Peach (or Other Fruit) Crisp

This will become one of your go-to desserts, since it’s so versatile.
TIME About 1 hour
MAKES 6 to 8 servings
5 tablespoons cold butter, plus more for greasing the pan
6 cups pitted, sliced peaches (2 to 3 pounds)
Juice of ½ lemon
⅔ cup packed brown sugar
½ cup rolled oats (not instant oats)
½ cup all-purpose flour
¼ cup chopped nuts, optional
Pinch salt
1 cup vanilla ice cream or whipped cream, optional

1 Heat the oven to 400°F. Cut the 5 tablespoons butter into ¼-inch bits and put in the fridge or freezer. Lightly butter a square baking pan. Toss the peaches with the lemon juice and 1 tablespoon of the brown sugar in a large bowl, and spread them out in the prepared pan.

2 Combine the chilled pieces of butter with the remaining brown sugar, the oats, the flour, and the nuts if you’re using them in a food processor and pulse a few times, then process for a few seconds more, until everything is combined but not too finely ground. (To mix by hand, mash the mixture together between your fingers.)

3 Crumble the topping over the peaches and bake for 30 to 40 minutes, until the topping is browned and the peaches are tender and bubbling. Serve hot, warm, or at room temperature, with ice cream if you like.

  • Other Fruit Crisps: Apples, pears, plums, cherries, and berries all make classic crisps. Whichever you choose, start with about 6 cups fruit, sliced as needed. If you’re using berries (which are a bit more watery), toss them with 2 tablespoons flour or cornstarch along with the lemon juice. This will help thicken the juices as the crisp bakes.
  • Individual Fruit Crisps: Divide the fruit among individual ovenproof custard cups or ramekins (6- or 8-ounce is fine) and sprinkle some topping on each.

  • Whether you are mixing the topping in the food processor or by hand, the idea is to combine all the ingredients, but not so much that the butter gets too mushy and warm.
  • You can certainly eat crisp on its own, but in my opinion it was absolutely made for a scoop of vanilla ice cream or a dollop of whipped cream.

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