Apple Crisp if one of my absolute favorite desserts to make and eat during the fall (just after this caramel apple pie). The counterpart in summer? Peach crisp. I mostly prefer my peaches un-messed around with, but I can’t resist them showered with a buttery brown sugar topping, and eaten warm with vanilla bean ice cream. I mean… who could??
I love the simplicity of this particular recipe- and the fact that you don’t need to peel the peaches! When I’m not feeling up to a pie but I need a dessert for entertaining, crisps are ideal because you can prep everything ahead of time, throw it in the fridge until you’re ready to bake it, and then pop it in the oven just as you sit down to dinner. These guys would make the perfect ending to a July 4th feast!
Classic Peach Crisp adapted from Anne Burrell
Makes 4 5oz ramekin servings
- 5 ripe peaches, pitted and cut into small chunks
- zest of half a lemon, juice of half a lemon
- 3 tablespoons flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- pinch of salt
- 1/2 stick cold unsalted butter diced
- 1/2 cup rolled oats
- 1/2 cup flour
- 2 T brown sugar
- 2 T white sugar
- pinch of salt
Preheat your oven to 350°. Line a baking sheet with parchment paper or foil, and place ramekin dishes on top. Note: If you don’t have ramekins you can make the crumble in an 8×8 inch baking dish.
Gently toss together the peaches, lemon juice and zest, flour, white and brown sugars, and salt. Set aside.
Whisk the dry ingredients together in a bowl. Add in the butter and using your hands, pinch the butter into smaller pieces (the size of peas), combining with the dry mixture as you go.
Divide the peach mixture among the four ramekins, then top with the crumble mixture (Note: I often end up with more crumble than I need for my crisps- especially when using individual ramekins. I think the amount here is just right, but if it feels like too much- use your best judgement). Bake for 20-25 minutes until bubbling and golden brown. Let cool for 5-10 minutes, then serve warm with vanilla ice cream.