Peach Crisp Recipe

Peaches: Fresh, ripe peaches are the star of this dessert, providing a juicy and sweet base.

Granulated sugar: Adds sweetness to the peach filling, enhancing the natural flavors.

Lemon juice: Balances the sweetness and adds a hint of tartness to the peaches.

All-purpose flour: Helps to bind the topping ingredients together.

Rolled oats: Adds a hearty texture and nutty flavor to the crisp topping.

Brown sugar: Provides a rich, caramel-like sweetness to the topping.

Ground cinnamon: Adds warmth and depth of flavor to the topping.

Unsalted butter: Creates a rich, crumbly topping when combined with the dry ingredients.

When preparing the peaches, ensure they are ripe but firm to maintain their texture during baking. To easily peel the peaches, blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins will slip off effortlessly. For the crumble topping, use a pastry cutter or your fingers to incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs. This ensures a perfectly crumbly texture.

• sliced peaches - Substitute with sliced nectarines: Nectarines have a similar texture and sweetness to peaches, making them an excellent alternative.

• granulated sugar - Substitute with honey: Honey provides a natural sweetness and adds a slight floral note to the dish.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and brightness to balance the sweetness of the fruit.

• all-purpose flour - Substitute with almond flour: Almond flour adds a nutty flavor and is a gluten-free option.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are a good source of protein.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and a slight caramel flavor, making it a great alternative.

• ground cinnamon - Substitute with ground nutmeg: Ground nutmeg offers a warm, slightly sweet flavor that complements the fruit.

• cold and cubed unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.

• Allow the peach crisp to cool completely at room temperature before storing. This helps prevent condensation, which can make the topping soggy.

• For short-term storage, cover the baking dish tightly with plastic wrap or aluminum foil. You can also transfer the peach crisp to an airtight container. Store it in the refrigerator for up to 4 days.

• To reheat, preheat your oven to 350°F (175°C). Place the peach crisp in an oven-safe dish and cover it with aluminum foil to prevent the topping from burning. Heat for about 15-20 minutes or until warmed through. Alternatively, you can microwave individual portions for 1-2 minutes.

• For freezing, first ensure the peach crisp is completely cooled. Wrap the entire baking dish tightly with plastic wrap, followed by a layer of aluminum foil. Label with the date and contents. It can be frozen for up to 3 months.

• If you prefer, you can also divide the peach crisp into individual portions before freezing. Place each portion in a freezer-safe container or a resealable plastic bag. This makes it easier to thaw and reheat only what you need.

• To thaw, transfer the peach crisp from the freezer to the refrigerator and let it thaw overnight. For a quicker method, you can leave it at room temperature for a few hours.

• Reheat the thawed peach crisp in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through. Cover with aluminum foil if the topping starts to brown too quickly.

• For an extra crispy topping, you can place the peach crisp under the broiler for a couple of minutes after reheating. Keep a close eye on it to prevent burning.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover peach crisp in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the topping from burning.
  4. Heat for about 15-20 minutes, or until the peaches are warmed through and the crisp is bubbly.
  5. Remove the foil for the last 5 minutes to re-crisp the topping.

• Microwave Method:

  1. Transfer a portion of the peach crisp to a microwave-safe dish.
  2. Cover loosely with a microwave-safe lid or a damp paper towel.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. If needed, continue heating in 30-second intervals until warmed through.

• Stovetop Method:

  1. Place a skillet over medium-low heat.
  2. Add the peach crisp to the skillet, breaking it up slightly to allow for even heating.
  3. Cover the skillet with a lid to trap the heat.
  4. Stir occasionally, heating for about 5-10 minutes or until the peaches are warmed through and the topping is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the peach crisp in an air fryer-safe dish or on a piece of parchment paper.
  3. Heat for about 5-7 minutes, checking halfway through to ensure the topping doesn't burn.
  4. Continue heating until the peaches are warmed through and the topping is crispy.

• Oven: Used to bake the peach crisp at 350°F (175°C) until the topping is golden brown and the peaches are bubbly.

• Mixing bowl: Needed to combine the sliced peaches, granulated sugar, and lemon juice.

• Baking dish: Used to transfer the peach mixture and bake the crisp.

• Mixing bowl: Another bowl required to mix the flour, rolled oats, brown sugar, and cinnamon.

• Pastry cutter: Used to cut in the cold, cubed butter into the dry ingredients until the mixture is crumbly.

• Measuring cups: Essential for accurately measuring the ingredients like flour, oats, sugars, and lemon juice.

• Measuring spoons: Needed to measure smaller quantities like the ground cinnamon and lemon juice.

• Knife: Used to slice the peaches.

• Cutting board: Provides a safe surface to slice the peaches.

• Spatula: Useful for transferring the peach mixture into the baking dish and for spreading the topping evenly.

• Cooling rack: Allows the peach crisp to cool slightly before serving.

Prepare the filling: Use frozen peaches instead of fresh ones to save time on peeling and slicing.

Quick topping: Use a food processor to quickly combine the flour, rolled oats, brown sugar, cinnamon, and butter for a faster, crumbly topping.

Pre-mix dry ingredients: Mix the flour, rolled oats, brown sugar, and cinnamon ahead of time and store in an airtight container.

Use a baking dish liner: Line your baking dish with parchment paper for easy cleanup.

Microwave butter: Slightly soften the butter in the microwave for easier mixing.