Fresh Peach Crisp with Sweet Oat Crumble

by Joanne on July 26, 2015

A wonderful dessert for a summer evening meal.  Inspired by a recipe from chef Kierin Baldwin of Locanda Verde.

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Serves 6 and may be made the day before. Simply reheat before serving.

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Peach crisp ingredient:

  • 6 fresh peaches, pitted and sliced 1/4 inch thick
  • 1/4 cup sugar
  • 3 TBS fresh lemon juice
  • 1 TBS cornstarch

Crumble topping ingredient

  • 1 cup flour
  • 1 cup oats
  • 1/2 cup granulated sugar
  • 1/4 cup turbinado sugar
  • 2 TBS dark brown sugar
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 8 TBS unsalted butter

Spray a square 8 x 8 cake pan with non stick spray or wipe with butter to prevent sticking.  Preheat the oven to 350 F.

Put the prepared peaches in a large bowl and toss them with the sugar and lemon.  Allow to sit for 40 minutes.   Once the peaches have given up a lot of juice after 40 minutes, put a colander over a saucepan and pour in the peaches, capturing all the juice in the pan.  Return peaches to the bowl.  Add 1/4 cup water plus the cornstarch to the peach liquid which is in the saucepan.  Place the saucepan on the stove top over low, simmering heat. Allow it to cook, whisking constantly until the sauce thickens, about 3 – 4 minutes. Pour back the sauce over the peach in the bowl and toss to coat.  Pour the peaches into the prepared baking pan.

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*See the banana in there? I had one over ripe banana and, well, everything tastes better with banana.

Now make the crumble.  In a medium bowl, mix together the flour, oats, sugars, salt and cinnamon. Heat the butter over medium heat for 6 – 8 minutes.  Pour the melted butter into the sugar – oat mix and stir to combine.

Top the peaches with the crumble then bake for 55 minutes, until brown.  Allow to cool for 20 minutes then serve with ice cream.

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What’s your favorite crumble/crisp recipe? Is it apple? blueberry? pear? or good old peach?

 

Fresh Peach Crisp with Sweet Oat Crumble
 
Prep time
Cook time
Total time
 
A summer tradition. Sweet fruit crisp, crumble, cobbler, whatever you'd like to call it. Easy to make and absolutely impossible to resist as the ice cream melts into the warm fruit.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6
Ingredients
  • Peach crisp ingredient:
  • 6 fresh peaches, pitted and sliced ¼ inch thick
  • ¼ cup sugar
  • 3 TBS fresh lemon juice
  • 1 TBS cornstarch
  • Crumble topping ingredient
  • 1 cup flour
  • 1 cup oats
  • ½ cup granulated sugar
  • ¼ cup turbinado sugar
  • 2 TBS dark brown sugar
  • ½ tsp salt
  • ½ tsp cinnamon
  • 8 TBS unsalted butter
Instructions
  1. Spray a square 8 x 8 cake pan with non stick spray or wipe with butter to prevent sticking. Preheat the oven to 350 F.
  2. Put the prepared peaches in a large bowl and toss them with the sugar and lemon. Allow to sit for 40 minutes. Once the peaches have given up a lot of juice after 40 minutes, put a colander over a saucepan and pour in the peaches, capturing all the juice in the pan. Return peaches to the bowl. Add ¼ cup water plus the cornstarch to the peach liquid which is in the saucepan. Place the saucepan on the stove top over low, simmering heat. Allow it to cook, whisking constantly until the sauce thickens, about 3 – 4 minutes. Pour back the sauce over the peach in the bowl and toss to coat. Pour the peaches into the prepared baking pan.
  3. Now make the crumble. In a medium bowl, mix together the flour, oats, sugars, salt and cinnamon. Heat the butter over medium heat for 6 – 8 minutes. Pour the melted butter into the sugar – oat mix and stir to combine.
  4. Top the peaches with the crumble then bake for 55 minutes, until brown. Allow to cool for 20 minutes then serve with ice cream.

Joanne

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