Simplest Peach or Nectarine Crisp
This summery fruit crisp makes the most of peaches or nectarines, b ut you can also sub in other stone fruits like plums or apricots if you like. It's a fruit crisp 101.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 6 Servings
- 6 large ripe peaches or nectarines about 2 pounds
- ¾ cup all-purpose flour
- ¾ cup brown sugar
- ¼ teaspoon salt
- 10 tablespoons (1 stick plus 2 tablespoons) chilled butter cut into small pieces
- ½ cup old-fashioned or quick cooking oatmeal
- Ice cream or whipped cream to serve, highly recommended
Preheat the oven to 375°F.
Bring a large pot of water to a boil. Drop in the peaches two or three at a time and let simmer for 30 seconds. Remove with a slotted spoon and let cool slightly. Peel off the skins. Repeat with the rest of the fruit. Slice the peaches into thick slices and place them in a 2-quart shallow baking dish.
Place the flour, brown sugar and salt in the bowl of a food processor (see Note) and process to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Remove the blade and stir in the oatmeal by hand.
Spread the crisp topping evenly over the peaches, and bake for 40 to 45 minutes until the top is lightly browned and the juices from the peaches are bubbling up around the edges. Let cool on a wire rack until just warm, or to room temperature.
If you don't have a food processor, you can do all of this by hand. Instead of pulsing in the butter, just use a pastry cutter, or your fingers to quickly chop or blend the chilled butter into the dry mixture, making sure it remains nubby and doesn’t form a paste. Then stir in the oatmeal.
Calories: 401kcal | Carbohydrates: 56g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 272mg | Potassium: 352mg | Fiber: 3g | Sugar: 39g | Vitamin A: 1072IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg