Peach Crisp

Ingredients

• 60 g (½ cup)plain flour
• 45 g (½ cup)old-fashioned rolled oats
• 100 g (½ cup)light brown sugar
• 2 g (½ teaspoon)baking powder
• 0.5 g (¼ teaspoon)ground cinnamon
• A dashground nutmeg
• A dashsalt
• 75 g (⅓ cup)unsalted butter, cold and diced into small chunks
• 1.6 kg (3½ pounds)fresh peaches, peeled, cored and sliced about 2 cm (¾ inch) thick
• 50 g (¼ cup)granulated sugar
• 16 g (2 tablespoons)plain flour
• 10 ml (2 teaspoons)lemon juice
• 2.5 ml (½ teaspoon)vanilla extract
• A dashsalt
• A dashcinnamon

Instructions

1. 1

   Prepare the peaches

   Peel, core and slice the peaches into pieces about 2 cm (¾ inch) thick. Put them in a medium bowl, stir through 50 g (¼ cup) sugar and leave for 20 minutes so they release their juice.

2. 2

   Make the topping

   In another bowl, mix the topping ingredients. Work in the cold butter with a pastry blender or fork until the mixture forms small crumbs, then refrigerate it.

3. 3

   Heat the oven

   Preheat the oven to 190°C (375°F).

4. 4

   Drain the peaches

   Drain the peaches, catching and reserving their juice in a separate bowl. Transfer the peaches to a large bowl.

5. 5

   Season the fruit

   Measure 60 ml (¼ cup) of the reserved peach juice. In a small bowl, mix it with the flour, lemon juice, vanilla, salt and cinnamon. Pour this over the peaches and toss to coat.

6. 6

   Assemble the crisp

   Transfer the peach mixture to an 20 × 20 cm (8 × 8 inch) baking dish. Scatter the oat topping evenly over the fruit.

7. 7

   Bake until golden

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

8. 8

   Cool before serving

   Leave the crisp to cool for at least 10 minutes after baking. Serve warm, preferably with vanilla ice cream.

What is peach crisp?

Peach crisp is an American baked fruit dessert topped with a crumbly mixture, usually made with oats and flour. Unlike a pie, it has no pastry base or lid.

Here, sugared peaches are coated in a little thickened juice and lemon, then covered with a buttery oat crumble. The fruit softens as the topping browns, giving the dish a contrast of tender peaches and crisp crumbs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 3g protein, 48g carbs, 10g fat.

The peaches and sugars provide most of the carbohydrates, while butter contributes much of the fat. The flour, oats and small amount of protein in the other ingredients contribute the protein; serve a portion with plain yoghurt or ice cream if you want an accompaniment.

Why macerate the peaches?

Sugar: letting the sliced peaches sit with sugar for 20 minutes draws out their juices. Those juices are saved and used to flavour the coating, rather than being discarded.

Draining: reserve the liquid and measure only 60 ml (¼ cup) for the sauce. Using the measured amount helps keep the filling from becoming too loose.

Getting a crumbly topping

Cold butter: small, cold pieces are easier to work into the flour and oats while keeping the mixture crumbly. Stop when it resembles small crumbs rather than pressing it into a smooth dough.

Chilling: refrigerating the topping while you prepare the fruit helps it stay distinct when sprinkled over the filling.

Balancing the peach filling

Lemon and vanilla: lemon juice adds a sharp note to the sweet fruit, while vanilla rounds out the flavour. Toss the peaches until the measured juice mixture coats them evenly.

Peach choice: use ripe peaches that still hold their shape when sliced. If they are very soft, handle them gently when tossing so the filling does not turn to purée.

How to tell when it is done

Topping: bake for 30–35 minutes, looking for a golden-brown surface that appears set. If the topping still looks pale or loose, give it a little more time within that range.

Cooling: allow at least 10 minutes before serving. The filling is very hot straight from the oven and settles slightly as it cools.

Serving and timing

The crisp takes 50 minutes in total, including the 20-minute rest for the peaches and the 30–35-minute bake. You can prepare the topping during the peaches’ resting time.

Serve it warm on its own or with vanilla ice cream. The cool, creamy accompaniment is a classic match for the hot fruit and crunchy topping.

Recipe notes & tips

• Cut the peaches to a similar thickness so they soften at roughly the same rate.
• Measure the reserved peach juice rather than pouring all of it into the filling.
• Keep the butter cold while making the topping for a crumbly texture.
• Spread the topping right to the edges so the fruit is covered evenly.
• Let the crisp stand for at least 10 minutes before serving.

Variations

• Add almonds: scatter a small handful of flaked almonds through the oat topping.
• Use nectarines: replace the peaches with an equal weight of peeled, cored and sliced nectarines.
• Bring out the spice: add a little extra cinnamon to the topping.
• Add berries: mix a handful of fresh berries into the peaches before baking.
• Serve with yoghurt: offer plain or vanilla yoghurt instead of ice cream.

Common mistakes to avoid

• Skipping the rest: the peaches need 20 minutes with the sugar to release juice, so allow that time before draining.
• Using all the juice: too much liquid can make the filling loose; measure 60 ml (¼ cup) for the coating.
• Softening the butter: warm butter blends into a paste, so use it cold and diced.
• Packing down the topping: pressing it firmly can make it dense; scatter the crumbs loosely over the fruit.
• Serving immediately: the filling is extremely hot just out of the oven; let it cool for at least 10 minutes.

How to store

Once cool, cover and refrigerate leftovers for up to 3 days. Reheat portions in the oven until warmed through, or use a microwave for a quicker serving; the topping will be less crisp after storage.

Frequently asked questions