The first time I had this recipe was at my friend Kaylnn’s house. She had made it for her daughter Ann’s birthday. The baked peaches were divine……ripe, tender with just the perfect amount of sweetness. There was a wonderful hint of citrus complimenting them. Then there was the topping…………..oh my heavens! The topping!!!
In my humble opinion, the topping on this crisp is beyond delicious. It’s what makes this dish a rock star among just plain old singers. It’s sweet, buttery, streusely, with just a bit of oatmeal. It’s the first peach recipe I make when peaches are in season and the recipe I make all season long! Over the years I’ve adapted it to my family’s taste but the changes I’ve made are very small.
Recipe Note: This is a pretty straight forward recipe. Don’t skip peeling the peaches. Because I’m basically a wee bit lazy, I’ve skipped peeling over the years a few times. The result is that the peel will separate from the peaches during the cooking time and you end up with a stringy, chewy yucky thing mixed up with your glorious peaches. NO thanks, it’s worth the extra effort to just peel the dang things!
The original recipe included 1/2 pint of raspberries added to the fruit mixture before baking. They made the finished cooked dish even more beautiful. My family just didn’t like them detracting from the peach flavor…..so feel free to add them if you’d like. I’d like to try it with fresh blueberries but I think my fam just might revolt. Once they become attached to a recipe…………they don’t like it messed with. This is one of those recipes!
If you don’t have a stand up mixer no worries. You can make the topping with a hand held mixer or by hand with a pastry blender. If you make it by hand, I’d add all the topping ingredients to a bowl, except the oatmeal, and cut in the butter with a pastry blender or two knives. When the butter is the size of peas, cut in the oatmeal.
I like to serve this fresh and hot out of the oven with a big scoop of good vanilla ice cream. Can you say “Heaven“!!!
Source: The Barefoot Contessa Cookbook
Blackberry Pie Bars – Buttery shortbread crust, a creamy custard like filling, chock-full of delicious blackberries and a shortbread crumble topping!
Coconut Cream Pie Bars– Rich yet sweet and its simply coconutty deliciousness!
Peach Dump Cake – Loads of luscious fruit marry a warm, buttery cake for a sweet, effortless ending to any meal.
- 8 A Little More Than 3 Pounds Large Peaches, Peeled and Sliced
- Zest From A Large Orange
- 1/3 Cup Sugar
- 1/2 Cup Brown Sugar Packed
- 3 Tablespoons All-Purpose Flour
- 1 1/2 Cups All-Purpose Flour
- 1 Cup Sugar
- 1/2 Cup Brown Sugar
- 1/4 Teaspoon Salt
- 1 Cup Quick-Cooking Oatmeal
- 2 Sticks Unsalted Butter Cubed, Very Cold
- 1. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
- 2. In a large bowl add all ingredients for the peach mixture. Gently fold mixture until well combined. Pour into prepared baking dish and arrange so fruit is somewhat level.
- 3. Make the Topping by adding all topping ingredients to the bowl of a stand up mixer. Using a paddle attachment, mix on low until the butter is the size of peas and the mixture is crumbly. Spread evenly over the top of peaches. Bake in preheated oven for 1 hour or until the top is crisp, the edges of the topping are browning, and and the juices are bubbly.
- 4. Remove from oven and cool for 10minutes then serve.
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