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Peach Crisp

Sweet and tender peaches topped with a crispy, crumbly, nutty streusel topping.
YIELD 9 inch pan

Ingredients

Filling:

  • 3 pounds (1.3 kg) peaches, peeled, halved, pitted, and cut into ¾-inch thick wedges (about 6 cups)
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup (50 g/1.8 oz.) granulated sugar
  • Pinch of salt
  • Pinch of ground cinnamon
  • Pinch of ground nutmeg
  • 1 tablespoon cornstarch

Topping:

  • ½ cup (70 g/2.5 oz.) all-purpose flour
  • ½ cup (100 g/3.5 oz.) light brown sugar (or granulated sugar)
  • ½ teaspoon ground cinnamon (or 1 teaspoon for stronger flavor)
  • ⅛ teaspoon salt
  • 6 Tablespoons (85 g/3 oz.) cold butter, cut into small cubes
  • ⅓ cup (30 g/1 oz.) old-fashioned oats
  • ¼ cup sliced almonds (or other nuts such as walnuts, pecans, or hazelnuts, chopped)

Instructions

  1. Preheat oven to 350C/180F. Lightly spray or butter a 9-inch or 8-inch round or square baking dish. Set aside.

  2. To make the peaches: In a medium bowl, toss peaches with lemon juice. Add all other ingredients and toss evenly to coat. Transfer mixture to prepared baking dish and spread evenly. Set aside.

  3. To make the topping: Place all ingredients except oats and almonds in a food processor and pulse until mixture clumps together into crumbly balls. Sprinkle oats and almonds over mixture and pulse 2-3 times to combine. Alternatively, you can crumble the ingredients in a bowl using your fingertips, a pastry cutter, or a fork. Sprinkle crumble evenly on top of filling.

  4. Bake for 30-40 minutes, until topping is golden brown and juices are bubbling. The peaches should be tender, but not mushy. Allow to cool for a few minutes on a wire rack until warm. Serve warm and, if you like, add ice cream or whipped cream.

  5. Crisp will keep, covered, in the refrigerated for up to 3 days, but will taste best on the first day it’s made, when the topping is still crispy. After that, it will slowly become soggier.