Peach Crisp Recipe
Peach crisp, also known as peach crumble, has roots in British and American culinary traditions. Crisps became popular during World War II when rationing led to the creative use of fruits and simple ingredients.
Equipment
- 9x13 inch baking dish
- Mixing bowls
- Peeler and knife
- Measuring cups and spoons
- Spatula
Ingredients
For the Filling:
- 6 cups fresh peaches, peeled and sliced
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
For the Topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 cup brown sugar
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare:Preheat your oven to 350°F (175°C). Grease your 9x13-inch baking dish lightly with butter or non-stick spray.
- Prepare the Filling:In a large mixing bowl, combine the sliced peaches, granulated sugar, brown sugar, lemon juice, cornstarch, vanilla extract, ground cinnamon, and ground nutmeg (if using). Mix gently until the peaches are evenly coated. Pour the peach mixture into the prepared baking dish, spreading it out evenly.
- Make the Topping:In another mixing bowl, combine the flour, rolled oats, brown sugar, ground cinnamon, and salt. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your hands, mix until the mixture resembles coarse crumbs.
- Assemble and Bake:Sprinkle the crumb topping evenly over the peach filling. Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
- Cool and Serve:Remove the peach crisp from the oven and let it cool for about 10 minutes. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.