This has to be the best peach crisp recipe around: well-rounded in flavor, simple to make, and the best way to use up your summer peaches.
So peach crisp.
It’s peach cobbler’s fraternal twin sister. Or brother. Peach crisp doesn’t conform to society’s rules.There’s no need for picky ingredients, special techniques, or fancy kitchen etiquette. It’s a delicious mound of peaches with a sweet, crunchy, struesel-esque topping molded together with butter and brown sugar. It’s simple and easy.
I consider peach crisps to be a late-summer, pre-fall dessert. There really is nothing more I’d prefer than to sit out back on the deckand eat some warm peach crisp with warm, fall-ish cinnamon spice, yet still have that summer brightness from a touch of ginger and lemon zest, served with a scoop of decadent vanilla ice cream melting over it just when the nights are a little bit cooler but the fireflies are still out the entertain you.
Yeah, these are my foodie daydreams, people. Disregard my cornball ways.
Since it is full-stop peach season, go find some free-stone (easier to cut up than cling stone) peaches at the market, get your brown sugar and cinnamon, and bask in these summer evenings.
It’s the little things, ya know?
- 5 cups 5-6 medium peaches peaches, sliced and peeled *2 cans of peaches work as well!*
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp kosher salt
- 1/2 tsp vanilla extract
- Zest of 1/2 lemon
- 1/4 cup all-purpose flour sifted
- 3/4 cup brown sugar
- 3/4 cup all-purpose flour
- 3/4 cup old fashioned rolled oats
- 1 tsp cinnamon
- 1/4 tsp kosher salt
- 1/2 cup 1 stick unsalted butter, chopped into pieces
- Optional: 1/2 cup chopped walnuts or pecans
- Vanilla Ice Cream to serve
Preheat oven to 350 degrees F.
In a large bowl, toss peach slices with brown sugar, cinnamon, ginger, kosher salt, lemon zest, and vanilla extract together. Allow to sit for ten minutes then mix in the flour very well. Pour into a 8 or 9 inch baking dish, glass pie plates work well.
Topping: Whisk together all topping ingredients except butter in a separate bowl, breaking up any brown sugar clumps. Using your fingers or a rubber spatula, mix the butter in well into the mixture until the topping is a crumbly texture. Sprinkle topping evenly and generously over peaches.
Bake in oven for 45 minutes, then allow to cool slightly before serving