Philacatessen | Late-Season Peach Crisp


As we move into fall, we say a fond farewell to summer fruits.

The last few weeks of the harvesting season for peaches and plums are upon us, and the fruit that appears in the markets may not be quite as perfect as it was at its peak. But it still delivers delicious flavor and, if the texture is not ideal, well, you can always get creative.

This crisp is an ideal way to use less-than-perfect fruit — in this case peaches, but plums, apples, berries and pears are all wonderful baked in a crisp. Note: Apples and pears may require a slightly longer cooking time to arrive at a soft texture.

I topped it with fresh, sweetened whipped cream, but vanilla ice cream or peach sorbet would be a lovely addition if that is more to your liking.

Peach crisp
Photo by Keri White

Peach Crisp

Serves 4

For the fruit:

  • 3 large ripe peaches
  • Juice of ½ lemon
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon

For the topping:

  • ¾ cups rolled oats (not instant)
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ½ stick butter or margarine, cut in small pieces

Heat your oven to 350 degrees.

Peel and chop the peaches over a 2-quart glass baking dish (to catch juice). Mix in the lemon juice, brown sugar and cinnamon; set aside.

In a shallow bowl, mix the oats, butter pieces, brown sugar and cinnamon. It should form crumbs.

Pour the oat mixture onto the fruit and press gently. Cover and bake for 15 minutes.

Remove the cover, and bake another 15 minutes until the topping is brown and crispy. Serve warm with whipped cream, sorbet or ice cream.


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