Peach Crisp Recipe

Name: Peach Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup sugar; 1/2 cup all-purpose flour; 1/2 cup granola without dried fruit; 1/2 teaspoon cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/8 teaspoon salt; 1/2 stick (1/4 cup) unsalted butter, softened; 3 pounds peaches, peeled and sliced 3/4 inch thick (see cooks' note for mountain jam, page 122); 1/4 cup fresh orange juice; Accompaniment:vanilla-bean ice cream

Servings: persons

1 cup sugar
1/2 cup all-purpose flour
1/2 cup granola without dried fruit
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
3 pounds peaches, peeled and sliced 3/4 inch thick (see cooks' note for mountain jam, page 122)
1/4 cup fresh orange juice
Accompaniment:vanilla-bean ice cream

1
Preheat oven to 375F.
2
Stir together sugar, flour, granola, spices, and salt in a bowl, then work in butter with a pastry blender or your fingertips until mixture forms small clumps.
3
Spread peaches in a lightly buttered 13- by 9-inch (2 1/2- to 3-quart) baking dish.
4
Toss peaches with juice and top with crumb mixture.
5
Bake in middle of oven until topping is golden and peaches are tender, 35 to 40 minutes.
6
Cool slightly and serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup sugar, 1/2 cup all-purpose flour, 1/2 cup granola without dried fruit, 1/2 teaspoon cinnamon, and more.

Yes, Peach Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach Crisp

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