving.
Variations
Gluten-free peach crisp
Swap the all-purpose flour for a 1:1 gluten-free baking blend and use certified gluten-free rolled oats. The topping browns and crisps up the same way.
Peach-pecan crisp
Add 60 g (1/2 cup) chopped toasted pecans to the topping for extra crunch and a nutty depth. Reduce the flour by 2 tablespoons to keep the balance. Note that this adds tree nuts.
Brown butter and bourbon
Brown the butter, chill it until solid, then rub it into the topping; stir 1 tablespoon of bourbon into the filling for a warm, caramel note.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Частые вопросы
Can I use frozen or canned peaches?
Yes. For this peach crisp recipe, use frozen peach slices straight from the freezer (no need to thaw) but add an extra tablespoon of cornstarch, since they release more liquid. For canned peaches, drain them very well and cut back the added sugar, as they are already sweet.
How do I keep peach crisp from turning out watery?
Two things: toss the fruit with cornstarch, and let the crisp rest at least 15 minutes after baking. The juices look loose and soupy while it is hot but set into a glossy sauce as it cools. Very juicy peaches may need an extra teaspoon or two of cornstarch.
Do I have to peel the peaches?
No, it is optional. The skins soften during baking and are perfectly edible, though peeling gives a smoother filling. To peel quickly, blanch the peaches in boiling water for 30 seconds, transfer to ice water, and slip the skins off.
Can I make this peach crisp recipe ahead of time?
Yes. Assemble the whole thing, cover, and refrigerate up to a day before baking, adding a few extra minutes in the oven. You can also bake it fully, then reheat in a 325°F (160°C) oven for about 15 minutes to re-crisp the top before serving.
What is the difference between a crisp and a crumble?
A crisp has oats (and sometimes nuts) in the topping, which bake up crunchy, while a classic crumble uses just flour, butter, and sugar for a more shortbread-like crust. This recipe is a true crisp thanks to the rolled oats.
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