Peach Crisp

This is a variation on our other fruit crisps: apple, and strawberry-rhubarb.  We use the same topping on all of them, and just vary the fruit filling.

Makes 6-8 servings

Kitchen equipment

• 2 Large bowls, small microwave-safe dish
• 8 X 8 glass or ceramic baking dish
• Butter knife, fork
• Measuring cup, measuring spoons
• Cutting board & paring knife
• Juicer


For the filling:

  • ⅓ cup packed light brown sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 ½ teaspoons cornstarch
  • ¹/8 teaspoon fine salt
  • 2 pounds ripe but firm peaches (about 8 medium peaches), washed, halved, pitted, and cut into 1/2-inch-thick slices

For the topping:

  • ½ cup all-purpose flour
  • ½ cup rolled oats
  • ½ cup brown sugar
  • ⅓ cup butter
  • 1/4 cup coarsely chopped pecans
  • 1 pinch salt

Optional: whipped cream, Greek yogourt, or ice cream to serve on top


1. Preheat oven to 375° F (190° C) and arrange a rack in the middle of the oven.

2. Place the brown sugar, lemon juice, cornstarch, and salt in a large bowl and whisk to combine. Add the peaches and stir until evenly coated.

3. Transfer the peach mixture to an 8-by-8-inch glass or ceramic baking dish and arrange slices in an even layer.

4. In a separate bowl, mix together flour, oats, sugar, pecans & salt. Melt butter in microwave-safe dish (start with 30 seconds), then pour over flour-oat mixture and mix in thoroughly with a fork. Sprinkle topping mixture evenly over peaches.

5. Bake in the preheated oven for about 35 minutes, until topping is golden brown. Place the dish on a wire rack to cool for at least 20 minutes before serving.

6. Serve warm or at room temperature. Whipped cream, yogourt, or ice cream is nice on top.



4 thoughts on “Peach Crisp

  1. Pingback: Our first Lunch Club of the fall |

  2. Pingback: Halifax Supper Club, Sept. 2017 | Club Inclusion Cooks

  3. Pingback: Lunch Club #1, Fall 2017 | Club Inclusion Cooks

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