Menu Enter a recipe name, ingredient, keyword...

Peach Crisp

By

Anne Burrell is one of my favorites. This is so delicious and so easy

Google Ads
Rate this recipe 4.6/5 (8 Votes)

Ingredients

  • FOR FILLING:
  • 5 large ripe peaches, pitted and cut into chunks
  • 1 lemon, zested and juiced
  • 3 tablespoons all-purpose flour
  • 1/4 cup tightly packed brown sugar
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • Pinch kosher salt
  • FOR TOPPING:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 1/4 stick cold unsalted butter, cut into pea sized pieces
  • 1/2 cup sliced almonds
  • Pinch kosher salt
  • 1 to 2 tablespoons cold water

Details

Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350°.

For the filling:
Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Place in a 10" deep dish pie pan.

For the topping:
Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Top the peaches with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.
Bake in the preheated oven for 40-45 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.
Serve warm with vanilla ice cream.

You'll also love

Review this recipe

Tinklee's Peach Pie Moonshine Watermelon Peach Caprese Salad