4 Videos | Photo: Peach Crisp Recipe
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
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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By wallawallacook
on September 25, 2011
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I loved this recipe. I cut the butter to one stick, left out the raisins and almonds, and cooked it 10 minutes longer to brown the top. I thought the lemon and zest were spot on. I grated some fresh nutmeg into the crisp. I didn't want to use cinnamon because I wanted the peach flavor to dominate, which is exactly what happened. I served it with coconut ice cream...delicious!
By mxs4ever
Oakland, CA
on September 05, 2011
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i wanted to use the remaining delicious juicy peaches i bought at the farmers market and had a pear that was ready to go; i halved the recipe. It was super easy (I'm challenged in the kitchen and was able to throw this together fairly quickly. I didn't think it missed anything but now i read the reviews it could've used some cinnamon or something. I baked it longer to give it a crisper crust, about 10 minutes more. really yummy and i'll make this again!
By Jenny Girl
Manchester, CT
on August 31, 2011
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I just made this and I agree, the recipe lacks a spice of some kind. I added 1/2 tsp. of cardamon to the crumble and it was deee-licious!One thing I did was swap walnuts for raisins. Served with vanilla ice cream this is truly a great dessert.
Read all 38 reviews