Sweet summer peaches star in this easy peach crisp.
The crunchy topping adds nutty flavor and texture to juicy peach filling.
When peaches are out of season, you could use frozen peaches instead.
Photo:Photographer: Caitlin Bensel, Food Stylist: Emily Nabors Hall
Be sure to let them thaw completely before using.
Spoon the mixture into a 9-by-13-inch baking dish.
Sprinkle the flour mixture evenly over the peach mixture.
Photographer: Caitlin Bensel, Food Stylist: Emily Nabors Hall
Cover loosely with foil if the top begins to brown too quickly.
Let cool for 15 minutes before serving.
Frequently Asked Questions
Yes,peaches are packed with juicy goodness!
Photographer: Caitlin Bensel, Food Stylist: Emily Nabors Hall
These nutrients, in addition to peaches' powerful phytochemicals, make peaches a nutrition powerhouse.
No, but you could swap this recipe for our Gluten-Free Peach Crisp recipe.
It uses almond flour in place of whole-wheat flour and is just as delicious.
Photographer: Caitlin Bensel, Food Stylist: Emily Nabors Hall
When peaches aren’t in season, you could also use frozen sliced peaches.
Be sure to thaw them completely to prevent the peach crisp from getting too soggy.
Avoid peaches with wrinkled, bruised or dented skin.
Photographer: Caitlin Bensel, Food Stylist: Emily Nabors Hall
The peaches should give just slightly when gently pressed.
you’re free to ripen and store peaches at room temperature.
Use the ripe peaches immediately or move them to the fridge for up to a week.
To store baked peach crisp, refrigerate in an airtight container for up to 3 days.
Thaw it completely and then continue on to Step 3.
No, you could keep the peel on the peaches if you prefer.
It will give the crisp more texture and you’ll save time on prep.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
