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As promised in my Peachy Keen blog, here’s my peach crisp recipe. I didn’t include it in the blog because who likes to scroll through a blog before getting to a recipe: nobody.

Peach Crisp:

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Filling:
3-4 Peaches – cored and sliced into wedges 1/4 inch thick. You can peel them if you like, but I left the skins on mine.
1 Tbsp lemon juice
1/4 cup granulated sugar
2 Tbsp flour
1/2 Tsp vanilla extract (optional)
1/8 Tsp salt

For the Topping:
3/4 cup packed brown sugar
3/4 cup flour
1/2 cup old fashioned rolled oats
1 tsp ground cinnamon
1/2 tsp cardamon
1/2 cup of butter, softened

Instructions:
Preheat the oven to 350 and butter a 2 qt baking dish.

Make the peach filling. Note you may need to drain the peaches if they’re super ripe before combining them with the other ingredients. In a large bowl, combine all the ingredients for the filling. Mix well, so that the peaches are evenly coated. Transfer peaches to the prepared baking dish and arrange them in an even layer.

For the topping. Mix together the dry topping ingredients in a medium bowl until well combined. Next, add the butter (I like to break up the 1/2 cup of butter and add in slices) and use a pastry blender to mix in the butter until the mixture is crumbly.

Finish the dish. Sprinkle the streusel topping evenly over the peaches. Bake the crisp for 38-42 minutes or until the topping is golden brown and the peach filling is bubbly. Remove from oven and let cool for twenty minutes before serving.

Notes: There are a lot of ways you can tweak this peach crisp recipe to make it your own. For example, you can give the topping your own spin by changing the spices. You could substitute nutmeg or allspice for the cardamon. Additionally, you could also add pecans to the topping. As for the filling, you could replace half the peaches with blueberries or strawberries.

Serve warm with ice cream of whipped cream. Enjoy!

Tools to use for baking the peach crisp:

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