Peach crisp

Peach crisp

Peach crisp

Ina Garten Peach Cobbler

ina garten peach cobbler

This Ina Garten peach cobbler is an excellent dessert recipe that has been a staple of the Southern cook's repertoire for years. This simple recipe makes the perfect summer dessert and is sure to be a hit with all of your guests. Featuring a combination of sweet peaches and tangy pears, this dessert will satisfy your guests and make your family smile every time. Listed below are the ingredients, time to make, and variations from the original recipe.


Ina Garten's peach cobbler recipe is one of her classic desserts. It can be made with just about any seasonal fruit, including apricots or plums. And since it's the perfect dessert for after dinner, you can enjoy it any time of year. And the best part? There's no peeling required! And since the recipe doesn't call for thickeners or other ingredients, you won't have to worry about compromising the quality of the pie.

The best part of this summer dessert is the crumble. It's made from white sugar and brown sugar, cinnamon, butter, and all-purpose flour. The result is a mouthwatering, summer-worthy dessert that's just perfect for your next get-together. To round off the perfect meal, try adding pre-made food to the mix. Lastly, don't forget to treat yourself to her famous lobster rolls! She uses drawn butter and dill, as well as fresh parsley to season them.

Ina Garten Peach Cobbler Recipe starts with peaches. Peeling them is the most difficult part of the pie. Luckily, this recipe comes with step-by-step instructions and will make the entire process a breeze. You can also make your own pie crust by using Garten's Perfect Pie Crust recipe. After that, it's time to prepare the filling. Peeling and slicing the peaches is an easy and quick process.

The recipe also calls for a cake mix. If you're making this dessert for a large crowd, using a cake mix makes it even easier. Instead of using flour, it acts as 'flour' in the pie. Just add some peach juice and butter to complete the pie. Shake the pan to spread the mix evenly, and use a rubber spatula to spread the cake mix around. Then, add thin slices of butter over the top of the batter, and you're ready to bake this peach cobbler!

Ina Garten's Peach Cobbler Recipe is a delicious dessert that will make your guests drool over your creation. Peaches are an essential part of the pie, so be sure to buy some fresh peaches when you make this pie. You'll be glad you did! So, give this pie a try. It will be a hit in your next barbecue! Just be sure to use fresh, organic peaches.

Time to make

Ina Garten, the Barefoot Contessa, has a new cookbook called Modern Comfort Food. She talks about why you should always use good ingredients, how to simplify dinners with pre-made food, and the three kitchen tools you can't live without. She also shares why Jeffrey's Chicken roast chicken is a must-have in any cook's arsenal. Ina Garten shares how she simplifies her dinners with pre-made food and how her recipe is a must-try.

Peach cobbler is a delicious dessert made with cake mix. This cake mix recipe requires only six ingredients and only five minutes of your time to prepare. Many of the ingredients you probably already have at home. Simply preheat your oven to 350 degrees F and then prepare your peaches and cake mix. Once they're warmed, spread them evenly across the top of the cake mix. Bake the peach cobbler in the oven or over the coals for about 90 minutes.

To prepare the peaches, cut them into pieces and add 1/2 cup sugar. Stir the peaches so that they are coated with the batter. Pour the butter into the baking dish and then pour the batter over the top. Do not stir the batter! Cook the peach cobbler until it's golden and set. The baking time will increase by five minutes, so don't worry if it's taking a little longer.

Cooking time

When it comes to summer desserts, nothing beats the traditional peach cobbler. This classic dessert is a great way to celebrate the start of summer. Peaches are one of the most popular fruits, so make sure you keep this in mind when planning your menu. And don't forget to make extra peaches for the topping! This dessert is even better when served with vanilla ice cream!

First, you'll need to prepare the filling for the peach cobbler. Start by melting 1 stick of butter in a medium saucepan over medium heat. Stir in 1 cup of sugar, 2 tablespoons of orange juice, and the zest of an orange. Then, add the peach slices and cook for another 5 minutes. Then, add the remaining peach pieces. Mix together 1/2 cup sugar, the orange juice, and the butter. Pour the syrup over the peaches and mix until thoroughly combined.

You can also use a cake mix to make the peach cobbler. To make the peach cobbler, you will need a box of yellow cake mix. This mix acts as flour, and you can use any leftover mix to make other things. After that, add a couple of cups of peach juice and bake until the cake is golden brown and soft. If you follow the recipe, the peach cobbler should be done in about an hour.

You can freeze this dessert for up to 3 months. Once you've done this, make sure to let it thaw overnight. You can also make it gluten-free by using a 1:1 baking blend. This recipe is updated with new photos and a video. The recipe also includes an additional step for adding the blueberries. Make sure to let the peaches cool completely before pouring them into the baking dish.

Recipe variations

The classic Peach Cobbler recipe can be upgraded with a double dose of coconut. Inspired by chewy candy, coconut is mixed into the crumble topping and sprinkled on top. The soft biscuit-like topping lends a comforting element. Seasonal cherries add a touch of freshness. For the perfect summer dessert, serve it with vanilla ice cream. The classic Southern Peach Cobbler is a favorite with family and friends.

To make your own version, simply slice fresh peaches and pour them into a 2-quart baking dish. Heat the oven to 180 degrees Celsius. In the meantime, whisk together the flour, sugar, milk, vanilla extract, and egg. Pour the batter over the peaches, do not stir, and bake until golden brown. Serve warm. Alternatively, you can use canned peaches. Regardless of the recipe variation you choose, you're guaranteed to enjoy delicious and mouthwatering Peach Cobbler.

To make this recipe, you'll need six ingredients and about five minutes of hands-on time. You likely have all the ingredients you need to prepare the peach cobbler in your pantry. Once the baking is complete, the crisp will be served with vanilla ice cream. But what's the best part about the recipe? Ina Garten's delicious Peach Cobbler recipe has been perfected over the years.

If peaches aren't in season where you live, try using blueberries or raspberries. Both types of fruit work well in the dish. The key to a great Peach Cobbler is to use seasonal fruit. Ideally, this dessert should be served after dinner. It should be served warm, and topped with ice cream or rich whipped cream. You'll be pleasantly surprised by the results of your baking.

Another popular recipe for this fruit cobbler is Ina Garten's Lemon Yogurt Cake. Similar to the original lemon cake, it uses yogurt instead of buttermilk. To make this lemon cake more delicious, add a few poppy seeds to the batter before baking. The cake will look golden with dark points. It's the perfect comfort food. This delicious peach cobbler will keep in the fridge for a week!

Peach Crisp With Canned Peaches

peach crisp with canned peaches

A simple, delicious dessert, peach crisp with canned or frozen fruit is a great addition to any holiday table. Using canned peaches will ensure a more fruity flavor. Read on for the preparation and baking time. Before baking, you should thaw frozen peaches. For fresh peaches, ripen them before using them. If peaches are not yet ripe, place them in a brown paper bag for a couple of days to speed up the process. Meanwhile, prepare a 9-inch baking dish with non-stick cooking spray.


If you are not sure where to buy canned peaches, try making a peach crisp with fresh fruit. You can cut the peaches into slices and arrange them in a baking dish. Then, cook them to your preference. Alternatively, you can buy frozen peaches and thaw them before using. You can add some lemon zest to give it more zing. This recipe is a classic dessert that will delight any guest at your next gathering.

The key to a tasty peach crisp is to make sure the canned fruit is sweet enough and has the right texture. This recipe will require oats, butter, flour, cinnamon, and nutmeg. It's also a good idea to mix cinnamon and nutmeg, as they add extra flavor and aroma to the finished product. To make the topping, combine the dry ingredients using a pastry cutter or fork. Spread them over the peaches and bake until golden brown. Serve with ice cream if desired.

To make a large batch of this recipe, you'll need two 16-oz. Cans of sliced peaches. The canned fruit should be completely drained before use. Alternatively, you can freeze the peaches for up to three months. Once you've made the peach crisp with canned fruit, you'll find that it keeps well for a couple of days at room temperature or for up to three days in the refrigerator.

When making a peach crisp, use two different sized cans. Then, you can use either light or no-added-sugar peaches. Then, top it with vanilla ice cream or whipped topping and a cinnamon-sugar mixture. Peach crisp with canned fruit is a delicious dessert that's great for any time of the year. You can also freeze peaches and use them whenever you want to. They'll still have the same delicious flavor as fresh peaches.

To make the peach crisp with canned fruit, you'll need a 9-inch baking dish. Add peaches to the pan and mix them well. Then, combine the brown sugar, cinnamon, and ginger. Add softened butter to the pan, mix well, and bake for 45-50 minutes. Serve the peach crisp with a scoop of vanilla ice cream and enjoy! You'll be pleased with the results.


If you prefer to use canned fruit, you can make a similar dessert. Just substitute the canned peaches with canned pie filling. This way, you can still enjoy peach crisp without having to go through the trouble of peeling and chopping the fruit. Pecans and other nuts may also be substituted. Prepare the topping in advance and chill it for 20 to 30 minutes before adding the canned peaches. If you prefer a softer topping, you can add a few tablespoons of corn starch to the mix.

Prepare the topping by mixing the dry ingredients. Combine sugar and flour. You can substitute almond or vanilla extract. Add a bit of cinnamon or nutmeg if you prefer. If you're gluten-free, use oats that are free of gluten. For a healthier version, use all-purpose flour. Besides peaches, you can also try adding raisins and cranberries to the filling.

To prepare the topping, slice, and drain the peaches. Place them in a greased baking dish. Combine the topping ingredients with a pastry cutter or fork. Sprinkle the peaches with the topping mixture and bake until golden. Serve warm with ice cream. The perfect dessert! This dessert is great for any time of the year. The recipe calls for fresh or frozen peaches but canned peaches work best.

Prepare the peaches according to the recipe. Canned peaches should be packed in heavy syrup or fruit juice before they are used. Make sure to drain the peaches before adding them to the batter. The sugar helps the peaches absorb juice and peeling them isn't necessary. Peaches are harvested between May and August. If you're baking fresh peaches, cut them into thin slices. If you're using canned peaches, you may want to wash them first with a produce wash or a mixture of vinegar and water.

Slice the peaches and place them in a baking dish. Add the granulated sugar and cinnamon and stir until the mixture becomes thick and syrupy. Combine the mixture with the melted butter and bake it for about 30 minutes. Serve it with ice cream and whipped cream for a delicious dessert. You can also serve it with vanilla ice cream. A delicious dessert to celebrate the end of summer!

Bake time

You can use frozen or canned peaches in this recipe. You can make this dessert up to three days ahead and keep it refrigerated or frozen. The crisp can be reheated in the oven or microwave for about 15 minutes. The topping should be golden brown. You can also freeze the peach crisp for up to 3 months. After it is cooled, store it tightly in the refrigerator. Peach crisp will keep for up to 2 days.

To prepare the topping, mix brown sugar, oats, and flour together. Add cinnamon, nutmeg, and butter. Mix together until combined. Sprinkle the topping over the peaches. Bake for 30 to 40 minutes, or until the top is golden. Let the peach crisp cool before serving. The topping will become soggy if it is still warm. Bake time for peach crisp with canned peaches should be approximately 30 to 40 minutes.

Once you've prepared the filling, the next step is to prepare the crust. Unlike the traditional crumble, this dessert is made with a crispy topping. To prepare the topping, combine the oats, flour, spices, and butter. Mix well. Add butter and stir until combined. Combine the crumble topping ingredients. Once the crumble topping is prepared, add the sliced peaches.

When using canned peaches, be sure to drain the fruit before using them in the recipe. Canned peaches are packed in heavy syrup and juice. Before using them, make sure to rinse them with a produce wash or vinegar water. This will remove most of the peach's pesticide residue. The crisp will have a slightly different texture when baked, so you may want to remove the peels beforehand.

To prepare the peach crisp, drain the peaches and place them in a 9-inch baking pan. Spread them out in an even layer. Combine the brown sugar, cinnamon, and oats. Mix in the softened butter. Mix well until the sugar is incorporated. Bake the peach crisp for about half an hour. Serve warm or chilled. Serve it with vanilla ice cream for an ultimate dessert.


The nutrition of peach crisp with canned and fresh peaches is comparable. If you're looking for a healthier dessert, you can substitute canned peaches with fresh or frozen ones. Just make sure to use peeled and pitted peaches. Using canned or frozen peaches will require you to bake the dessert longer. You can also add some lemon juice or zest if desired. You can also make this recipe vegan by substituting the butter with plant-based butter or oats.

To make the topping, use light brown sugar, oats, and cinnamon. Add the butter and stir until well combined. Add the peaches to the crumble mixture and press them into the baking dish. Bake the peach crisp for about 40 minutes, or until the top is golden brown. To serve, you can place it in the refrigerator for 20 minutes before cutting into pieces. This dessert is an excellent choice for a summer afternoon or evening.

Fresh peaches are in season from May to August. Store them stem side down to keep their skins soft. When storing frozen peaches, make sure to store them stem side down and in a single layer. Thaw them before baking to ensure even baking. Also, remember to use a produce wash to remove any residue. It's worth the effort to wash peaches before using them in your recipe.

The Nutrition of peach crisp with canned peaches differs. Some recipes use canned peaches while others use frozen or canned fruit. Choosing the right type of peach for your recipe is essential. Be sure to check the nutritional information on the label, and don't skimp on the protein! One serving of peach crisp with canned peaches has 203 calories. It can be served with vanilla ice cream or whipped cream.

Choosing the right type of peaches for your recipe is crucial for maximizing the health benefits of peach crisp. It's best to use fresh peaches, but canned peaches are an option as well. Canned peaches are more likely to be high in fiber and lower in sugar than fresh ones. You should also be aware that canned peaches will have a slightly lower GI compared to fresh fruit.

Peach crisp


The smell of peach crisp in the air, the sun's low angle against the trees, the hum of the cicadas in the summer air, the taste of the juice dripping down in the summer ripening peaches, warm spiced taste in his mouth, saw dust in his hands. It was in his pants pocket in case he missed the station.


Begin by making the peach filling. In a large bowl, combine the peaches, lemon juice, sugar, cornstarch, vaniWith 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. (Source:Make the peach filling: In a large bowl, combine the peaches, lemon juice, granulated sugar, cornstarch, vanilla, and salt. Mix well to coat the peaches evenly. (Source:Transfer the peaches to the prepared baking dish and press into an even layer. Sprinkle the streusel evenly over top. Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 20 minutes before serving. (Source:lla, and salt. (Source:

Hi Dianne, I think you could get away with the jarred peaches but you still may need to add a little sugar to the peaches to help create more juice. Other than that, I don’t think any modifications are necessary. Please LMK how it turns out if you try it! (Source: www.onceuponachef.com This is the best peach crisp! Love the chopped pecans in the topping. I cut down on the sugar just a bit, but other than that I followed the recipe as written. Too bad it’s the end of peach season but I’ll definitely make this again next year. (Source:www.onceuponachef.com))

I made this today and it was delicious. I read the other reviews regarding it being soupy, so I doubled the corn starch and cooked the peaches in the casserole dish for ten minutes prior to adding the topping. Turned out great. Not soupy at all. I also cut the sugar to 1/3 cup for the peaches because I don’t like it too sweet. (Source: www.onceuponachef.com Guess it definitely depends how juicy your peaches are. (Source:www.onceuponachef.com wI just made this and it was amazing! The addition of pecans was an excellent touch, and the topping was very crispy. The only changes are that I did not add sugar to the peaches, I certainly don’t think they need it, and I added a little almond flavoring to the peach filling. It was delightful. (Source:ww.onceuponachef.com)))


I made this last night and just like others, I didn’t read enough reviews and mine came out extremely soupy. I had to take it out with a slotted spatula and put it in another container. I probably had at least a cup and a half of juice at the bottom after taking it out, so I don’t think even an extra tablespoon of cornstarch would have helped. My husband thought the flavors were fantastic as did I. I am wondering if the type of peach makes a difference like a previous reviewer said. My peaches were freestone also, picked from a tree and were very juicy. I really want to make it again, so maybe I will let the peaches drain for a bit after adding the sugar then add the other filling ingredients along with an extra tablespoon I made this recipe yesterday with some overripe peaches so as not to waste them. I’ve not had much luck in the past with crisps, but this was fantastic! It was “juicy” for sure – I’d probably drain a bit of the liquid off the peaches before baking next time. It used slightly less sugar and the result had a perfect sweet/tart balance. This recipe is definitely a keeper and one I’d make confidently for a dinner party. (Source:of cornstarch.

Made this tonight for a family gathering. I couldn’t find ripe peaches so I used Nectarines. It was fantastic and the crunchy streusel topping was the best I’ve ever tasted! This was so easy to make and everyone loved it! I’ll definitely be making this again. (Source: www.onceuponachef.com)

Jenn Made this Peach Crisp this morning for my family birthday gathering. Received words of wonder from everyone and they both of my sons actually requested the recipe. You hit it off the block with this one. Thank you so much. (Source: www.onceuponachef.com Wonderful flavor but I agree with a few other reviews that it is a little too soupy. I used 3 tablespoons of cornstarch since my peaches were the freestone variety. I will make it again with a different type of peach next time. (Source:www.onceuponachef.com wHi Linden, t’s really hard to say since sliced peaches are hard to measure in cups, but I can tell you that I used 5 very large peaches. You’d probably need about 7 medium peaches to get 3 lbs. Don’t worry about it too much; it doesn’t need to be exact. Hope you enjoy! (Source:ww.onceuponachef.com)))

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