Peach Crisp Recipe
Total Time
55 mins
Prep Time
15 mins
Cook Time
45 mins
Rating
4.93 out of 5 stars
(40)
Ingredients
8 servings
- 2 1/2 lbs peaches (8 medium), fresh or frozen*
- 2 Tbsp fresh lemon juice (omit if using frozen fruit)
- ¼ cup all-purpose flour
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1/8 tsp sea salt
- 8 Tbsp 1 stick cold, unsalted butter, diced
- ½ cup old fashioned rolled oats or quick-cooking oats
- 1 cup sliced almonds, divided
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Preparation
Step 1
Preheat oven to 350 degrees F. Butter a 9×12 casserole baking dish.
Step 2
To Blanch Peaches: Place peaches in boiling hot water for one minute or just until skins come off easily then transfer immediately to cold water. Peel, pit and slice into 1/2″ thick pieces. Transfer to a large bowl and toss peaches with 2 Tbsp lemon juice.
Step 3
Preheat oven to 350 degrees F. Butter a 9×12 casserole baking dish. In a small bowl, whisk together 1/4 cup sugar, 1/4 cup flour and toss with the sliced fruit just until evenly coated. Pour into buttered baking dish.
Step 4
In a food processor** fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp (pinch) of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
Step 5
Transfer mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
Step 6
Spread the topping evenly over the fruit and sprinkle the top with ½ cup of almonds. Bake 45 minutes at 350˚F or until top is golden and the fruit is bubbling at the edges.
Step 7
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Chef's notes
If using frozen fruit, fully thaw, drain and dab with paper towels to remove excess juice.
If you don’t have a food processor, you can use a whisk for the dry ingredients and a pastry blender/cutter to cut the butter into the dry ingredients.
