Cooked fruit desserts usually last just 2-3 days. To STORE short-term, cover and place the crisp in the fridge. I do not recommend using instant oats or steel cut oats. Quick oats are ok, but they don’t have as much texture. I recommend using old-fashioned/large flake oats. I also recommend adding 1 extra tablespoon of cornstarch if using frozen peaches. To use frozen peaches, thaw the peaches first and then drain all the extra liquid. To use canned peaches, drain the peaches first and discard the liquid – then toss the sliced peaches with the brown sugar, spices and cornstarch just like you would if you were using fresh peaches. After about 30 minutes I usually tent a piece of aluminum foil over top to prevent the peach crisp from getting too dark – but that will depend a bit on your oven. Crumble the topping on top, and then bake the crisp in your preheated oven for about 40-45 minutes. It should resemble wet sand when you’re done, and form clumps when you squeeze it in your palms – but it definitely won’t look like dough.īAKE & COOL. I always cut the butter into small pieces first because it makes the process easier. Then cut in the cold butter using a pastry cutter or 2 forks. Then for the crumble topping we whisk together flour, oats, white sugar, brown sugar, cinnamon, nutmeg, and a little salt. The lemon juice actually helps to bring out the flavor and juices of the peaches (don’t worry – you won’t taste it! The brown sugar and cinnamon add so much flavor, and the cornstarch helps to thicken the crisp so it doesn’t get too soupy. The sliced peaches get tossed with a little sugar, cinnamon, cornstarch and lemon juice. When you remove the peaches, the skin should almost slide off. Using a slotted spoon, carefully transfer the peaches to a bowl of ice cold water for about 1 minute. To blanch the peaches bring a large pot of water to a boil, then place about 4 peaches in the pot for 2 minutes. We first blanch the peaches – which makes it easier to remove the peach skins. The hardest/most time-consuming part is cutting up the peaches. Making peach crisp is simple, but we still want to share some tips with you on how to get the PERFECT crisp.īLANCH THE PEACHES. Serve with ice cram or whipped cream, or even a drizzle of caramel, and we guarantee you will be in heaven. You really can’t beat a bowl of fresh peach crisp. You can easily throw together a fruit crisp, use whatever fruit is in season, and it’s always a crowd pleaser. I love taking advantage of fresh peaches when they’re in season, and this peach crisp is the perfect way to showcase them.Ĭrisps and crumbles are quite easy. The crumble on top has a delicious brown sugar cinnamon flavor, and a delicious texture thanks to the oatmeal, which is different than a cobbler since they usually have a thick biscuit or pie dough topping.įor this crisp, the peaches are sweet, juicy, and everything you could want a peach to be. This easy peach crisp is the perfect peach dessert. There is something so tasty about perfectly ripe peaches, but frozen and jarred work just as well too! Peach Crumb Bars, Dump Cake, and Cobbler are among my favorite peach dessert to make along with this peach crisp. With sweet juicy peaches and cinnamon crumble topping, peach crisp is the perfect dessert with a scoop of vanilla ice cream.
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