Here’s an ideal recipe for peach crisp featuring fresh peaches, highlighted by a golden, crunchy crumble topping and a vanilla-infused filling! This traditional summer dessert recipe incorporates my advice for ripening and peeling peaches, along with make-ahead options, storage guidelines, and dietary alternatives.
Nothing compares to the delightful scent of a bubbling peach crisp in the oven, followed by snuggling up with a dish full of golden crumbles. I have a peach obsession, so as a cookbook author, I felt compelled to experiment when Alex and I found ourselves overwhelmed with juicy peaches from our local farmer’s market haul. This has become our favorite peach recipe: recently, we presented it to friends who returned for seconds—and even thirds!
I’ve tried this recipe countless times over the years, adjusting the sugar and perfecting the crumble-to-fruit ratio until I reached what I believe is peach crisp excellence! (Let me know if you concur.) The key is using flawlessly ripe peaches and ensuring that the filling is rich in both vanilla and lemon juice.
Ingredients for the ultimate peach crisp recipe
The most enjoyable aspect of preparing peach crisp? It’s quite forgiving. Unlike my mom’s fresh peach pie, there’s no tricky pastry crust to stress over. You simply mix, pour, sprinkle, and bake. I’ve found that even novice bakers can successfully make this recipe on their first attempt. Here are the ingredients you’ll require for a successful peach crisp recipe:
– Ripe fresh peaches – This is essential—don’t settle for under ripe. However, for this recipe, you can also use frozen or canned peaches if necessary.
– Granulated sugar – Just enough to highlight the natural sweetness.
– Cornstarch – My trick for avoiding a watery filling; use arrowroot starch as an alternative if needed.
– Lemon juice – Enhances the flavor (trust me! I’ve tested it without).
– Vanilla extract – The flavor booster that makes this crisp exceptional: peaches and vanilla create a perfect duo.
– Old-fashioned rolled oats – These provide the ideal texture.
– All-purpose flour – Or almond flour for a gluten-free option.
– Brown sugar – Introduces caramel undertones to the topping.
– Cinnamon – A classic complement to peaches.
– Cold butter – Vital for achieving that crispy texture.
My expert advice for ripening peaches
Throughout the years, I’ve perfected the technique of obtaining perfectly ripe peaches, even when they’re rock-hard in the store. There can be significant variability in ripeness when purchasing them: they might be incredibly firm or so juicy they’re nearly bruising. If they don’t yield when you gently squeeze them, they will need a few days to ripen. Here’s my method for ripening peaches:
I place the peaches in a paper bag alongside a banana. The banana emits ethylene gas, which aids in ripening the peaches uniformly over 1 to 4 days. I check them daily by gently pressing—when the flesh yields slightly under pressure, they’re ready for peach recipes.
Methods for peeling peaches
You can prepare peach crisp using skin-on peaches, but it does introduce an additional texture that some may not prefer. However, you shouldn’t attempt to peel peaches with a vegetable peeler: it damages the delicate fruit. Here’s my quick method for peeling peaches that I’ve learned from my mom in this peach pie recipe:
– Boil batches of peaches for 45 seconds each. Drop 3 peaches into a pot of boiling water, ensuring they’re fully submerged, and boil for 45 seconds.
– Transfer to ice water. Remove the peaches from the boiling water using a slotted spoon and place them in a bowl of ice water. Drop in the next batch and repeat.
– Remove the skin with your fingers. Once the peaches are cooled, use a sharp knife to poke the skin of the peach, then peel it off in large sections with your fingers.
Diet swaps I’ve tried
I’ve explored different dietary modifications to adapt this recipe for various needs:
– Gluten-Free: I replace all-purpose flour with almond flour. It creates an even crunchier topping that I sometimes prefer.
– Vegan: I utilize vegan butter or refined coconut oil as substitutes for regular butter. Vegan butter yields the crispiest results, while coconut oil produces a slightly softer (but still delectable) topping.
Storing leftovers
If you have a large dish of peach crisp and wish to save it, this dessert keeps well at room temperature, in the refrigerator, or frozen.
– It can remain uncovered at room temperature for 1 day. The topping retains its crispiness with this method.
– Refrigerate for up to 3 days. It holds up fairly well in the fridge and tastes even better when reheated.
– Freeze for up to 3 months. You can freeze peach crisp for as long as 3 months in a sealed container. Reheat in a 350-degree oven until bubbly and the topping is crisp.
Dietary notes
This peach crisp recipe is vegetarian. For gluten-free and