peach crisp

When it comes to peach desserts, I am finally gaining ground. We’ve eaten countless batches of our much-loved peach cobbler recipe, and as of a couple weeks ago, I have a peach crisp I’m satisfied with. (I have yet, however, to bite into a peach pie that is anything other than bland.)

I used to make my peach crisp by slicing peaches and then capping them with a butter-oat topping. It was fine, but in a pallid, this-needs-ice cream sort of way. Dressing up the peaches (à la the cobbler method) goes a long way in creating juicy, flavorful fruit. In other words, sugar makes it better. This is a dessert. If you want something healthy, just eat the peach.

My other great discovery is—and this might strike some of you as a no-brainer—chop the peaches, don’t slice them. I used to slice my peaches as I do apples for pie. But then I’d end up with a slippery slice of peach on my spoon and no topping. Or all topping and no peach. It was awkward. And disappointing. Chopped peaches make the eating deliciously convenient. I’m not even joking.

Peach Crisp

If I’m feeling pious, I sometimes dial back the butter for the topping—maybe 14 tablespoons instead of 16. I rarely feel pious.

for the fruit:
8-10 cups chopped peaches
2/3 cup brown sugar
2 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
juice of one lemon (or about 2 tablespoons)

Stir together the brown sugar, flour, cinnamon, and salt and toss with the peaches. Tumble the fruit into a 9×12 baking dish and sprinkle with the lemon.

for the crisp:
1 cup quick oats
1 cup rolled oats
1 cup flour
1 cup brown sugar
1 cup butter

Combine all the ingredients in a large bowl. Using your fingers, mix well until all the butter is incorporated.

Arrange the clumpy oat mixture over the fruit.

Bake the crisp at 350 degrees for 30-40 minutes, or until the topping is golden brown and the fruit is bubbling madly. Serve warm, with milk or vanilla ice cream.

This same time, years previous: Bezaleel scenes, the quotidian (8.27.14), fresh tomato salad, buttery basil pesto, and odds and ends.


    • Jennifer Jo

      I used to do all rolled, but I like the softer, more crumbly, texture that the quick oats add. You can do either, though, or any combination.

  • Anonymous

    Um, something seems wildly absurd with it, but is there any way to make this vegan for our (good but misguided) vegan friends? Fake butter? Coconut oil? What would you do? (Ha. I can just hear you snorting–make something else!) Q.

  • Zoë

    You don't even like fresh peach pie (as in, not baked…peaches are raw)?!? This is crazy. We go nuts over it.

    I will certainly be trying this. As in, tomorrow. My sis-in-law asked me for a good peach crisp recipe and I had to tell her I have never made it. That will not be true after tomorrow morning.

    Also, good idea on chopping the peaches. I've always disliked those slippery slices but never thought there was anything to do about it. Silly me.

  • Margo

    have you made peach kuchen from More with Less? I think it's the perfect peach pie. I have never bothered with any other peach pie. Oh, I take that back: I made the fresh peach pie (it's listed as strawberry pie) from Simply in Season, but I usually throw in a handful of berries there.

    Also, Ree Drummond's peach crisp with maple cream sauce is to die for. It does have nutmeg in! Also, lemon juice, I think. It's so good that I copied the recipe into my recipe box – it's a keeper.

    • Jennifer Jo

      I think I've tried the peach kuchen before, but I don't remember liking it that much (sorry!). I'm quite curious about Ree's crisp—it sounds wonderful. Gotta look it up.

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