The BEST Peach Crisp | MORE Crisp Topping (Less Fruit Filling ????)
This peach crisp recipe is all about that crispy oat topping! So, if you are team crisp topping over the fruit filling, this is going to be your new favorite summer dessert.
You can use fresh or previously frozen peaches for this recipe. Just be sure if you use frozen peaches, you give them plenty of time to both thaw all the way through and drain the excess liquid!
You will be shocked at how quick and easy this homemade dessert comes together. The crisp topping takes less than 10 minutes, and the fruit filling? All you need is a solid five. Especially, if you are using frozen peaches, and you don't find yourself having to prep, cut, and peel peaches.
This peach crisp recipe is perfect for just about every occasion – summer barbecues, Easter, spring gatherings, or a potluck party any time of year!
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You can print out the recipe here:
Here's what you'll need to make it:
For the Crisp Topping:
¾ cup packed light brown sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon (optional)
¾ cup old-fashioned rolled oats
Scant ½ teaspoon fine sea salt
⅓ cup room temperature, unsalted butter, cut into ½ cubes
For the Peach Filling:
1 ½ pounds sliced peaches* (about 3 - 3 ½ cups)
¾ cup granulated sugar
2 tablespoons cornstarch
½ teaspoon fine sea salt
½ teaspoon cinnamon (optional)
Juice of a lemon
1 teaspoon pure vanilla extract
How to Make a Peach Crisp:
Preheat the oven to 375°F and have ready greased a 1 ½ to 2-quart capacity baking dish, such as an 8x8 baking dish or small au gratin/casserole dish.
To Make the Crisp Topping:
Add the brown sugar, flour, ground cinnamon (if using), oats, and salt to a large bowl. Whisk to combine.
Scatter the butter across the top of the mixture. Rub the butter into the flour mixture using your fingertips until it is well-mixed and no longer appears dry.
To Make the Peach Filling:
Add the peaches, sugar, cornstarch, salt, cinnamon (if using), lemon juice, and vanilla to a medium-sized mixing bowl. Stir until the peaches are coated and everything is evenly distributed.
Assemble, Bake, and Cool:
Pour the peach filling into the prepared dish. Sprinkle the crumble across the top and bake for 30 minutes, until the topping is a deep golden brown and the edges are bubbly.
Remove the crisp from the oven and allow to cool for about 20 minutes. Serve and enjoy!
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If comfort food soothes your soul and entertaining is your happy place, this is your channel!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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Hands Down BEST Dump & Go Dessert EVER | SOOO QUICK & EASY!
Hand Down BEST Dump & Go Dessert EVER | SOOO QUICK & EASY!
Come join me in the Kitchen today while I share with you my ABSOLUTE FAVORITE DESSERT EVER! This is the BEST DUMP and GO DESSERT and it is so QUICK, EASY and BUDGET Friendly! It is a CROWD PLEASER that is for sure!
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Easy Baked French Toast Casserole Recipe - Delicious and Simple Breakfast
Love French Toast? Try my Easy Baked French Toast Casserole Recipe for a delicious and simple weekend breakfast or holiday brunch for your family.
This easy French toast casserole can be made ahead and refrigerated overnight and is made with crusty brioche bread, topped with a delicious brown sugar cinnamon glaze, and baked to golden perfection in the oven. Serve with maple syrup and powdered sugar!
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RECIPES TO WATCH NEXT:
Easy Stuffing, Sausage, and Egg Casserole:
Cinnamon Sugar Banana Muffins:
Healthy Banana Oatmeal Muffins:
EASY FRENCH TOAST CASSEROLE
BAKING INSTRUCTIONS:
Bake at 375 degrees F for 35-45 minutes or until it is a light golden brown and your desired level of crispiness. Place on a wire cooling rack to cool for 10 minutes.
INGREDIENTS:
French Toast
▪️ 1 loaf of bread (French or Brioche recommended)
▪️ 8 large eggs
▪️ 1 1/2 cups milk
▪️ 2 tsp cinnamon
▪️ 1 tbsp vanilla extract
▪️ 1/4 cup sugar
▪️ 1/2 tbsp orange juice (optional)
Brown Sugar Cinnamon Topping
▪️ 4 tbsp unsalted butter, melted
▪️ 2 tbsp brown sugar
▪️ 1 tbsp sugar
▪️ 1 tsp cinnamon
▪️ 1/8 tsp salt
Optional Toppings
▪️ Maple Syrup (I love this one: )
▪️ Powdered Sugar
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Peach and Blueberry Pound Cake Feat. Chobani #spons
I teamed up with Chobani Yoghurt to create this delicious Pound cake. The yoghurt makes this cake perfectly moist and the mix between peaches and blueberries instantly reminds you of summer. Get the recipe here:
Serves 8
125g butter, plus extra for greasing
250g plain flour
1 tsp baking powder
150g caster sugar
2 large eggs
100ml milk
175ml full fat Greek yoghurt
1 tsp vanilla extract
3 ripe peaches, de-stoned and sliced in 1/8s
200g blueberries
3 tbsp apricot jam
Icing sugar, for dusting
Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 20cm springform baking tin with parchment and set aside.
Melt the butter in a small pan over a medium heat, allow to cool slightly.
Sift the flour and baking powder into the bowl of a freestanding mixer and stir through the sugar.
Whisk together the melted butter, eggs, milk, yoghurt and vanilla extract in a large jug. While the mixer is running slowly pour in the egg and yoghurt mix, allow to blend through until you have a smooth cake batter. Fold through half the peaches and blueberries. Pour the mixture into the prepared tin and decorate with the remaining peaches and blueberries across the top.
Place in the oven to bake for 1 hour until a skewer inserted into the cake comes out clean. Transfer to a wire rack to cool slightly before removing the cake from the tin.
While the cake is cooling heat the jam in a small saucepan over a medium heat. Brush over the top of the cake.
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BEST PEACH COBBLER / Easy / Homeade Step By Step ❤
(All Videos) RACHEL COOKS WITH LOVE
This PEACH COBBLER recipe is amazing, it is a winner every time I make it. Fresh peaches will give you the best PEACH COBBLER every time and will never disappoint your family or friends. It is an easy and perfect recipe for Summertime or anytime of the year. This Peach Cobbler is delicious when served warm with a scoop of vanilla ice cream, but is super tasty when served cool too. I love the addition of cinnamon and nutmeg for extra homeade flavor but is optional. I always prefer a peach cobbler with fresh peaches, but if not in season you can use canned or frozen peaches or you can substitute the peaches for your favorite seasonal fruit. This easy and perfect Peach Cobbler will have your family or friends begging for more.
INGREDIENTS FOR PEACH MIXTURE ---------------'
5 PEACHES
1/4 TSP SALT
1/2 C. SUGAR
1/4 C. LIGHT BROWN SUGAR
PINCH NUTMEG (OPTIONAL) (use very little)
1/4 TSP CINNAMON
1/2 TSP LEMON JUICE
INGREDIENTS FOR BATTER --------------------
6 TBSP MELTED BUTTER
1 C. ALL PURPOSE FLOUR
2 tsp BAKING POWDER
1/2 C. SUGAR
PINCH NUTMEG (OPTIONAL) (use only a little pinch)
1/2 tsp VANILLA EXTRACT
3/4 C. MILK
● please dont over do the nutmeg, it's best to use what 2 fingers can pinch only.
•TOPPER BEFORE BAKING --------------------
CINNAMON (YOU DECIDE AMOUNT)
I LIKE A GENEROUS AMOUNT.
•SIDE FOR COBBLER------------
VANILLA ICE CREAM (OPTIONAL)
•BAKE 350° 38-40 MINUTES (COOL A FEW MINUTES BEFORE SERVING WARM)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Claire Saffitz Makes Peach Cobbler | What's For Dessert
Claire Saffitz Makes Peach Cobbler | What's For Dessert
Introducing on the Dessert Person YouTube channel, the inaugural recipe from Claire’s new book, What’s For Dessert. It’s an easy but carefully crafted recipe that honors one of the pure joys of late summer: ripe peaches. This is the peach cobbler of your dreams, featuring a fluffy and tender biscuit topping (with none of that squidgy, under-baked layer of dough underneath) and a silky bed of lightly sweetened peaches that’s neither gloopy nor watery. We’re so excited to preview more recipes from the new book, which comes out November 8th, and don’t forget you can preorder it here :
Here’s a little more on What’s For Dessert:
Claire Saffitz returns with 100 recipes for all dessert people—whether you’re into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible. (No stand mixer? No problem! You won’t need one.) To keep the recipes straightforward and simple, Claire makes sure each recipe is extra efficient, whether you’re making a Whipped Tres Leches Cake with Hazelnuts or Caramel Peanut Popcorn Bars. Fans will find all the warmth, encouragement, and deliciously foolproof recipes with loads of troubleshooting advice that they’ve come to count on from Claire.
#peaches #peachcobbler #clairesaffitz
Peach Cobbler Ingredients:
4 pounds (1.8kg) fresh firm but ripe peaches, halved, pitted, and cut into 1⁄2-inch wedges, or thawed frozen sliced peaches
3⁄4 cup packed light brown sugar (5.8 oz / 165g)
1 tablespoon cornstarch
1 1⁄2 teaspoons ground ginger
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
All-Purpose Drop Biscuit Dough
(page 336), formed into biscuits and chilled
Heavy cream, for brushing and serving Demerara sugar, for sprinkling
All-Purpose Drop Biscuit Dough
1⁄3 cup sugar (2.3 oz / 66g)
1 teaspoon finely grated orange or lemon zest
3 cups all-purpose flour (13.8 oz / 390g), plus more for the surface
4 teaspoons baking powder
11⁄2 teaspoons Diamond Crystal kosher salt or 3⁄4 teaspoon Morton kosher salt
1 1⁄2 sticks unsalted butter (6 oz / 170g), frozen
1 1⁄2 cups heavy cream (12.7 oz / 360g), plus 1⁄2 cup (4.2 oz / 120g) if making drop biscuits, chilled
Video Breakdown
0:00 Start
0:01 How To Make Peach Cobbler
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What's for Dessert by Claire Saffitz is out Nov. 8 and is available for preorder now through this link:
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