Let me introduce you to one of my all-time favorite desserts: the crisp. Guys, I love fruit crisps. Each year, when the heat of the summer finally starts to relent and the nights get a little brisk, I start wanting to break out the crisp again. Now, take note because fruit crisp can come in many forms. The most famous is probably apple. However, the kind that we will be making today is the peach crisp.
Luckily, I live close to one of the most fruit-packed areas in the state of Utah. Fruit stands packed with peaches are just a few minute’s drive away, and man, oh man, is it so tempting to want to buy every single peach. I do have a little willpower but only got a half bushel this year. I canned some (recipe coming soon) but I needed to use up the rest.
And by needed, I mean, I got peaches because I wanted to make peach crisp.
This is a cherished recipe to me because it is my grandma’s, and it is also a recipe I have been making for years, ever since I really started to delve into the art of baking. It is so easy, few tools are needed to make it and it comes together really quickly.
So you start with some awesome peaches. They serve as the base for the dessert while a crumbly oat topping is spread on top. Let’s talk about this topping for a minute. I do love the peaches in this dessert, I really do. But it is allll about the topping. My grandma’s recipe is amazing, but I increase the topping recipe so there’s extra. Am I extra for doing so? Probably. But I don’t regret a single minute of it. And neither will you the second you take your first bite.
Now what are you waiting for? Grab a few fresh peaches and make this sucker.
This crispy, buttery dessert is perfect for those fresh late summer peaches.
- 4 cups sliced fresh peaches (about 5-6 peaches)
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter, softened
For the topping:
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 3/4 cup brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter, softened
Preheat oven to 350 F. In a large bowl, mix the sliced peaches with the sugar and cinnamon. Pour into an 8x8 baking dish. Dot peach slices with the two tablespoons of butter and set aside.
In a separate bowl, mix together the flour, oats, brown sugar, baking powder, baking soda, and salt. Make sure it is mixed well together, then add the butter. Incorporate the butter with a fork or a pastry cutter (or you can even use the paddle attachment on your stand mixer). Keep mixing until the topping is crumbly, but not dry. All the dry ingredients should be incorporated with the butter, and there will be large clumps of the topping.
Pour the topping over the peaches evenly and place in the oven. Bake for 30-35 minutes or until the topping is lightly browned and the juice from the fruit has thickened. Top with ice cream or whipped cream. Enjoy!