Peach Crisp

Ingredients

• 1.59 kgpeaches, sliced
• 67 ggranulated sugar
• 1¼ teaspoons (about 4 g)cornflour
• 1 teaspoon (5 ml), only if the peaches are very sweetlemon juice
• ¼ teaspoon (about 0.7 g)ground cinnamon
• ⅛ teaspoon (about 0.3 g)ground nutmeg
• ⅛ teaspoon (about 0.2 g)ground ginger
• ⅛ teaspoonkosher salt
• 63 gplain flour
• 45 gold-fashioned rolled oats
• 55 gpecans, roughly chopped
• 55 gdark brown sugar
• ¼ teaspoon (about 0.7 g)ground cinnamon
• ¼ teaspoonkosher salt
• ¼ teaspoon (about 0.5 g)ground ginger
• ⅛ teaspoon (about 0.3 g)ground nutmeg
• 85 gunsalted butter
• To taste, optionalvanilla ice cream

Instructions

1. 1

   Heat the oven

   Place a rack in the centre of the oven and preheat it to 191°C.

2. 2

   Prepare the peaches

   Cut a shallow X into the base of each peach and blanch them in boiling water for 15 seconds. Move them to a large bowl of iced water; once cool, peel with your fingertips and cut into slices about 2 cm thick. Alternatively, peel them gently with a peeler before slicing.

3. 3

   Macerate the fruit

   Combine the sliced peaches and 67 g granulated sugar in a large bowl. Leave them to macerate for 30 minutes.

4. 4

   Reserve the juices

   Drain the liquid from the peaches into a bowl and set aside 60 ml of the juice.

5. 5

   Season the filling

   Whisk the reserved 60 ml peach juice with the cornflour, lemon juice if using, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon ginger and ⅛ teaspoon salt. Stir this mixture into the peaches.

6. 6

   Fill the dish

   Lightly butter an 20 cm square baking dish. Spread the peach filling evenly in it.

7. 7

   Mix the topping

   In a small bowl, combine the flour, oats, pecans, brown sugar, ¼ teaspoon cinnamon, ¼ teaspoon salt, ¼ teaspoon ginger and ⅛ teaspoon nutmeg.

8. 8

   Work in butter

   Cut the butter into pieces about 6 mm across and add them to the flour mixture. Use your fingers to rub and press the butter into the dry ingredients until the mixture forms large, pebble-shaped pieces about the size of a small coin.

9. 9

   Top the peaches

   Sprinkle the crisp topping evenly over the peaches.

10. 10

    Bake until golden

    Bake for 30–35 minutes, until the topping is golden brown and crisp.

11. 11

    Rest before serving

    Leave the crisp to stand for 30–60 minutes before serving.

12. 12

    Add the ice cream

    Spoon the warm peach crisp into serving bowls and top with vanilla ice cream.

What is peach crisp?

Peach crisp is an American baked fruit dessert with a layer of soft, sweetened peaches beneath a crumbly topping. Unlike a pie, it is baked without a pastry crust.

Fresh peaches bring their own fragrant juices, while oats and pecans make this version especially crunchy. A little spice seasons both layers without obscuring the fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 304 calories, 4g protein, 45g carbs, 14g fat.

The peaches and sugars provide most of the carbohydrates, while butter and pecans contribute much of the fat. Flour, oats, pecans and peaches contribute some protein, though this remains primarily a fruit dessert. For a more balanced plate, serve a measured portion with plain yoghurt rather than adding ice cream.

Choosing and preparing the peaches

Ripe fruit: Choose peaches that smell fragrant and give slightly when pressed; very firm fruit may need longer to soften in the oven.

Easy peeling: Brief blanching followed by an ice-water bath loosens the skins. If the skins are already easy to remove, a peeler is a straightforward alternative.

Why the fruit is macerated

Resting time: The 30-minute rest draws juice from the peaches and gives the sugar time to dissolve. Reserving some of that liquid lets the cornflour and spices mix evenly before they go back into the fruit.

Balanced flavour: The lemon juice is optional and is intended for very sweet peaches. The small amounts of cinnamon, nutmeg and ginger add warmth to the filling.

Getting a crisp, pebbly topping

Cold butter: Cut it into small pieces and work it into the flour mixture with your fingers, pressing until larger crumbs form. The topping should look irregular rather than like a fine powder.

Even coverage: Scatter the mixture over the fruit in an even layer. The oats and pecans add texture as the topping browns in the oven.

When it is ready

Colour and texture: Bake at 191°C for 30–35 minutes, looking for a golden-brown, crisp topping. The recipe uses the topping’s colour and texture as the doneness cue.

Resting: Leave the dish to stand for 30–60 minutes before serving. This gives the hot filling time to settle before you spoon it into bowls.

Serving the crisp

Warm bowls: Serve the crisp warm, as directed, with vanilla ice cream if you like. The cool ice cream contrasts with the soft fruit and crunchy topping.

For another accompaniment, offer plain yoghurt or a little cream alongside it. Keep the topping uncovered until serving if you want to retain its crunch.

Recipe notes & tips

• Use the blanch-and-chill method if the peach skins are difficult to peel.
• Slice the peaches to a similar thickness so they soften at a similar rate.
• Reserve only the specified 60 ml of peach juice for mixing with the cornflour and spices.
• Stop working the butter into the topping once large crumbs form.
• Let the crisp rest before serving so the filling is not piping hot and runny.

Variations

• Use nectarines: Replace the peaches with an equal amount of sliced nectarines.
• Try walnuts: Swap the pecans for roughly chopped walnuts.
• Add berries: Mix a handful of blueberries into the peach filling.
• Boost the spice: Add a little extra cinnamon to the topping.
• Serve with yoghurt: Use plain yoghurt in place of the optional vanilla ice cream.

Common mistakes to avoid

• Skipping the rest: Give the peaches 30 minutes with the sugar so they release juice for the filling.
• Using too much juice: Measure out 60 ml of the peach liquid rather than adding all of it.
• Overworking the topping: Stop when you have large crumbs so the texture stays pebbly.
• Uneven topping: Spread the crumble over the whole surface for consistent browning.
• Serving straight away: Allow 30–60 minutes of standing time before spooning into bowls.

How to store

Cover and refrigerate leftovers for up to 3 days. Reheat portions in the oven until warm; the topping may soften during storage.

Frequently asked questions