Peach crisp is one of the joys of summer. Honey-sweet peaches need very little adornment, aside from this crisp topping. Choose peaches that are just ripe for baking, as super-ripe peaches will turn into mush during this dessert’s long bake time. In this crisp, the peaches are peeled for the most luscious texture — and you can do so using a standard Y-shaped peeler (no need to boil a pot of water). That said, if you don’t have the time or energy to peel your peaches, you can leave them on for a slightly more rustic dessert. You may notice there aren’t any spices in this recipe, but vanilla, cinnamon and nutmeg all pair very nicely with peaches.
Ingredients
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3 pounds peaches (about 8), peeled and cut into ½-inch slices
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1/4 cup/67 grams granulated sugar
- 1 1/2 tsp lemon juice
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2 tablespoon quick cooking tapioca
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Fine salt
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1/2 cup/128 grams all-purpose flour
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½ packed cup/100 grams light brown sugar
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1 cup/45 grams rolled oats
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½ cup/113 grams unsalted butter, soft but cool and cut into pieces
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Vanilla ice cream (optional), to serve
Preparation
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Heat oven to 375 degrees with a rack in the center.
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In a large bowl, combine the sugar, tapioca and pinch of salt thoroughly. Then, gently stir the peaches into the dry mixture, add the lemon juice. Stir again. Transfer to an 8-by-8 inch baking dish and press down gently to compact the fruit in the dish.
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To a medium bowl, add the flour, light brown sugar, oats and ¼ teaspoon salt; stir to combine. Add the room temperature butter and use your fingers or a pastry blender (fork) to smash the butter into the flour mixture until evenly mixed and clumps form.
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Sprinkle the crumbs evenly over the peaches, then bake the crisp until the topping is golden brown and the peach juices are bubbling, 45 to 50 minutes.
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Serve warm, with vanilla ice cream on top, if using.
From the NY Times Cooking Magazine. Recipe by By Yossy Arefi.
