Peach Crisp

My first peach dish of the year was what I call a “standard Bisquick cobbler”.  The Bisquick batter appeared to be a little thin and I added a little extra peach to the mixture, so the cobbler turned out to be a little doughy.  The flavor was still good, but I didn’t get that nice crust and bread like texture that everyone loves.  The first comment I got was, “Why didn’t you make a Peach crisp?”  Well, here is that peach crisp.



1 1/4 cups all purpose flour

1/2 cup rolled oats

1/2 cup brown sugar

1/2 cup granulated sugar

 1 1/4 stick frozen unsalted butter cut into pieces

Pinch salt

1-5 Tablespoons cold water

1/4 teaspoon almond extract


5 large ripe peaches, pitted and cut into chunks (peeling optional)

1 Lemon, zested and juiced

3 Tablespoons all purpose flour

1/4 cup tightly packed brown sugar

1/2 teaspoon vanilla extract

pinch salt


For the Topping:

Mix the flower, two varieties of sugar, and almond extract in a food processor till well blended.  Add the butter and pulse until well blended, then continue pulsing while adding water until the mixture is clumpy but crumbly.

Add the oatmeal and pulse briefly or fold into the mixture.

For the Filling:

Toss the peaches in a large bowl with the lemon zest, lemon juice, flour, sugar, brown sugar and vanilla extract.  Add a pinch of salt to enhance the flavor

E131FEF9-3E7E-4E9A-93DD-8B0915E40263Fill a large baking dish with about 2” of the peach mixture (deeper if desired).  Generously sprinkle the topping over the peach mixture and bake at 350-400F until the peaches are bubbly and the crisp is golden.

Post mortem


This turned out really well!  The peaches were hot and sweet and the crisp had just the right crunchiness.

There was a little issue during the cooking….. I had set the initial timer for 30 minutes, but instead of using my microwave time as usual, I set the timer on the stove.  On my stove you can set the timer as just a timer or you can do it as “time cook”.  Unwittingly, I set the “time cook” to 30 minutes.  After the first 30 minutes, the crisp still needed to cook some more, so I added another 20-30 minutes using the timer on my microwave.  Little did I know that the oven had turned off.

I turned up the oven to 400F for about 15 minutes and then flipped on the broiler for a few minutes.

The only negative was that the crisp may have been a little dry.  This recipe is very forgiving.

In my original version I blended the oatmeal in with the other dry ingredients.  The flavor and texture was fine, but I prefer to be able to identify the oatmeal in the topping, so I think adding it at the end is the best choice.


One Comment Add yours

  1. mistimaan says:

    Looks tasty


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