Peach Crisp for Charlotte J
Indulge in the comforting sweetness of summer with "Peach Crisp for Charlotte J," a deliciously simple dessert that highlights juicy fresh peaches coated in a touch of sugar, lemon juice, and cinnamon. Topped with a golden, buttery oat crumble made from rolled oats, brown sugar, and cold cubed butter, this crisp bakes to perfection in just 40 minutes. Whether served warm with a scoop of vanilla ice cream or a dollop of whipped cream, this easy peach crisp recipe is a show-stopping dessert for any occasion. Perfect for showcasing peak-season peaches, this quick-prep treat is a must-try for fruit dessert lovers!
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Recipe Information
Ingredients
- 6 medium (approximately 2.5 lbs) fresh peaches
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour
- 0.5 teaspoon ground cinnamon
- 1 cup rolled oats
- 0.5 cup brown sugar
- 0.5 cup all-purpose flour
- 0.5 cup (cold, cut into small cubes) unsalted butter
- 0.25 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C).
Wash the peaches and, if desired, peel them. Slice them into thin wedges and place them in a medium-sized mixing bowl.
Add the granulated sugar, lemon juice, all-purpose flour, and ground cinnamon to the peaches. Toss gently to coat the peaches evenly. Transfer this mixture to a lightly greased 9x9-inch baking dish.
In another bowl, prepare the crisp topping by combining the rolled oats, brown sugar, flour, and salt. Mix well.
Add the cold, cubed butter to the dry topping mixture. Use a pastry cutter or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Evenly sprinkle the oat topping over the peaches in the baking dish.
Bake in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
Remove the peach crisp from the oven and let it cool for 10 minutes before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
4000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 883.7 g | 321% | |
| Dietary Fiber | 113.2 g | 404% | |
| Total Sugars | 667.4 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 13477 mg | 287% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
