Fresh Peach Crisp

Ripe juicy peaches shine in this easy to make fresh peach crisp. Top with a scoop of vanilla ice cream and you can enjoy the glory of summer’s flavors.

With this dessert, the fruit creates a devious syrup and the crunchy topping is made from butter, sugar, and flour to let the peach flavor to burst through.

Difference between a crisp and crumble topping

Both terms describe a fruit dessert that is baked and topped with a streusel-like topping. While the two toppings have similar ingredients; crumble toppings are heartier and often contain rolled oats and nuts. This creates a texture that clusters and thus crumbles when broken with a fork. A crisp topping is closer in texture to a sandy crust. It relies on butter to bind the flour, sugar, and cinnamon together. These ingredients bake up light in color and are more subtle in flavor than a crumble. 

How to peel fruit for Fresh Peach Crisp

1. The simplest method to heat a small saucepan half full with water.
2. Cut a shallow x at the end opposite the stem of each peach just deep enough to cut through the skin.
3. When the water begins to simmer, (when small bubbles form around the edge of the pan.) Add 2-3 peaches to the water and let simmer for 60-90 seconds.
4. Quickly remove the peaches from the water and place them in a bowl half-filled with ice and 1-2 cups of cold water. This ice bath will stop the cooking process and cool down the peaches.
5. The skins will have curled back from the fruit where you scored the x and will sip right off the peaches.

Peach Amounts

• 1 pound of peaches = 3 to 4 medium peaches. 
• 1 pound of peaches = 2-1/2 to 3 cups sliced peaches. 
• 1 pound of peaches = 2 to 2-1/3 cups chopped peaches.

Fresh Peach Crisp

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• Author: Chef Lisa
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 90 minutes 1x
• Category: dessert
• Method: baked
• Cuisine: American

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Description

Bursting with the taste of summer, this fresh peach crisp is simple to make and pairs wonderfully with vanilla ice cream.  The light topping adds the crunch that lets the fresh peaches shine.

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Ingredients

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• 2 pounds fresh peaches, peeled and sliced into thin slices or chopped (about 5-1/2–6 cups)
• 1/2 cup butter, softened to room temperature
• 1 all-purpose flour, divided
• 1 cup sugar, divided
• 2 teaspoons cinnamon, divided
• 1 teaspoon kosher salt, divided 

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Instructions

1. Preheat oven to 375°F.
2. Butter an 8” baking pan and set aside.
3. Peel and slice peaches into thin slices or bite-size pieces. 
4. In a medium bowl, add peaches and 1/4 cup flour, 1/2 cup sugar, 1 teaspoon cinnamon, and 1/2 teaspoon kosher salt and gently stir until well combined. Set aside will the topping is assembled.
5. In a medium bowl, add the remaining 3/4 cup flour, 1/2 cup sugar, 1 teaspoon cinnamon, and 1/2 teaspoon salt. With a pastry cutter or fork cut the softened butter into the flour mixture until crumbly and the texture resembles coarse sand. It should be crumbly and a smooth mass.
6. Transfer the peaches and all the syrup that has been created into the prepared baking pan.
7. Sprinkle the topping mixture over the peaches to evenly cover all the fruit in the baking dish. (Try to get the topping in an even thickness, there may be bits of peaches showing through the top.)
8. Bake the fresh peach crisp in the preheated 375°F oven for 48-55 minutes, until the topping is golden brown and the fruit is tender.
9. Carefully remove the pan from the oven and let rest for 15 minutes to allow the topping to firm up.
10. Serve warm with a scoop of vanilla ice cream.

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Notes

You can use this same recipe to make many different types of fruit crisps. Use firm fruit such as apples, pears, or plums.

You can substitute frozen peaches for the fresh peaches. I don’t recommend substituting canned peaches as they have a distinct canned taste.