Delightful Classic Peach Crisp
When summer rolls around, there’s one dessert that is a staple at my home: the Classic Peach Crisp. It’s such an easy recipe that highlights the juicy, sweet peaches of the season. The best part? You can also freeze sliced peaches to enjoy this bliss any time of the year.
This simple Peach Crisp without Oats makes an appearance in our kitchen every summer. It’s just as delectable as a traditional peach pie but way less labor-intensive!
Why You Must Make This Peach Crisp
- It’s a scrumptious way to feature the delicious summer peaches.
- The crumbly topping is wonderfully buttery and flavorful!
- It requires minimal effort to whip up!
Every time I visit my hometown, I can’t resist rummaging through my mom’s old recipe cards. They’re filled with treasures from bridge club friends, neighbors, and family gatherings. Among them, Dee, a gourmet cook, had a particular recipe for apple crisp that sparked my love for baking during the fall. Short on ingredients, her version was perfect for my picky palate—no oats or nuts involved!
Before long, I found myself reaching for peaches, and this Classic Peach Crisp quickly became the new family favorite. Each spoonful of sweet, cinnamon-spiced peaches topped with a buttery, brown sugar crust is simply heavenly. Plus, the recipe couldn’t be simpler!
Ingredient Notes
- Kitchen Staples: Sugar, Cinnamon, Flour
- Brown Sugar: Be sure to pack it tightly into the measuring cup for accuracy.
- Ripe Peaches: Peel and slice them. Choose fragrant, ripe peaches for the best flavor. In winter, canned peaches work well too—just drain the juices and slice them up if necessary.
- Fresh Nutmeg: A few grates of whole nutmeg offer fantastic flavor. If you don’t have whole nutmeg, 2-3 pinches of ground nutmeg will suffice.
- Butter: Use salted butter, cut into cubes.
Recipe Tips
While many peach crisps use oatmeal in the topping, I prefer this oat-less version, especially since my husband is quite picky!
- Start by selecting the ripest peaches of the season—look for a fragrant aroma!
- Choose peaches that don’t show any green on the stem end, as they may have been picked too early. Under-ripe peaches won’t ripen well later.
- For a perfectly crumbly topping, mix flour, brown sugar, and butter cubes together using a pastry blender or your fingers. For larger crumbs, pinch together some topping before placing it atop the peaches.
- Bake until the filling is bubbling and the topping turns a beautiful golden brown.
How to Make Classic Peach Crisp
- Preheat the Oven: Preheat your oven to 350ºF.
- Prepare the Peaches: In a large mixing bowl, combine the sliced peaches with sugar, cinnamon, and nutmeg. Transfer this mixture to a 9 x 9-inch baking dish (or a similar size).
- Create the Topping: In another mixing bowl, combine the topping ingredients. Use a pastry blender or your fingers to mix until the butter is well incorporated. Sprinkle the crumbly topping evenly over the peaches.
- Bake: Place your baking dish in the oven and bake for about 45 minutes, until the topping is golden brown and the peach filling is bubbling.
- Serve: Let the crisp cool slightly, and serve it warm. It’s especially delightful with a scoop of vanilla ice cream on top!
Frequently Asked Questions
While both desserts celebrate the deliciousness of fruit, the key difference lies in their toppings. A crisp features a crumbly topping made from sugar, butter, flour, and sometimes oatmeal. In contrast, a cobbler has a topping made from dollops of biscuit dough or pie crust, resembling a cobbled street.
You can store a freshly baked peach crisp at room temperature for about 1-2 days. If it remains uneaten longer, keep it in the refrigerator. To reheat, let it reach room temperature for 20-30 minutes before placing it in a 350ºF oven for about 30 minutes, covering it with foil if the topping begins to brown. You can also microwave individual portions for a quick treat!
Freezing peaches for later use is easier than you might think! If you have a vacuum sealer, it’s a great option. Otherwise, you can place them in a zip-top bag, seal almost completely, and suck out excess air using a straw. To prevent browning, you can include a “produce protector” like citric or ascorbic acid. Frozen peaches are perfect for fruit salads, pies, crisp, or cobblers throughout the colder months.
Absolutely! This recipe works wonderfully with a variety of fruits. Apples, berries, and even mixed fruits can be substituted. Just make sure to adjust cooking times to ensure the fruit is tender.
Sure! You can assemble the crisp, then cover and store it in the refrigerator before baking. When you’re ready to enjoy it, simply pop it in the oven as per the instructions, adding a few extra minutes if it’s coming from the fridge.
