Peach Crisp Recipe

Peaches: Fresh, ripe peaches are the star of this dessert, providing natural sweetness and juiciness.

Granulated sugar: Adds sweetness to the peaches, enhancing their natural flavor.

Lemon juice: Balances the sweetness and adds a hint of tartness to the filling.

All-purpose flour: Used in the topping to create a crumbly texture.

Rolled oats: Adds a hearty, chewy texture to the crisp topping.

Brown sugar: Provides a rich, caramel-like sweetness to the topping.

Ground cinnamon: Adds warmth and depth of flavor to the topping.

Unsalted butter: Creates a rich, buttery flavor and helps the topping become golden and crisp.

When preparing the peaches, ensure they are ripe but firm to maintain their texture during baking. To easily peel the peaches, blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins should slip off effortlessly. For the crumble topping, use a pastry cutter or your fingers to mix the butter into the dry ingredients until it resembles coarse crumbs. This ensures a perfectly crumbly texture that contrasts beautifully with the soft, juicy peaches.

• sliced peaches - Substitute with sliced nectarines: Nectarines have a similar texture and sweetness to peaches, making them a great alternative.

• sliced peaches - Substitute with apples: Apples provide a different but pleasant texture and flavor, especially when combined with cinnamon.

• granulated sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note to the dish.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and brightness to the dish.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds acidity and a subtle fruity flavor.

• all-purpose flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly denser texture and a nutty flavor.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are gluten-free.

• rolled oats - Substitute with crushed cornflakes: Crushed cornflakes add a crunchy texture and are a good gluten-free option.

• brown sugar - Substitute with maple syrup: Maple syrup adds a rich, complex sweetness and a hint of maple flavor.

• brown sugar - Substitute with date sugar: Date sugar is a natural sweetener made from dried dates and adds a caramel-like flavor.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other warm spices like nutmeg and cloves.

• ground cinnamon - Substitute with ground nutmeg: Ground nutmeg provides a warm, slightly sweet flavor similar to cinnamon.

• unsalted butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that adds a subtle coconut flavor.

• unsalted butter - Substitute with margarine: Margarine is a plant-based alternative that provides a similar texture and moisture.

• Allow the peach crisp to cool completely at room temperature before storing. This helps prevent condensation from forming, which can make the topping soggy.

• For short-term storage, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the peach crisp to an airtight container. Store in the refrigerator for up to 3-4 days.

• To reheat, preheat your oven to 350°F (175°C). Place the peach crisp in an oven-safe dish and cover with aluminum foil to prevent the topping from burning. Heat for about 15-20 minutes or until warmed through. For a crispier topping, remove the foil for the last 5 minutes of reheating.

• For longer storage, consider freezing the peach crisp. First, ensure it is completely cooled. Then, wrap the entire baking dish tightly with plastic wrap, followed by a layer of aluminum foil. Alternatively, portion the peach crisp into individual servings and place them in airtight, freezer-safe containers.

• Label the containers with the date to keep track of freshness. The peach crisp can be frozen for up to 2-3 months.

• When ready to enjoy, thaw the peach crisp in the refrigerator overnight. Reheat using the oven method mentioned above for the best texture and flavor.

• For a quick reheating option, you can use the microwave. Place a portion of the peach crisp in a microwave-safe dish and heat on medium power for 1-2 minutes, checking and stirring halfway through. Note that the topping may not be as crisp as when reheated in the oven.

• To maintain the delightful crunch of the topping, avoid reheating the peach crisp multiple times. Instead, reheat only the portion you plan to consume immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover peach crisp in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the topping from burning.
  4. Heat for about 15-20 minutes or until the peaches are warmed through and the topping is crisp.
  5. Remove the foil for the last 5 minutes if you want the topping extra crispy.

• Microwave Method:

  1. Transfer a portion of the peach crisp to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. If needed, continue heating in 30-second intervals until the peaches are warm and the topping is slightly crisp.

• Stovetop Method:

  1. Place a skillet over medium-low heat.
  2. Add the leftover peach crisp to the skillet.
  3. Cover the skillet with a lid to help the peaches warm evenly.
  4. Heat for about 5-10 minutes, stirring occasionally to prevent sticking and ensure even heating.
  5. For an extra crispy topping, remove the lid for the last few minutes of heating.

• Oven: Used to bake the peach crisp at a consistent temperature of 350°F (175°C).

• Mixing bowl: Utilized to combine the sliced peaches, granulated sugar, and lemon juice.

• Baking dish: Holds the peach mixture and the topping while baking.

• Mixing bowl: Another bowl needed to mix the flour, rolled oats, brown sugar, and cinnamon.

• Pastry cutter: Helps to cut the cold butter into the dry ingredients until the mixture becomes crumbly.

• Measuring cups: Used to measure out the ingredients accurately, such as the flour, oats, and sugars.

• Measuring spoons: Essential for measuring smaller quantities like the lemon juice and ground cinnamon.

• Knife: Necessary for slicing the peaches.

• Cutting board: Provides a safe surface for slicing the peaches.

• Spatula: Useful for transferring the peach mixture into the baking dish and spreading the topping evenly.

• Oven mitts: Protects your hands when placing the baking dish in and out of the oven.

• Cooling rack: Allows the peach crisp to cool evenly after baking.

Prepare the filling: Use frozen peaches instead of fresh ones to save time on peeling and slicing.

Quick topping: Use a food processor to mix the flour, rolled oats, brown sugar, and butter quickly.

Pre-mix ingredients: Combine the dry ingredients for the topping in advance and store them in an airtight container.

Use lemon juice substitute: Opt for bottled lemon juice to avoid squeezing fresh lemons.

Preheat efficiently: Start preheating the oven while you prepare the peach mixture to save time.