Classic Peach Crisp


Ahhh, Classic Peach Crisp.  You combine the sun-kissed glory of a freshly picked peach, and combine it with a delirious concoction of sugar, cinnamon, and spices . . . then top it all with buttery pecans and crunchy oatmeal, and voila! You have a classic.  Add a scoop of dreamy vanilla bean ice cream, and don’t blame me if you start getting spontaneous marriage proposals when you serve dessert.  Hey.  You’ve been warned.

What are we waiting for?  Let’s do this!

Classic Peach Crisp

Peach Layer Ingredients:

5 cups peeled and sliced peaches

Juice from 1 lemon

1/4 cup white sugar

1/4 cup brown sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

2 tbsp. cornstarch

Streusel Ingredients:

1/2 cup all purpose flour

1/2 cup brown sugar

1 tsp. cinnamon

1/4 tsp. salt

1/2 cup (1 stick) cold butter or margarine)

1 cup old fashioned oats

1/2 cup pecans


Mix together Peach layer ingredients and spread evenly in a greased 13×9 baking dish.  In a separate bowl whisk together flour, brown sugar, cinnamon, and salt.  Cut in cold butter with a perfect pastry blender.  Stir in oatmeal and pecans and pour evenly overtop of the peaches.  Bake at 350 degrees for 35-40 minutes, until peaches are tender and top is slightly browned.  Good hot or cold (and I highly recommend ice cream). 🙂

Now, let’s take a look at the process in pictures. 🙂

This is the crisp that your mom and grandma probably made– the one that’s a “throw everything into a bowl and toss it in the oven so it will be piping hot after supper” kind of crisp.  And it couldn’t be easier to make!  This may just become one of your favorite “go to” desserts to use up the bounty of summer produce, since the streusel works well with pretty much any fruit filling. 🙂

The first part is super easy.  Mix together your peach ingredients in a bowl.  Done.  See?  I told you that you’d be a natural at this.  A+ so far.

The next part is pretty easy too.  Whisk together your flour, brown sugar, cinnamon, and salt.  You just want to make sure that all the ingredients get mixed together.  Yes. I’m filibustering the directions because there is really nothing to say and I want to make the directions more than 1 second long . . .

Testing, testing.  Anyone have a joke?

Ok that’s good enough.  Next we are going to cut in the cold butter.  I highly recommend the perfect pastry blender.  I use it for everything.  It makes “cutting in” your cold ingredients a snap.  You’re welcome.

Stir in your oats and pecans.

Stir, stir, stir.  *tries to think of more directions.  Yeahhh.  That’s it. Told you.  Simple.

Put your peach mixture into a greased 13×9 baking dish.  Sprinkle the streusel over top of the peaches.  See?  Easy peasy.  You’re a natural at this.

Classic Peach Crisp

Bake your crisp at 350 degrees for 35-40 minutes, until the peaches are tender.  The top will be a little bit golden brown, but not too much. This is oatmeal after all.  It won’t change too much.  But your house will smell absolutely amazing– that’s a nice bonus. Like fresh, bubbling peaches and cinnamon.  Mmmmm.

Classic Peach Crisp

When your crisp is finished baking, you have a difficult choice ahead of you.  Wait until it cools slightly, or just ladle it, steaming and delicious, into bowls?  To top with ice cream or not?  (That’s a joke. Of COURSE you should use ice cream).  Let the ice cream melt into ooey, gooey loveliness over the steaming, spiced fruit and crunchy streusel topping.  Ahhhhh.

Classic Peach Crisp

Divine, isn’t it?  And since it’s fruit, technically you can tell yourself it’s a health food.  Yeah.  Works for me.

Classic Peach Crisp

Seconds anyone?  I’m pretty sure you should always test and double test the recipes you make. You know . . . for scientific purposes.  *cough, cough*

You did it. And I’m just so proud of you.


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