Sep 19 2012

Classic Peach Crisp

Published by at 6:36 am under Food,Local food,Recipes

We bought about about a half bushel of peaches at our favorite orchard this year and I bookmarked far too many recipes for them.  I planned to freeze a good portion for winter eating and for future baby food but I couldn’t help but stick recipes for things like Peaches and Cream Bars, Peach and Gingerbread Parfaits, Honey Caramel Peach Pie and Peach Raspberry Milkshakes everywhere.  They are bookmarked on both my and Greg’s laptops, they are emailed to myself, starred in Google Reader, ripped out of magazine and pinned to Pinterest.

Yet, amidst all the beautiful photos and alluring added flavors and intricate applications, the one recipe on which I used my precious peaches was a basic Peach Crisp.

Peach Crisp.

Two words describing such a simple dish but I found myself craving it; the thought of hot, syrupy peaches covered in a crunchy crumble all melding together in a bowl with cold vanilla ice cream was enough to push all those stars, pins and bookmarks to wait until next year.

The problem, though, with something so simple is that searching for a stellar recipe on the internet with a Google search term like “peach crisp” is like finding a good deal at Goodwill–there is a gem out there but you have to sort through a lot of ugliness to find it.

After a lot of recipe scanning, I landed on a recipe by “Restaurant Chef” Anne Burrell.  I love Anne on Food Network and her food always seems appealing to me so I thought it was a good place to start.  The reviews of the recipe were dead on about one thing–the recipe featured lemon juice and zest as supporting flavors but no spices.

No spices?  We’re days out from it officially being autumn–now is not the time to skimp on the cinnamon and nutmeg.

With that alteration, this is easily a keeper recipe–a classic version of peach crisp that delivers everything I wanted out of it: peach flavor intensified by cooking and a spiced caramel-like syrup in the filling with a sweet-crunchy crisp topping made almost hearty by the addition of oats and pecans.  And vanilla ice cream just melts over a hot serving of this crisp, coating each bite in a cool sweet cream that is just the epitome of the waning days of summer.

And now that I know how perfect this is, those bookmarked recipes might have to wait even longer to get their test run.

Note: Anne’s recipe indicated this should be made in 6 8-ounce ramekins.  I had enough of both filling and topping to make 1 8×8 inch baking dish of crisp (which I froze for winter eating!) and 2 small ramekins for immediate indulgence.  Pick which baking vessel fits your needs best.

Classic Peach Crisp

Yield: Serves 6-10


    For the filling:
  • 5 large ripe peaches, pitted and cut into chunks
  • 2 teaspoons lemon juice
  • 3 tablespoons all-purpose flour
  • 1/4 cup tightly packed brown sugar
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch kosher salt
  • For the topping:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 1/4 stick cold unsalted butter, cut into 1" pieces
  • 1/2 cup pecans
  • 1/2 teaspoon ground cinnamon
  • Pinch kosher salt
  • 1 to 2 tablespoons cold water


Preheat the oven to 350 degrees F.

For the filling:

Toss the peaches in a large bowl with lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between 6-8 ramekins or spread evenly in an 8x8 or 9x9 square baking dish.

For the topping:

Combine all of the ingredients in a food processor except the water. Pulse until combined, about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Top filling with the topping, making sure to evenly distribute if using ramekins. Be sure to loosely sprinkle the topping and not pack it down.

Bake in the preheated oven for 20 to 25 minutes for ramekins, 45 minutes for baking dish, or until the filling is hot and bubbly and the topping, brown and crispy.

Serve warm, with vanilla ice cream, if desired.

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One response so far

One Response to “Classic Peach Crisp”

  1. Sarahon 19 Sep 2012 at 9:25 am

    Peach crisp is my favorite!! Perfect way to start Fall :) Definitely bookmarking this!

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