Peach Crisp
Servings 16 servings
Calories 68kcal
Equipment
- 1 baking dish 8x8" square dish
Ingredients
Peach Filling
- 2 lbs Fresh peaches about 6 medium-size peaches
- ½ tsp almond extract
- 4 tbsp granulated sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
- 1 pinch salt
Crisp Topping
- ⅔ cup coarsely chopped nuts I used hazelnuts
- ½ cup flour
- ¼ cup rolled oats
- ¼ cup brown sugar I use light brown sugar and I lightly pack it.
- ¼ tsp cinnamon
- ⅙ pinch salt
- 5 tbsp butter melted
Instructions
- Preheat oven to 400°
Peach Filling
- If you blanch the peaches, place them in boiling water for 30 seconds, then gently set them in a bowl of ice water. The peach peel should come off quickly.
- With the peeled peaches, slice them from the stem to the bottom. While you're cutting them, place them in a strainer so that the extra juices don't make the baked peach crisp soggy. Next, place them in a bowl and add almond extract to them and mix gently.
- Next, mix sugar, cornstarch, lemon juice, and salt in a medium-sized bowl. Add prepared peaches and gently mix the ingredients.
Peach Crisp Topping
- In a medium-sized bowl, combine nuts, flour, oats, brown sugar, cinnamon, salt, and melted butter, and sprinkle on top of peaches.
Creating the Crisp
- Spread the prepared peaches on the bottom of your 8"x8" pan.
- Cover the peaches with the crisp topping.
- Bake at 400 degrees for about 25 minutes until the top is crispy and brown. Remove from oven and let cool. Serve with a dollop of ice cream.
Nutrition
Serving: 1serving | Calories: 68kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 32mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 109IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.3mg