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I have made this delicious peach crisp for my friend Elizabeth’s birthday 10 years in a row now! It is her absolute favorite. The first time I met Elizabeth was at a farmer’s market. We were picking peaches, and while she put a couple in her bag, I filled two big bags full of them. She was curious and asked what I was making. I told her peach crisp.
She then asked me if I would make her one, and she would pay me for it! Of course, I said yes, and I made one and delivered it to her house the very next day. She was celebrating her 79th birthday, and ever since, she has asked me to make her a peach cobbler. A couple of days before her birthday, Elizabeth calls, and I make her the most amazing peach cobbler. It is her favorite dessert, and she always cuts a big piece of peach cobbler and tops it off with a scoop of vanilla ice cream.
My peach cobbler crisp has just the right amount of tartness from the fresh peaches and sweetness from the sugar. The crispy, crumble dough topping is golden and caramelized from the cinnamon-sugar mixture on top.
What Peach is Best for a Peach Crisp?
When making peach crisp, it is best to use yellow peaches. Yellow peaches are slightly acidic, and they hold up well when baking. I would recommend against using white peaches since they are sweeter and do not give peach crisps the same balance of flavor as yellow peaches.
Should I Use Fresh Peaches?
Yes, try to use fresh peaches when they are available! There is nothing like a peach crisp made from fresh peaches, but when it is not peak peach season, they may be difficult to find. You can also use canned peaches or frozen peaches if you don’t have fresh peaches. If you are using canned peaches, be sure to drain them properly so the crisp is not too wet.
To Peel or Not to Peel To Make The Best Peach Crisps
I do not peel the peaches, but you can peel them if you want a smoother, more homogenous texture. Canned and frozen peaches are almost always peeled, but I like to leave the skin on for fresh peaches. The skin gets soft and flavorful when the peaches bake in the oven. Using the entire peach will give your peach crisp the perfect texture.
Preparation
Mix all ingredients and bake in a 9x13 baking dish. Then bake it in preheated oven at 425 for about 10 minutes reserve ¼ cup of the juice to add to the dough.
Mix 1 teaspoon cinnamon with 2 tablespoons white sugar. Save the mixture to top the peach cobbler.
Add the flour, brown sugar, white sugar, baking powder, and salt into a bowl and mix them together. Add the butter and work the dough with the tip of your fingers. Add ¼ cup of the peach juice and work the dough until everything is combined.
Drop spoonful of topping over all the peaches and sprinkle some cinnamon sugar. Mix everything together and bake for about 40 minutes until golden.
How to Serve Peach Crisp?
How to Store Peach Crisp?
Ingredients:
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
Rana’s Notes!
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