Crisps are one of my go to dessert when I have a bunch of tart fruit to use up. I recently bought a large basket of peaches and did not realize until I got home that they were not ripe and quite sour. The good news is they were perfect to use for a peach crisp.
Crisps are so simple to make and have a great comfort food feeling to them. They are best served warm but you can store leftover in the fridge up to 3 days. I love to eating a piece for breakfast the next morning, just put it in the microwave for 35 seconds and it’s perfect.
You can make this recipe with sweet ripe peaches as well, but I find harder (unripened) peaches keep their shape better and give the crisp slight tart taste, which I prefer.
The most time consuming part of making a crisp is peeling and slicing all the peaches. After sliced drop them in a large bowl with white sugar, lemon juice, water, and cinnamon. Mix everything together and place them in a square baking dish.
In a separate bowl whisk flour, brown sugar, and rolled oats together. Then add in your cold butter and combine it with a fork, pastry cutter, or your fingers. You want the mixture to have a nice crumbly texture to it (see above photo). Then add the crisp topping into the baking pan and bake.
Bake it on your own, or bake it with your kids, either way you’ll love this delicious peach crisp.
- 5 C peeled and sliced fresh peaches
- 1/2 C white sugar
- 1 tsp ground cinnamon
- 2 tbsp water
- 1 tbsp lemon juice
- 1/2 C all-purpose flour
- 1/2 C brown sugar
- 3/4 C rolled oats
- 1/3 C cold butter cut into small cubes
- Preheat oven to 375 F.
- In a large bowl mix together sliced peaches, white sugar, cinnamon, water, and lemon juice. Once everything is combined pour into a 9×9 square baking dish.
- In a medium sized bowl whisk together flour, brown sugar, and rolled oats.
- Add in cold butter. Using a fork, pastry cutter, or your fingers blend the butter into the other ingredients. The mixture is done when it has a crumble texture to it.
- Add crisp topping on top of the fruit base.
- Place the square baking pan on top of a baking sheet (sometimes fruit juices escape the dish) and bake for 45 minutes.
- Allow to cool for 10-15 minutes before eating. Enjoy!