Peach Crisp

Peach Crisp

I came across a beautiful stack of organic peaches and ended up buying way too many.  They were so juicy and flavorful, but I just couldn’t eat them all so I decided to make a peach crisp.  The secret to my peach crisp is crystallized ginger.  It just adds a nice little something with each bite. 


8 Large Sliced Peaches

1/4 Cup Light Brown Sugar

4 Tablespoons Unbleached Flour

1 Teaspoon Ground Cinnamon

1/4 Cup Crystallized Ginger


1/2 Cup Old Fashioned Oats

1/2 Cup Unbleached Flour

1/2 Cup Light Brown Sugar

1/2 Cup Sugar

1/2 Teaspoon Ground Cinnamon

12 Tablespoons Cold Butter

Preheat your oven to 350° F. Pour the peaches into a large glass baking dish. In a medium size bowl combine 1/4 cup light brown sugar, 4 tablespoons unbleached flour, crystallized ginger and 1 teaspoon ground cinnamon. Pour the mixture over the peaches and gently mix. For the topping combine 1/2 cup old fashioned oats, 1/2 cup unbleached flour, 1/2 cup light brown sugar, 1/4 cup sugar, 1/2 teaspoon ground cinnamon and 12 tablespoons gold butter in a medium size bowl. Cut in the butter until the mixture looks like coarse crumbs. You can achieve this by using either a pastry blender or two forks. Sprinkle the topping over the peaches and bake in the oven for 50 minutes until your crisp is bubbly around the edges. Remove from the oven and let cool for 10 minutes. Serve warm with vanilla ice cream. Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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