“This peach crisp is probably one the best desserts I’ve ever made! It taste even better with a side of vanilla ice cream!”
Dang I’m excited about fall! Seriously folks … bring on cooler days because I’m ready for EVERYTHING fall! Especially the weather.
I’m one of those people who can’t stand extreme temperatures. I’ve lived in the south my entire life and I still can’t stand the high heat and humidity. Trust me, this southern climate hardly ever makes for a good hair day!
I’m looking forward to letting the windows stay open all day … without worrying about that pesky yellow pollen getting all over everything … and of course the attic fan. God I love that thing. The humming sound and the breeze that it creates is so soothing and just feels amazing.
After making a big batch of peach jam earlier this week … I still had a bunch of peaches leftover that I needed to find a recipe for.
So … why not a yummy … hot and bubbly peach crisp??
Crisps and cobblers are a favorite among bakers because they are so easy to make and you can use pretty much any kind of fruit you have on hand!
For this peach crisp you’ll need about 5 ripe peaches … which after peeling and slicing … equals about 3 cups of fruit. Simply mix the sliced peaches with the flour, sugar, vanilla extract and cinnamon and pour into the baking dish you are going to use. You’ll need an 8″ x 8″ size dish.
As the peach mixture sits … it starts to form a thick, yummy, sweet sauce that the peaches will bake in.
Next … mix the crumb topping ingredients in a small bowl. I use a fork to combine these ingredients. You’re looking for a crumbly texture.
Sprinkle the mixture on top of the peaches and bake at 350 degrees for about 30 minutes.
Once it bubbly and golden brown on top … it’s done!
Remove from the oven and let sit for about 10-15 minutes before serving. The peach crisp needs to have a few minutes to set up a little and get nice and thick.
Grab a couple scoops of vanilla ice cream and you’re set!
This peach crisp is the perfect thing to say goodbye to summer and welcome in the fall!
One of the great things about crisp and cobbler recipes is that you don’t have to use fresh fruit. I’ve made this many times using frozen peaches or other frozen fruit like blueberries. I suggest letting the fruit thaw before baking if you decide to use frozen fruit.
You can even make this peach crisp with canned peaches or pie filling. If you use canned fruit or pie filling, make sure to adjust the amount of sugar you add so that it’s not too sweet!
Don’t forget to check back soon. I’ll be sharing more dessert recipes that you can make for the holidays!Print
This amazing peach crisp is perfect with a side of vanilla ice cream and a drizzle of caramel sauce.
- 5-6 ripe peaches, peeled, pitted and sliced (about 3 cups fruit)
- juice of one lemon
- 3 tablespoons flour
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 4 tablespoons butter, melted
- 1/4 cup chopped pecans
- 1/4 cup light brown sugar
- 1/4 cup oats
- 1/2 cup flour
- Preheat oven to 350 degrees.
- Mix the sliced peaches in a medium sized bowl with the lemon juice, flour, sugar, vanilla and cinnamon.
- Pour into a 8″ x 8″ baking dish and set aside.
- Combine the crumb topping ingredients in a small bowl with a fork.
- Sprinkle evenly over the peaches.
- Bake for 30 minutes or until the crumb topping is golden brown and the crisp is bubbling.
- Remove and let sit for 10-15 minutes before serving.