The Perfect Peach Crisp Recipe: Made Easy

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Every year for the past decade, I’ve had a special ritual. I make a mouthwatering peach crisp to celebrate Elizabeth’s birthday. You might wonder, who’s Elizabeth? Well, our story is tied together by peaches!

Our paths first crossed at a farmer’s market. While Elizabeth was debating over a couple of peaches, I enthusiastically stuffed two huge bags with them. She shot me a curious glance and asked, “What are you making?” I proudly replied, “A peach crisp with fresh peaches.”

That was the beginning. She cheekily asked if I’d make her one, offering to pay. Naturally, I agreed. The next day, I delivered my peach crisp recipe to her doorstep. It was her 79th birthday. From that day on, a tradition was born. Before every birthday, I’d get a call from Elizabeth and get to baking her all-time favorite: a delightful peach cobbler. Picture this – a generous slice of peach cobbler topped with melting vanilla ice cream. That’s Elizabeth’s heaven!

Now, if you’re wondering, my peach cobbler quick recipe has the perfect harmony of tartness from fresh yellow peaches and a sweet symphony from sugar. It’s crowned with a golden, caramelized, crumbly dough kissed by a cinnamon-sugar sprinkle.

Which Peach Wins The Crown?

Yellow peaches are your to go-to. They have a touch of acidity, ensuring your crisp isn’t too sweet. White peaches, though delicious, just don’t strike the right balance for a peach crisp.

Fresh, Canned, or Peach Crisp with Frozen Peaches?

While there’s no rivaling a peach crisp with fresh fruit, not everyone has access to them year-round. Canned or frozen peaches will do the trick if you’re out of season. Drain those canned peaches to keep your crisp from turning into a soup.

The Peel Dilemma: To Strip or Not?

Here’s a secret: I never peel the peaches. If you’re after a smooth texture, sure, peel away. But if you’re using fresh peaches, that skin softens beautifully, adding richness to the texture of your peach crisp. Canned and frozen ones come pre-peeled, but for those fresh ones, I say, let them be!

Experiment with Flavors and Dietary Needs:

Peach crisp is delightful, but don’t limit yourself. Swap out peaches for apples, and you have a divine apple crisp in your hands. And for those with dietary preferences, rejoice! The topping can easily adapt to a gluten-free option. Want a pro-tip? To enhance the texture and add a nutty flavor, sprinkle some chopped nuts like almonds or pecans into your topping. It’s a game-changer!

How to Make The Perfect Peach Crisp Recipe: Made Easy

Preparation

1.
Preheat your oven to 425°F.
In a large bowl, combine the sliced peaches, brown sugar, cinnamon, nutmeg, lime juice, lime zest, and flour or cornstarch. Mix thoroughly to coat the peach slices evenly.
Transfer the mixture into a 9x13 baking dish and bake for about 10 minutes.
Once baked, reserve ¼ cup of the juice to use in the topping dough

Mark as complete
2.
In a separate bowl, mix together 1 teaspoon of cinnamon with 2 tablespoons of white sugar. Set this cinnamon-sugar mixture aside.
In a large mixing bowl, combine flour, brown sugar, white sugar, baking powder, and salt.
Mark as complete
3.
Add the chilled, cubed butter. Work the mixture with the tips of your fingers until it resembles coarse crumbs.
Pour in the reserved ¼ cup of peach juice and mix until the dough comes together
Mark as complete
4.
Drop spoonfuls of this topping evenly over the partially baked peaches in the baking dish.
Sprinkle the cinnamon-sugar mixture you set aside earlier over the entire dish.
Return the baking dish to the oven and bake for approximately 40 minutes, or until the topping is golden brown and the peach filling is bubbly
Mark as complete
5.
Peach crisp is best served warm! Let it cool slightly before digging into a warm and gooey slice of peach cobbler. Cut out a slice and serve it with some vanilla ice cream or whipped cream. The ice cream will melt over the peach crisp and combine with the crust to make a soft, sweet, and creamy dough.
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
12 large peaches (peeled or not pitted and sliced thin)
¼ cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
2 teaspoon lime juice (and 1 lime zest)
1 tablespoon flour or cornstarch
For the topping:
½ cup flour
¼ cup brown sugar
¼ cup white sugar
2 teaspoon baking powder
9 tablespoon unsalted butter (cubed and chilled)
1 teaspoon salt

Preparation

1
Preheat your oven to 425°F. In a large bowl, combine the sliced peaches, brown sugar, cinnamon, nutmeg, lime juice, lime zest, and flour or cornstarch. Mix thoroughly to coat the peach slices evenly. Transfer the mixture into a 9x13 baking dish and bake for about 10 minutes. Once baked, reserve ¼ cup of the juice to use in the topping dough
2
In a separate bowl, mix together 1 teaspoon of cinnamon with 2 tablespoons of white sugar. Set this cinnamon-sugar mixture aside. In a large mixing bowl, combine flour, brown sugar, white sugar, baking powder, and salt.
3
Add the chilled, cubed butter. Work the mixture with the tips of your fingers until it resembles coarse crumbs. Pour in the reserved ¼ cup of peach juice and mix until the dough comes together
4
Drop spoonfuls of this topping evenly over the partially baked peaches in the baking dish. Sprinkle the cinnamon-sugar mixture you set aside earlier over the entire dish. Return the baking dish to the oven and bake for approximately 40 minutes, or until the topping is golden brown and the peach filling is bubbly
5
Peach crisp is best served warm! Let it cool slightly before digging into a warm and gooey slice of peach cobbler. Cut out a slice and serve it with some vanilla ice cream or whipped cream. The ice cream will melt over the peach crisp and combine with the crust to make a soft, sweet, and creamy dough.

Recipe Tips & Suggestions

Storage and Reheating:

Got leftovers? Store your peach crisp in an airtight container in the refrigerator for up to 5 days. When you're ready for round two (or three), preheat your oven to 350°F and warm the crisp for 15-20 minutes. This ensures it remains flavorful and the topping stays crunchy. Microwave reheating works in a pinch, but an oven-reheat will truly recapture its fresh-out-of-the-oven glory.

Rana’s Notes!

Peach crisp is best served warm! Let it cool slightly before digging into a warm and gooey slice of peach cobbler. Cut out a slice and serve it with some vanilla ice cream or whipped cream. The ice cream will melt over the peach crisp and combine with the crust to make a soft, sweet, and creamy dough.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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