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.
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. Hmmmm…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.
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.
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:
- Blackberry Chia Seed Jam from Books -n- Cooks
- Cherry Lemon Jam from Food Lust People Love
- Chocolate Blackberry Preserves from The Redhead Baker
- Gilded Bluebarb Jam from What Smells So Good?
- Hamburger Dill Chips from A Day in the Life on the Farm
- Piri Piri Hot Sauce from Curious Cuisiniere
- Southwestern Salsa from The Freshman Cook
- Spiced Peach Jam from Cosmopolitan Cornbread
- Spiced Vanilla Rhubarb Jam from Hezzi-D’s Books and Cooks
- Strawberry Balsamic Syrup from Cindy’s Recipes and Writings
- Watermelon Butter from Palatable Pastime
- Blueberry Peach Fruit Roll-Ups from Cupcakes & Kale Chips
- Dried Pineapple from Take A Bite Out of Boca
- Fermented Spicy Daikon Spears + A Cocktail from Culinary Adventures with Camilla
- Simple Pickled Cabbage from Simply Healthy Family
- How to Freeze Blueberries from Pies and Plots
- Peach Crisp from That Skinny Chick Can Bake
- Roast Tomato Soup with Basil-Butter Croutons from Caroline’s Cooking
- Summer Veggies from Momma’s Meals
- Raspberry Vinegar from Magnolia Days
- Black Radish Pickles from A Kitchen Hoor’s Adventures
- Bread & Butter Pickles from Adventures in All Things Food
- Homemade Bread and Butter Pickles from Life Tastes Good
- Mustard Pickles from Jane’s Adventures in Dinner
- Pickled Cherries with Five Spices from Nosh My Way
Preserving in oil or butter
And for even more help and support
- 5 Food Preservation Tips from Sunday Supper Movement
Serves: 6-8 servings
- 8-10 fresh ripe peaches, peeled and sliced (or use defrosted, frozen peaches draining most of excess juices)
- 1 cup sugar
- ½ teaspoon cinnamon
- A few grates of fresh nutmeg
- 1 cup flour
- ½ cup brown sugar
- ½ cup (one stick or 4 ounces) butter, cut into cubes
- Preheat oven to 350º.
- Mix peaches with sugar, cinnamon and nutmeg and place into a 9 x 9-inch baking dish (or something of similar size.
- In a medium bowl, mix together topping ingredients using pastry blender or fingers till butter is incorporated. Crumble topping over peaches.
- Pack for about 45 minutes or till topping is golden and filling is bubbling.
- Serve with vanilla ice cream if desired.
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