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Peach Brandy Crisp

An easy and delicious peach crisp macerated with peach brandy and baked until golden and bubbly. Serve warm with ice cream.

Course Dessert
Cuisine American
Keyword Easy Dessert Recipe, Grilled Peaches, Oats and Almond Crisp, Peach Crisp, Stonefuit Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 servings
Author The Tiny Fairy

Ingredients

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

Crisp Topping

  • 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

Instructions

  1. 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

  1. 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

  1. 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

  1. Butter your baking dish and layer the macerated peaches in an even layer. Spread the topping evenly over the peaches.

  2. Bake at 350°F for 35 minutes or until the topping is crispy and golden and the fruit is bubbly.

  3. Allow to rest 10 minutes before service. Serve warm with ice cream.

Recipe Notes

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.