Recipe for Peach Crisp

Details of the Recipe

I adore refreshing fruit desserts like this Peach Crisp. It’s the ideal option for serving at a summer gathering or enjoying with the family after dinner.

• FLAVOR: Ripe peaches are cooked with decadent brown sugar and topped with an oat crumble that’s rich in butter and pecans. It doesn’t get much more satisfying than that.
• CONSISTENCY: The peach segments are juicy and enveloped in syrup, while the buttery topping is filled with pecan pieces for a crunchy touch.
• PREPARATION: This dish will require about an hour of your time.
• SIMPLICITY: This dessert is surprisingly easy to prepare. It mainly consists of pantry essentials, seasonal fruit, and a few straightforward steps that I will guide you through.

Essential Ingredients

Notes on Ingredients

• Peaches- This ingredient shines in the recipe, so opt for high-quality, ripe, and juicy peaches. Avoid those that are firm or overly soft, bruised, or blemished.
• Oats- These provide texture to the topping and a delightful chewiness.
• Brown sugar- This component serves as both the thickener for the syrupy peach filling and the sweet element in the oat topping.
• Pecans- Choose raw pecan pieces, ensuring they are not too large or already salted for this recipe.
• Lemon juice- This adds a zesty citrus note and helps maintain the gorgeous color of the peaches.

Additions and Replacements

• Utilize canned or frozen peaches- You can also opt for frozen or canned peaches if fresh ones are unavailable. Just remember to thaw and drain them to prevent a soggy filling.
• Substitute different fruits- This dish can be prepared with various other fruits, such as apples, plums, pears, blueberries, cherries, or strawberries.
• Create a gluten-free version- You can easily swap out all-purpose flour for a gluten-free alternative.
• Omit the skins– You have the choice to leave the peach skins on or remove them. If you prefer a smoother texture, just peel the peaches before making your Peach Crisp.

How to Create Peach Crisp

• Prepare the topping. Blend the flour, baking powder, cinnamon, salt, and vanilla in a large bowl. Then incorporate the butter and brown sugar, mixing with a pastry cutter until the butter is pea-sized. Finally, add the chopped pecans and blend again. Set aside.

• Prep the peaches. In a separate bowl, combine the sliced peaches with flour, cinnamon, vanilla, and lemon juice.

• Construct the peach crisp. Layer the diced butter at the bottom of your baking dish. Then add the peaches, and finally, spread the topping evenly and press gently.
• Cook. Bake the crisp at 365 degrees Fahrenheit for 45 minutes. Serve while warm.

Insider Tip: Press the topping down slightly onto the peaches. This will help it stick, preventing the topping from falling off when you slice it after baking.

Tips for the Recipe

• Opt for fresh peaches– While frozen or canned fruit can be used, the dish is most flavorful and textured with fresh peaches, which are abundant during this time of year.
• Use a pastry cutter- This tool is invaluable for combining the butter with the sugar and other ingredients without melting it (as with your hands), achieving the perfect size.
• Don’t overlook the butter at the base- Adding butter to the baking dish before the peaches helps prevent sticking and burning, making it easier to serve.
• Press down the topping- As the oat topping bakes, it may become brittle and detach from the peaches easily. Gently pressing it will help it adhere to the Peach Crisp surface.

FAQs

Suggestions de Service

Cette délicieuse recette de croustillant aux pêches est un dessert polyvalent qui se marie très bien avec de nombreux autres. Vous pouvez le servir lors de barbecues dans le jardin, de potlucks et de fêtes estivales.

• Garnitures: Ce dessert est tellement bon avec des garnitures comme sauce caramel, crème Chantilly, ganache au chocolat et sauce pudding aux fruits.
• Glace: Ajoutez une tranche chaude de croustillant aux pêches avec de la glace froide, comme de la vanille, de la fraise ou cette délicieuse glace à l’Ube facile.
• Tartes: Servez ce plat aux côtés de tarte aux myrtilles, tarte aux pommes maison et tarte aux cerises.
• Gâteaux: Cela serait délicieux avec de petits cheesecakes sans cuisson, un gâteau au miel aux framboises, un bundt cake aux fraises ou un cake au citron.

Préparez cette Recette à l’Avance

Faire à l’avance: Ce croustillant aux pêches doit être servi peu de temps après sa cuisson pour éviter que la couverture ne devienne humide. Les pêches dans le dessert libéreront des jus en vieillissant, alors mangez-les peu de temps après leur préparation. Vous pouvez cependant préparer la couverture et la conserver au réfrigérateur à l’avance.

Stockage: Pour préserver les restes, placez le croustillant aux pêches dans un récipient hermétique. Il peut rester au réfrigérateur pendant 3 à 5 jours.

Conserver au congélateur: Vous pouvez congeler la garniture aux fruits dans un récipient adapté à la congélation pendant jusqu’à 3 mois. Mais je ne recommande pas de congeler tout le croustillant aux pêches cuit car la couverture fondra et deviendra humide en décongelant.

Plus de Délicieux Desserts aux Fruits !

Instructions Complètes de la Recette

Ingrédients pour la couverture croustillante

Ingrédients pour les pêches :

US coutumier – Métrique

Combinez les ingrédients de la couverture croustillante.

• Dans un bol, mélangez 1 1/2 tasse de farine, 1 1/2 tasse de flocons d’avoine à l’ancienne, 1/2 c. à café de levure chimique, 1/4 c. à café de cannelle, une pincée de sel et 1/2 c. à café de vanille.

• Ajoutez 3/4 tasse de beurre froid en dés et 1/2 tasse de sucre brun et mélangez à l’aide d’un coupe-pâte. Continuez à couper la pâte jusqu’à ce que le beurre ait la taille de petits pois.

• Mélangez ensuite 3/4 tasse de noix de pécan hachées. Ensuite, mettez de côté.

• Dans un autre bol, mélangez 9 à 10 pêches tranchées, 1/3 tasse de sucre brun, 1 cuillère à soupe de farine, 1/4 c. à café de cannelle, 1 c. à café de vanille et 2 cuillères à soupe de jus de citron.

• Au fond d’un plat de cuisson de 9×13 pouces, étalez 2 cuillères à soupe de beurre coupé. Ensuite, ajoutez le mélange de pêches par-dessus.

• Étalez le croustillant sur les pêches et appuyez légèrement dessus. Cuire à 365 degrés Fahrenheit pendant 45 minutes. Servez chaud avec de la glace à la vanille.

• Prepare it with ripe peaches– Even though you can utilize frozen or canned peaches as well, this recipe shines with the use of fresh peaches. They offer the finest flavor and texture, and are abundant at this time of the year.
• Utilize a dough cutter- This instrument is highly beneficial in slicing the butter into the sugar and other ingredients without melting it (as when you use your hands) while achieving just the right size.
• Do not omit the butter at the bottom- Incorporating butter into the baking dish before adding the peaches will prevent them from sticking and burning, making it difficult to take them out for serving.
• Gently press the topping- As the oat topping dries during baking, it will easily separate from the peaches. Applying slight pressure will help it stick to the top of your Peach Crisp.

Calories: 416kcal | Carbs: 56g | Proteins: 6g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 128mg | Potassium: 405mg | Dietary Fiber: 5g | Sugars: 30g | Vitamin A: 866IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 2mg

This formula was initially shared on Aug 9, 2016, we’ve made slight adjustments since then.