Egg free, Fruit Dessert 0 comments

Peach Crisp

Serve this warm and comforting homemade peach crisp with a big scoop of vanilla ice cream. It’s the best summer dessert!

How to peel and slice peaches

I usually do not bother peeling the peaches for this recipe, but if you do not like the skin, here are some tips.

  • Pick ripe peaches – Make sure you find super ripe peaches at the store or market or wherever you are getting them.
  • Boil the peaches – Bring a big pot of water to a boil. Make a little X in the bottom of each peach and add them to the boiling water. Boil for about 1 minute. Remove with a slotted spoon and run them under cold water. If you’ve got ripe peaches, the skin should peel off easily.
  • Slice the peaches – Use a small pairing knife to cut all the way around the peach pit. Use your hands to gently twist and pull the peach halves apart. Pull the peach pit out of the half it stuck in. Place the peach halves, cut side down, on a cutting board and slice.

How to make peach crisp

Common questions

  1. Do I have to peel the peaches?
    No! I almost never bother, but I have included some tips for peeling peaches in the post above if you prefer them skinless.
  2. Can I use another fruit like apples?
    Yes! This is the same recipe I use for apple crisp in the fall. I skip the maple syrup and make it the same way. You could do the same thing with blueberries or any other berry.
  3. Can I make the crumble topping gluten-free?
    Absolutely. Use gluten-free oats along with a gluten-free flour. I like the Cup4Cup all purpose gluten free flour blend, but almond flour also works well here.
  4. Can I make this a vegan recipe?
    Yes, just look for a good, vegan butter to use in place of regular butter.

Peach Crisp

Recipe by Laura DuensingCourse: Dessert
Servings

8

servings
Prep time

20

minutes
Cooking time

45

minutes

Serve this warm and comforting homemade peach crisp with a big scoop of vanilla ice cream. It’s the best summer dessert!

Ingredients

  • 8 ripe peaches, sliced (5-6 cups)

  • 2 tablespoons maple syrup

  • Zest and juice of 1/2 lemon

  • 1 cup all-purpose flour

  • 1/2 cup brown sugar

  • 1/2 cup white sugar

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/2 cup salted butter, cubed

Directions

  • Preheat oven to 375 degrees F.
  • Slice the peaches. See tips for peeling and slicing peaches in the post if you prefer no skin.
  • Toss peaches with maple syrup and lemon zest and juice. Spread peaches evenly in a 9 x 9 square pan.
  • Combine flour, brown sugar, sugar, cinnamon and nutmeg in a bowl with a fork or whisk.
  • Add the cubed butter and use a fork or your hands to crumble the mixture together until it resembles coarse, wet sand.
  • Spread the crumb topping evenly over the prepared peaches.
  • Cover with foil and bake at 375 degrees F. for 30 minutes. Remove foil and bake for 15 minutes more until the crumb topping is golden brown, and the peach filling is bubbling.
  • Serve warm with vanilla ice cream.

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