Ingredients
Method
- Preheat oven to 375°F.
- Pit and slice peaches into 1/2-inch slices.
- Toss sliced peaches with 2 tablespoons sugar and 1 teaspoon cornstarch.
- In a large bowl, combine cold butter, brown sugar, and 1/4 cup flour. Toss until coated.
- With hands, press the mixture until pea-sized crumbs form.
- Layer the peach slices in a baking dish. Top with the crisp mixture.
- Bake for 45 minutes, or until the topping is golden brown. If needed to prevent over-browning, cover the dish with loose aluminum foil halfway through baking.
- Let cool slightly before serving.
Nutrition
Notes
Use underripe peaches and add an extra 1 tablespoon of sugar for balanced sweetness.
Cold butter is essential for a crispy topping, so avoid melting it beforehand.
If you are pre-cutting peaches ahead, toss with 1/4 teaspoon of lemon juice to prevent browning.
Drained canned peaches can be used as an alternative; skip the additional sugar.
For gluten-free option, use a gluten-free flour blend with xanthan gum.
Storage: Keep covered at room temperature for up to 2 days.
Cold butter is essential for a crispy topping, so avoid melting it beforehand.
If you are pre-cutting peaches ahead, toss with 1/4 teaspoon of lemon juice to prevent browning.
Drained canned peaches can be used as an alternative; skip the additional sugar.
For gluten-free option, use a gluten-free flour blend with xanthan gum.
Storage: Keep covered at room temperature for up to 2 days.