You know how sometimes you just get tempted into buying big buys of fruit, and then it just sits on the counter? I bought a big basket of organic Ontario peaches the other week, and then they just sat, and sat, and sat. There was no way I wasn’t using them up, but at the same time I had no time to make much with them so I needed something easy. And this peach crisp was so easy, I also made a potato salad at the same time!
I found the recipe a bit topping heavy, peach light. The original recipe called for 1.25kg of peaches, and I had 1.15kg. So yes, I used fewer peaches than requested. Still, I would cut the topping by a third, or increase the peaches by say another 3 peaches (I used 11 medium Ontario peaches so I’d use 14-15 in total). In the recipe below I’ve asked for 14-15 peaches medium peaches. If you are using those giant peaches you sometimes find in stores, you’ll have to eyeball it.
I served mine with whipped cream, but it would also be a treat with ice cream.
- 14-15 ripe peaches
- 1 cup packed brown sugar
- ½ cup all purpose flour
- ½ cup unsalted butter, cut into cubes
- 1½ cups large-flake oats
- Preheat oven to 375F
- Fill large pot halfway with water and bring to a bowl
- Fill a large bowl with cold water and ice
- Slice a small shallow x in the bottom of each peach.
- Put peaches in boiling water for 40 seconds and then submerge in ice water
- Drain, then peel peaches.
- Slice into thick wedges.
- Place peaches into an 8" square baking dish
- To make crisp, whirl brown sugar and flour in a food processor. Add butter and pulse until coarse crumbs form. (Or just smoosh together in a large bowl until butter is finely broken up)
- Add oats and pulse twice until just mixed in (or just stir into mixture)
- Stir ½ cup brown sugar mixture into peaches. Sprinkle the remaining mixture over top.
- Bake in the centre of a preheated oven until topping is golden and filling is bubble (around 40 - 45 minutes)
- Stand 15 minutes before serving.
Michelle Little
Writer & Photographer
I love Peach crisps. Well any fruit crisp really. Thanks for sharing this recipe 🙂