![peach crisp peach crisp](https://www.onceuponachef.com/images/2018/08/Peach-Crisp-1200x1500.jpg)
Pour it right over the peach mixture and then bake the pan in the oven. Then use clean hands to crumble the mixture together so you have little pebbles of butter. I know, it looks like shredded mozzarella. Either cut in chunks of cold butter, or use a large-holed cheese grater to grate it right in. If you want to make this in a 9×13, I’d double or at least 1 1/2 the recipe as written.įor the crumbly crisp topping, combine some oats, brown sugar, flour, cinnamon and nutmeg. I like to use a 9×9-ish pan, but anything close to that is fine. Toss the peaches with that mixture and place it in a baking dish. Mix the peach juice with a little corn starch, some fresh lemon juice, and a pinch of salt, cinnamon and nutmeg. Or let your kid drink it right out of bowl. You can use the rest in a smoothie or toss them down the drain.
![peach crisp peach crisp](http://kellyjonesnutrition.com/wp-content/uploads/2019/08/img_2225.jpg)
We’re only going to use 1/4 cup of those juices. Mine produced about a cup and a half of juice! Place the peaches in a colander over a large bowl and drain off all the juice. You’ll see they leach out quite a bit of peach juice. Let the peaches sit in a bowl for about 30 minutes, giving them a gentle toss a few times during that process. After pitting and slicing, toss them with a little sugar. Click Herefor a tutorial on the easiest way to do that. That way we can use just what we need and leave out the rest, producing a crisp that’s not watery at all, but instead has a light sauce and holds together nicely. Just like you toss strawberries with sugar to create the sweet syrupy sauce for strawberry shortcake, tossing peaches with sugar draws out their juices. This recipe combats the soupy juice problem by macerating the peaches first. You’ll see this recipe calls for a very small amount of sugar just enough to heighten the flavor of the natural fruit-letting those peaches be the star of the show. Most recipes also call for a ridiculous amount of sugar, which makes it nearly impossible to taste the fresh sweet tang of the actual fruit.
![peach crisp peach crisp](https://myrecipetreasures.com/wp-content/uploads/2017/10/IMG_3660pscopy.jpg)
That is unless you add high amounts of thickeners, like flour, and then instead of a soupy watery mess, you have a goopy gloppy mess. While I say any fruit can be used in a crisp, one specific problem that comes with peaches in particular, is that in dishes like this they produce so much moisture that you almost always end up with a soupy, watery mess. In my local stores right now, the peaches are much less expensive than apples! This time of year, you can usually find peaches in abundance, and for a great price. With a good crumb topping, you can take just about any fruit and create a rustic dessert that’s very open to interpretation and adaptation and tastes heavenly piled on top of a cool bowl of ice cream. In fact, I’d say that’s one of my favorite (and most made) desserts in the summer and fall months, especially. Which is great for me, because I’m a crisp girl myself. And after some questioning, people always explain that they like their peach cobbler with a crispy crumbly topping (as opposed to a cakey style biscuit one.) So I gather that in reality, most of the requests coming in are for Peach Crisp and not Peach Cobbler. Every year around this time we get loads of requests for Peach Cobbler.