Peach Crisp

Anne Burrell is one of my favorites. This is so delicious and so easy
Photo by Valerie M.

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: