I have a fabulous new pumpkin cake recipe I’m so excited to share, but I’m not quite ready to let summer go. I’m clinging on as long as I possibly can. So while many of you are out there baking pumpkin this and apple that, I’ve been making fresh peach pie, peach bars and this peach crisp.
So please forgive me while I still try and bask in all things summer, like this peach crisp. It’s completely fabulous!
Now while I completely love peaches, the crumble topping of this peach crisp is totally the star of the show here. It’s crispy and slightly sweet and so dang delicious. Just like I love lots of frosting on my cookies and cake, I love a lot of topping on my fruit crisps!
I recommend eating this the first day because even as crispy as the topping is, it’s just much better on day one. Oh, and don’t even think about serving this without a scoop of ice cream.Print
This will become your go-to peach crisp recipe. It’s the perfect combination of sweet peaches and a delicious crispy, sweet topping.
- For the Filling:
- 3½ lbs peaches (, peeled and sliced into ¾ inch wedges)
- ⅓ cup granulated sugar*
- 1½ tsp. cornstarch
- 3 tsp. lemon juice
- ½ tsp. ground cinnamon
- ⅛ tsp ground nutmeg
- Pinch of salt
- For the Topping:
- 3/4 cup all purpose flour
- ½ cup old fashioned rolled oats
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp. ground nutmeg
- ⅛ tsp. salt
- 2 tsp. vanilla extract
- 6 Tbsp. butter (, cut into 6 pieces, chilled)
- ½ cup sliced almonds
- Place one oven rack on lowest position and another oven rack on middle position. Preheat to 350 degrees. Line a baking sheet with parchment paper and set aside.
- For the filling: Gently toss peaches and sugar together in a large bowl. Let sit for about 30 minutes, gently stirring several times.
- For the crumble topping: While the peaches are macerating, combine flour, oats, granulated sugar, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Whisk to combine. Drizzle vanilla over the top and stir to combine. Add cold butter pieces and use a pastry blender or your fingers to gently work it into a crumbly mixture, leaving small clumps throughout. Add nuts and gently stir. Transfer mixture to parchment-lined baking sheet and spread into an even layer on lined baking sheet. Bake on middle rack until lightly browned and firm, 15-20 minutes, rotating baking sheet halfway through baking.
- Drain peaches in colander set over large bowl and reserve 1/4 cup of the juice. Whisk reserved juice, cornstarch, lemon juice to taste, salt, cinnamon and nutmeg together in a small bowl. Pour over peaches and toss gently. Transfer to an 8-inch square baking dish.
- Sprinkle topping over the peaches evenly, pressing down gently if needed. Place dish on foil-lined baking sheet and place on lowest rack and bake until nicely browned and filling is bubbling around edges, about 30-40 minutes (loosely tent the crisp with foil if it starts to brown too quickly.) Let peach crisp cool 15 minutes. Serve while it’s warm.
*If your peaches aren’t really sweet, you may need to want to add a little more sugar to the peach filling.
Recipe Source: Adapted slightly from America’s Test Kitchen