Peach Crisp
A simple yet tasty dessert, this crisp highlights the best of the summer: peaches! A fruit-focused dish, this treat comes together with a slivered almonds and oat streusel, forming the ideal balance of soft peaches and crunchy topping. You'll love the simplicity and ease of this perfect peach crisp!
Servings 9 servings
Calories 291kcal
Ingredients
- 6 cups peeled and sliced peaches
- 2 tbsp cornstarch
- ½ cup granulated sugar
- 1 tbsp fresh orange juice
- ½ tsp vanilla extract
- ½ cup old-fashioned rolled oats
- ½ cup sliced almonds
- ½ cup all-purpose flour
- ⅓ cup light brown sugar
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- 8 tbsp (1 stick) unsalted butter cold, cut into ½-inch pieces
Instructions
- Preheat the oven to 350°F. Butter a 9x9 baking dish and set it aside.
- In a large bowl, combine the prepared peaches, cornstarch, white granulated sugar, orange juice, and vanilla extract. Stir together to dissolve the cornstarch and pour the mixture into the prepared baking dish.
- In the same bowl, combine the old-fashioned rolled oats, sliced almonds, all-purpose flour, brown sugar, cinnamon, and kosher salt. Mix to combine.
- Add the cubed butter and toss with the dry ingredients to coat all the pieces. Cut the butter into the mixture with a pastry cutter or by picking up pieces of butter with the dry ingredients and pushing them between your thumb and forefinger. Combine until the mixture resembles wet sand with irregular pieces of butter.
- Sprinkle the streusel over the peaches and place the baking dish in the preheated 350°F oven. Bake until the streusel is golden and the peaches are bubbling into the center of the dish, 50-60 minutes. Once baked, remove the dish from the oven and cool for 30 minutes before serving to allow the juices to cool and set.
Notes
- To quickly remove the peel, cut an "X" in the bottom of each peach and place them in boiling water for 30 seconds. This slightly cooks the peel and will help them slide right off once removed from the water.
- To add some variety to the texture of the peach crisp, slice the peaches into irregularly-sized slices, some thicker and some thinner.
- When pouring the peach mixture into your baking dish, make sure to scrape out any of the juices that collected in the bottom of the bowl. All of these juices are necessary for the crisp to bake correctly.
- To know when the streusel is ready to sprinkle on the peaches, grab a handful of the mixture. Smash it in your fist. If it holds its shape, but can easily be crumbled apart, then the streusel is ready.
- When baking, wait to remove it from the oven until the crisp bubbles throughout. This ensures everything has been baked fully. Make sure to allow the crisp to cool fully before serving. If you spoon into the crisp before it has cooled, the juices that were activated by the heat in the oven will leak. Allowing the crisp to cool will provide ample time for the mixture to truly thicken.
Nutrition
Serving: 1serving | Calories: 291kcal
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