Peach crisp

Prep 20 min
Total 1 hour 5 min
Makes 6 Servings



10 to 12
ripe peaches, about 1.25 kg
1 cup
packed brown sugar
1 cup
all-purpose flour
1/2 cup
cold unsalted butter, cut into cubes
1 1/2 cups
large flake oats


  • PREHEAT oven to 375F. Meanwhile, boil a large pot partially filled with water and fill a large bowl with water and ice.
  • SLICE a small, shallow X into the bottom of each peach. Plunge peaches into boiling water for 30 sec, then submerge in ice water. Drain, then peel peaches. Slice into thick wedges. They should measure 6 cups. Turn into an 8-in. square baking dish.
  • WHIRL brown sugar and flour in a food processor. Add butter and pulse until coarse crumbs form. Add oats and pulse twice until just mixed. Stir 1/2 cup of brown-sugar mixture into peaches. Sprinkle the remaining mixture overtop.
  • BAKE in centre of preheated oven until topping is golden and filling is bubbly, 40 to 45 min. Let stand at least 15 min before serving. Serve with whipped cream or ice cream.

Tip: The topping can also be made by hand in a large bowl. Save time on your next crisp by making a double batch of topping now and freezing half for later.


Calories 465, Protein 6 g, Carbohydrates 75 g, Fat 17 g, Fibre 6 g, Sodium 19 mg.

Easiest way to peel peaches

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