Peach Crisp
A warm summer dessert made with juicy ripe peaches and a buttery oat streusel topping, best served with vanilla ice cream.
Equipment
Ingredients
Filling
peaches (ripe, fresh)
6 piece
granulated sugar
50 g
cornstarch
15 g
lemon juice
15 ml
ground cinnamon
3 g
Streusel Topping
all-purpose flour
120 g
brown sugar
100 g
unsalted butter (cold, cubed)
115 g
rolled oats
80 g
ground cinnamon
3 g
salt
2 g
Instructions
Preheat oven
Preheat the oven to 180°C and lightly grease a baking dish.
Prepare peaches
Wash, pit and slice the peaches into wedges.
Make filling
In a large bowl, combine sliced peaches with sugar, cornstarch, lemon juice and cinnamon. Toss gently to coat.
Prepare topping
In another bowl, combine flour, brown sugar, rolled oats, cinnamon and salt. Add cold cubed butter and rub with your fingers until the mixture resembles coarse crumbs.
Assemble crisp
Pour the peach filling into the prepared baking dish. Sprinkle the streusel topping evenly over the peaches.
Bake
Bake for 35 minutes until the topping is golden brown and the filling is bubbling.
Rest and serve
Let cool for 10 minutes before serving. Serve warm with a scoop of vanilla ice cream.
Original recipe
Storage
Reheat to restore crisp topping. Best served fresh but can be stored covered in fridge.
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