Fresh peaches are one of summers greatest pleasures. With Labor Day upon us, adding them to a delicious fresh peach crisp makes them even sweeter. This is the perfect time of year to make one since farmer’s markets and grocery stores have peaches piled high just waiting to be enjoyed. Add a dollop of homemade whipped cream and you have a perfect summer dessert (or snack…or breakfast…).
The actual “crisp” part of this recipe is one that I found on Allrecipes years ago. I made a few changes, such as not adding additional sugar to the peaches (they are already perfectly sweet and don’t need sweetening). I sprinkle on a bit of cornstarch to thicken them while baking and you’ll find you won’t miss the added sugar. I also add a teaspoon of salt to really enhance flavor. Finally, I always double the crisp part of the recipe because I reallllly love crisp.
How to make the most delicious crisp for your fresh peach crisp
Once you make this crisp, you’ll find you can also use this same recipe for the very best apple and berry crisps. I sometimes even substitute crisp for cobbler. Can you tell I love crisp?!
Bake in preheated 350 degree oven for approximately 35 minutes.
How to make HOmemade whipped cream
While the crisp is baking, make the whipped cream. This whipped cream contains a unique key ingredient that really puts it over the top…vanilla bean paste! The aromatic flavor of the vanilla seems more enhanced in the paste and you can see the tiny vanilla bean seeds in the cream. I make this whipped cream A LOT and dopple it over chocolate bread pudding, pies, pancakes, oatmeal and any other dish that calls for whipped cream. It pretty much complements anything.
In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half the oat mixture into a buttered 13X9 baking dish. Cover with peaches. Sprinkle cornstarch on peach slices then add the rest of the oat mixture.
- 1 cup unbleached flour
- 3/4 cup rolled oats
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1/2 cup unsalted butter, melted
- 4 cups fresh, peeled and sliced peaches
- 1 teaspoon cornstarch
Preheat oven to 350 degrees.
In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly.
Press half the oat mixture into a buttered 13X9 baking dish.
Cover with sliced peaches.
Sprinkle cornstarch on peach slices
Add the rest of the oat mixture.
Bake in preheated oven for 40 minutes until golden and bubbly
I made a few changes to the original recipe, such as not adding additional sugar to the peaches. They are already perfectly sweet and don't need to be sweetened.
I sprinkle on a bit of cornstarch to thicken them while baking (you'll find you won't miss the added sugar).
I also add a teaspoon of salt to really enhance flavor.
Finally, I always double the crisp part of the recipe because I reallllly love crisp.
- 1 12-16 ounce carton of heavy whipping cream
- 1/2 cup confectioner's sugar
- 1 teaspoon vanilla bean paste (can substitute good vanilla if needed)
Mix 12-16 ounces of heavy whipping cream on medium-high speed until it has a smooth texture (about 2-3 minutes)
Add the vanilla bean paste and confectioner's sugar and continue to mix at medium high speed.
Mix until you see medium-sized whipped cream peaks (when you lift the beaters out of the bowl, a slightly sturdy peak should form on the them)
I eyeball the amounts so these are approximate measurements. If you prefer it sweeter, add more confectioner's sugar. More aromatic, add more vanilla bean paste.
Enjoy this amazing fresh peach crisp! Let me know what you think if you try it.