Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 6 servings
No matter the time of year, you can quickly put together a peach crisp for a delightful dessert. It is the store-bought canned peaches that make this recipe speedy, but feel free to use home-canned or fresh peaches when in season. The fruit is topped with a streusel of flour, brown sugar, oats, cinnamon, nutmeg, and butter; it is the oats that give this dish its crispiness.
Note that you will be using two differently sized cans of peaches to get the amount of peaches needed. Use light or no-added-sugar peaches in this recipe. This peach crisp benefits from a nice, creamy topping. In addition to a scoop of vanilla ice cream or a splash of heavy cream, you can top it with a dollop of whipped cream or whipped topping and sprinkle with a little ground cinnamon or cinnamon-sugar mixture.
Ingredients
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1 (29-ounce) can peaches, sliced and drained
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1 (14.5-ounce) can peaches, sliced and drained
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1/2 cup packed brown sugar
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1/2 cup all-purpose flour
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1/2 cup rolled oats, or quick oats, or Irish oatmeal
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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5 tablespoons butter, softened
Steps to Make It
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Gather the ingredients.
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Heat oven to 375 F; lightly butter an 8-inch-square baking dish.
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Arrange drained peaches in baking dish.
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In a bowl, combine brown sugar, flour, oats, cinnamon, nutmeg, and butter. With a pastry mixer or your hands, blend ingredients until crumbly.
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Sprinkle oat mixture evenly over peaches.
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Bake for 30 minutes or until topping is nicely browned.
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Serve warm with your creamy topping of choice, if desired.
Using Fresh or Frozen Peaches
- To make this crisp with fresh peaches, use 2 1/2 pounds fresh peaches, peeled and pitted. Slice them and arrange in the baking dish. The cooking time should be about the same, but check to ensure the peaches are done enough to your liking.
- To make this crisp with frozen peaches, use about 2 pounds of sliced, frozen peaches. If they are not thawed, you will need to increase the baking time 10 or 15 minutes.
Recipe Variations
- Add a little grated lemon zest or lemon juice to the peaches for some added zing.
- Add 1/2 cup of chopped walnuts or pecans to the crisp topping.
- Other canned, frozen, and fresh fruits also make delicious fruit crisps. Try this recipe substituting plums, pears, or mangoes.
- Because it is baked in a pan, a crisp is an informal dessert. To make it a bit fancier, spoon portions into dessert cups, top it with whipped topping, sprinkle it with ground cinnamon, and garnish it with a sprig of a green herb such as mint or rosemary.
What’s the difference between a crisp and a crumb?
While both crisps and crumbles start with a streusel topping of brown sugar and flour, a crisp also includes oats that crisp up during baking, hence the name.
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 299 |
| % Daily Value* | |
| Total Fat 10g | 13% |
| Saturated Fat 6g | 31% |
| Cholesterol 25mg | 8% |
| Sodium 89mg | 4% |
| Total Carbohydrate 52g | 19% |
| Dietary Fiber 4g | 14% |
| Total Sugars 36g | |
| Protein 3g | |
| Vitamin C 7mg | 37% |
| Calcium 38mg | 3% |
| Iron 1mg | 8% |
| Potassium 324mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
