How to Make the Best Classic Old-Fashioned Peach Crisp from Scratch

 

How to Make the Best Classic Old-Fashioned Peach Crisp from Scratch 

If you are looking for how to make the best classic old-fashioned peach crisp from scratch, this detailed recipe delivers a perfectly bubbling fruit filling topped with a buttery, crunchy oat streusel. 

Ingredients:

• 5 cups fresh peaches, peeled and sliced (about 6-7 medium peaches)

• ¼ cup granulated sugar

• 1 tsp ground cinnamon (divided)

• 1 cup all-purpose flour

• ½ cup light brown sugar, tightly packed

• ½ cup old-fashioned rolled oats (do not use quick oats)

• ½ cup (1 stick) cold unsalted butter, cut into small cubes

1.Prepare the Peach Filling:Peeling the peaches ensures a melt-in-your-mouth filling..

Preheat your oven to 375°F (190°C). Peel the peaches (you can blanch them in boiling water for 30 seconds to make the skins slip right off). Slice them into even, ½-inch thick wedges. In a large mixing bowl, gently toss the sliced peaches with the granulated sugar and ½ teaspoon of the ground cinnamon until evenly coated.

2.Layer the Baking Dish:Letting the fruit sit allows natural syrups to form..

Transfer the sugared peaches and any juices that have pooled at the bottom of the bowl into a greased 9x9-inch baking dish or a 10-inch cast-iron skillet. Spread them into an even layer.

3.Cut the Butter into the Streusel Topping:Cold butter is the absolute secret to a crunchy streusel..

In a separate bowl, whisk together the all-purpose flour, packed brown sugar, old-fashioned oats, and the remaining ½ teaspoon of cinnamon. Drop the cold, cubed butter into the bowl. Using a pastry blender or your fingertips, quickly cut and rub the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs. Do not overwork it, or the butter will melt from the heat of your hands.

4.Assemble and Bake:

Sprinkle the oat streusel topping evenly over the peach filling, making sure to cover the fruit completely. Place the dish on the middle rack of your oven and bake for 30 to 35 minutes. The crisp is done when the topping is a deep golden brown and the peach juices are visibly bubbling up around the edges.

5.Rest Before Serving:The filling needs time to thicken up..

Remove the crisp from the oven and let it rest on a wire rack for at least 15 to 20 minutes before scooping. Serve warm with a generous scoop of vanilla bean ice cream.