Name: Perfect Peach Crisp Recipe
Ingredients: For the Peach Filling: Fresh Peaches: Ah, the star of the show! You’ll need approximately 6 cups of sliced fresh peaches, which translates to around 8-10 medium-sized peaches. The type of peach matters here. Freestone peaches are your best friend for baking. They are easier to pit and slice, and their flesh holds its shape beautifully when cooked. Clingstone peaches, while delicious for eating fresh, can be more challenging to work with and tend to become mushier in baking. Look for peaches that are ripe but still slightly firm to the touch. Overripe peaches will become too soft and watery during baking. The aroma of a ripe peach is another excellent indicator – they should smell sweet and fragrant. If fresh peaches are not in season or readily available, you can use frozen peaches. Make sure they are fully thawed and drained well before using to avoid excess moisture in your crisp. You can also use canned peaches as a last resort, but fresh or frozen are always preferred for the best flavor and texture. If using canned, ensure they are packed in juice, not heavy syrup, and drain them thoroughly.; Granulated Sugar: 1/2 cup of granulated sugar is essential for sweetening the peaches and drawing out their natural juices. Granulated sugar provides a clean sweetness that complements the tartness of peaches perfectly. You can adjust the amount of sugar slightly depending on the sweetness of your peaches and your personal preference. If your peaches are exceptionally sweet, you might reduce the sugar by a tablespoon or two. For tarter peaches, you might slightly increase it. Don’t be tempted to eliminate the sugar entirely, as it plays a crucial role in creating the syrupy, flavorful filling.; All-Purpose Flour: 2 tablespoons of all-purpose flour acts as a thickening agent in the peach filling. As the peaches bake, they release their juices. The flour helps to absorb this moisture, preventing the filling from becoming overly runny and ensuring a beautifully set crisp. If you are gluten-free, you can substitute all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or guar gum to provide structure and prevent the crisp from becoming crumbly. Cornstarch can also be used as a gluten-free alternative, using the same amount (2 tablespoons).; Lemon Juice: 1 tablespoon of fresh lemon juice is a secret weapon in fruit desserts! It brightens the flavor of the peaches, balancing the sweetness and adding a touch of acidity that elevates the overall taste profile. Lemon juice also helps to prevent the peaches from browning, especially if you are preparing the filling ahead of time. Freshly squeezed lemon juice is always preferred for its superior flavor. Bottled lemon juice can be used in a pinch, but fresh is always best.; Ground Cinnamon: 1 teaspoon of ground cinnamon adds a warm, comforting spice note that beautifully complements the sweetness of peaches. Cinnamon and peaches are a classic pairing, and the aroma of cinnamon baking in the oven is simply irresistible. You can adjust the amount of cinnamon to your liking. If you enjoy a stronger cinnamon flavor, you can increase it to 1 1/2 teaspoons. For a more complex spice profile, consider adding a pinch of nutmeg or ginger along with the cinnamon.; For the Crisp Topping: All-Purpose Flour: 1 cup of all-purpose flour forms the base of the crisp topping, providing structure and a tender crumb. Just as with the filling, you can use a gluten-free all-purpose flour blend as a substitute if needed, ensuring it contains xanthan gum or guar gum.; Oats: 1 cup of rolled oats (not instant) are what give the crisp topping its signature texture and nutty flavor. Rolled oats provide a wonderful chewiness and heartiness to the topping that contrasts beautifully with the soft peach filling. Old-fashioned rolled oats are preferred for their texture and robust flavor. Quick-cooking oats can be used in a pinch, but they will result in a slightly finer, less textured topping. Steel-cut oats are not recommended as they are too coarse and will not cook properly in the baking time.; Brown Sugar: 1/2 cup of packed light brown sugar adds sweetness and a touch of molasses flavor to the topping, contributing to its rich, caramelized taste and golden-brown color. Light brown sugar is preferred for its delicate molasses notes, but you can also use dark brown sugar for a more intense molasses flavor. Make sure to pack the brown sugar firmly when measuring to ensure you get the correct amount.; Granulated Sugar: 1/4 cup of granulated sugar works in tandem with the brown sugar to create a balanced sweetness in the topping. The combination of brown and granulated sugar provides both depth of flavor and a delightful crispness.; Ground Cinnamon: 1/2 teaspoon of ground cinnamon enhances the warm spice notes in the topping, complementing the cinnamon in the peach filling and creating a cohesive flavor profile. Again, you can adjust the amount of cinnamon to your preference.; Salt: 1/4 teaspoon of salt might seem insignificant, but it’s a crucial ingredient in baking. Salt enhances the flavors of all the other ingredients, balancing the sweetness and preventing the crisp from tasting flat. Use table salt or fine sea salt.; Cold Unsalted Butter: 1/2 cup (1 stick) of cold unsalted butter, cut into small cubes, is the key to a truly crisp and buttery topping. Cold butter is essential for creating flaky layers in the topping. As the butter melts in the oven, it releases steam, creating pockets of air that result in a light and crumbly texture. Unsalted butter is preferred so you can control the amount of salt in the recipe. Make sure the butter is very cold right up until you incorporate it into the dry ingredients. You can even chill it in the freezer for a few minutes before using if your kitchen is warm.

Ingredients

For the Peach Filling:
- Fresh Peaches: Ah, the star of the show! You’ll need approximately 6 cups of sliced fresh peaches, which translates to around 8-10 medium-sized peaches. The type of peach matters here. Freestone peaches are your best friend for baking. They are easier to pit and slice, and their flesh holds its shape beautifully when cooked. Clingstone peaches, while delicious for eating fresh, can be more challenging to work with and tend to become mushier in baking. Look for peaches that are ripe but still slightly firm to the touch. Overripe peaches will become too soft and watery during baking. The aroma of a ripe peach is another excellent indicator – they should smell sweet and fragrant. If fresh peaches are not in season or readily available, you can use frozen peaches. Make sure they are fully thawed and drained well before using to avoid excess moisture in your crisp. You can also use canned peaches as a last resort, but fresh or frozen are always preferred for the best flavor and texture. If using canned, ensure they are packed in juice, not heavy syrup, and drain them thoroughly.
- Granulated Sugar: 1/2 cup of granulated sugar is essential for sweetening the peaches and drawing out their natural juices. Granulated sugar provides a clean sweetness that complements the tartness of peaches perfectly. You can adjust the amount of sugar slightly depending on the sweetness of your peaches and your personal preference. If your peaches are exceptionally sweet, you might reduce the sugar by a tablespoon or two. For tarter peaches, you might slightly increase it. Don’t be tempted to eliminate the sugar entirely, as it plays a crucial role in creating the syrupy, flavorful filling.
- All-Purpose Flour: 2 tablespoons of all-purpose flour acts as a thickening agent in the peach filling. As the peaches bake, they release their juices. The flour helps to absorb this moisture, preventing the filling from becoming overly runny and ensuring a beautifully set crisp. If you are gluten-free, you can substitute all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or guar gum to provide structure and prevent the crisp from becoming crumbly. Cornstarch can also be used as a gluten-free alternative, using the same amount (2 tablespoons).
- Lemon Juice: 1 tablespoon of fresh lemon juice is a secret weapon in fruit desserts! It brightens the flavor of the peaches, balancing the sweetness and adding a touch of acidity that elevates the overall taste profile. Lemon juice also helps to prevent the peaches from browning, especially if you are preparing the filling ahead of time. Freshly squeezed lemon juice is always preferred for its superior flavor. Bottled lemon juice can be used in a pinch, but fresh is always best.
- Ground Cinnamon: 1 teaspoon of ground cinnamon adds a warm, comforting spice note that beautifully complements the sweetness of peaches. Cinnamon and peaches are a classic pairing, and the aroma of cinnamon baking in the oven is simply irresistible. You can adjust the amount of cinnamon to your liking. If you enjoy a stronger cinnamon flavor, you can increase it to 1 1/2 teaspoons. For a more complex spice profile, consider adding a pinch of nutmeg or ginger along with the cinnamon.

For the Crisp Topping:
- All-Purpose Flour: 1 cup of all-purpose flour forms the base of the crisp topping, providing structure and a tender crumb. Just as with the filling, you can use a gluten-free all-purpose flour blend as a substitute if needed, ensuring it contains xanthan gum or guar gum.
- Oats: 1 cup of rolled oats (not instant) are what give the crisp topping its signature texture and nutty flavor. Rolled oats provide a wonderful chewiness and heartiness to the topping that contrasts beautifully with the soft peach filling. Old-fashioned rolled oats are preferred for their texture and robust flavor. Quick-cooking oats can be used in a pinch, but they will result in a slightly finer, less textured topping. Steel-cut oats are not recommended as they are too coarse and will not cook properly in the baking time.
- Brown Sugar: 1/2 cup of packed light brown sugar adds sweetness and a touch of molasses flavor to the topping, contributing to its rich, caramelized taste and golden-brown color. Light brown sugar is preferred for its delicate molasses notes, but you can also use dark brown sugar for a more intense molasses flavor. Make sure to pack the brown sugar firmly when measuring to ensure you get the correct amount.
- Granulated Sugar: 1/4 cup of granulated sugar works in tandem with the brown sugar to create a balanced sweetness in the topping. The combination of brown and granulated sugar provides both depth of flavor and a delightful crispness.
- Ground Cinnamon: 1/2 teaspoon of ground cinnamon enhances the warm spice notes in the topping, complementing the cinnamon in the peach filling and creating a cohesive flavor profile. Again, you can adjust the amount of cinnamon to your preference.
- Salt: 1/4 teaspoon of salt might seem insignificant, but it’s a crucial ingredient in baking. Salt enhances the flavors of all the other ingredients, balancing the sweetness and preventing the crisp from tasting flat. Use table salt or fine sea salt.
- Cold Unsalted Butter: 1/2 cup (1 stick) of cold unsalted butter, cut into small cubes, is the key to a truly crisp and buttery topping. Cold butter is essential for creating flaky layers in the topping. As the butter melts in the oven, it releases steam, creating pockets of air that result in a light and crumbly texture. Unsalted butter is preferred so you can control the amount of salt in the recipe. Make sure the butter is very cold right up until you incorporate it into the dry ingredients. You can even chill it in the freezer for a few minutes before using if your kitchen is warm.

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Instructions

Preheat Your Oven and Prepare Your Baking Dish: Begin by preheating your oven to 375°F (190°C). This temperature is ideal for baking the crisp evenly, ensuring the peaches are cooked through and the topping is golden brown and crisp. While the oven preheats, prepare a 9×13 inch baking dish. Greasing the dish is essential to prevent the crisp from sticking and making it easier to serve. You can grease the dish with butter, cooking spray, or line it with parchment paper, leaving an overhang for easy removal after baking. If you don’t have a 9×13 inch dish, a slightly smaller or larger dish will also work, but you may need to adjust the baking time accordingly.

Prepare the Peach Filling: In a large bowl, combine the sliced peaches, granulated sugar, all-purpose flour, lemon juice, and ground cinnamon. Gently toss all the ingredients together until the peaches are evenly coated. The sugar will start to draw out the juices from the peaches, creating a lovely syrupy mixture. The flour will begin to coat the peaches, and the lemon juice will prevent browning and enhance the flavor. Make sure to handle the peaches gently to avoid bruising them.

Make the Crisp Topping: In a separate medium bowl, whisk together the all-purpose flour, oats, brown sugar, granulated sugar, cinnamon, and salt. Whisking ensures that all the dry ingredients are evenly distributed. Next, add the cold, cubed butter to the bowl. Using a pastry blender, your fingertips, or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The key here is to work quickly and keep the butter cold. You want to see small pieces of butter throughout the flour mixture. If using your fingertips, gently rub the butter into the flour mixture, breaking it down into smaller pieces. If using knives, use two knives in a scissor-like motion to cut the butter into the flour. A pastry blender is specifically designed for this task and works very efficiently.

Assemble the Crisp: Pour the prepared peach filling into the greased baking dish, spreading it out evenly. Then, sprinkle the crisp topping evenly over the peach filling. Make sure to distribute the topping uniformly so that every bite has a delightful crunch. Gently press the topping down slightly with your hands or a spatula to help it adhere to the peaches.

Bake to Golden Perfection: Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the topping is golden brown and the peach filling is bubbly. The baking time may vary slightly depending on your oven and the size of your baking dish. You’ll know the crisp is done when the topping is beautifully golden brown and crisp, and you can see the peach filling bubbling around the edges. The aroma filling your kitchen will be absolutely irresistible! If the topping starts to brown too quickly before the filling is cooked through, you can loosely tent the dish with aluminum foil for the last 10-15 minutes of baking to prevent it from burning.

Cool and Serve: Once baked, remove the peach crisp from the oven and let it cool slightly for at least 10-15 minutes before serving. This allows the filling to thicken slightly and prevents it from being too runny when you scoop it. Peach crisp is best served warm, but it is also delicious at room temperature or even cold the next day.

Nutrition

Serving Size: one normal portion
Calories: 350-450
Sugar: 30-40 grams
Sodium: 150-200 mg
Fat: 15-20 grams
Saturated Fat: 8-12 grams
Carbohydrates: 50-60 grams
Fiber: 3-5 grams
Protein: 3-5 grams
Cholesterol: 40-60 mg