Peach Crisp

I was just recently reading the difference between a crumble, crisp, and a cobbler. Cobbler has a biscuit topping. I guess the real confusion is the crumble and crisp. A crumble has rolled oats in it and a crisp does not. That's the only difference. There are also buckles, grunts, and brown betty's, but I would have to do more research to pretend that I knew. Yep, that's the reality of it.

Peach Crisp

 

If you follow me on facebook, you saw last Friday morning I was throwing this peach crisp together. It was the first day all week that the sun came out for me. I feel like I stare at my weather app on my phone to try to catch a good day to get photos. Even then, sometimes the app lies to me and I'm let down. These are some real problems!

Peach Crisp

I asked what people look for in summer desserts on my facebook. Fruit was the winning answer. So I looked around to see what fruits I happened to have on hand and peaches it was! I have to tell you, I am such a lover of cobblers, crumbles, or crisps. It's the combination of butter and brown sugar that gets my taste buds excited. I'm the same way with chocolate chip cookie dough. A girl can't help it.

Peach Crisp

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Peach Crisp

I had some vanilla and caramel gelato left over and decided it would compliment my crisp perfectly. It did. Oh, it did. My husband seemed to think it wouldn't mingle well together, but what does he know?

..Yeah. Exactly!

Peach Crisp

Peach Crisp

Peach Crisp

Peach Crisp

5 from 1 vote
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 593 kcal

Ingredients
  

Crisp

Filling

  • 6 peaches peeled, pitted, and diced
  • 1 T. granulated sugar
  • 2 T. light brown sugar
  • 3 T. cornstarch
  • ¼ tsp. ground cinnamon
  • 1 T unsalted butter cold and thinly sliced

Instructions

Crisp

  • In a large bowl, add flour, granulated and brown sugar, cinnamon, and nutmeg. Whisk together until incorporated and there are no lumps.
  • Add in the butter and vanilla. Using a fork, cut in the butter until the butter is the shape of small pebbles.
  • Place in a freezer bag and freeze for at least 1 hour. I froze mine over night.

Filling

  • Preheat oven to 350 degrees.
  • Either blanch or peel the peaches. I blanched mine by placing them in boiling water for about 1 minutes and then immediately placing them in ice water to cool down.
  • In a large bowl, add in the granulated and brown sugar, cornstarch, and cinnamon. Whisk until everything is incorporated and there are no lumps.
  • Add in the diced peaches and coat them with the sugar and cornstarch. Pour them into a 8 or 9 inch casserole dish. Place the frozen crisp mixture on top of the peaches. I piled mine into a tall dome because I love crisp that much. Add three thinly sliced pieces of butter on top of the crisp.
  • Either place the casserole dish in a baking pan or line the shelf beneath the dish with tin foil to prevent it from bubbling over and getting in your oven.
  • Place in the oven for 50 to 55 minutes until golden brown and bubbly. Let cool.

Nutrition

Calories: 593kcalCarbohydrates: 86gProtein: 5gFat: 26gSaturated Fat: 16gCholesterol: 68mgSodium: 12mgPotassium: 497mgFiber: 4gSugar: 59gVitamin A: 1530IUVitamin C: 14.9mgCalcium: 51mgIron: 2.2mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

Peach Crisp

What kind of summer desserts are your go to? What do you find yourself always gravitating towards when it's hot out? I would love to hear!

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10 Comments

  1. This looks utterly delicious. I love peach cobblers and now, based on your teaching me, peach crisp. 🙂

  2. I love crisps because you can make them with almost any fruit that is in season. Just add a little ice cream and heaven is right at the end of the spoon.

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