Perfect Peach Crisp
This Perfect Peach Crisp features a delicious filling of fresh peaches and a crunchy topping, creating an unbeatable dessert.
Equipment
- 9-inch pie dish
- mixing bowls
- Pastry Cutter
- Cooling Rack
Ingredients
Filling
- 5 cups sliced peaches peeled or unpeeled
- ¼ cup all-purpose flour spooned & leveled
- ½ cup granulated sugar
- ⅛ teaspoon salt
- 1 Tablespoon lemon juice
- ½ teaspoon pure vanilla extract
Topping
- ½ cup packed brown sugar light or dark
- ⅔ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter very cold and cubed
- ⅔ cup whole rolled oats or quick oats
- ⅔ cup chopped unsalted pecans optional
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, or any 2–2.5-quart baking dish. Set aside.
- Gently mix all of the filling ingredients together in a large bowl, then spread into the baking dish.
- Make the topping: Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl. Cut in the butter until crumbly. Fold in the oats and pecans. Sprinkle evenly over filling.
- Bake for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm.
- Cover leftovers and store in the refrigerator for up to 5 days.
Notes
For best results, prepare the topping ahead of time if needed. Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in the oven for 20 minutes.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg
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