How This Organic Peach Crisp Recipe Came About
Oh my goodness, now please tell me that you want to sink your teeth the juiciest peach crisp you have ever tasted? Oh yeah, I can taste it now, right through the screen 🙂 (wouldn’t that be great though if you could)? Well, friends, let me tell you how this recipe came about!
The other morning, I stumbled out of bed, got my cup of coffee (a rather large cup…late night) and turned on the food network channel.
The Pioneer Woman was on and she was featuring her Fourth of July episode which included this amazing peach crisp! Now I have made plenty of peach cobblers, but never a crisp. While watching this episode, I couldn’t even finish my coffee before I was in the kitchen diving into this recipe.
I had 3 very ripe peaches on the counter, so I had all the ingredients to make a half of this recipe and you can bet I made a delicious peach crisp and had it for lunch, oh yes I did! Hey, what’s so wrong with that? Now, this crisp has a TON of topping (see picture below) but don’t be shy with this…that is what makes it so good.
Adapting This Recipe
I did adapt the original recipe quite a bit because quite frankly, I have become accustomed to a lot less sugar. I almost always reduce the sugar amount in most recipes that I adapt.
So here is what I did:
- I reduced the sugar by half! No need for brown sugar, just use whole cane sugar and you will be good to go!
- I changed out the all purpose flour with freshly ground oat flour.
- I did not remove the skins on the peaches. It is so tedious so I just left them on…and it tasted amazing. Perfect…less work, I am loving that!
- I replaced the nutmeg with pumpkin spice. I love pumpkin spice and the added ginger really added a nice taste to the crisp.
- I used grade b maple syrup and just drizzled the peaches. Again, my peaches were extremely ripe and sweet so I actually could have gone without.
With all these changes, I feel I made this dish a little healthier and isn’t that what it is all about?
How Good Does This Look?
I mean really, please tell me you don’t want to sink your teeth into this amazing bite of the best organic peach crisp recipe…EVER!
You certainly could add some ice cream or whipped cream, but I liked it just as it is because the crisp remained crunchy and that is the yummy part!
A Maple Cream Sauce
So let’s get back to this episode of the Pioneer Woman. She did add one more element to this crisp and it was a maple cream sauce.
I think this sauce looks amazing and I plan to try it in the near future. But in this case…I couldn’t wait and.just.had.to.have.it.now! 🙂
So if you want to drizzle this with an amazing maple cream sauce, you can get the recipe here! As always I can never leave a recipe as is…I would sub out the corn syrup and just replace it with some more maple syrup or even some raw honey.
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Description
Juicy peaches make the best filling for this crisp recipe. A great summer treat.
Ingredients
Filling:
- 6 fresh peaches, pitted and sliced (you can leave the peels on), approx. 5-6 cups sliced
- 1/8 cup pure maple syrup
- rind of half of lemon,
- juice of half of lemon
Topping:
- 1/2 cup butter or one stick of butter
- 1 cup flour of choice (I used oat flour)
- 1/2 cup whole cane sugar or sweetener of choice
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/8 tsp pumpkin spice
Instructions
- Preheat oven to 350ºF.
- Place cut peaches, maple syrup, lemon rind and lemon juice into a bowl and gently stir.
- Butter a 9×13″ or 8×8″ sqare pan and add the peach mixture to the buttered dish.
- In a medium bowl add flour, salt, sugar, cinnamon, and pumpkin spice.
- Use a pastry cutter to cut the butter pieces (cut the stick into 8 pieces) until it resembles crumbles.This will take about 2-3 minutes to get the desired crumbles.
- Pour the crumble mixture over the peaches and bake for 40-45 minutes or until bubbly.
- Remove and serve warm.
Notes
Recipe adapted from pioneerwoman.com
Nutritional Information: Calories: 237 Fat: 12.4g Carbs: 30.8g Protein: 2.3g
FAQs
If your crisp is too soggy, it's likely because there was too much liquid in the fruit or because you didn't let it cool long enough. If your peaches are extra sweet, you might need to add more cornstarch or use fewer peaches.
Can I leave peach crisp out overnight? ›
Does Peach Crisp Need to be Refrigerated? Peach crisp can be left out at room temperature for a couple of days. If you aren't going to eat it that quickly, store it in an airtight container in the refrigerator for up to 4-5 days.
Why is my peach cobbler hard? ›
Why is my peach cobbler hard? Make sure you use juicy, ripe peaches. If your peaches are hard, the filling won't be as juicy and sweet. Also, make sure you don't over-bake the cobbler or the topping will be dry and hard.
How do you make peaches more flavorful? ›
Sugar and spice help make peaches nice!
If your peaches are not super juicy, tossing them with sugar will help draw out the liquid and make them seem juicier. And spices like cinnamon, cardamom, allspice, Aleppo pepper or even black pepper all pair really nicely with peaches and can jazz up the flavor nicely.
What is the secret to crunchy crumble? ›
A pastry chef friend shared the technique. Instead of sprinkling the raw crumbs on top of the fruit, where they absorb the juices and turn a little mushy on their undersides, he spread them out in a pan and baked them separately, until crisp and cookielike.
Why is my crumble topping not crunchy? ›
Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.
What is the difference between a peach crumble and a peach crisp? ›
So what's a crumble vs. a crisp? A crumble is just a crisp without oats in the streusel. It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp.
What is the difference between a peach crisp and a peach cobbler? ›
Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.
Does peach cobbler need to be refrigerated after baking? ›
Does peach cobbler need to be refrigerated? Yes, leftover peach cobbler should be stored covered in the refrigerator. It will help keep the cobbler topping from getting too mushy. It will keep in the refrigerator for 2 or 3 days.
How do you know when peach cobbler is done baking? ›
A probe thermometer inserted in the center of the cobbler should reach 200°F in the thickest part of the topping. The filling should be bubbly around the sides, and the tops of the biscuits should be more deep amber than golden.
Use your probe thermometer! According to Kitchn, when the center of your cobbler reaches 200 degrees F, it's done. Since you have a tool that ensures your cobbler is cooked through, there's one more tip that will make your cobbler experience even better. Let your cobbler rest for a bit before serving.
Why is my cobbler raw in the middle? ›
Mistake: Baking at too high of a temperature
Cobblers need enough time in the oven for the topping to cook through and brown, but at too high a temperature, anything above 375 ℉, the fruit filling might not be cooked by the time the top is burnt.
What does lemon juice do to peaches? ›
Ascorbic acid, commercial mixtures of fruit fresh or fruit preserver and lemon juice keep the color of peaches fresh and bright when serving fresh and in frozen storage.
What spices enhance peaches? ›
Ginger, cinnamon, cardamom, clove and nutmeg give warmth and gentle spice to peaches, while herbs like basil, tarragon, thyme and rosemary add earthy notes to peach desserts.
What can I do with hard peaches? ›
To soften hard, unripe peaches, put them in a paper bag and leave on the counter for a day. You want the peaches to have a slight give when you squeeze them. If they're not quite soft yet, give them another 24 hours before you check again. This method works for many fruits that keep ripening after harvest.
How do you keep fruit crisp from getting soggy? ›
Keep the Fruit Filling and Topping Separate, for Now
When making cobblers, crisps, and crumbles in advance, the best way to ensure a crispy, crackly topping — with no signs of sogginess — is baking and storing the fruit filling and topping separately.
Why is my crisp watery? ›
Not adding a thickener
Fruit is naturally watery, and when it bakes, that liquid cooks out and mixes with your sugar and spices to create a delicious sauce. However, you don't want your apple crisp weeping everywhere. Just toss in a little cornstarch or tapioca starch with your fruit before baking.
Why is my fruit crisp runny? ›
As fruit cooks, it releases its juices, becoming saucy and soupy. This is partially what makes a crisp so delicious—but also what can turn it from a casserole-style dessert into fruit soup. (Some fruits, like red berries, contain very low amounts of pectin, meaning they won't "set up" without help).
How do you fix mushy apple crisp? ›
Your day-old mush will turn back into the warm and crunchy crisp once more if you reheat in the oven at 350°. And for the love of autumn, please do not forget the ice cream. Or the whipped cream. Or the mascarpone…
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