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?
Peach Crisp
Ingredients
- 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
- Topping:
- 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
Instructions
- 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
Going to try this Thursday night for some friends looks delish!! Do you think I could add blueberries?
Absolutely add some blueberries! Add them with the peaches in the bowl and make sure to accommodate them by using a 8×11 baking dish if you’re using a large amount of them, since they release a lot of juices.
I love peaches and a huge serving of your Peach Summer crisp will bring a huge smile to my face. Thanks for sharing!
I can never get enough peaches during the summer months. This looks incredibly tasty. I’d love it for dessert or breakfast with my coffee.
I could eat a bucket of this peach crisp with another bucket of vanilla ice cream hahaha I could. doesn’t mean I would! But yeah it’s just that delicious!!
Love the combination of soft and crunchy in this recipe! I love peaches and need to give this crisp a go!
Peach cobbler is right up my alley! This one looks spectacular!
I’ve always been a cobbler girl when it comes to peaches, but I might just have to make a left turn off the beaten path! This looks DELICIOUS!
Looks amazing! And I just picked up some cashew milk ice cream today. I think this is dessert!
I love crisps!! Your recipe is so yummy and the pictures are making me desire peaches ASAP! 😀
Do I peel or keep the skin on the peaches…? Never made anything with fresh peaches!!
Peel the peaches first, then slice them!
Yum! My mouth was watering at the mention of peaches, butter and brown sugar – and then you mentioned cinnamon and vanilla icecream and I was a goner!! I’m pinning and yumming this now!! 🙂
I hope you make it, it’s too good not to enjoy with a scoop of vanilla ice cream! And thank you for sharing and stopping by, Karen!