Can I use frozen or canned peaches?

Yes, you can ... ;) For frozen peaches, use the same amount of peaches required by the recipe, and no need to thaw them out first. For canned peaches, drain three 14-ounce cans of peaches packed in juice (not syrup), and use in step 2 (below) to create the filling.

Should I store peach crisp in the refrigerator?

Peach crisp can last one to two days at room temperature, covered tightly. After that, it can go bad sitting out, so I recommend storing it in the fridge covered tightly for up to seven days.

Can peach crisp be made ahead?

Yes, but... I don't recommend assembling the crisp and storing in the fridge until you're ready to bake, as the topping will get soggy. That said, you can prepare the filling and topping and store them separately in the fridge for a day or two until you're ready to assemble and bake.

Incredible Fresh Peach Crisp (So Jammy!)

Description

This wholesome peach crisp is full of jammy fresh peaches baked in cinnamon beneath a crisp topping that resembles an oatmeal cookie! It's a simple, delicious way to enjoy the best fresh peaches of the year.

Ingredients

Units Scale

7-8 large fresh peaches, sliced
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 teaspoon cinnamon
1 stick cold butter
1/2 cup white whole wheat flour
1/3 cup maple syrup
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats

Cook Mode Prevent your screen from going dark

Instructions

Preheat & Prep. Preheat your oven to 375 degrees and grease a 9"x13" baking dish with butter or coconut oil.
Peach filling. Place sliced peaches, maple syrup, vanilla, cornstarch, lemon, and cinnamon in a bowl and stir gently until peaches are fully coated and cornstarch is dissolved.
Peach crisp topping. In a food processor, combine cold butter, flour, maple syrup, cinnamon, salt. Pulse briefly until just combined into a somewhat crumbly, doughy mixture. Add in oats and pulse a few more times until just combined, keeping some of the oats intact. The mixture will have a stickier, cookie dough-like texture because of the liquid sweetener. *See pastry cutter method in notes below!
Assemble. Place the prepared peaches into the 9x13-inch pan and layer the crisp topping evenly over the top.
Bake. Bake the crisp at 375 degrees for 30-35 minutes. You'll know it's done when peaches are jammy and bubbling, and the crisp topping has become golden grown and crispy. Allow the crisp to cool slightly before serving with whipped cream, vanilla ice cream, or coconut whip. Yum!

Notes

Make topping with pastry cutter or two forks: Whisk flour, cinnamon, and salt together in a bowl. Place butter into a separate bowl. Pour flour mixture over butter and cut it into the butter using a pastry cutter or two forks, until a pebbly mixture forms. Add maple syrup and gently stir until a cohesive dough forms (no dry pockets of flour). Add oats and stir until evenly distributed throughout the mixture. If you need to get in there with your hands to really get it combined, go for it!
Storage & Freezing Instructions. Store in an airtight container in the fridge for up to seven days; maximum two days at room temp. Freeze fully baked crisp in an airtight container for up to three months. Thaw in the fridge and bake at 350 degrees for 20 minutes to reheat.
Topping texture: To maintain the texture of the topping, make sure to keep the oats mostly whole, but evenly distributed throughout. If you're using a food processor, this means no need to over-process! Simply pulse a few times to yield a cohesive, evenly distributed mixture with mostly intact oats, which will bake into a nicely textured topping.

Prep Time: 15
Cook Time: 35
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size:
Calories: 302
Sugar: 22.4 g
Sodium: 149.1 mg
Fat: 12 g
Carbohydrates: 43.9 g
Fiber: 5.3 g
Protein: 4.7 g
Cholesterol: 30.4 mg