Peach Crisp Recipe

Plate of fruit crisp on a white round plate and in a bowl and baking dish - square

This delightful dessert is perfectly sweet and can be on the table in less than 45 minutes. You can either eat it plain or dollop some ice cream on it! So delicious!

Course Dessert

Cuisine American

Keyword crisp, fruit crisp, Fruit dessert, peach crisp

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 240kcal

Author Elaine Benoit

Equipment

Ingredients

Filling

5 medium peaches (washed and sliced - see notes)
1/4 cup brown sugar
1 tablespoon corn starch

Crisp

1/3 cup brown sugar
2/3 cup flour
2/3 cup rolled oats
6 tablespoons butter (softened - take out at least 1/2 hour before starting the recipe)

Instructions

Preheat oven at 375 F and get the baking dish, mixing bowl and spatula
Place sliced peaches, 1/4 cup brown sugar and corn starch in mixing bowl and combine with a spatula. Transfer to a baking dish

Crisp

Add oatmeal, flour, sugar and butter to another mixing bowl and with a pastry cutter, cut the butter into the oat mixture
Sprinkle over peaches. (I use my hands)
Bake for 35 minutes
Serve
Smile
Enjoy

Notes

Helpful Hints:

Use ripe peaches but not too ripe. If they appear too ripe, don't use them in this recipe. Over ripe peaches tend to become mushy and you want a baked peach crisp that has slightly firm sliced peaches.
Wash the peaches before using. I remove the stem and leaves, then I squirt some unscented had soap in my hands and gently rub my hands over the skin of each peach. Next, I run cold water over the peaches to wash away the soap. I take a paper towel and gently dry the peaches.
I tend to like desserts that aren't too sweet, so I use less sugar than other recipes. So, try it this way and you'll be surprised that you don't need as much sugar to make it a delicious and very satisfying dessert.
You can eat this peach crisp warm or cold as it's satisfying either way.

How to cut the peaches?

Starting at the top of the peach where the stem is, take a sharp knife and cut vertically down and around the peach full circle, back to the top.
Place your hands on each side of the cut and twist until one side of the peach comes away from the other.
Whichever half contains the pit, cut in half again the long way. (Or if the pit splits with the peach, cut both halves a second time.)
Take your knife and wiggle it to widen the cut, which usually dislodges one of quarters from the pit so you can simply pull the pit off the other quarter with your fingers.
Once the pit is removed, slice up the peach and cut the slices into bite-sized chunks.
If the peach doesn't separate from the pit easily, slice it up whole and gently cut the slices away from the pit, further cutting the flesh into chunks if you have to.

Nutrition