Peaches, How I Love Thee!
Oh how I love a good peach! In my mind, they’re the epitome of summer’s bounty. Maybe it’s because peaches look like summer – they are a blend of reds, oranges, and yellows. Here in my part of California, that’s what the hillsides and fields look like in summer. And, it’s hot, hot, hot!
I think my love of them and summer goes back to my grandparent’s small farm. As kids, my sister and I had extended summer stays there. We collected eggs in the morning, picked ripe fruits from the small orchard, ran around with their dog Comet, watched soap operas with our grandma in the afternoons, and had dessert every night. Lemon cake was my favorite dessert, but the peaches were my favorite fruit.
There are so many ways to use peaches in desserts. My favorite, though, is peach crisp. I love the crispy topping, and soft, sweet peaches. In the fall, I like making apple crisp and I’ll share my favorite apple crisp recipe in a few months.
Another reason I prefer peach crisp over peach cobbler, is it’s a quicker and easier to make. The prep takes less than 10 minutes, just long enough for your oven to pre-heat. And most of us have all the ingredients for the topping right in our pantry and fridge.
These sliced peaches are ready. I don’t remove the peach skins, though it’s fine if you do.
Here’s how I zest my lemon with the microplane. When you use it upside down, it catches all of the zest, making it easier to slide it into the bowl.
The lemon juice, lemon zest, sugar, and corn starch are ready to be stirred, and mixed with the peaches. The lemon juice serves two purposes, to provide a little tartness to balance the sweetness, and to keep the peaches from browning.
These are the toppings. Stir them together, so they are well-mixed.
Then you cut in the butter. In the summer, I use a pastry cutter for this. Otherwise, it winds up being a hot mess. You can use two knives or your finders to crumble the butter, though. Whatever works for you.
It should look like this when you’re done. Add the nuts, or oats if you’re using them, and stir.
Add the peach mixture to your casserole dish.
Evenly spread the topping mixture on top, and put it in your preheated oven. Cook until the topping is golden and it’s lightly bubbling all over.
Let cool at least 10 minutes before serving. Serve peach crisp on its own, with a little cream, or over vanilla ice cream.
When peaches are in season, it's time to make Peach Crisp! It is my favorite summer dessert. Serve warm over vanilla ice cream for a special treat!
- 5 lbs peaches, cut into 1/2” wedges (about 5-6 large peaches)
- 1/4 cup granulated sugar
- 2 tsp cornstarch
- 1 1/2 Tbsp lemon juice
- 1/2 tsp grated lemon zest
- 6 Tbsp all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cuo granulated sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 5 Tbsp unsalted butter, cut into 1/2” pieces
- 3/4 cup finely chopped nuts (optional, can substitute with oats)
- Preheat oven to 375 degrees F. Place peaches in a large bowl and set aside.
- In a small bowl, mix granulated sugar and corn starch. Add lemon juice and zest. Add to peaches and stir.
- In a medium bowl, add topping ingredients. Using a pastry cutter or your fingers, smash the butter into crumb-sized pieces.
- Using a 3 qt. casserole dish, add peach filling, then cover with topping. Bake for 40 minutes, or until bubbly and golden.
Let cool at least 10 minutes before serving.
Doesn’t it look delicious?! Try this for yourself and let me know what you think below in the comments.