She Strengthens

Summer’s Sweetest Shortcut: Peach Crisp

When time is of the essence, but dessert is a must, turn to the humble crisp. This effortless treat requires minimal fuss, yet yields maximum flavor and satisfaction. The star of the show is a luscious peach filling, elevated by a crunchy oat and brown sugar streusel topping.

A Symphony of Flavors

The filling is a masterclass in simplicity, combining brown sugar, lemon juice, cornstarch, vanilla, and fresh peaches in perfect harmony. The sweetness of the peaches is balanced by the tang of lemon, while the cornstarch adds a delightful thickness.

The Crunchy Crown

The streusel topping is where the magic happens. A mixture of brown sugar, rolled oats, flour, cinnamon, and salt is transformed into a crispy, golden-brown delight by the addition of cold butter. The result is a satisfying crunch that gives way to a sweet, peachy center.

Assembly and Baking

To bring this dessert to life, simply combine the filling ingredients in a large bowl, then transfer the mixture to an 8-by-8-inch baking dish. Top with the streusel mixture and bake in a preheated oven until golden brown. Let cool, then serve with a scoop of cinnamon ice cream or a dollop of whipped cream.

Tips and Variations

For a twist on this recipe, try substituting other fruits, such as apples or berries, for the peaches. Or, experiment with different spices, like nutmeg or cardamom, to add depth to the streusel topping. Whatever your preference, this peach crisp is sure to become a summer staple.

Recipe Details

Yield: 6 servings
Difficulty: Easy
Total Time: 1 hour 25 minutes
Active Time: 25 minutes

Ingredients

For the Topping:

• 3/4 cup packed light brown sugar
• 3/4 cup rolled oats
• 1/3 cup plus 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon fine salt
• 6 tablespoons cold unsalted butter

For the Filling:

• 1/3 cup packed light brown sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon fine salt
• 2 pounds ripe but firm peaches, halved, pitted, and cut into 1/2-inch-thick slices