Okay, so in my post “Pruning Our Lives: The Parable of the Peach Tree” I promised to share my peach crisp recipe. I’m calling it “The World’s Best Peach Crisp” recipe for a reason. In my opinion, it truly is the best peach crisp recipe I’ve ever tasted. Similar to my Old Fashioned Apple Crisp Recipe, this peach crisp is a show stopper. Slightly adapted from the recipe my mother-in-law gave me, this peach crisp has the perfect blend of drippy, peachy goodness topped with a savory cake-like crumble. Almost every church potluck I’ve ever brought it too, I’ve been asked for the recipe or told how good it is. Also, if I could, I would eat it every day. Obviously, that’s not wisdom… Still…I may have to make some again soon:)
This Peach Crisp Recipe Works Best With Fresh, Ripe Peaches
First of all, one thing that makes this peach crisp recipe good is starting with fresh peaches. Honestly, I always used peaches fresh picked from my peach tree. Because I use freshly picked peaches at their peak, you can’t beat the flavor and texture! It takes it over the top. If you don’t have a peach tree, you can go to a local farmer’s market or store. Look for peaches that are ripe and that smell like peaches. (I got a good batch from Costco the other day. SO good!) This recipe uses corn starch. As a result, the filling thickens as the peaches cook.
Frozen Peaches Also Work For Peach Crisp With a Slight Adaptation
While fresh peaches are best, if peaches aren’t in season where you are, you can also use frozen peaches. I peel, slice, and freeze peaches directly from my peach tree. When I want to make a peach crisp, I pull them out of the freezer and let them partially thaw for at least an hour. As they thaw, water and juice will collect in the bag. Due to the extra liquid created, I pour out the juice and then put them in my 6″x10″ pan and continue following the recipe as written. This has worked really well for me and is a great and yummy way to use frozen peaches. (I double the recipe for use in a 9″x13″ pan).
One Secret For Making a Great Topping is Using a Pastry Cutter
Next, to make the crumble topping, I use a pastry cutter to cut in the egg and butter. While you can do it with a fork, I have found it SO much easier using a pastry cutter. I personally prefer this topping even more than pie crust. It’s that yummy!
Bake the Peach Crisp Until You Get a Lightly Golden Color
In addition to the above tips, probably the most important tip is to bake it until the topping is slightly golden. This ensures that the crumb topping isn’t raw underneath. Due to the use of egg and butter in the topping, the texture resembles that of a crumbly, buttery cake.
Serve the Peach Crisp Warm and Top it With a Scoop of Vanilla Ice Cream
Finally, another thing I LOVE to do with my peach crisp is to serve it warm and top it with ice cream. It seems like you can’t go wrong with this combination. Above all, the vanilla ice cream starts to melt into the peach crisp and you get a cold and hot sensation when you eat it. Honestly, I can’t think of many better desserts than this, hence why I’m sharing it! It is certainly worth giving it a try and sharing it with your friends:)
Well, enough talking. Here’s the World’s Best Peach Crisp Recipe! Enjoy!!!
World's Best Peach Crisp
- October 2, 2018
- 20 min Prep
- 30 min Cook
- 50 min
- Easy Difficulty
- Print this
- 5-6 fresh peaches, peeled, cored, and diced
- 1/2 c sugar
- 1/4 c cornstarch
- Crumbly Topping:
- 1 c flour
- 1 c sugar
- 1 tsp. baking powder
- 3/4 tsp. salt
- 1 egg
- 1/3 c butter, softened
- 1/2 tsp. cinnamon
- Step 1
- Pre-heat oven to 350°F.
- Step 2
- In a greased 6″‘x10″ baking dish, mix together the diced peaches, sugar, and cornstarch.
- Step 3
- In a separate bowl, combine flour, sugar, baking powder, and egg.
- Step 4
- Cut in butter with a pastry cutter (or cut in with two forks) until mixture is crumbly. Do not over mix.
- Step 5
- Sprinkle crumbly mixture over top of peaches.
- Step 6
- Sprinkle with cinnamon.
- Step 7
- Bake at 350°F for 30-40 minutes, or until topping is a golden brown.
- Step 8
- Serve warm topped with vanilla ice cream, if desired.
Until next time!
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