Peach Crisp

A quick and easy old-fashioned summer dessert. The crunch of the topping is a nice contrast with cold ice cream and warm fruit.
By & / Photography By D. Lucas Landis | July 03, 2015


Preheat oven to 375°. Toss the peaches with the sugar, orange zest and lemon zest. Place in a buttered 9-inch square baking dish. In a separate bowl, combine the brown sugar, flour and oats. Cut the butter into small pieces and, using a food processor or a pastry cutter, combine until the mixture is crumbly.

Top the fruit mixture with the flour mixture and bake for 30–45 minutes, until the top is lightly browned and the fruit is soft. Serve warm with ice cream or whipped cream.

Yields 1 (9- by 9-inch) pan

Serves 6–8

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  • 3–4 cups peaches, peeled and sliced (Note: If using frozen peaches, allow them to thaw and then drain. Add 1 tablespoon flour)
  • ½ cup sugar
  • ½ teaspoon orange zest
  • ½ teaspoon lemon zest
  • Pinch of salt
  • ⅓ cup flour
  • ⅓ cup brown sugar, packed
  • ⅓ cup old-fashioned oats
  • 4 tablespoons cold butter
  • ¼ teaspoon nutmeg
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