I hope you’ve been enjoying PEACH month!! Here is my favorite recipe of them all!!! This is one of those dessert that when you have bite of it, you’ll close your eyes and you’re so full of happiness!!! This Peach Crisp is beyond delicious, it’s scrumptious!!
This month’s bake has been a fun one!! I like peach, but after this month, I think I’m in love with it!!! It’s versatile, it’s easy to make and can be made in individual ramekins or one pie dish!
Last weekend, I was one of those moms who had to drop off a piece of their heart in college. ????? Yes, it was already the second year but it was still sad because we had him ALLLLL summer to us and now he’s gone. I mean he’s only 3 hours away but the dude is not in the house anymore. So the week before I dropped him off, I had planned to make some stuff to freeze for him to bring to college. I had only 2 day to prepare so here is what I made!!
If you see the top of the picture, under the red Tupperware container, there are 8 mini desserts. Those are the Peach Crisps. The recipe actually makes 9 but I had to eat 1. For quality control purposes, of course. ? You can freeze it and my son just heat it up in the oven. Great dessert to have at college! So if you are one of those Mommas that are sad that you’re DD or DS are leaving for college, don’t cry! Just cook and bake for them!! You’ll be so busy that you won’t have time to cry and your DD or DS will be well fed!! Win Win!! ?????
This recipe has 2 parts. The peaches and the topping. Simple, right?? First we make the topping for the crisp. In a bowl, prepare the peeled and slivered peaches and add your sugar.
Then we add the flour and mix together. You can use your hands or a spatula. I find that using a hand will mix it more evenly, but remember to be gentle so you don’t break the peaches.
Then in a medium bowl, combine the flour, brown sugar and salt.
Then cut in the butter into the mixture and add in the oats.
Place the peaches in a pie dish. Do not dump the peaches into the dish, but use a slotted spoon so it’s not too soupy.
Cover the peaches with the topping. It might seem like a lot, because you will get a mountain full of topping, but it will be just the right amount after it’s baked.
Then pop it in the oven for 40-50 minutes and look at all the ooey and gooey goodness on the side of the dish!!! Makes you want to grab a spoon and eat it!!! DEEEEEELICOUS!!!
Happy Baking!!
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12 servings
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- 1/2 cup all-purpose flour spooned & leveled
- 3/4 cup light brown sugar, packed
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter cubed into small pieces
- 1 cup old-fashioned rolled oats
- 6-7 inch peaches peeled and put into 1/2slivers
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
Ingredients
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- Preheat the oven to 350°F (177°C). Spray a 9-inch pie plate (or an 8 or 9-inch square baking dish) with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt until well combined.
- Add the butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture starts to come together and is crumbly.
- Stir in the oats and transfer to the refrigerator while you make the filling.
- Add the sliced peaches to a large mixing bowl and sprinkle the flour and sugar on top. Using a spatula, mix it up until all of the peaches are fully coated.
- Scoop the peaches into the prepared baking dish.
- Sprinkle the topping on top of the peaches until it's covers all the peaches.
- Bake for 40 to 50 minutes or until the topping is lightly golden brown and the juices are bubbling around the edges.
- Remove from the oven and transfer to a wire rack to cool slightly before serving.
Adapted from : Live Well Bake Often
