Don't you just want summer to go on forever? Peaches are by far my favorite summertime fruit, and I'm always looking for ways to use them, so when we had the neighbors over for a barbecue, I knew it was the perfect time to whip up this easy peach crisp, made from locally-grown Palisade peaches.
This peach crisp recipe makes enough dessert for about 16 people, but don't worry - if you don't eat it all in one sitting (I almost did!) just eat it for breakfast (perfectly acceptable in my book) or bring it into work - it didn't even last a day with my coworkers!
When you're shopping, keep in mind you can use any variety of peach for this peach crisp, but make sure to pick them when they're at their peak (they should be fragrant, but still firm).
It feels like summer is fading fast here in Colorado, so I wanted to make the most of peach season and instead of my traditional, So Long Summer Peach Pie, I wanted something easy, with a crunchy topping. Crisps always reming me of my grandma (she's known for her strawberry-rhubarb and apple crisps), and for this peach crisp I added graham crackers and cinnamon to the topping to compliment the peach flavor.
I love this recipe because the sweetness tenderness of the peaches contrast beautifully with the crispy, crunchy graham cracker and oat topping. You don't necessarily have to peel the peaches, but I've included instructions below on how to easily slip the peel off, if that's what you prefer.
Whatever you do, don't forget to top the peach crisp with a scoop of vanilla ice cream, and you'll have a picture perfect dessert on a hot summer day.
Easy Palisade Peach Crisp
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 16 servings 1x
- Category: Dessert
Ingredients
For the Filling
- 8 peaches
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- ½ cup brown sugar
For the Topping
- 1 package graham crackers
- 1 cup flour
- 1 cup oats
- ½ cup brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons cold butter, cubed
Instructions
To Prepare the Filling
- Preheat oven to 350 degrees F.
- Bring a pot of water to a boil over high heat; make a shallow "X" in the bottom of each peach using a paring knife
- Once the water is boiling, drop 4 peaches at a time into the water, let sit for 40 seconds, then carefully remove using tongs and place in an ice bath; repeat with remaining 4 peaches. Allow all the peaches to dry on paper towels.
- When peaches are cool enough to handle, use a paring knife to remove the skin from the peaches, starting at the "X" on the bottom.
- Halve peaches and remove the pit; slice peaches into ½ inch slices.
- Combine the peach slices, vanilla, cinnamon and sugar in a medium bowl, set aside.
To Prepare the Topping
- Place 1 package of graham crackers in a resealable plastic bag and crush into small pieces, using a rolling pin; place the graham cracker crumbs into a medium bowl.
- Add oats, flour, brown sugar, baking powder and salt to the graham cracker crumbs, stir to combine.
- Add cold butter cubes; using fingers, cut butter into dry ingredients until large crumbs form.
To Assemble the Crisp
- Grease a 9x13-inch glass baking dish
- Pour peach mixture into greased baking dish; sprinkle prepared topping evenly over peaches.
- Bake crisp at 350 degrees F for 45 minutes, or until fruit is bubbling and topping is brown. Serve warm with vanilla ice cream.
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