Peach Crisp Recipe

Peaches: Fresh, ripe peaches are the main ingredient, providing natural sweetness and juiciness.

Granulated sugar: Adds sweetness to the peach filling, balancing the tartness of the lemon juice.

Lemon juice: Enhances the flavor of the peaches and prevents them from browning.

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

Rolled oats: Adds a chewy texture and nutty flavor to the 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: Essential for creating a buttery, crumbly topping.

To achieve a perfectly crumbly topping for your peach crisp, make sure the butter is very cold before incorporating it into the flour mixture. You can even place the butter in the freezer for a few minutes before cutting it into small pieces. Use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse crumbs. This ensures that the topping will bake up crisp and golden, providing a delightful contrast to the juicy peaches.

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

• sliced peaches - Substitute with apricots: Apricots offer a slightly tangier flavor but can still provide a delicious result.

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

• granulated sugar - Substitute with honey: Honey is a natural sweetener and can add a floral note to the dish.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and brightness to the dish.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can offer a similar tangy flavor with a hint of fruitiness.

• all-purpose flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and a slightly denser texture.

• rolled oats - Substitute with quick oats: Quick oats can provide a similar texture but may cook slightly faster.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes are a gluten-free option and add a unique texture.

• brown sugar - Substitute with maple syrup: Maple syrup adds a rich, complex sweetness and a hint of maple flavor.

• brown sugar - Substitute with date sugar: Date sugar is a natural sweetener made from dried dates and adds a caramel-like flavor.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other warm spices like nutmeg and cloves.

• ground cinnamon - Substitute with ground nutmeg: Nutmeg provides a warm, slightly sweet flavor similar to cinnamon.

• unsalted butter - Substitute with coconut oil: Coconut oil is a dairy-free option that adds a subtle coconut flavor.

• unsalted butter - Substitute with margarine: Margarine is a plant-based alternative that can mimic the texture and function of butter.

• 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 or cover the baking dish tightly with plastic wrap or aluminum foil. This will keep it fresh and prevent it from absorbing any unwanted odors from the fridge.

• Store the peach crisp in the refrigerator for up to 4 days. When you're ready to enjoy it again, you can reheat it in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through and the topping is crispy again.

• For longer storage, you can freeze the peach crisp. First, let it cool completely, then wrap the entire baking dish tightly with plastic wrap and a layer of aluminum foil, or transfer individual portions to airtight freezer-safe containers.

• Label the container with the date so you can keep track of how long it's been stored. The peach crisp can be frozen for up to 3 months.

• When you're ready to enjoy your frozen peach crisp, thaw it in the refrigerator overnight. Once thawed, reheat it in the oven at 350°F (175°C) for about 20-25 minutes, or until the topping is crispy and the peaches are bubbly.

• For a quicker option, you can also reheat individual portions in the microwave. Place a portion on a microwave-safe plate and heat on medium power for 1-2 minutes, or until warmed through. Note that the topping may not be as crispy as when reheated in the oven.

• 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 warmed through and the topping is crisp again.
  5. Remove the foil for the last 5 minutes if you want the topping extra crispy.

• 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. If the topping becomes too soft, you can transfer it to a toaster oven for a few minutes to crisp it up.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the peach crisp in a toaster oven-safe dish.
  3. Cover with aluminum foil to avoid burning the top.
  4. Heat for about 10-15 minutes, or until the peaches are warm and the topping is crisp.
  5. Remove the foil for the last 3-5 minutes to allow the topping to regain its crunch.

• Stovetop Method:

  1. Place a portion of the peach crisp in a skillet over low heat.
  2. Cover the skillet with a lid to help heat the peaches evenly.
  3. Stir occasionally to prevent sticking and to ensure even heating.
  4. Heat for about 5-10 minutes, or until warmed through.
  5. If the topping becomes too soft, you can transfer it to a toaster oven for a few minutes to crisp it up.

• Oven: Preheat to 350°F (175°C) to bake the peach crisp until golden brown and bubbly.

• Mixing bowl: Combine the sliced peaches, granulated sugar, and lemon juice in one, and mix the flour, rolled oats, brown sugar, and cinnamon in another.

• Baking dish: Pour the peach mixture into this dish before adding the crumbly topping.

• Knife: Slice the peaches into even pieces.

• Cutting board: Use this surface to safely slice the peaches.

• Measuring cups: Measure out the ingredients such as granulated sugar, flour, rolled oats, and brown sugar.

• Measuring spoons: Measure out the lemon juice and ground cinnamon accurately.

• Pastry cutter: Mix the cold butter pieces into the dry ingredients until the topping is crumbly.

• Spatula: Spread the peach mixture evenly in the baking dish and later, the crumbly topping.

• Cooling rack: Place the baking dish on this after baking to let the peach crisp cool for a few minutes before serving.

Prepare the filling: Slice peaches and mix with sugar and lemon juice the night before. Store in the fridge to save time.

Use a food processor: Quickly combine flour, rolled oats, brown sugar, and butter by pulsing in a food processor until crumbly.

Pre-measure ingredients: Measure out all ingredients ahead of time and keep them in separate bowls for easy assembly.

Make extra topping: Double the topping mixture and freeze half for future use. It will save time for your next crisp.

Use canned peaches: Substitute fresh peaches with canned ones to cut down on prep time.