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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F.
- Butter an 8” baking pan and set aside.
- Peel and slice peaches into thin slices or bite-size pieces.
- 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.
- 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.
- Transfer the peaches and all the syrup that has been created into the prepared baking pan.
- 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.)
- 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.
- Carefully remove the pan from the oven and let rest for 15 minutes to allow the topping to firm up.
- Serve warm with a scoop of vanilla ice cream.
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.
