Peach Cris

Peach Cris

Peach Crisp

With a generous, crunchy oat-pecan streusel and luscious peach filling, this peach crisp is rustic summer comfort food. And, aside from peeling the peaches, it’s quick and effortless to make. Serve warm from the oven topped with vanilla ice cream. Leftovers are delicious with your morning coffee the next day, too.

Peach crisp made with fresh stone fruit and topped with a pecan-oat crumble. This recipe uses the blanching technique for easy peeling of the peach skins. Prior to baking, the fruit slices get mixed with sugar and spices for maximum flavor. (Source: www.jessicagavin.com)

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Made this recipe with thawed peaches that I’d picked and frozen in the summer. I followed the recipe exactly, other than halving it and baking it in a smaller pan. It turned out perfectly, not too thick, not too soupy, and the pecan crisp on top brought such a smile to my face. I’ll be making this again and again. (Source: www.onceuponachef.com)

How to Easily Peel Peaches:

My favorite fool-proof trick for removing the skin from peaches is to place 2-3 peaches at a time into a pot of boiling water. Leave them in the water for about 30 seconds, and then remove them to an ice-water bath. The ice water bath will shock them and keep the peach flesh from cooking, but the peach skin will be so easy to peel that you wont even need a knife!

How to Make Peach Crisp:

Start by slicing your peaches into about 3/4” thick slices and placing the peaches in a colander, resting over a bowl. Then, add sugar to the sliced peaches, stir gently, and let them rest for about 20 minutes to allow the sugar to pull some of the juices from the fresh peaches. You should end up with at least ¼ cup of peach juice



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