Sweet Summer Peach Crisp


Satisfy your sweet tooth with this “so long” Sweet Summer Peach Crisp. Gosh I love summer! Farm stands pop up all over my neighbourhood with juicy peaches, fresh sweet corn, deep red cherries, and delicious strawberries. When these stands start making an appearance, you can bet your bottom dollar that I’ll be there shopping for the freshest ingredients. The peaches we got were “run down the front of your shirt with every bite” juicy. And as if they weren’t sweet enough, I coated them with sugar and made a peach crisp. Since I’m a big fan of the “crisp” portion of the recipe, I decided to make a crust layer as well. If you’d rather just the top crumble, halve the “crisp” ingredients and only crumble over peaches.



For the “crisp”

1 cup flour

1 cup old fashioned oats

1 cup brown sugar

1 tsp baking powder

1/2 tsp ground cinnamon

dash of nutmeg

dash of salt

2/3 cup cold unsalted butter , diced into small chunks

For the filling

3 1/2 lbs peaches (about 6-8)

1/4 cup sugar

2 Tbsp flour

2 tsp lemon juice

1/2 tsp vanilla

dash of salt

dash of cinnamon


Preheat oven to 375 degrees F.

Peel, core and slice peaches about 3/4in thick. Add the sliced peaches to a medium size bowl. Add 1/4 cup sugar and stir to coat peaches. Set aside and allow peaches to sit for about 15 minutes, while you’re preparing the topping.

In a large bowl, combine the flour, oats, brown sugar, baking powder, cinnamon, nutmeg and salt. Once combined, cut in the butter with a pastry blender, fork, or mix with your hands. Continue to blend until the mixture forms small crumbs with larger chunks.

Take 1/2 of the crisp mixture and press into the bottom of an 8″x8″ pan until you have formed a crust.

Add the flour, lemon juice, vanilla, and salt to the peach-sugar mis and stir until evenly coated. Pour the peaches onto the crust in the pan and spread until evenly covered. Sprinkle the remaining 1/2 of the crisp topping over the peaches.

Bake for 30-35 minutes or until golden brown. Remove from the oven at let cool for 10 minutes before serving (this is the toughest step because it smells so good once cooked!).

Serve with vanilla ice cream or whipped cream if you’re so inclined!




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