A crisp for the end of summer, when the peaches are still at their best and the evenings start to cool. My baking all season has been soft and floral and full of lemon. This one is spiced, the peaches sweetened with cinnamon and brown sugar, the topping full of oats and toasted pecans. Save this recipe for a slow weekend, and serve it with plenty of vanilla ice cream.
Baker’s Notes
• The peaches should be properly ripe, soft enough to give when you press them. Firm fruit holds its shape through the bake and the juices stay thin. If yours are still hard, leave them out on the counter until they soften.
• The topping keeps well covered in the fridge. Make it a day or two ahead and the crisp is assembled and in the oven in minutes.
• Tapioca starch and cornstarch both thicken the juices. Tapioca leaves them clearer and cornstarch sets them a little firmer, so use whichever you keep in the pantry. You can also use 3 tablespoons of all-purpose flour in its place.
Peach Crisp
Ingredients
Filling
3 pounds ripe peaches (about 8 cups), unpeeled and sliced ½ inch thick
½ cup (100 g) granulated sugar
2 tablespoons tapioca starch or cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of salt
Crisp Topping
1 cup (120 g) all-purpose flour
¾ cup (70 g) old-fashioned rolled oats
½ cup (100 g) packed light brown sugar
¾ cup (85 g) coarsely chopped pecans
1 teaspoon ground cinnamon
1/2 tsp salt
½ cup (113 g) unsalted butter, cold and cubed
Instructions
- Preheat the oven to 350°F. Butter a deep 9-inch pie dish or 2-quart baking dish.
- In a large bowl, toss the peaches with the granulated sugar, tapioca starch or cornstarch, lemon juice, vanilla, cinnamon, and salt until evenly coated. Transfer to the prepared baking dish.
- In another bowl, whisk together the flour, oats, brown sugar, pecans, cinnamon, and salt. Add the cold butter and use your fingertips or a pastry cutter to work it into the dry ingredients until the mixture forms large buttery clumps with some loose crumbs remaining.
- Scatter the topping evenly over the peaches.
- Bake for 50 to 60 minutes, until the topping is golden brown and the peach juices are bubbling around the edges and through the center.
- Let the crisp cool for at least 30 minutes before serving to allow the juices to thicken. Serve warm with vanilla ice cream.
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