Peach Crisp Recipe

Peaches: Fresh, ripe peaches are the star of this dessert, providing natural sweetness and juiciness.

Granulated sugar: Adds sweetness to the peaches, enhancing their natural flavors.

All-purpose flour: Helps to bind the topping ingredients together, creating a crumbly texture.

Rolled oats: Adds a hearty, chewy texture to the crisp topping.

Ground cinnamon: Infuses the dish with a warm, spicy flavor that complements the sweetness of the peaches.

Unsalted butter: Provides richness and helps to create a golden, crispy topping.

When preparing the peaches for this peach crisp, make sure they are ripe but still firm. Overly ripe peaches can become too mushy during baking, while under-ripe peaches might not soften enough. To easily peel the peaches, blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins should slip off effortlessly.

• peaches - Substitute with nectarines: Nectarines have a similar texture and sweetness to peaches, making them an excellent substitute.

• peaches - Substitute with apples: Apples provide a different but still delicious flavor and texture, especially when baked.

• granulated sugar - Substitute with brown sugar: Brown sugar adds a deeper, caramel-like flavor to the crisp.

• granulated sugar - Substitute with honey: Honey can add a unique floral sweetness and moisture to the dish.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber.

• all-purpose flour - Substitute with almond flour: Almond flour provides a gluten-free option and adds a subtle nutty flavor.

• rolled oats - Substitute with quick oats: Quick oats can be used for a slightly different texture but similar flavor.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes offer a gluten-free alternative with a similar texture.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices for a more complex flavor.

• ground cinnamon - Substitute with nutmeg: Nutmeg provides a warm, slightly sweet flavor that complements fruit well.

• unsalted butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a dairy-free option.

• unsalted butter - Substitute with margarine: Margarine can be used as a direct substitute for butter, especially in baking.

• Allow the peach crisp to cool completely at room temperature before storing. This helps prevent condensation, which can make the topping soggy.
• Transfer the peach crisp to an airtight container. If you don't have one large enough, you can cover the baking dish tightly with plastic wrap or aluminum foil.
• Store the peach crisp in the refrigerator for up to 5 days. The cool environment will help maintain its freshness and prevent spoilage.
• For longer storage, consider freezing. Wrap the peach crisp tightly in plastic wrap, then cover with a layer of aluminum foil to prevent freezer burn.
• Label the container with the date so you can keep track of its freshness.
• When ready to enjoy, thaw the peach crisp in the refrigerator overnight.
• Reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through and the topping is crisp again. Avoid microwaving as it can make the topping soggy.
• For individual servings, you can reheat in the microwave for about 1-2 minutes, but be aware that the topping may lose some of its crispiness.

• Preheat your oven to 350°F (175°C). Place the leftover peach crisp in an oven-safe dish. Cover it with aluminum foil to prevent the topping from burning. Bake for about 15-20 minutes or until heated through. The peaches should be bubbly and the topping should be crisp.

• For a quicker method, use a microwave. Place a portion of the peach crisp in a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to keep it from drying out. Heat on medium power for 1-2 minutes, checking every 30 seconds to ensure it heats evenly.

• If you have an air fryer, preheat it to 350°F (175°C). Place the peach crisp in an air fryer-safe dish. Heat for about 5-7 minutes, checking halfway through to ensure the topping doesn't overcook. This method keeps the topping extra crispy.

• For those with a stovetop, you can reheat the peach crisp in a skillet. Place the crisp in a non-stick skillet over medium-low heat. Cover with a lid and heat for about 5-10 minutes, stirring occasionally to ensure even heating. This method helps maintain the crispiness of the topping while warming the peaches thoroughly.

• Oven: Used to bake the peach crisp at a consistent temperature of 350°F (175°C).

• Mixing bowl: Used to combine the sliced peaches and granulated sugar.

• Baking dish: Holds the peach mixture and oat topping while baking.

• Mixing bowl: Used to mix the flour, oats, cinnamon, and melted butter until crumbly.

• Measuring cups: Used to measure out the ingredients accurately.

• Measuring spoons: Used to measure the ground cinnamon.

• Knife: Used to slice the peaches.

• Cutting board: Provides a surface to safely slice the peaches.

• Spatula: Used to stir the oat mixture and to spread it evenly over the peaches.

• Oven mitts: Protects your hands when placing the baking dish in and out of the oven.

• Cooling rack: Allows the peach crisp to cool slightly before serving.

Use frozen peaches: Save time by using frozen peaches instead of fresh ones. They are pre-sliced and just as delicious.

Pre-mix dry ingredients: Combine the flour, oats, and cinnamon ahead of time and store in an airtight container.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stove.

Use a food processor: Speed up the process by using a food processor to mix the dry ingredients and butter until crumbly.

One-bowl method: Mix the peaches and sugar directly in the baking dish to save on cleanup.