Best Fresh Peach Crisp Recipes

FRESH PEACH CRISP

Steps:

• Place sliced peaches in a mixing bowl.
• Mix together 1/2 cup of the flour, 1/2 cup of the brown sugar, and 1 teaspoon of the cinnamon, then mix well with sliced peaches in bowl.
• Place peach mixture in the bottom of a lightly buttered 9 x 13 inch baking dish; set aside.
• Combine remaining flour, sugar, and cinnamon with the salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
• Sprinkle mixture evenly over peaches in dish.
• Bake in a preheated 375 degree (Fahrenheit) oven for 45 minutes or until golden brown.
• Spoon into individual serving bowls; serve warm with whipped cream or vanilla ice cream.

FRESH SUMMER PEACH CRISP

Steps:

• Place peaches in a 9 inch square pan.
• Sprinkle with lemon juice and then drizzle with honey.
• In medium bowl, mix together remaining ingredients using a pastry blender or fork.
• Sprinkle mixture evenly over peaches.
• Bake in preheated 375 degree oven for 35-40 minutes or until top is golden brown.

FRESH PEACH CRISP A LA MODE

Steps:

• Preheat oven to 300.
• Combine crust ingredients; divide in half. Press half into bottom and sides of 8x8 baking pan; set aside. (Save other half of mixture for topping!)
• In saucepan, combine sugar and cornstarch. Add water and bring to a boil, stirring constantly until mixture thickens and becomes clear. Stir in vanilla.
• Pour sugar mixture evenly over peaches.
• Top with remaining half of crumb mixture.
• Bake at 300 for 1 hour or until bubbly.
• Top servings with plenty of vanilla ice cream or whipped cream.

JULIA ROBERT'S FRESH PEACH CRISP

Steps:

• Preheat oven to 400°F Grease 13" by 9" glass baking dish.
• Prepare filling: In large bowl, toss peaches with lemon juice. Add Whisky, granulated sugar, and 1/4 cup brown sugar; toss to coat. Spread mixture in baking dish and dot with 2 tablespoons butter.
• Prepare topping: In large bowl, mix flour, cinnamon, and 1/2 cup brown sugar. With pastry blender, cut in 10 tablespoons butter until coarse crumbs form. Press crumbs together into 1/2-inch clumps; sprinkle over peaches.
• Bake crisp 30-35 minutes or until topping is brown and fruit is hot and bubbly. Cool 20 minutes. Serve warm with frozen yogurt if you like.

JULIA ROBERT'S FRESH PEACH CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter a 13 x 9 x 2-inch baking dish. In a large bowl, toss the peaches together with the lemon juice. Add the whisky, sugar, and brown sugar, and combine well. Spread the mixture on the bottom of the baking dish and dot with small pieces of the butter. To make the topping: In a bowl, stir together the flour, brown sugar, and cinnamon until combined. Add the butter gradually, stirring it in to form a crumbly mixture. Sprinkle it evenly over the peaches. Even though the topping should be evenly distributed, you want a rustic, pebbly look to the top. Cover the dish with foil and bake for 40 minutes. Uncover and bake 5 to 10 minutes more to brown the top. Let cool slightly, then serve warm in bowls, topped with scoops of frozen yogurt.

FRESH FALL PEACH CRISP

Steps:

• Spray a 9 X 9 inch baking dish.
• Drain peaches and reserve 1/2 cup juice.
• Freeze left over juice for another use if desired.
• Mix peaches with 1/2 cup reserved juice, tapioca and 1/4 cup oats.
• Pour into the baking dish and let set for at least 15 minutes.
• In the mean time mix the remaining ingredients,.
• sprinkle evenly over the top of the peaches, if the 15 minutes are up.
• Bake at 350 degrees for 30 minutes.
• Cool on wire rack.
• Adjust seasonings to taste. I like more nutmeg.

PEACH CRISP ANY FRESH FRUIT CAN BE SUBSTITUTED

Steps:

• Place sliced fruit in greased baking dish.
• Combine all dry ingredients in mixing bowl until crumbly.
• Blend in butter with pastry cutter.
• Place mixture over top of fruit.
• Bake for 30-35 minutes or until golden brown.
• SERVE WARM!

STREUSEL TOPPED FRESH PEACH CRISP

Steps:

• 1. Preheat oven to 350ºF. Lightly grease a 7"x11" baking dish. Set aside.
• 2. Filling: In a large bowl, combine the peaches with the flour, granulated sugar, salt, vanilla, cinnamon, and lemon juice. Gently toss until combined. Spoon into the prepared baking dish.
• 3. Topping: In a small bowl, stir together the brown sugar, flour, oats, cinnamon, salt, and pecans. Add the softened butter and stir with a fork until mixture is crumbly. Sprinkle mixture evenly over the top of the peaches in the baking dish.
• 4. Bake for 45 minutes, or until topping is golden brown and peach mixture is bubbly. Remove from the oven and cool slightly on a wire cooling rack.
• 5. Serve warm topped with vanilla ice cream, if desired.

FRESH PEACH CRISP

Steps:

• 1. Lightly butter an 8"x8" glass or stoneware casserole; set aside until needed.
• 2. In a large bowl, mix together 1/4 cup brown sugar, 1/4 teaspoon cinnamon and one teaspoon lemon juice.
• 3. Wash, peel and pit peaches, then slice peaches into the brown sugar mixture; gently toss to combine.
• 4. Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
• 5. In a medium bowl, combine flour, white sugar, salt and baking powder.
• 6. Add 1/2 beaten egg to flour mixture and combine with a fork or pastry blender until it resembles very coarse cornmeal with lumps the size of large peas. (This takes some patience. If it is too sticky, you will need to use your fingers to break it into small pieces for the crust; it will work.)
• 7. Pour peaches into prepared dish and sprinkle evenly with flour mixture.
• 8. In a small bowl, mix together remaining 1/4 cup brown sugar and 1/4 teaspoon cinnamon.
• 9. Sprinkle evenly over the top of the flour mixture.
• 10. Drizzle evenly with melted butter.
• 11. Bake at 350 degrees F for 1 hour.
• 12. Remove from oven and cool for 15 minutes before serving.
• 13. Cover (no aluminum foil!) and refrigerate leftovers.
• 14. Recipe may be doubled for a 9"x13" dish.

FRESH PEACH CRISP

Steps:

• 1. In a large Ziploc bag add the peeled sliced peaches with the sugar and let set 2 hours or overnight in ice box.
• 2. In an oblong baking dish add peaches and orange juice and first cinnamon. Then go to the topping step.
• 3. In a large bowl add the flour and sugars and cinnamon and oatmeal and salt and melted butter. Mix with mixer until crumbly. With a large spoon or measuring cup add the crumbled mixture to peaches a little at a time until all the peaches are covered.
• 4. Bake at 350 degrees for 25 to 35 minutes until brown and bubbly.

FRESH FALL PEACH CRISP

Steps:

• Spray a 9 X 9 inch baking dish.
• Drain peaches and reserve 1/2 cup juice.
• Freeze left over juice for another use if desired.
• Mix peaches with 1/2 cup reserved juice, tapioca and 1/4 cup oats.
• Pour into the baking dish and let set for at least 15 minutes.
• In the mean time mix the remaining ingredients,.
• sprinkle evenly over the top of the peaches, if the 15 minutes are up.
• Bake at 350 degrees for 30 minutes.
• Cool on wire rack.
• Adjust seasonings to taste. I like more nutmeg.