|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 51g||18%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You can quickly put together a peach crisp for a delightful dessert. While you can also make this dessert with fresh peaches, your own home-canned or commercially-canned peaches can be used any time of year. Note that you will be using two differently-sized cans of peaches to get the required amount of peaches. Use light or no-added-sugar peaches in this recipe.
Whether you have unexpected guests or you want an easy dessert, you can put this together in as little as 10 minutes. It's a wonderful dessert to serve warm, with a scoop of ice cream or drizzling of heavy cream. A pan of peach crisp will also be welcome at a potluck or tailgate party.
While both crisps and crumbles start with a streusel crumb topping of brown sugar and flour, a crisp also includes oats that crisp up during baking. I used Irish oatmeal, but rolled oats or quick oats will also work well.
- 1 large can (29 ounces) peaches (sliced, drained)
- 1 can (14.5 ounces) peaches (sliced, drained)
- 1/2 cup brown sugar (packed, light or dark)
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats (or quick oats, or Irish oatmeal)
- 1 scant teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 5 tablespoons butter (softened)
Gather the ingredients.
Heat the oven to 375 F and lightly butter an 8-inch square baking dish or pan.
Arrange the drained peaches in the baking dish.
Combine the brown sugar, flour, oats, cinnamon, nutmeg, and butter. With a pastry mixer or hands, blend the ingredients until crumbly. Sprinkle the oat mixture evenly over the peaches.
Bake for 30 minutes or until the topping is nicely browned.
Serve warm with your creamy topping of choice.
This peach crisp benefits from a nice, creamy topping. Typically, you would serve it with a scoop of vanilla ice cream or a splash of heavy cream.
Or, top it with a dollop of whipped cream or whipped topping and sprinkle with a little ground cinnamon or cinnamon-sugar mixture.
Because it is baked in a pan, a crisp is an informal dessert. To make it a bit fancier, spoon portions into a dessert cup, top it with whipped topping, sprinkle it with ground cinnamon, and garnish it with a sprig of a green herb such as mint or rosemary.
- To make this crisp with fresh peaches, use 2 1/2 pounds fresh peaches, peeled and pitted. Slice them and arrange in the baking dish. The cooking time should be about the same, but check to ensure the peaches are done enough to your liking.
- To make this crisp with frozen peaches, use about 2 pounds of sliced, frozen peaches. If they are not thawed, you will need to increase the baking time.
- Add a little grated lemon zest or lemon juice to the peaches to give the flavors an additional acidic element.
- Add 1/2 cup of chopped walnuts or pecans to the crisp topping.
- Other canned, frozen, and fresh fruits also make delicious fruit crisps. Try this recipe substituting plums, pears, or mangoes.