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How to Make a Peach Crisp Using Fresh Peaches

Peaches are a seasonal fruit that I try to make the most of when they reach their peak.  There are beautiful peaches in the market right now so the time is ripe for peach desserts.  Fresh peaches are a wonderful fruit to use in desserts like cobblers, pies, and crisps.  Today I'm making a fresh peach crisp.

Peach Crisp: A Seasonal Fruit Dessert

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Peach Crisp with Vanilla Ice Cream
Peach Crisp with Vanilla Ice Cream

My crisp recipe is our family recipe.  It differs from most fruit crisp recipes in that the topping is made with sugar, flour, and butter and doesn't have any oatmeal.  I don't like oatmeal in my crisp toppings.  This fact often causes me to pass on crisps from most restaurant menus.  It seems that fruit crisp toppings made with oatmeal are widely popular, just NOT with me.

Fresh Peach Crisp
Today's crisp recipe is adapted from my apple crisp recipe.  That recipe is the starting point for me for any fruit crisp I make.  Any adaptations I make are based on the type of fruit used, the fruit's level of sweetness or tartness and the inherent juiciness of the fruit.  Based on those assessments I'll add a little bit more of this, or a little bit less of that.  For my peach crisp, I adjusted the sugar, salt, and amount of water.  I also added about 1/8 teaspoon of nutmeg to enhance the peach flavor.  Nutmeg isn't essential, but it adds a little something special to the crisp.

Preach Crisp Ingredients
Peach Crisp Ingredients

Fresh Peach Crisp

Printable Recipe
Serves 6-8 adults
  • 6 large peaches, peeled and sliced (about 8 cups sliced)
  • 1 teaspoon cinnamon
  • 1/8 teaspoon fresh grated nutmeg
  • 1/2 teaspoon kosher salt
  • 2 Tablespoons sugar
  • 1/3 cup cold water
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 stick unsalted butter, cubed

Preheat your oven to 350 degrees F.
Blanch the peaches in boiling water to make it easier to remove the peel.  Boy, oh boy, do I dislike the texture of peach skin in my mouth.  I'm very careful to remove every bit of the peach skin.  After a minute or two in the boiling water, plunge the peaches into an ice bath to cool.

Blanch the Peaches
Blanch the Peaches in Boiling Water

Peel and slice the peaches into a large bowl.  My six peaches yielded 8 cups of sliced peaches.  Taste your peaches and decided if you will need more or less sugar than the two tablespoons called for. Mix together the sugar, cinnamon, nutmeg and salt.  I use this nutmeg grater which I love.  Pour the mixture over the peaches and toss to distribute.  Pour the water over the fruit and toss again.

The reaches tossed with sugar, cinnamon, and nutmeg.
The Peaches Tossed with Sugar, Cinnamon, and Nutmeg
Pour the fruit into a baking dish.  I use a deep dish pie plate.  Distribute the fruit evenly.
In a medium sized bowl, mix together the sugar, flour, and butter.  Now is the time to get your hands into the mixture.  Toss and squeeze the mixture together until it forms large crumbles.  Be sure all the flour and sugar is incorporated.

The crumble topping
The Crumble Topping
Distribute the crumble mixture evenly over the peaches.  Bake the peach crisp for 45-50 minutes or until the crumble topping is browned and fruit is bubbling.

Baked Peach Crisp
Baked Peach Crisp

Serve your crisp warm with vanilla ice cream.

Essential Kitchen Tools
Deep Dish Pie Plate
Nutmeg Grater

Shared on Meal Plan Monday.

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  1. When my mom was pregnant with me she said all she wanted to eat was peach cobbler. Ever since I can remember anything made with peaches is my favorite type of dessert. When I married my husband it worked out just perfectly that his family owns and operates a peach orchard here in Texas. I can't wait to try this recipe out. I'm going to love it!

    1. I love the story about your mom and peaches! I hope you like this recipe. I'd hate to disappoint!


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