Peach Crisp
Total Time
40 mins
Prep Time
15 mins
Cook Time
25 mins
Rating
4.97 out of 5 stars
(98)
Ingredients
4-6 servings
- 5 ripe peaches, pitted and sliced
- 1 tablespoon cornstarch
- 1 tablespoon cane sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- Vanilla ice cream, for serving
- Topping
- ½ cup whole rolled oats
- ½ cup almond flour
- ⅓ cup brown sugar
- ¼ cup crushed walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ¼ cup firm coconut oil or cold butter, cubed
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Preparation
Chef’s notes
Buy the peaches in advance. Most often, the peaches sold at a grocery store or farmers market aren’t quite ripe yet, so if you can, plan a shopping trip a day or two before you want to make this recipe. Allow the peaches to ripen at room temperature until they’re fragrant and soft to the touch. Then, transfer them to the fridge until you’re ready to bake.
Chill your coconut oil if you need to. The consistency of my coconut oil varies with the seasons:
in the winter, it’s hard as a rock, and in the summer, it’s totally liquid. If yours is the same way (and you’re making this recipe in the summer), measure out the coconut oil and pop it in the fridge to harden before you get to work. The oil needs to be firm in order for the crisp topping to come together.
Don’t dig in right away. When you take the peach crisp out of the oven, it’ll be bubbling and piping hot. If you’re anything like me, you’ll want to grab a spoon and dive in immediately, but try to hold off for 5 minutes instead. It’ll give the crisp a chance to cool slightly, so you’ll be less likely to burn your mouth on the hot fruit, and it’ll allow the juicy filling to set up before you eat.
Get ahead. If I’m planning to make this peach crisp recipe for guests, I like to do some of the work in advance. I often mix up the topping a few hours or even a day ahead of time. That way, when it comes time to serve it, all I have to do is toss together the filling and bake.