Is anything better than delicious Old-Fashioned Peach Crisp? Make individual sized desserts with fresh peaches, and top it with a streusel crust!
I love fresh juicy peaches in the Summer… right off the tree, and ready to eat just the way they are (with juice running down your arms), OR to be transformed into other delicious dishes… like this Old-Fashioned Peach Crisp, for example!
I pick peaches every summer at a local U-Pick farm about 15 minutes from our home. Once I get home with my 25-30 pounds of fresh peaches, the race against the clock begins!!! I have a few days to do LOTS of things with these beauties.
These activities include canning them for long term storage, making peach jam, peach pies, peach ice cream, and this Old-Fashioned Peach Crisp! It often seems like a PEACH FACTORY in our kitchen! It’s a wonder I don’t turn into a peach!
Old fashioned peach crisps have rolled oats in the crumbly topping. This topping makes them a bit different from a cobbler, which typically have a biscuit-type topping. The oats crisp up as the dish bakes, making a nice streusel topping for that delicious fresh fruit!
It’s really easy to make individual sized peach crisps for a scrumptious, classic dessert. Here’s how I make Old-Fashioned Peach Crisp!
How To Make Old Fashioned Peach Crisp
Please note that I made 6 individual sized servings, but the recipe works just as well if you make it in a large 13×9 baking dish, too (with a bit longer cooking time)!
First, peel and thinly slice all those beautiful fresh, juicy peaches. Try hard not to eat them all… this is important!
Light coat the bottom of baking dish (or dishes) with non-stick spray. Evenly divide the fresh sliced peaches between serving dishes (if making individual sized).
In a separate bowl, mix dry ingredients, then cut in COLD butter, using a pastry blender, until mixture is about the size of peas.
Spoon the crumb topping over each dish to cover (or over the entire surface if using a single baking dish).
Place the old fashioned peach crisp dish(es) into 375 degree preheated oven and bake for 35-40 minutes (slightly longer time if making a single 13×9 dish). When done, the crumb topping will be browned and edges will be bubbly (from all those delicious peach juices).
TIP: I find it helpful to place a large sheet of aluminum foil on the rack below the dishes before cooking, to catch any juices that try to escape (less mess if juice bubbles out and over the edge of individual dishes).
When done, remove the old fashioned peach crisp dish(es) to a wire rack and let cool slightly before serving.
See that gorgeous peach goodness on the bottom of the dish? Oh yum. The streusel forms a nice crust on the peach crisp, and the butter, cinnamon, and brown sugar flavor the fruit wonderfully!
All that’s left to do to make these ABSOLUTELY PERFECT is to serve them warm, with a small scoop of vanilla ice cream, and enjoy this absolutely PERFECT taste of SUMMER!
Hope you will consider making this delicious old-fashioned peach crisp while peaches are in season! You just can’t beat the classic flavor! Grab a spoon, put on some stretchy pants, plop down on the couch, and enjoy this treat. You can start your diet tomorrow… ha ha!
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Adapted From: “The New Pillsbury Family Cookbook”, Published 1973 by The Pillsbury Company, page 131.
- 6 cups fresh , peeled and sliced peaches
- 1 Tablespoon lemon juice
- 3/4 cup firmly packed brown sugar
- 1/2 cup + 1 Tablespoon all purpose flour (unsifted)
- 1/2 cup rolled oats (old fashioned, NOT instant)
- 1 teaspoon cinnamon
- 1/2 cup COLD butter
- Preheat oven to 375 degrees. Spray the bottom of individual baking dishes or a 9 inch square or 10x6 baking dish with non-stick spray.
- Sprinkle peach slices with lemon juice. Stir to combine. Place peaches onto bottom of baking dish (if using individual dishes, divide evenly).
- In a separate bowl, combine brown sugar, flour, rolled oats and cinnamon. Cut the COLD butter into chunks and add to dry ingredients. Cut the butter into the dry ingredients using a pastry blender until butter is size of peas. (Can also mix dry ingredients with cold butter and pulse in a food processor).
- Sprinkle crumb topping over sliced peaches, to cover.
- Bake in preheated 375 degree oven for approximately 35-40 minutes, until topping is browned and juices are bubbly around edges.
- Remove from oven to wire rack; let cool slightly, serve with a scoop of vanilla ice cream, and enjoy!
Here’s one more to pin on your Pinterest boards!