We just started stone fruit season and peaches are abundant everywhere. They are so delicious and versatile in both sweet and savory dishes! Check out my Grilled Peaches, Prosciutto, Burrata Cheese on Focaccia Bread! This is a quick and easy crisp that’s a crowd pleaser with kids of all ages. Serve warm and top with vanilla ice cream for the perfect summertime dessert.
Preheat the oven to 350°F and position the oven rack in the center. Butter your baking dish and set aside.
Note: Because I wanted an even ratio of peaches to topping, I used a larger 9X12 baking dish. You can certainly use an 8X8 or even a round deep dish pie baking dish.
Slice 5 peaches and place them in a mixing bowl. Add granulated sugar, corn starch, vanilla extract and peach brandy. Peach brandy is optional, but the amount of alcohol is very little and it’s cooked out when baking. It does infuse extra flavor into the peaches while they macerate.
In another bowl, combine flour, sugar, cinnamon and salt. Add cold, cubed butter and cut the butter into the dry ingredients using a pastry cutter (as shown below), a fork or your hands until the butter is the size of peas. Mix in the oats and sliced almonds.
Add the peaches and juices to the baking dish and distribute evenly. Spread the topping evenly over the peaches. Bake in the preheated oven for 35-40 minutes or until golden and bubbly.
Remove and allow to cool about 10 minutes before serving. Serve warm with ice cream. As the ice cream melts into the warm peaches, you get a spoonful of cream, fruity and crunchy! This is a quick and easy seasonal dessert for any family night meal or on weekends when you’re outside grilling burgers and hot dogs. You can serve from the baking dish or in individual dessert cups.
Peach Brandy Crisp
An easy and delicious peach crisp macerated with peach brandy and baked until golden and bubbly. Serve warm with ice cream.
Peach Brandy Filling
- 5 peaches, pitted and sliced leave skin on
- ¼ cup granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon peach brandy, optional
- ⅔ cup all purpose flour
- ½ cup packed brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, cold and cubed
- ½ cup oats
- ½ cup sliced almonds
Preheat your oven to 350°F, place the oven rack in the center position and lightly butter your baking dish. You can use an 8X8 square, a 9X12 rectangle or a round deep dish pie baking dish.
Macerating the Peaches
In a large bowl combine the sliced peaches, granulated sugar, corn starch, vanilla extract and peach brandy. Toss to combine and set aside. Toss again before assembly.
Making the Crisp
In a large bowl combine the flour, sugar, cinnamon and salt. Using a pastry cutter, a fork or cold hands, cut the butter into the dry ingredients until the size of peas. Add the oats and almonds and mix to combine.
Assembly and Baking
Butter your baking dish and layer the macerated peaches in an even layer. Spread the topping evenly over the peaches.
Bake at 350°F for 35 minutes or until the topping is crispy and golden and the fruit is bubbly.
Allow to rest 10 minutes before service. Serve warm with ice cream.
Note: I used a 9X12 baking dish because I wanted an even crisp topping to fruit layer ratio. If you use an 8X8, you’ll have a thicker filling layer. Equally delicious.