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9th April
written by Steph

Peach Crisp

Despite a somewhat odd cold snap the past two days, the weather has rather balmy and warm (and sometimes downright hot!) the past week or so here in Nashville.  With the warmer weather of Spring in the air, I decided to whip up a lovely light dessert for dinner this past weekend when our friend Trisha was coming over to dine with us.  I toyed with the idea of doing a pear frangipane tart, but my fear of pastry is still somewhat high, so instead I decided to focus on a more rustic dessert: the peach crisp!  I used this recipe over at Une-Deux Senses as inspiration, but I found it needed some tweaking, so the following is my version of peach crisp.

  • 1 cup of flour
  • 1/3 cup of rolled oats
  • ¼ cup brown sugar
  • ¼ tsp cinnamon
  • ¼ tsp all spice
  • ¼ tsp powdered ginger
  • scant 1/8 tsp of salt
  • 1 stick butter at room temperature
  • 3 cups of peaches, peeled and cut into 1.5-inch chunks
  • zest of ¼ lemon
  • juice from ¼ lemon
  • 1 tbsp maple syrup
  1. Preheat oven to 350 F.  Mix all dried ingredients (flour through salt) together in a large mixing bowl.  When thoroughly combined, cut in butter in pieces, then mix together with your hands until you get a crumbly mixture.
  2. In an 8-inch square baking dish (or dish of similar proportions), add your peaches, the zest, lemon juice, and maple syrup.  Toss together, then top with crumble topping.
  3. Cover dish with foil and bake in oven for 20 minutes, then uncover and bake for another 20 – 30 minutes, until topping is crispy and brown.
  4. Remove from oven and let cool for 15 – 20 minutes, and then serve alongside ice cream of your choice!

Tasty childhood memory!

When I was growing up, we had a peach tree for many years in our backyard, so I remember my mom making tons of peach crisps. My favorite part was always the crumble topping, so I have a predisposition to make crisps that have a rather generous ratio of crumble to peaches.  The recipe I looked at only halved the ingredients for the crisp topping, but I found that this resulted in a rather meager and patchy distribution, so I doubled it.  I also added in some oats because I felt like it and thought they’d add some nice texture, which they did!  Also, the ginger was of my own inspiration, and I think it really worked nicely.  It complemented the peaches really well and gave the dish a slightly untraditional spin that I liked. Another thing the original recipe called for was to make a maple cream sauce to drizzle overtop the dish, but I just felt it was unnecessarily rich, and so we opted to serve our crisp old-school style, that is à la mode!  We served pistachio ice cream and butter pecan ice cream alongside it and both of these worked really well. As peach season swings into full-gear over the coming months, I’ll definitely be making this dessert again (and again… and again).  It’s not the fanciest or frilliest of desserts, but it tastes good, is dead simple to throw together, and is sure to please everyone. It also keeps well, as you can just pop a dish of it in the microwave for 30 seconds the following day, and it’s ready to go. I think you could easily swap in other soft fruits such as nectarines, plums, or even pears, or maybe even adding some blueberries in amongst the peaches, all variations I’m interested in trying. Enjoy!


  1. 04/09/2010

    I think ice cream is mandatory with crisps and cobblers. And pie.

  2. 04/09/2010

    This picture is just cruel! And I would have guessed rum raisin from the picture, before you said pistachio and butter pecan! All interesting choices, regardless!

  3. i knew i spied butter pecan ice cream–come to mama! i love crisps and make an apple one every fall. i never thought about making a peach one (and pairing it with butter pecan) but that’s why i come here–for inspiration! 🙂

  4. 04/11/2010

    @ softdrink: Yes, for me what is a crisp without ice cream? I feel like the cold ice cream works so great against the warm dessert! Mmmmm….
    @ Jill: You know, I don’t think I’ve ever had rum raisin ice cream! Scandalous, I know! But I could see that being a good boozy accompaniment to this dessert!
    @ nat: It’s dessert sacrilege, I know, but I’ve actually never really been a fan of baked apple desserts! I have no idea why, but I just never get the appeal. But I do make an exception for apple crisp! I hope you try it with peaches. So. Good.

  5. 04/12/2010

    This looks so yummy! I also think that if I made this I would add the extra crumble, because that’s almost the best part! This last year peaches were hard to come by, and the ones we did get never seemed to fully ripen. They just stayed hard and light colored. I think I am going to have to venture out a little farther for produce this year, as the local stores just aren’t cutting it right now. Thanks for sharing this recipe, it looks like it would make a wonderful dessert that my kids would love!

  6. 04/14/2010

    @ zibilee: I’m not really a dessert maker, so the thing I loved about this dessert was how easy it was to put together, but totally delicious and satisfying. The peaches we picked up weren’t great for eating outside of the crisp, but baking in the oven did wonders for them, so if you wind up with disappointing stone fruit this summer, this might be the way to go!

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