Peach Crisp #SundaySupper

A must have summer dessert at my house, this easy Peach Crisp showcases the ripe, juicy fruit of the season. But you can also freeze sliced peaches and have them at your fingertips for a taste of summer all year long.

Peach Crisp | Sweetened peaches with a buttery, brown sugar crisp topping

Classic Peach Crisp

Combing through my mom’s recipe cards was pretty much a given with every visit back to my hometown. She had recipes from her bridge club, neighbors, dinner club and more. Hmm, I think I see a family trend here. Her dear friend, Dee, was quite the gourmet cook. It was her recipe for won tons that fostered our love for Asian food. When I spied Dee’s recipe for apple crisp, I made a copy and began the tradition of baking her rendition every fall. No oats, no nuts. Perfect for you know who. Soon I moved on to other fruit, and peach crisp rapidly overtook apple as the family favorite. Each bite of sweetened and cinnamon spiced peaches topped with a buttery, brown sugar crust was pure bliss. And this is a super simple recipe to boot. 
Peach Crisp | Sweetened peaches with a buttery, brown sugar crisp topping

Preserving Peaches

We cannot get enough peach desserts at my house, so a stash of peaches in the freezer is a huge bonus. I own a FoodSaver device, which sucks the air out of the packaging while sealing. Alternatively, you can place your peaches in a zip-topped bag, seal almost completely, insert a straw and suck out the excess air by hand. Since peaches tend to oxidize over time, this step helps prevent the peaches from browning. But to guarantee vibrantly colored fruit in the months to come, I have come to rely on Fruit Fresh, a “produce protector” which can be found in almost all grocery stores. A granular product composed of citric and ascorbic acid, I mix in one tablespoon for each 4 cups of sliced fruit. I stack my bags of peaches in my deep freeze and let them defrost overnight in the fridge for fruit salads, pies, crisps or cobblers during the off-season. If a lot of juice has accumulated, you may need to add more thickener or perhaps drain some of the liquid before adding the peaches to your recipe. There is nothing better than the taste of August peaches in the dead of winter! Give it a try.
Peach Crisp | Sweetened peaches with a buttery, brown sugar crisp topping

Step by Step Instructions for Freezing Peaches

    • With a sharp knife, cut an X through the skin on the bottom of each peach (this will facilitate easy peeling).
    • Bring a large pot of water to a boil. In the meantime, place a large bowl of ice water in your kitchen sink.
    • Drop ripe peaches into the boiling water for about a minute. Remove and place in ice water.
    • Peel peaches, cut in half and remove pits. Cut each half into 4 or 6 slices depending on the size of your fruit.
    • Mix in one tablespoon of Fruit Fresh for each 4 cups of sliced peaches. Mix gently to coat all slices.
    • Follow instructions on your food-saving device to pack and seal or fill gallon zip lock bags with fruit and remove excess air by sucking it out with a straw.
    • Label bags with packing date and freeze.

More Saving the Summer Harvest Recipes:

Canning

Dehydrating

Fermentation

Freezing

Infusing

Pickling

Preserving in oil or butter

And for even more help and support

Peach Crisp | Sweetened peaches with a buttery, brown sugar crisp topping

Peach Crisp #SundaySupper
 
An easy peach crisp recipe I've been making for decades!
Author:
Recipe type: Dessert
Serves: 6-8 servings
Ingredients
  • 8-10 fresh ripe peaches, peeled and sliced (or use defrosted, frozen peaches draining most of the excess juices)
  • 1 cup sugar
  • ½ teaspoon cinnamon
  • A few grates of fresh nutmeg
Topping:
  • 1 cup flour
  • ½ cup brown sugar
  • ½ cup (one stick or 4 ounces) butter, cut into cubes
Instructions
  1. Preheat oven to 350º.
  2. Mix peaches with sugar, cinnamon and nutmeg, and place into a 9 x 9-inch baking dish (or something of similar size.
  3. In a medium bowl, mix together topping ingredients using pastry blender or fingers till butter is incorporated. Crumble topping over peaches.
  4. Pack for about 45 minutes or till topping is golden and filling is bubbling.
  5. Serve with vanilla ice cream if desired.

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Peach Crisp | Sweetened peaches with a buttery, brown sugar crisp topping

Comments

  1. Lynn@Happier Than A Pig In Mud says:

    Plan A was to make a chocolate zucchini cake for dinner today… Now I’m craving peaches:@)

  2. What a gorgeous crisp, Liz! Thank you so much for the detailed instructions for freezing peaches. That is something I’ve never tried and I have no idea why not!

  3. Peaches here in Georgia are incredible this year. I do need to get a bunch of them and save them with your freezing method.

  4. Such a lovely crisp! I should at least make one before the season is over.

  5. I’ve yet to fully work out the difference (if there is one) between what’s known as ‘crisp’ here with what I would have called ‘crumble’ in the UK, but either way it’s one of my favorite desserts and this looks delicious! I haven’t tried freezing peaches but might have to give it a go.

  6. This looks fabulous I love the photo with ice cream yum!

  7. I love that you posted a recipe today. I actually froze a cherry crisp not too long ago. I freeze all of my baked goods. A cake I frozen four or so months ago was last night’s dessert and I swear it was better than when I first baked it! I also freeze peaches. I just peels, slice, and put them in individual zipper bags. Yum!

  8. I really should freeze some peaches so that I can make these all winter long!

  9. I think peach crisp was the first dessert I ever baked by myself when I was a kid. (Sounds like a good blog post….) Your version looks spectacular!

  10. I have never had peach crisp…. I know how bad is that? But I want it now this looks lovely.

  11. Peaches are a huge favourite at my house so I’m definitely trying your freezing method. The peach crisp looks wonderful, so juicy. Such a classic dessert.

  12. Nothing is better than pulling out some fresh frozen fruit in the middle of winter for baking and this peach crisp sounds perfect.

  13. A glorious pie…love fruit pies so much!

  14. This looks gorgeous, Liz! We can’t get enough of summer peaches! Love the tips for freezing them! Wish I had a giant slice of this crisp for breakfast 🙂

  15. Out of peach, pear or apple crisp, I like your peach would be my favorite!

  16. Love, love cobblers and crisps. Peaches are peaking right now in north Florida and they are beautiful this season.

    Thanks for sharing your fabulous recipe.

    Velva

  17. Hi Liz, peaches are my favorite too and so are crumbles…this is a winner, winner!!

  18. I bet this is delicious. I’d love to make one soon. Thanks for sharing your recipe.

  19. What a glorious crisp and that vanilla ice cream topping is a must!

  20. Se ve muy bien.
    Un saludito

  21. Ooooo hello! I love a good crisp – usually it’s Apple Crisp I fall for all fall long but this looks equally as sweet and scrumptious!!

  22. Fabulous! If I can actually manage to not eat the precious few peaches we have I know what to do!

  23. Oh yum – one of our all-time favorite desserts! Now I have to have some 😉

  24. Aha! In addition to your mom’s recipe, you had Dee’s recipe =) Either peach or apple crisp would undoubtedly be fabulous . Ps Thank you for the tip on keeping peaches looking pretty!

  25. Lizzy,
    This recipe would be a big hit my family too. Love the how to on freezing fruits too.
    Annamaria

  26. I think its time I blow the dust off ye old foodsaver!

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