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.
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!
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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.
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
Ingredients
Crisp
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 tsp. vanilla extract
- ½ cup unsalted butter room temperature
- Dash of ground cinnamon
- Dash of nutmeg
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
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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!
This looks SO good. I pinned it, and can't wait to make it.
Thank you! Let me know how it comes out! 😀
This looks utterly delicious. I love peach cobblers and now, based on your teaching me, peach crisp. 🙂
Thank you! 🙂
Summer is perfect time for loading on crisps! Delicious looking!
I agree!
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.
I agree! Nothing makes a crisp better than fresh fruit. Any fresh fruit!
This looks absoulutely amazing! Here is nothing like a warm taste topped with cold ice cream 😀
Thank you! I love melted ice cream on top of a crisp!