I don’t think it’s fair to evaluate Pie, cobbler or chips in any order of preference because they are all so different. What I love about chips in general is texture. The rolled oats and cut almonds in this peach crisp really contrast the smooth, juicy texture of the peaches. It is too incredible Easy to prepare, budget-friendly and mainly uses basic pantry foods. This homemade peach crisp is really a late summer pleasure!
Pin this recipe for later!
All recipes are strictly tested in our Nashville test kitchen to ensure that they are simple, affordable and delicious.
Buttery homemade peach crispy
You really cannot be easier than this peach -crisp recipe. It is as delicious as our peach shoemaker, but with a crunchier, nutty pair of oats. I love how uncomplicated the process is – they literally only mix a simple peach that fills in a bowl, and creates the butter harbor in another and then layers everything into its baking dish. The most difficult part is to wait for it to come out of the oven all golden and bubble!
Funny fact: My mother and father always call me her “Georgia Peach” (Cue Eye Roll) because I was born in Georgia, but I love it secretly. Don’t tell you! 😉
Peach crispy
- 6 Fresh peaches (Medium -sized (approx. 2 lbs) $ 3.27*)
- 1 Customs Fresh ginger (peeled and grated, 0.25 USD)
- 3 Tbsp Honey (shared, $ 0.45)
- 2 Tbsp Lemon juice (½ a lemon, $ 0.32)
- ½ TSP Corn starch ($ 0.01)
- ½ TSP Vanilla extract ($ 0.33)
- ¼ cup Cut almonds ($ 0.66)
- 1 cup All -purpose flour ($ 0.12)
- 1 cup Old -fashioned roller oats ($ 1.47 **)
- ½ cup brown sugar (packaged, $ 0.27)
- 1 TSP ground cinnamon ($ 0.08)
- 1 TSP Salt ($ 0.02)
- 8 Tbsp butter (Room temperature, (1 stick) $ 0.99)
-
Collect the ingredients and heat the oven to 375 ℉.
-
Butter an 8 × 8 -inch casserole.
-
Wash peaches, dice into large pieces and remove the pits.
-
Combine peaches, ginger, 2 tablespoons of honey, lemon juice, corn starch and vanilla extract. Stir gently to combine. Pour peaches in the prepared 8 × 8 dish and aside.
-
Combine almonds, flour, oats, brown sugar, cinnamon and salt in a separate bowl. To meet well. This will be your crumbling!
-
Melt the butter and stir into the crumble mixture until everything is evenly covered.
-
Pour the oat crumbly mixture onto the peach and bake it for 45 minutes or until it is golden brown and bubbling.
-
Take out of the oven and drizzle with the remaining 1 tablespoon of honey. Let it cool down and enjoy.
See how we calculate the recipe costs here.
-
8 × 8 ”baking pan
-
Shell
**Old -fashioned roller oats are my favorite because they give topping the best tough texture, but Faster oats Will work if necessary!
Portion: 1portionCalories: 339KcalCarbohydrates: 52GProtein: 5GFat: 14GSodium: 401mgFiber: 4G
Read our disclaimer of full diet here.
How to make peach-crispy step-by-step photos crispy
Collect all of your ingredients and descend your oven to 375 ℉.
Prepare the baking dish: Use your butter stick to grease an 8 × 8 -inch casserole.
Cut the peach: Wash 6 fresh peaches well and switch to large pieces, which removes the pits in the process.
Make the filling: Add the cut peaches, 1 -inch shadows and grated ginger, 2 tablespoons of honey, 2 tablespoons of lemon juice, ½ tsp corn starch and ½ teaspoon vanilla extract to a mixed bowl. Carefully stir around to avoid the peach. Pour the peach into the buttered 8 × 8 shell and put them aside.
Make the brush: Now ¼ cup of cut almonds, 1 cup of flour, 1 cup of old -fashioned rolled oats, ½ cup of brown sugar, 1 teaspoon and 1 teaspoon of salt.
Melt 8 tablespoons of butter and stir into the crumble mixture until they are evenly combined.
Add the topping: Top the peaches with the crumble -topping to make sure it spreads evenly.
Bake the crispness: Now place the assembled peach in your preheated oven and bake them for 45 minutes (or until you sparkle brown and bubble on the edges!)
Baked once, drizzle with the remaining 1 tablespoon of honey. Let it cool slightly, then serve and enjoy!
- Exchange your nuts if you want! I love the cut almonds here, but chopped walnuts or pecans work just as well and give the crispy peach -clever prd their own delicious taste.
- I never peel my peach for this recipe. The skin becomes soft when baking and giving the filling a nice color. However, if you prefer it, you can either use a vegetable peeler or blanch (rate a small ‘x’ in the bottom of the entire peach, let it fall into boiling water for 30 seconds, then move it into an ice cream pool and push the skins out.)
- Let it rest slightly after baking. This is important! The peaches can release a lot of juice when baking, but the corn starch will help to thicken it.
- Can’t you have nuts? Just let them out and instead add an additional 1/4 cup of oats. Or you can use the butter-flour crumble-topping of my apple crumb recipe for an extra rich and tender covering.
- Feel free to add more fruits. Reduce the number of peaches and add blueberries, blackberries, dice apples or try other stone fruits such as plums with the peaches. If you choose another fruit, let me know how to do the comments below!
Operate suggestions
Sure, you can serve this fresh peach so crisp, but I can never say no to a ball of vanilla ice cream! Some whipped cream, vanilla yogurt or frozen yogurt would also give nice creaminess. It is the perfect peach dessert for a cookout, potluck or a week if you want something sweet and easy. 😋
Storage & reheating
This peach crisp recipe lasts 3-4 days in the fridge or you can freeze it for up to 3 months. I like to save it when freezing in individual portions, as it thaws so much faster in this way. Turn it up in the fridge overnight, then heat it up for a quick warm-up in the microwave or put it in a 300 ° F oven for 10-15 minutes or until you are heated to steal the oat tooth.
(Tagstotranslate) all -purpose flour
