Peach Crisp

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • For the filling:
  • 5 large ripe peaches, pitted and cut into chunks
  • 1 lemon, zested and juiced
  • 3 tablespoons all-purpose flour
  • 1/4 cup tightly packed brown sugar
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup golden raisins
  • Pinch kosher salt
  • For the topping:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 1/4 stick cold unsalted butter, cut into pea sized pieces
  • 1/2 cup sliced almonds
  • Pinch kosher salt
  • 1 to 2 tablespoons cold water
  • Special equipment: 6 (6-ounce) ramekins
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • For the filling:

  • Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.

  • For the topping:

  • Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

  • Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

  • Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

  • Note: This is great served hot with vanilla ice cream.


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    This recipe is featured in:

    Summer Entertaining Guide