Peach Crisp

08.22.2014

Peach Crisp (the BEST!) | Cooking Classy

It’s true, this is no doubt the best peach crisp I’ve ever had! I’m completely in love with it! I couldn’t stop reaching for just one more bite, and then another, and oh just one last little one. Take a look at all these layers and tell me how you could resist?

You get this deliciously sweet and juicy peach layer topped with the most irresistible crisp topping in the world, and after its baked you top it off with a spoonful of vanilla ice cream (so just think peaches and cream), yes it’s just wow good! I made this crisp to be what I’d consider the perfect amount of everything. Just the right amount of brown sugary sweetness, some texture from the oats along with a good balance coming from an equal part flour (so it’s not too oat-y, plus it helps hold the crumble together). It’s enhanced with just the right amount of spices (I don’t want to distract from the delicious flavor of the fresh fruit), plus it has a perfect buttery flavor, and the crunch from the nuts just takes this over the top.

You’ve gotta try this recipe! You just do :).

Enjoy!

Peach Crisp (the BEST!) | Cooking ClassyPeach Crisp (the BEST!) | Cooking Classy

Peach Crisp

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: About 7 servings

Peach Crisp

Ingredients

    Peach Filling
  • 3 lbs fresh peaches, cored and diced into wedges 3/4-inch thick
  • 1 Tbsp fresh lemon juice
  • 1/4 cup granulated sugar
  • 2 Tbsp all-purpose flour
  • Topping
  • 3/4 cup all-purpose flour
  • 3/4 cup old-fashioned oats
  • 1/4 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 3/4 cup packed light-brown sugar
  • 10 Tbsp unsalted butter, cold and diced into 1/2-inch cubes
  • 1/2 cup chopped pecans or hazelnuts (I used half of each. Chop them small)

Directions

  • Preheat oven to 350 degrees. In a large mixing bowl toss peaches with lemon juice. Sprinkle granulated sugar and flour over top and toss to evenly coat. Pour mixture into a buttered 3 quart baking dish (mine was 12 x 8 x 2 1/2) and set aside.
  • In a mixing bowl, whisk together flour, oats, salt, cinnamon, nutmeg and ginger. Add brown sugar and stir, while using fingertips to break up any clumps. Add butter to mixture and using fingertips, rub into mixture until it comes together in small clumps and pieces of butter a no longer visible. Mix in nuts, tossing several times (so it sticks to the crumble). Sprinkle mixture evenly over top of peaches in baking dish. Bake in preheated oven about 38 - 42 minutes until topping is golden brown and juices are bubbling along edges. Serve warm with ice cream or sweetened whipped cream if desired.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2014/08/peach-crisp/

 

39 comments

  • Shelly: So now I have a “snack” for the weekend! Looks so beautiful and YUM! Your photography just brings the food to life. :) August 22, 2014 at 1:06pm Reply

    • Jaclyn: Thanks so much Shelly! August 22, 2014 at 1:08pm Reply

  • amanda @ fake ginger: That topping looks amazing! I haven’t made anything with peaches all summer – I need to get on it before they disappear! August 22, 2014 at 2:14pm Reply

    • Jaclyn: Thanks Amanda! I haven’t made as much peach stuff as I should either, I seriously love them! August 22, 2014 at 10:07pm Reply

  • Christina @ but i’m hungry: Peach ANYTHING sounds so good to me right now with all the beautiful peaches coming our way. This looks wonderful! August 22, 2014 at 2:14pm Reply

  • Laura (Tutti Dolci): Peach crisp has never looked better, love that golden topping! August 22, 2014 at 4:33pm Reply

    • Jaclyn: Thanks so much Laura! August 22, 2014 at 10:06pm Reply

  • Meredith: Your photography and styling are my favorite, and this peach crisp looks divine! August 22, 2014 at 6:11pm Reply

    • Jaclyn: That means so much to me Meredith (especially considering I didn’t like these pics :). Thank you! August 23, 2014 at 1:07pm Reply

  • Ambar: Love it! August 22, 2014 at 6:43pm Reply

  • Anna @ Crunchy Creamy Sweet: I am a huge fan of crisp with stone fruit. This is gorgeous, Jaclyn! August 22, 2014 at 7:26pm Reply

    • Jaclyn: Thanks Anna! August 22, 2014 at 10:05pm Reply

  • Cathy: This is AWESOME!!!! Can I make this the day before and still acheive the same great taste and look? August 26, 2014 at 12:15pm Reply

    • Jaclyn: I don’t think the topping will stay as crisp so I personally prefer it the day it’s made but if you don’t mind it softening a bit overnight that go for it :). August 26, 2014 at 2:27pm Reply

      • Beth: left mine sit overnight in the fridge and then just slopped it under the broiler for a few minutes and it crisped right back up. Was delish!!!! Thank you for so many good recipes. You are the go to girl for sure!!! December 30, 2015 at 5:39pm Reply

  • connie Gregory: Looks delicious!!!! Did you peel your peaches? Thanks! August 31, 2014 at 4:57am Reply

    • Jaclyn: I’ve made it twice now and both times I didn’t peel them. This was actually the first recipe that I haven’t peeled the peaches (for like crisps cobblers bars etc) add I loved it and everyone else agreed it was better with the skins on. So I guess it’s personally preference really, if you think you’d hate it you can definitely peel them first. August 31, 2014 at 7:09pm Reply

      • connie Gregory: Thanks for the reply. Will try them with the skins on! :) September 3, 2014 at 4:20am Reply

  • Sara: OH !!!
    domani io comprerò delle pesche e proverò a fare questo tuo dolce, sembra meraviglioso!
    ciao
    Sara August 31, 2014 at 12:57pm Reply

  • Heather: This was amazing! By far the best peach crisp I have made. I love the addition of the fresh ginger. I too cannot stop eating it! September 6, 2014 at 7:12pm Reply

    • Jaclyn: I’m so glad you liked it Heather! Thanks for your review! September 6, 2014 at 11:16pm Reply

  • Ry: So if I wanted to make this without nuts, would I need to substitute in more oats to fill out the topping, or can I just cut them out? September 17, 2014 at 5:19pm Reply

    • Jaclyn: You could just leave them out. I hope you love it! October 15, 2014 at 11:09pm Reply

  • Michelle: C an this be made with frozen peaches? May 25, 2015 at 4:00pm Reply

    • Jaclyn: That should be fine if you thaw them first. May 25, 2015 at 4:56pm Reply

      • mandy: Could canned peaches be substituted? November 25, 2015 at 2:27pm Reply

  • Jill G: Omg,this is one of the best peach crisps I have come across. The filling is perfectly tart and sweet and the topping is so delicious and has such a nice texture. Together they make such a nice and balanced dessert. Sometimes simple is the best.I added sliced almonds in mine for something different and it was amazing. I am copying this into my recipe book! Thank you so much!!! July 20, 2015 at 10:20pm Reply

  • Liz: This was incredible- I’m forever trying new recipes, and I seem to always get a bad aftertaste, of flour, or something that doesn’t seem quite right- and this was absolutely perfect. I’m not a big fan of nuts, but I even added those. Fantastic recipe, and I”m going to try the crumble with Apples in the fall as well!! Thank you so much@ August 14, 2015 at 7:18am Reply

    • Jaclyn: I’m so glad you liked this peach crisp Liz! Thanks for your review! August 14, 2015 at 12:34pm Reply

  • Claire @ TallGirlBigWorld: I just made this for a dinner party, and it was amazing!! Great recipe :)
    -Claire
    tallgirlbigworld.com August 20, 2015 at 4:45pm Reply

  • Karen: This sounds delicious! I need to make a desert ahead of time for Labor day weekend. Does this desert freeze well? I assume it would get baked then cooled and frozen. Or would it be better to freeze before baking? Thanks in advance for your reply! August 30, 2015 at 8:04am Reply

    • Jaclyn: This is one of those desserts that I personally think is best the day it’s made to ensure the crispiest crumble. After a day or two the juices of the peaches will start to soak into the crumble, it’s still delicious just not as perfect as the day it’s made. August 30, 2015 at 3:04pm Reply

  • Lois: I just made this peach crisp (in the oven now). When I put the topping together it did not stay crumbly, it all stuck together. Dropped in clumps on peaches and hope it dries out & gets crumbly in oven! What did I do wrong? Butter was cold just out of frig. I am sure it will taste terrific anyway!! Thanks!! Suggestions? September 2, 2015 at 3:02pm Reply

    • Jaclyn: It could be the humidity of your environment, altitude, the way the flour was measured. Next time I’d just try adding a little more flour. Hope that helps! October 23, 2015 at 9:27am Reply

  • Celeste Golladay: I combed the internet for a good recipes and settled on this one. I also did not peel the skins off . I made a smaller crisp and had to measure the ingredients scaled down just a bit and it turned out absolutely delicious. Thank you. September 7, 2015 at 4:21pm Reply

    • Jaclyn: I’m happy to hear you enjoyed it Celeste! Glad you picked out my recipe :)! September 8, 2015 at 11:35pm Reply

  • Annie: Hi There

    Does this need to be refrigerated ? September 12, 2015 at 11:02am Reply

    • Jaclyn: Yes I’d recommend refrigerating if not eating it right away. September 12, 2015 at 11:05am Reply

  • Melissa: Oh wow, this is delicious. Just made this with a bag of orchard fresh peaches. Mmmm….

    We made it with dark brown sugar and salted butter because it’s what we had on hand. Still amazingly delicious. Thanks so much for the recipe! I’m going to make this again without a doubt. My husband’s eyes did a glazed-over in heaven look with the first bite. September 29, 2015 at 7:50pm Reply

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