Peach Crisp Recipe

Peaches: Fresh, ripe peaches provide the juicy base for this dessert.

Granulated sugar: Adds sweetness to the peaches and helps them caramelize.

Lemon juice: Enhances the flavor of the peaches and adds a touch of acidity.

All-purpose flour: Used in the topping to create a crumbly texture.

Rolled oats: Adds a hearty, chewy texture to the topping.

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

Ground cinnamon: Adds warmth and spice to the topping.

Unsalted butter: Creates a rich, buttery flavor and helps bind the topping together.

When preparing the peaches, make sure they are ripe but still firm to the touch. Overripe peaches can become too mushy during baking, while underripe ones may not soften enough. To easily peel the peaches, blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins should slip off effortlessly. This technique ensures a perfect texture in your peach crisp.

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

• sliced peaches - Substitute with apples: Apples provide a different but still delicious flavor and texture, especially when baked.

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

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a subtle caramel flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and brightness to the dish.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds acidity and a slight fruity flavor.

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

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly denser texture and a nutty flavor.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are gluten-free.

• rolled oats - Substitute with crushed nuts: Crushed nuts add a crunchy texture and a rich flavor.

• brown sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a distinct flavor.

• brown sugar - Substitute with date sugar: Date sugar is a natural sweetener made from dried dates and adds a caramel-like flavor.

• ground cinnamon - Substitute with ground nutmeg: Nutmeg provides a warm, slightly sweet flavor similar to cinnamon.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other complementary spices.

• unsalted butter - Substitute with coconut oil: Coconut oil is a plant-based alternative that adds a slight coconut flavor.

• unsalted butter - Substitute with margarine: Margarine is a non-dairy alternative that provides a similar texture and moisture.

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

• Transfer the peach crisp to an airtight container. If you prefer, you can also cover the baking dish tightly with plastic wrap or aluminum foil.

• Store the peach crisp in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm the entire dish in a preheated oven at 350°F (175°C) for about 15 minutes.

• For freezing, first ensure the peach crisp is completely cooled. This prevents ice crystals from forming and affecting the texture.

• Wrap the peach crisp tightly in plastic wrap, followed by a layer of aluminum foil. Alternatively, you can transfer it to a freezer-safe airtight container.

• Label the package with the date to keep track of its freshness. The peach crisp can be frozen for up to 3 months.

• When ready to enjoy, thaw the peach crisp in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through and the topping is crisp again.

• For an extra touch, consider adding a fresh sprinkle of cinnamon or a dollop of whipped cream before serving.

• 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 bubbly and the crisp is warmed through.
  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 bowl.
  2. Cover the bowl loosely with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. If needed, microwave in additional 30-second intervals until heated through.

• Stovetop Method:

  1. Place a portion of the peach crisp in a non-stick skillet.
  2. Cover the skillet with a lid and heat over medium-low heat.
  3. Stir occasionally to ensure even heating, for about 5-10 minutes.
  4. Once the peaches are bubbly and the crisp is warmed through, remove from heat and serve.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover peach crisp in an air fryer-safe dish.
  3. Heat for about 5-7 minutes, checking halfway through to ensure the topping does not burn.
  4. Once the peaches are bubbly and the crisp is warmed through, remove and let it cool slightly before serving.

• Oven: Used to bake the peach crisp at a consistent temperature of 350°F (175°C).

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

• Baking dish: The container where the peach mixture and topping will be baked.

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

• Pastry cutter: Useful for cutting the cold butter into the dry ingredients until the mixture is crumbly.

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

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

• Knife: Used to slice the peaches.

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

• Spatula: Helps in spreading the topping evenly over the peaches.

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

Prepare the filling: Mix the sliced peaches, granulated sugar, and lemon juice the night before and store in the fridge.

Use a food processor: Quickly combine flour, oats, brown sugar, cinnamon, and cold butter using a food processor to save time.

Pre-measure ingredients: Measure out all your ingredients ahead of time to streamline the process.

Use frozen peaches: Substitute fresh peaches with frozen ones to skip the peeling and slicing.

Line the baking dish: Use parchment paper to line your baking dish for easy cleanup.