I adore peaches. They are so sweet and juicy and just ooze all the goodness that is summer. I don’t do a lot of baking with peaches, usually I’m either eating them raw or making jams with them. I really, really love is peach pie, but unlike Julie, I’m still not in love with making pie crusts- though she’s getting closer to converting me. I do love a crisp though!
This crisp came to fruition (get it? pun totally intended) because I bought a case of peaches. I made vanilla bean peach jam, peach pie jam, spicy peach salsa and hot peach mostarda. Annnnd… then I still had 6 peaches left. I had already taken the skin off them to make jam, and decided that a crisp they would be.
I love nuts in my crisp topping, 1/4 cup of chopped pecans or slivered almonds would be awesome in this, unfortunately I didn’t have any in the pantry. I prefer my crisps to be light on the sugar as I like to be able to have a good excuse to have leftovers for breakfast 😉 You could of course increase the sugar in the crisp topping or add 2 tbsp of sugar to the peaches if you like things sweeter, though remember that the creamy maple drizzle will also add sweetness
Time: 15 min prep (possibly longer, depends on how you skin your peaches or if you choose to do so) 50-60 min cook
You will need:
- about 6 large peaches
- juice of 1 lemon
- 1 cup oats
- 1/2 cup flour (whole wheat flour is nice here too)
- 1/4 cup packed brown sugar
- 4 tbsp room temperature butter
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup chopped pecans if desired
- 6 tbsp whipping cream (heavy cream)
- 4 tbsp pure maple syrup
Preheat oven to 350F. Peel peaches (if desired), remove stones, half and slice. Layer in a 9 inch deep dish pie pan or into another over proof dish of your choice (if you use a rectangular pan you may need to increase the amount of topping and decrease the cook time). Squeeze the juice of 1 lemon over the peach slices.
For the crisp topping, mix together oats, flour, brown sugar, cinnamon and nutmeg. Drop butter by tbsp into topping. If you have a pastry blender you can use that to mix in the butter, if not, just use your fingers (what I did since mine seems to be MIA) until butter is mixed in, and you have pea sized ‘chunks’ (you may want to add another 1/2 tbsp of butter, but to be honest, I never worry too much- crisp is forgiving) Put topping on your peaches.
Bake crisp for 50-60 minutes in a 350F oven. Crisp is finished when topping is golden and you can see the peaches have released some of their juices, it should be all bubbling on the outside. This can be served warm or cold.
Whisk together 6 tbsp whipping cream with 4 tbsp maple syrup, set aside. While you could drizzle this on the whole crisp, I prefer to put it on individual servings to preserve the crispness of the topping. Scoop out your crisp, top with a few tsp of creamy maple sauce and serve. It would also be delightful with ice cream, because really, what isn’t?