Description
This delightful Peach Crisp recipe features juicy, tender peaches topped with a buttery oat and almond crumble. Baked to golden perfection, it’s a comforting and easy dessert perfect for showcasing fresh or frozen peaches in a simple yet delicious way.
Ingredients
Scale
Fruit Filling
- 2 1/2 lbs peaches (8 medium), fresh or frozen*
- 2 Tbsp fresh lemon juice (omit if using frozen fruit)
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
Crisp Topping
- 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
- 1/2 cup old fashioned rolled oats or quick-cooking oats
- 1 cup sliced almonds (divided, 1/2 cup for topping, 1/2 cup mixed in crumble)
Instructions
- Preheat and prepare dish: Preheat the oven to 350°F (175°C). Butter a 9×12 inch casserole baking dish thoroughly to prevent sticking and provide flavor.
- Blanch and prepare peaches: If using fresh peaches, place them in boiling water for one minute to loosen the skins, then immediately transfer to cold water. Peel off skins, pit, and slice peaches into 1/2 inch thick pieces. Transfer to a large bowl and toss with 2 tablespoons fresh lemon juice to prevent browning. Skip lemon juice if using frozen peaches.
- Coat peach slices: In a small bowl, whisk together 1/4 cup granulated sugar and 1/4 cup flour. Toss this mixture with the sliced peaches until evenly coated. Pour the coated peaches into the prepared baking dish.
- Make the topping mixture: 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 teaspoon sea salt. Pulse to mix evenly. Add the diced cold butter and pulse until the butter pieces are pea-sized, creating a crumbly texture.
- Finish topping: Transfer the crumb mixture to a bowl. Add 1/2 cup old-fashioned rolled oats and use your hands to combine into large crumbles. Stir in 1/2 cup of the sliced almonds evenly throughout the topping.
- Assemble and bake: Spread the topping evenly over the fruit layer in the baking dish. Sprinkle the remaining 1/2 cup sliced almonds over the top for extra crunch and flavor. Bake in the preheated oven for 45 minutes or until the topping is golden brown and the fruit is bubbly around the edges. Remove from oven and let cool slightly before serving.
Notes
- You can use frozen peaches; just omit the lemon juice and blanching step since peeling isn’t necessary.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Serve warm with vanilla ice cream or whipped cream for an extra indulgent dessert.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
