Peach Crisp Recipe

Peaches: Fresh, ripe peaches are the main ingredient, providing a juicy and sweet base for the crisp.

Granulated sugar: Adds sweetness to the peaches, enhancing their natural flavor.

Lemon juice: Adds a touch of acidity to balance the sweetness and prevent the peaches from browning.

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

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

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

Ground cinnamon: Adds warmth and depth of flavor to the topping.

Unsalted butter: Melting the butter and mixing it with the dry ingredients creates the perfect crumbly topping.

When preparing the peaches, make sure they are ripe but still firm to the touch. Overly ripe peaches can become too mushy during baking, while under-ripe peaches may not release enough juice. 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, leaving you with perfectly prepared fruit for your crisp.

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

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

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and tanginess to balance the sweetness of the fruit.

• all-purpose flour - Substitute with almond flour: Almond flour is a gluten-free alternative that adds a nutty flavor and a slightly different texture.

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

• brown sugar - Substitute with maple syrup: Maple syrup adds a rich, complex sweetness and can be used in a slightly reduced quantity.

• ground cinnamon - Substitute with ground nutmeg: Nutmeg offers a warm, spicy flavor that complements the fruit similarly to cinnamon.

• unsalted butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar richness 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 don't have one large enough, you can 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 for about 30-60 seconds, or warm the entire dish in a 350°F (175°C) oven for 10-15 minutes.
• For freezing, first ensure the peach crisp is completely cooled. This prevents ice crystals from forming, which can affect the texture.
• Wrap the peach crisp tightly in plastic wrap, then cover with a layer of aluminum foil. This double wrapping helps protect against freezer burn.
• Label the package with the date and contents. 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 350°F (175°C) oven for about 20-25 minutes, or until heated through and the topping is crisp again.

• 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 topping is warmed through.
  5. Remove the foil for the last 5 minutes if you want to re-crisp the topping.

• Microwave Method:

  1. Place a portion of the peach crisp in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before serving to allow the heat to distribute.

• Stovetop Method:

  1. Place a skillet over medium heat.
  2. Add the peach crisp to the skillet, breaking it up slightly to ensure even heating.
  3. Cover the skillet with a lid to trap the heat.
  4. Stir occasionally, heating for about 5-7 minutes until the peaches are warmed through and the topping is crisp.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the peach crisp in an air fryer-safe dish.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. The topping should be crispy and the peaches should be heated through.

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

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

• Baking dish: Holds the peach mixture and the crumbly topping while baking.

• Another mixing bowl: Used to mix the flour, oats, brown sugar, and cinnamon.

• Measuring cups: Used to measure out the ingredients like flour, oats, sugars, and butter.

• Measuring spoons: Used to measure out the lemon juice and ground cinnamon.

• Spatula: Helps to stir the ingredients together and to spread the crumbly topping evenly over the peaches.

• Knife: Used to slice the peaches.

• Cutting board: Provides a surface for slicing the peaches.

• Oven mitts: Protect your hands when placing the baking dish in the oven and taking it out.

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

Use frozen peaches: Save time by using frozen peaches instead of slicing fresh ones. They are prepped and ready to go.

Pre-mix dry ingredients: Combine the flour, oats, brown sugar, and cinnamon ahead of time and store in an airtight container.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove.

Use a food processor: Speed up the process by using a food processor to mix the topping ingredients until crumbly.