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 Slough14
on March 10, 2013
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I read the reviews about the lemon being a bit overwhelming, but decided to follow the recipe to the note. Before cooking, the lemon and peach seemed to be in balance however, after baking the peach mellowed and the lemon seemed more intense. The lemon is a nice touch but I would cut it in half next time and maybe add some cinnamon. I ended up baking them about 8 min longer and while the topping didn't brown, it wasn't soggy as some people experienced. I used frozen peaches since they are not in season right now. I would make again with modifications.
By dandj
Duluth, GA
on November 06, 2012
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Great recipe. I also substitued the cinnamon for lemon zest. I didn't use raisins. Came out very good. Topping was not crisp, but became crispier (sp? after cooling. Super dessert! Will make again and again!
By akmitchell
on September 09, 2012
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Loved it but recommend substituting 1tsp of ground cinnamon for the lemon and lemon zest. Made it too sour.
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