Description
Simple Peach Crisp is a warm baked peach dessert made with fresh peaches, cinnamon, nutmeg, brown sugar, and a buttery crumb topping. Serve it warm with vanilla ice cream for a classic summer dessert.
Ingredients
Scale
- 8 fresh peaches, peeled and sliced
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 cup butter, sliced
- 2 cups all-purpose flour
- 1 cup lightly packed brown sugar
- 1 cup butter, softened or cut into small pieces
- Vanilla ice cream, for serving
Instructions
- Preheat oven to 400°F and lightly grease a 9 x 13-inch baking dish or 3-quart baking dish.
- In a large mixing bowl, whisk together the flour and brown sugar.
- Add 1 cup butter and mix on low speed or cut it in by hand until the topping turns crumbly.
- In a medium bowl, whisk together the granulated sugar, salt, nutmeg, and cinnamon.
- Peel and slice the peaches, then place them in a large bowl.
- Add the sugar mixture to the peaches and stir gently until the slices are well coated.
- Pour the peach mixture into the prepared baking dish and spread it evenly.
- Scatter the sliced 1/4 cup butter randomly over the peach filling.
- Spread the flour and brown sugar topping evenly over the fruit without packing it down.
- Bake uncovered for 45 to 55 minutes, or until the topping turns golden brown and the peach filling bubbles around the edges.
- Let the crisp rest for 10 to 15 minutes before serving.
- Serve warm with vanilla ice cream.
Notes
- Use ripe but firm peaches for the best texture.
- Let the crisp rest before serving so the filling can thicken slightly.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat in a 325°F oven for the crispest topping.
- Nutritional values are approximate and can vary by ingredient brand.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 582
- Sugar: 64
- Sodium: 356
- Fat: 24
- Saturated Fat: 15
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 91
- Fiber: 3
- Protein: 5
- Cholesterol: 61