Peach Crisp Easy Recipe 2021
You get this deliciously sweet and juicy peach layer topped with the most irresistible crisp topping in the world, and after it’s baked, you top it off with a spoonful of vanilla ice cream (so just think peaches and cream), yes it’s just wow good! I made this crisp to be what I’d consider the perfect amount of everything.
Just the right amount of brown sugary sweetness, some texture from the oats along with a good balance coming from an equal part flour (so it’s not too out, plus it helps hold the crumble together).
It’s enhanced with just the right amount of spices (I don’t want to distract from the delicious flavor of the fresh fruit), plus it has a perfect buttery flavor, and the crunch from the nuts just takes this over the top.
How Can You Tell If A Peach Is Ripe?
Gently squeeze the peach with your fingers. If they are slightly soft to the touch and if they have a nice “peachy smell”, then the peach is close to being ready to eat. Also look at the color of the peach.
You want to see the soft, golden yellow, background color of the peach rather than the strong beautiful red color. Finally, look for signs of ripeness in the skin. As the skin starts to wrinkle around the stem, you’ll know it’s ready to eat!
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How To Soften Hard Peaches:
One popular way to help ripen a peach is to use a brown paper bag. Place your peaches in a paper bag and leave them at room temperature for about 1 day or until the desired ripeness is achieved.
If you want them to ripen even faster, try putting a banana in the bag as well! Don’t however use plastic bag, as it will cause the ripening process to happen to quickly.
How To Easily Peel Peaches?
My favorite fool-proof trick for removing the skin from peaches is to place 2-3 peaches at a time into a pot of boiling water. Leave them in the water for about 30 seconds, and then remove them to an ice-water bath.
The ice water bath will shock them and keep the peach flesh from cooking, but the peach skin will be so easy to peel that you won’t even need a knife!
Whole peaches on a white marble board next to another photo of the skin being peeled off of a peach, with a colander filled with peeled peaches in the background
Know that your peaches are peeled to perfection, let’s make the best peach crisp you’ve ever had!
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Instructions to Freeze Peach Crisp:
Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through.
I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator. The topping will get soggy. You can, however, prepare the crisp through step 3 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4.
How do you store Peach Crisp?
Keep your Peach Crisp in the refrigerator for up to 1 week in an airtight container. To keep from getting soggy, make sure it’s completely cooled before storing.
BEST PEACH CRISP EASY RECIPE:
|YEILDS:||PREP TIME:||TOTAL TIME:|
|6 Servings||0 Hours 15 Mins||1 HOUR 30 MINS|
6 large peaches, pit removed and sliced (about 6 c.)
1/4 c. plus 2 tbsp. granulated sugar, divided
Juice of 1/2 lemon
1 tsp. ground cinnamon
3/4 c. all-purpose flour
1/4 c. packed brown sugar
1/2 tsp. kosher salt
1/2 c. (1 stick) butter, cold, cut into cubes
1 c. old-fashioned oats
Vanilla ice cream, for serving
- Preheat oven to 375°. In a large ovenproof skillet, toss peaches with 2 tablespoons of sugar, lemon juice, and cinnamon. Place skillet on a large rimmed baking dish.
- In a large bowl, whisk together flour, brown sugar, remaining 1/4 cup granulated sugar, and salt. Using a pastry cutter (or your hands), incorporate the butter into the flour mixture until it resembles coarse crumbs. Add oats and squeeze the mixture with your hands until big, moist clumps form.
- Scatter oat mixture on top of peaches and bake until peaches are bubbling and topping is golden about 1 hour.
- Let cool 10 minutes before serving with ice cream.
How do you reheat Peach Crisp?
I prefer to just reheat individual servings in the microwave for about 30 seconds or until it’s heated through. If you want to reheat the full dish, preheat the oven to 300°F (150°C).
Allow the peach crisp to sit at room temperature for 15 to 20 minutes while the oven is preheating, then let it bake in the oven for 15 to 20 minutes or until warmed through.
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Can I Make this recipe with Canned or Frozen Peaches?
For canned peaches: I recommend using peaches that are canned in peach juice and not syrup. Be sure to drain the peaches before using them in this recipe.
For frozen peaches: Let them thaw first and drain any excess juice, then use as directed in the recipe.
A finished peach crisp in a round baking dish being scooped with a wooden spoon.
- Be sure to prepare the topping first and refrigerate it while you make the filling.
- If using fresh peaches you’ll need about 6-7 medium peaches.
- If your peaches aren’t quite ripe yet, place them in a brown paper bag for to 1 to 2 days to speed up the ripening process.
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What is the difference between Peach Cobbler and Peach Crisp?
Cobbler: A cobbler is a deep-dish baked fruit dessert with a thick dropped-biscuit or pie dough topping.
Traditionally the rich fruit stew is the base for the topping, but variations can include the biscuits on the bottom, similar to a deep-dish pie. The common belief is that the name came from the biscuit topping’s resemblance to cobblestones.
Crisp: A crisp is a baked fruit dessert topped with a crisp and crunchy layer of ingredients.
The topping may include a proportion of sugar, butter, oats, nuts, flour, and spice such as cinnamon, tossed together to gain a somewhat granular look. The dessert is baked just until the topping is crisp and golden.
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