This peach crisp is a delicious dessert that combines juicy, sliced peaches with a crunchy, buttery topping. It’s a classic dessert that can be enjoyed on its own or served with a scoop of vanilla ice cream for an extra treat.
Peach crisp is a delightful and comforting dessert that showcases the natural sweetness and juicy texture of fresh peaches. It is a classic dessert that combines ripe peaches with a crispy and crumbly topping, creating a perfect balance of flavors and textures.
Peach crisp is often served warm, straight from the oven, and can be enjoyed on its own or paired with a scoop of vanilla ice cream. The creamy coolness of the ice cream pairs wonderfully with the warm peach filling and crispy topping, creating a heavenly dessert experience.
Whether enjoyed as a summer treat or a cozy fall dessert, peach crisp is a timeless and beloved dessert that celebrates the natural beauty and deliciousness of fresh peaches. Its simple yet delightful combination of flavors and textures makes it a crowd-pleasing dessert that is sure to satisfy any sweet tooth.
How to Pick the Best Peaches
Peaches are typically in season during the summer months, from May to September, depending on the specific variety and location. The peak of peach season can vary slightly based on your geographical region.
To find the best peaches, here are a few tips:
- Visit local farmers’ markets: Farmers’ markets often offer freshly harvested, locally grown peaches that are likely to be ripe and flavorful.
- Look for local orchards: If you have access to orchards or pick-your-own farms in your area, they can provide an opportunity to select ripe peaches directly from the source.
- Check for signs of ripeness: Look for peaches that have a vibrant color, ranging from golden yellow to reddish blush, depending on the variety. The fruit should feel slightly firm but give a little when gently squeezed. Avoid peaches that are overly soft or have bruised spots.
- Smell the peach: Ripe peaches will have a sweet, fragrant aroma. If the peach has no scent, it may not be fully ripe.
- 8-Inch Baking Dish
- Blanching peaches make for more attractive surfaces and more yield. The goal is just to separate the skin from the flesh and not to cook the peaches.
- Frozen peaches can be substituted for fresh peaches. Defrost over a colander to remove excess moisture before combining with sugar.
- MAKE IT GLUTEN-FREE: Use gluten-free flour (Bob’s Red Mill 1:1 Baking flour recommended) and use gluten-free oats.
Do you have to peel peaches for a crisp?
Yes, peeling the peaches ensures that there isn’t a fibrous texture from the skin. There are two easy ways to peel peaches. The first is to “blanch and shock” the skin so that it easily lifts away from the flesh. I often do this technique when peeing tomatoes. It works great for riper peaches.
Alternatively, for firm peaches, you can use a Y-shaped hand peeler. It’s a little messier than blanching, but it works. If you like the texture of baked peach skin, feel free to leave it on.
Can I use frozen peaches?
Yes, frozen peaches are a great substitute when not available or at their peak season. What’s nice is that they’re typically pre-peeled, cutting down the prep time. Measure out 9 cups of frozen peaches and defrost them in a colander, draining any excess water before using.
How to prevent a soggy filling
Peaches are loaded with water and their ripeness can vary. Coating fresh peaches in sugar adds extra sweetness while drawing out some of the water inside the cell walls before baking.
As part of the recipe, a small amount of juice is added to the fruit, spices, and cornstarch. The elevated oven temperatures thicken the cornstarch which results in a nice scoopable consistency.Print