FRESH PEACH CRISP RECIPE IS A COMBINATION OF VELVETY SWEET PEACHES, WARM CINNAMON, AND BROWN SUGAR ALL UNDER A LAYER OF BUTTERY CRISP CRUMBLE. SIMPLE TO MAKE AND DELICIOUS TO EAT ESPECIALLY WITH A SCOOP OF ICE CREAM!
Homemade Fresh Peach Crisp recipe is a celebration of textures and flavors that make the perfect fresh peach dessert. It’s sweet, creamy and crunchy. It will warm you from the inside out and have you longing for more before you take the last bit .
One of my favorite ways to use up my fresh peaches is to make a Homemade Peach Crisp recipe. I just love the combination of the rich tender peaches immersed in a warm cinnamon-brown sugar sauce and baked until bubbly under a crunchy streusel topping.
Ingredients
Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 tsp cinnamon ground
- 1/8 tsp kosher salt
- 4 tbsp butter chilled and cut into small pieces (I use unsalted butter)
Filling
- 7 peaches skinned, pitted and cut into 1/2″ slices
- 1/4 cup apple juice
- 2 tbsp sugar
- 1 tbsp lemon juice fresh
- 1 tbsp all-purpose flour
- 1/2 tbsp ground cinnamon
- non-stick cooking spray or butter
Instructions
- Preheat the oven to 375°F and grease an 8×8 pan with butter or non-stick cooking spray.
- In a medium-sized bowl combine the topping ingredients. Cut the butter into the dry ingredients using a pastry cutter, two forks or your fingers until crumbly. Set aside.
- Put sliced peaches into a large bowl. Pour apple juice and lemon juice over the peaches. Sprinkle with the flour, cinnamon, and sugar. Stir to combine and pour into the prepared pan until 3/4 full.
- Cover the peaches with the topping.
- Bake for 40 minutes or until golden brown.
- Allow crisp to cool (or chill) before cutting into squares or spoon warm into bowls. Top with ice cream if desired.
- Store covered in the refrigerator enjoy .
Notes
The number of peaches you use depends on the size of the peaches and the height of the sides of your baking dish. They will cook down.Peach skin can be easily removed by placing them in boiling water for 30 seconds and then immersing them in an ice bath for 10 seconds
