Peach Crisp, the Perfect Summer Dessert

This sweet treat can’t be beat. Alison Miksch/TNS

Sweet peaches star in this easy crisp. The crunchy topping adds nutty flavor and texture to juicy peach filling—no ice cream needed!

Peach Crisp

Active Time: 15 minutes Total Time: 1 hour, 15 minutes

Serves 8

• 3 pounds fresh peaches, peeled, halved, and sliced 1/2 inch thick
• 3/4 cup packed light-brown sugar, divided
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 1/4 teaspoon almond extract
• 1/2 cup whole-wheat pastry flour
• 1/2 cup old-fashioned rolled oats
• 1/4 cup cold unsalted butter, cut into small cubes
• 1/4 cup slivered almonds

Preheat oven to 350 degrees F. Gently stir peaches, 1/4 cup brown sugar, cornstarch, lemon juice, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, the vanilla, ginger, and almond extract together in a large bowl until thoroughly combined. Spoon the mixture into a 9-by-13-inch baking dish.

Stir flour, oats, and the remaining 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt together in a medium bowl. Add butter and toss the mixture, using your fingers to rub in the butter, until it begins to hold clumps when compressed. Stir in almonds. Sprinkle the flour mixture evenly over the peach mixture.

Bake until the topping is golden, the filling is thick and bubbly, and the peaches are tender, 45 to 50 minutes. Cover loosely with foil if the top begins to brown too quickly. Let cool for 15 minutes before serving.

Recipe nutrition per serving: 262 Calories, Total Fat: 8 g, Saturated Fat: 4 g, Cholesterol: 15 mg, Carbohydrates: 47 g, Fiber: 4 g, Total Sugars: 34 g, Added Sugars: 20 g, Protein: 4 g, Sodium: 225 mg, Potassium: 390 mg, Phosphorus: 71 mg, Iron: 1 mg, Folate: 9 mcg, Calcium: 44 mg, Vitamin A: 711 IU, Vitamin C: 12 mg.

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