peach crisp

A perfect recipe for Peach Crisp. This healthy peach crisp is naturally sweetened with honey, packed with juicy peaches and has an irresistible oat topping.

Peach Crisp

peaches (about 6-7 medium)

honey

all-purpose flour

lemon

vanilla extract

nutmeg (freshly grated if possible)

unsalted butter

light extra virgin olive oil or coconut oil

brown sugar

sugar

oats

white whole wheat flour

cinnamon

salt

almonds

Vanilla or plain nonfat Greek yogurt

Place rack in center of oven and preheat to 375 degrees F. Lightly coat a 9x9-inch casserole dish with nonstick spray.

To quickly and easily peel the peaches: Bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing several generous handfuls of ice cubes in a large bowl and then filling it with cold water. With a small, sharp knife, score the bottom of the peaches with an "X." Once the water is boiling, with a slotted spoon or tongs to protect your fingers, gently lower half of the peaches into the water. (You want to add the peaches in two batches so that the water temperature does not rapidly drop.) Boil for 1 minute. With the spoon, remove peaches from the water and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Repeat with remaining peaches. (Every now and then, you'll get a stubborn peach that still won't peel and have to use a knife, in which case, my apologies and you deserve an extra serving of the finished peach crisp!)

Cut the peeled peaches into thick, 3/4-inch wedges (about 8 per peach, depending on the size). Place the wedges in a medium bowl and stir in the honey, flour, lemon zest, vanilla extract, and nutmeg. Set aside while you make the topping.

Prepare the topping: In a medium saucepan, heat the butter and oil over medium heat, until the butter melts. Whisk in the brown sugar and granulated sugar until blended (The oil and butter will still be a little separate from the sugar, but the sugar should not have any lumps). Once combined, sprinkle in the oats, white whole wheat flour, cinnamon, and salt. Switch to a rubber spatula and fold to combine, stirring until the ingredients are evenly moistened. The mixture will be a little crumbly. Last, stir in the almonds.

Give the peach filling mixture a few additional stirs, then transfer it to the prepared baking dish, along with any juices that have collected in the bowl. Sprinkle the topping evenly over the fruit.

Place the crisp in the oven and bake for 20 minutes, then remove it from the oven and lightly cover it with aluminum foil to protect it from over browning. Return to the oven and bake for an additional 10-15 minutes or until the topping is lightly golden and the filling is hot and bubbly.

https://content.jwplatform.com/videos/9mUGnx1h.mp4

Yes, PEACH CRISP...with an OATMEAL COOKIE TOPPING...and basically all the vanilla ice cream you can handle.

Brown Sugar Caramel Oatmeal Cookie Peach Crisp.

5-6 ripe (but firm peaches)

butter

old fashioned oats

all purpose flour

Preheat the oven to 350 degrees F. Lightly grease an 8-10 inch cast iron skillet or glass baking dish.

To the baking dish, add the peaches, butter, brown sugar and vanilla. Gently toss to combine, it does not need to be perfect.

To make the topping, combine the oats, flour, brown sugar, cinnamon and salt in a medium size mixing bowl. Add the butter and use your hands to work the butter into the dry ingredients until everything is moist and clumps together. Sprinkle the topping over the peaches.

Place the dish on a cookie sheet to catch drips and place in the oven. Bake for 40-45 minutes or until the top is golden and the peaches have created a caramel like sauce that is bubbling. Remove from the oven and let cool slightly. Serve warm or at room temp with a big scoop of vanilla ice cream!

An easy Peach Crisp made with fresh, juicy peaches and a delicious crispy topping.

(65 grams) all-purpose flour, spooned & leveled

(150 grams) light brown sugar (packed)

(100 grams) old-fashioned rolled oats

peaches (about 6-7 medium peaches)

(65 grams) granulated sugar

(31 grams) all-purpose flour (spooned & leveled)

Preheat the oven to 350°F (177°C). Spray a 9-inch pie plate (or an 8 or 9-inch square baking dish) with nonstick cooking spray and set aside.

In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt until well combined. Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture starts to come together and is crumbly. Stir in the oats and transfer to the refrigerator while you make the filling.

To make the topping:

Add the sliced peaches to a large mixing bowl and sprinkle the flour and sugar on top. Stir until all of the peaches are fully coated. Scoop the peaches into the prepared baking dish, remove the topping from the refrigerator and sprinkle on top of the filling.

Bake for 40 to 50 minutes or until the topping is lightly golden brown and the juices are bubbling around the edges.

Remove from the oven and transfer to a wire rack to cool slightly before serving.

To make the filling:

This healthy peach crisp recipe uses just 10 simple ingredients, is naturally gluten-free and also vegan. Serve with your favorite vegan vanilla ice cream for the perfect summer treat!

10-Ingredient Healthy Peach Crisp

yellow peaches

coconut sugar

arrowroot

brown rice flour

almond flour

coconut oil

maple syrup

vanilla

Preheat the oven to 350ºF.

Slice the peaches and remove the pits. Add them to a baking dish and top with coconut sugar and arrowroot. Stir around to coat.

In a mixing bowl, combine all the topping ingredients. Stir together until a sticky(ismixture forms. Sprinkle the topping over the peaches.

Bake for 25 - 35 minutes until the topping is golden brown and the peaches are bubbling.

Allow crisp to cool for 5 - 10 minutes, then serve with a dollop of your favorite vanilla ice cream (I use vegaor yogurt!

https://content.jwplatform.com/videos/Pe8KNQpo.mp4

This Peach Crisp is our favorite summer peach dessert. The peach juices bubbling under the crisp buttery crunchy topping is completely irresistible. Add a generous scoop of vanilla ice cream and it doesn't get any better!

Peach Crisp Recipe

lbs peaches (8 medium), (fresh or frozen*)

lemon juice

brown sugar (packed)

sea salt

Tbsp 1 stick cold, unsalted butter, diced

old fashioned rolled oats or quick-cooking oats

almonds (divided)

Preheat oven to 350 degrees F. Butter a 9x12 casserole baking dish.

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.

Preheat oven to 350 degrees F. Butter a 9x12 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.

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.

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.

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.&nbsp;

This is THE best and crispiest peach crisp you'll ever sink your teeth into! The step of pre-baking the topping really helps you achieve that sought-after crunchy texture. Macerating the peaches ahead of time prevents the crispy from becoming watery. Just be sure to serve this awesome crisp warm, the day it's baked.

The Best, Crispiest Peach Crisp

For the Filling:

lbs semi-ripe peaches,

cornstarch

tsp cinnamon

tsp ground ginger

nutmeg

table salt

For the Topping:

old fashioned rolled oats

tsp vanilla extract

TB salted butter,

nuts (walnuts, pecans,

Place one oven rack on lowest position and another oven rack on middle position. Preheat to 375F. Line a baking sheet with parchment paper and set aside.

Gently toss peaches and 1/3 cup sugar together in a large bowl. Let sit for about 45 minutes, gently stirring several times, to allow maceration.

Meanwhile, make the Topping: In a large bowl, combine flour, oats, 1/4 cup granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk to combine. Drizzle vanilla over the top and stir to combine. Add cold butter pieces and use clean fingers to gently work it into a crumbly mixture, with small clumps throughout. Add nuts and gently stir just enough so the nuts stick to the mixture. Mixture should consist of 1/2 inch chunks throughout, with some small loose bits.

Scatter topping into a single layer on lined baking sheet. Bake on middle rack until lightly browned and firm, 12-14 minutes, giving it a gentle toss halfway through baking.

Drain macerated peaches in a colander set over a bowl and reserve 1/4 cup of the juice (either discard remaining juice or save it for another purpose.) Whisk the reserved juice with cornstarch, lemon juice, salt, cinnamon, ginger, and nutmeg. Fold in the peaches, and gently stir to coat. Transfer peach mixture to a deep 8&#215;8 baking dish. Sprinkle topping over the peaches evenly, pressing down gently if needed. Place on lowest rack and bake until nicely browned and filling is bubbling around edges, about 25-40 minutes (loosely tent the crisp with foil if it starts to brown too quickly.) Let peach crisp cool 15 minutes. Serve while it&#8217;s warm from the oven.

I've been trying to make a crisp topping that was actually CRISP -- and failed for years, until I saw this recipe!  The crisp topping comes out nice and crunchy, and stays that way even for a day or two with the crisp stored in the refrigerator.  This peach filling is really good, too! Only minor change I made was, I left more of the juice in with the macerated peaches, and increased the cornstarch a little.  Great recipe, THANKS!!

This Peach Cobbler is the best I am 78 yrs old and have made plenty this is the best hands down family has ask for this every holiday worth the work  ENJOY MJC

This really is the best, crispiest peach crisp recipe I have ever tried! I had seen the trick of toasting the topping separately and already knew that worked. I made it exactly as recommended except I had three quarts of frozen peaches left from last year's harvest to use up, so I used a slightly larger dish (10" x 10") and the same amount of other ingredients, and thought the layers were thick enough. So if you have too many peaches for an 8" x 8" dish feel free to go slightly bigger with the same amount of everything else. (For a 9" x 13" I'd up the amounts - 1 1/2 times should work.)

https://content.jwplatform.com/videos/6QpsgpRi.mp4

Easy Blueberry Pie Crumb Bars are just the ticket when you want a dessert that’s crunchy, fruity, and bursting with flavor. It’s always a hit wherever you bring it. Delicious chilled or reheated.

Blueberry Pie Crumb Bars

Healthy peach crisp is an easy, gluten-free dessert recipe using oats, almond flour, and fresh peaches. This naturally vegan dessert will be the best part of your summer picnics!

Healthy Peach Crisp

peaches, peeled + sliced

Tbsp arrowroot powder (or cornstarch)

tsp vanilla

Tbsp coconut sugar

tsp nutmeg

cup rolled oats (certified gluten free if necessary)

cup almond flour

tsp salt

almond butter

Preheat oven to 350F and prepare dish with nonstick spray (I used an 8&#215;11 dish but a similar size baking dish or skillet will work! 9&#215;9 or 8&#215;8 pan)

Peel your peaches. I used this method, but can also use a vegetable peeler.

In a bowl, mix together sliced peaches, arrowroot powder, vanilla, lemon, coconut sugar, and nutmeg until completely coated.

While peaches sit, prepare crumble topping by mixing together oats, almond flour, coconut sugar, salt. and cinnamon.

Add in almond butter, coconut oil, and vanilla, and using fork or hand, mix well until can pinch together and it sticks.

Pour peaches into dish and sprinkle crumble topping over top. Pat down.

Bake for 35-40 minutes or until crust is golden brown.

Let rest at least 15 minutes before serving.

Serve with ice cream or whipped cream, and store remainder in fridge.

Made this for my parents and then they begged me to make it again when they had friends coming over. The perfect summer dessert!

A classic peach crisp with fresh peaches and oat crumble topping is one of the best summer desserts. This traditional recipe is easy to make vegan and/or gluten-free. Make it your own with one of the variations below. Serve with a scoop of vanilla ice cream.

Classic Peach Crisp 

Vanilla ice cream (optional)

peaches (about 12 peaches)

orange

cornstarch (or flour)

butter, melted (1 stick)

Preheat the oven to 350°F.

To make the crisp topping, mix together the...

To make the crisp topping, mix together the oats, flour, sugar, brown sugar, salt, and cinnamon in a medium bowl. Pour the melted butter over the mixture.  Stir to combine until crumbly. Set aside.

Place the sliced peaches into a 2-quart baking...

Place the sliced peaches into a 2-quart baking dish. Sprinkle the orange zest, cornstarch, and brown sugar over the peaches and gently toss to combine.

Sprinkle the crumble topping evenly over the peach...

Sprinkle the crumble topping evenly over the peach filling.

Bake the peach crumble until bubbly around the...

Bake the peach crumble until bubbly around the edges, and the topping golden brown, about 55 minutes. Check after 30 minutes and cover with foil if the topping is getting too brown.

Let cool for 10 minutes then serve warm...

Let cool for 10 minutes then serve warm or room temperature with a scoop of ice cream.

This Peach Crisp is unbelievably delicious and so easy to make! Juicy peaches in a sweet syrup, topped with oats, pecans and cinnamon. Serve with vanilla ice cream!

peaches (see notes)

butter (melted)

pecans

Preheat your oven to 350°F (176°C) . Lightly grease an 8&quot; x 8&quot; baking dish.

In a medium sized bowl, mix the sliced peaches with the lemon juice, flour, sugar, vanilla, salt and cinnamon. Pour the mixture into the baking dish and set aside.

Combine the crumb topping ingredients in a small bowl with a fork. Use your hands to distribute it evenly over the peaches.

Bake for 30-40 minutes or until the crumb topping is golden brown and the crisp is bubbling. Remove from the oven and let cool for 10-15 minutes before serving.

https://content.jwplatform.com/videos/xmHk5BzA.mp4

Peach Crisp is a super quick and easy dessert that tastes amazing! Sliced peaches are baked in a sweet, cinnamon and vanilla syrup, with a delicious nutty crumb topping and served with a side of vanilla ice cream and caramel sauce. It's the perfect way to use up those fresh peaches!

This easy peach crisp recipe is such a delicious summer dessert! Serve it warm with scoops of vanilla ice cream. Gluten-free.

peaches

cane sugar

Vanilla ice cream (for serving)

½ cup whole rolled oats

walnuts

Preheat the oven to 400°F and grease a 10-inch cast-iron skillet.

In a large bowl, combine the peaches, cornstarch, sugar, lemon juice, and vanilla and toss to coat.

Make the topping: In a medium bowl, combine the oats, almond flour, brown sugar, walnuts, cinnamon, and salt. Using your hands, work in the firm coconut oil until the mixture is crumbly.

Scoop the peach filling into the prepared skillet. Sprinkle with the topping and bake for 20 to 30 minutes, or until the fruit is soft and the topping is golden brown.

Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.

Juicy peaches and toasted streusel come together to make one simple summery fruit crisp!

Peach Pecan Crisp

(31 grams) all-purpose flour (spoon & leveled)

(150 grams) granulated sugar

(150 grams) light or dark brown sugar

(84 grams) all-purpose flour

(57 grams) old-fashioned whole rolled oats (or quick oats)

unsalted

(115 grams) unsalted butter, softened to room temperature

vanilla ice cream

Preheat the oven to 350°F (177°C). Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.

Make the filling

Combine peaches with the flour, sugar, salt, and vanilla in a large bowl. Toss gently until combine. Spoon into prepared baking dish.

Make the topping

Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together. Make sure to get out all those brown sugar lumps. Add the butter and stir with a rubber spatula or a wooden spoon to break up the butter until the mixture is crumbly. (A fork works for this too!) Evenly sprinkle topping over peaches.

Bake for 40-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.

Delicious  I loved the crunchy topping with vanilla ice cream 

I made this and decided to add more pecans because I love them. I ended up using 3/4 cup of butter for the topping to get the crumble right. It was absolutely delicious. A definite show stopper. I served it with my homemade vanilla ice cream (which I feel like I have perfected) and everything was amazing. Thanks for this awesome recipe!

So easy and so delicious! I didn't even peel the peaches. I was short a peach, so I added a cup of blueberries. Mmmm. Just delicious.

Love this recipe. I make it and put in my freezer to give as a gift for special occasions, like for my grandson when my new very special great granddaughter was born.

With modifications, I have made this several times. It is quick and easy especially with ice cream as recommended. Made as published I find it more of a warm ice cream topping rather than a dessert with ice cream on top. There is too little fruit in relation to the topping. My changes, with apologies to Sally and team. Reduce the sugar by one third in the topping AND filling. For a dessert with ice cream on top, double the fruit and another half of the dry topping ingredients.

Absolutely delicious! I doubled the recipe so I ended up using about 12 medium sized peaches and it was the perfect amount for the casserole dish used. Because I love cinnamon, I added some to the peach mixture! One change I will definitely make next time (because there WILL be a next time) is to use less sugar in the filling. It was a little too sweet. Other than these minor tweaks (and serving with vanilla ice cream) it was an incredibly yummy crisp for a hot summer day!

I was gifted some peaches from Georgia... I've only ever made peach cobbler. This recipe is AMAZING! I didn't refrigerate mine though; hopefully it's still good, what's left of it anyway

Made this Peach Pecan Crisp today and it is the best!!  Doubled the recipe as every recipe I’ve tried from Sally is wonderful!  My husband and I absolutely love it. Highly recommend.

The BEST crisp I have ever had! My family lived it.  The pecans ad just The right crunch.

Just harvested the last of my peaches and decided to make this recipe. Turned out so delicious. My modifications were switching out the pecans, only because I had walnuts in my pantry and I knew it was my last round of peaches and they were sweet, so I was able to cut back on the sugar in the filling portion and it still came out perfect.

This was SOOO good. I made it and served it warm with vanilla ice cream and I could have eaten the entire pan. This recipe is going in my "make again" file, lol.

Through the years I've made many desserts with fresh Colorado Palisade Peaches but my husband thinks this one is the best. The topping even stays crunchy in the fridge, which is a first for us. If I were making this for myself I'd use less sugar as I find it much too sweet but my husband finds it perfect exactly as described by this recipe.

Delicious...but I would decrease the amount of sugar in the filling if the peaches are sweet!

https://www.youtube.com/watch?v=VRt10ShPwtc

Combine juicy peaches and toasted streusel to make this simple summery fruit crisp.

Get the full recipe: https://sallysbakingaddiction.com/peach-pecan-crisp/

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Peach Pecan Crisp | Sally's Baking Recipes

Made with simple ingredients, this delightful Peach Crisp is the perfect summer dessert. Filled with juicy, sweet peaches, it&#039;s perfect for any occasion.

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