I mentioned this peach crisp recipe last time we had our Farm to Table Supper Club, and I am just about ready to make it again. In fact, with a crispy, nutty oatmeal crust, it would be the perfect summer dessert OR breakfast.
Don’t mind that butter…
I based this super simple peach crisp recipe off of this one that I found at the last minute. When it comes to sweet summer fruit, I think simplest is usually best.
Simple Summer Peach Crisp Recipe
serves 12 easily
adapted via Allrecipes.com
– 10 to 12 very ripe peaches, washed and sliced
– 1 package very ripe blackberries (or any ripe berry you like, or omit them altogether)
– 1 cup all purpose flour
– 1 cup light brown sugar, firmly packed
– 1 cup (2 sticks) cold butter
– 2 teaspoons ground cinnamon
– 1/2 teaspoon Kosher salt
– 2 cups rolled oats
– 1 cup chopped pecans
Preheat oven to 350 degrees Fahrenheit. Arrange sliced peaches evenly in a 9×13 greased pan or casserole dish. Scatter berries throughout, if using. Set aside.
Mix flour, light brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly mixed and with crumbles the size of peas. Fold the oats and pecans into the flour mixture. Evenly sprinkle and press the topping over the top of the fruit.
Bake at 350 degrees for 30 minutes or until the topping is slightly browned.
This is the perfect way to showcase perfectly ripe, delicious Georgia peaches and really let them shine. I often find cobblers too sweet, and sometimes a cobbler can mask the true flavor of the fruit with all that sugar. There’s a time and place for cobblers, but I think this crisp really puts the fruit front and center.
I think this crisp recipe would be wonderful with any fresh or canned fruit, summer or winter, doubled or halved. The topping is versatile, crunchy, sweet, and salty. Feel free to throw anything you want underneath it! And do not hesitate to top it with ice cream, no matter what’s on the bottom.