Peach Crisp instructions for fresh, canned or frozen peaches
Served with sweet and juicy peaches and chopped cinnamon, the peach crisp is the perfect dessert with a scoop of vanilla ice cream.
Peach Crumb Bars, Dump Cake and Cobbler are my favorite peach desserts, made with this peach crisp. Fully ripe peaches have something very delicious, but frozen and canned peaches are just as good!
This simple peach pastry is the perfect peach dessert. The crumbs on the top have a delicious brown sugar cinnamon flavor and a delicious texture due to oatmeal, which is different from cobbler because they usually have thick cookie or pie dough.
For this crispy, peaches are sweet and juicy, everything you want for peaches. I like to use fresh peaches in season, and this peach crisp is the perfect way to showcase them.
Potato chips and crumbs are easy. You can easily put the fruit crisps together, use any seasonal fruit, and it is always very flattering. You really can’t beat a bowl of fresh peach crisps. With ice cream or whipped cream, or even a little caramel, we guarantee you will be in heaven.
How to make peach crisps
Making peach crisps is easy, but we still want to share with you some tips on how to get perfect crispy.
Blanch the peaches. The hardest/most time-consuming part is cutting the peaches. We blanch the peaches first-this will make it easier to remove the peach skin. To blanch the peaches, bring a large pot of water to a boil, and then put about 4 peaches in the pot for 2 minutes.
Using a slotted spoon, carefully transfer the peaches to a bowl of ice-cold water for about 1 minute. When you take out the peaches, the skin should almost slip off.
Peach layer. Add a little sugar, cinnamon, cornstarch and lemon juice to the chopped peaches. Brown sugar and cinnamon add so much flavor, and cornstarch helps make it crispy and thick, so it doesn’t become too thick. Lemon juice actually helps bring out the flavor and juice of the peach (don’t worry-you won’t taste it!
Oatmeal. Then, we stir together flour, oats, white sugar, brown sugar, cinnamon, nutmeg and a pinch of salt to make crushed noodles. Then use a pastry knife or 2 forks to cut into the cold butter. I always cut the butter into small pieces first because it makes the process easier.
Then gently stir in the egg yolk. When finished, it should resemble wet sand, and clumps will form when you squeeze it in the palm of your hand-but it will definitely not look like dough.
Bake and cool. Crush the top ingredients and bake them in a preheated oven for about 40-45 minutes. After about 30 minutes, I usually cover it with a piece of aluminum foil to prevent the peach crisp from turning black-but it depends on your oven.
Crisp FAQ + Store information
Using canned peaches, First drain the peaches and discard the liquid-then stir the peach slices with brown sugar, spices and cornstarch, just like using fresh peaches.
Using frozen peaches, Thaw the peaches first, then drain any excess liquid. If using frozen peaches, I also recommend adding 1 tablespoon of cornstarch.
I recommend using old-fashioned/large oatmeal. Instant oats are okay, but they don’t have that much texture. I do not recommend using instant oats or steel cut oats.
arrive Shop In the short term, cover with plastic wrap and put in the refrigerator. Cooked fruit desserts usually only last for 2-3 days.arrive freeze, Wrap the chips with plastic wrap, then wrap them with foil to prevent moisture from entering, and put them in the refrigerator for up to 1 month.
For more fruit snacks, please try the following other favorites:
Preparation time 30 minutes
Cooking time 35 minutes
Total time 1 hour 5 minutes
Calories 190 kcal
Author Little Luna
- 4 pounds peaches* about 12 medium-sized peaches
- 1/2 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cornstarch
- 2 tablespoons fresh lemon juice
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter cut into small pieces
- 1 large egg yolk
Blanch the peaches
Prepare a large bowl of ice water, add water and ice cubes.
Bring a large pot of water to a boil.
Add the peaches to boiling water for about 2 minutes, then use a colander to transfer the peaches to a bowl of ice water for about 1 minute.
Remove the peaches from cold water-then peel, core and slice. The skin should slip off after bleaching.
Make the peach layer
Stir the cut peaches with sugar, cinnamon, lemon juice, and cornstarch.
Pour/scoop the mixture into the bottom of the prepared pan.
In a large bowl, whisk together flour, oats, sugar, cinnamon, nutmeg, and salt.
Using a pastry knife or 2 forks, cut in the cold chopped butter until it turns into pea-sized pieces. Stir the egg yolks gently.If you squeeze the crumb with your palm, it should form clumps
Crush on the peaches.
Baking and cooling
Bake the crumbs in a preheated oven for 40-45 minutes. If you find that the top has become too yellow after about 30 minutes, cover the top with a piece of aluminum foil.
Let cool for at least 15 minutes before serving.
*If using canned peaches, drain them completely and discard the liquid. If using frozen peaches, defrost them first. Then drain the liquid. If using frozen peaches, I suggest adding 1 tablespoon more cornstarch. ** Cover the leftovers in the refrigerator. I recommend heating leftovers in the microwave before enjoying.