It’s peach season and what’s better than some sweet peach crisp? I love apple crisp but peach crisp is definitely a favorite as well.
It’s been four months since I posted a recipe and as I was making this today, I thought I had to share it.
I combined two recipes to make it just the way I like it. If you’ve tried my apple crisp recipe, you know there’s nothing that can compare with the topping. So, that’s what I use here as well.
I’ve also included in the Recipe Notes, at the end of the recipe, instructions for a slick way to peel your peaches. Just make sure your peaches are good and ripe. I let mine sit on the counter for three days before using them and they were perfect for this method.
The only negative about making this today? I won’t be eating any of it. I’m going off sugar for a while so Tim will have this all to himself. Pretty tough to make something that smells and looks so good and not eat any of it. 😢
- 1/3 c. packed light brown sugar
- 1 T. lemon juice
- 1 1/2 t. cornstarch
- 1/4 t. vanilla extract
- 1/8 t. fine salt
- 2 lbs. ripe but firm peaches (about 5 medium sized), halved, pitted and cut into 1/2 inch slices
- 3/4 c. oatmeal
- 3/4 c. flour
- 3/4 c. brown sugar
- 1/2 c. melted butter
- 1/4 t. baking powder
- 1/2 t. cinnamon
- Heat the oven to 425.
- Place the dry ingredients in a bowl and mix together.
- Pour the melted butter over the dry ingredients and mix until all combined.
- Combine the brown sugar, lemon juice, cornstarch, vanilla and salt in a large bowl and mix to combine.
- Add the sliced peaches and stir until evenly coated.
- Transfer the mixture to an 8×8 glass or ceramic baking dish and arrange in an even layer.
- Sprinkle the topping evenly over the peaches. (Best to use your fingers for this!!)
- Bake until the topping is browned and crisp, about 20-25 minutes. You'll also see the filling bubbling up!!
- Once done, place the dish on a wire rack to cool for at least 30 minutes before serving.
- Boil a big pot of water.
- Gently lower each peach into the water with a slotted spoon.
- Leave it there for 30 seconds.
- Using the slotted spoon, remove the peach from the hot water and plunge it into an ice water bath.
- After 10 seconds or so, grab the peach and pinch a piece of skin to get started. Then simply peel. The skin will slip off easily
- If peaches are not ripe enough, this won’t work as well and you’ll need to peel them with a knife.