Perfect Peach Crisp Recipes
THE BEST, CRISPIEST PEACH CRISP
This is THE best and crispiest peach crisp you'll ever sink your teeth into! The step of pre-baking the topping really helps you achieve that sought-after crunchy texture. Macerating the peaches ahead of time prevents the crispy from becoming watery. Just be sure to serve this awesome crisp warm, the day it's baked.
Provided by Chew Out Loud
Categories Dessert
Time 1h15m
Number Of Ingredients 19
Steps:
- Place one oven rack on lowest position and another oven rack on middle position. Preheat to 375F. Line a baking sheet with parchment paper and set aside.
- Gently toss peaches and 1/3 cup sugar together in a large bowl. Let sit for about 45 minutes, gently stirring several times, to allow maceration.
- Meanwhile, make the Topping: In a large bowl, combine flour, oats, 1/4 cup granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk to combine. Drizzle vanilla over the top and stir to combine. Add cold butter pieces and use clean fingers to gently work it into a crumbly mixture, with small clumps throughout. Add nuts and gently stir just enough so the nuts stick to the mixture. Mixture should consist of 1/2 inch chunks throughout, with some small loose bits.
- Scatter topping into a single layer on lined baking sheet. Bake on middle rack until lightly browned and firm, 12-14 minutes, giving it a gentle toss halfway through baking.
- Drain macerated peaches in a colander set over a bowl and reserve 1/4 cup of the juice (either discard remaining juice or save it for another purpose.) Whisk the reserved juice with cornstarch, lemon juice, salt, cinnamon, ginger, and nutmeg. Fold in the peaches, and gently stir to coat. Transfer peach mixture to a deep 8x8 baking dish. Sprinkle topping over the peaches evenly, pressing down gently if needed. Place on lowest rack and bake until nicely browned and filling is bubbling around edges, about 25-40 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 from the oven.
Nutrition Facts : ServingSize 1 g, Calories 236 kcal, Sugar 15 g, Sodium 69 mg, Fat 14 g, SaturatedFat 6 g, TransFat 0.3 g, Carbohydrate 27 g, Fiber 2 g, Protein 3 g, Cholesterol 23 mg, UnsaturatedFat 6 g
MOM'S PEACH CRISP
My mom and I would often make this yummy and easy peach crisp using her home-canned peaches when I was little.
Provided by Stephanie
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange peaches evenly in an 8x8-inch baking dish.
- Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
- Bake in the preheated oven until topping is lightly browned, about 30 minutes.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 30.5 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 161.6 mg, Sugar 17.4 g
PERFECT PEACH CRISP
Make and share this Perfect Peach Crisp recipe from Food.com.
Provided by startnover
Categories Dessert
Time 1h10m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Mix the filling ingredients together and pour into a glass 9x13-inch (you may need a little larger pan if your peaches are huge--mine was right to the top though and did not overflow).
- Crisp:.
- Place all the ingredients in a medium bowl.
- Cut the margarine into the other ingredients to make it crumbly.
- Sprinkle over peaches.
- Bake in 350°F oven for 45 minutes to 1 hour or until bubbly and brown.
- Serve warm with ice cream.
Nutrition Facts : Calories 430.6, Fat 16, SaturatedFat 2.8, Sodium 185, Carbohydrate 71.6, Fiber 3, Sugar 53.9, Protein 3.5
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- Preheat oven to 375°. In a large ovenproof skillet, toss peaches with 2 tablespoons sugar, lemon juice, and cinnamon.
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- Gently toss (don't stir) peaches and sugar together in large bowl; let stand for 30 minutes, tossing a few times.
- While peaches are draining, combine flour, sugars, salt and vanilla in work bowl of food processor. Pulse to combine mixture. Add butter and 1/2 cup of the nuts; pulse again until mixture clumps together, about 30 seconds. Sprinkle remaining 1/4 cup nuts over mixture and fold together. The mixture may be crumbly at this point.
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- Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture.
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- Preheat the oven to 350 F. Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.
- In a large bowl, combine peaches flour, sugar, salt, vanilla. Toss gently to combine, then pour into prepared baking dish, spreading the peaches evenly. Set aside.
- In a medium mixing bowl, whisk together brown sugar, flour, oats, cinnamon, nutmeg and salt together. Add the butter and stir with a wooden spoon to break up the butter until the mixture is crumbly. (A fork or pastry cutter will work, too.) Sprinkle the oat topping evenly over the peaches.
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- Heat oven to 350 degrees. Place sliced peaches, sugar, cornstarch, and lemon juice in a bowl. Toss to coat.
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- Preheat oven to 350 degrees. In a large mixing bowl toss peaches with lemon juice. Sprinkle granulated sugar and flour over top and toss to evenly coat. Pour mixture into a buttered 3 quart baking dish (mine was 12 x 8 x 2 1/2) and set aside.
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