Salted Caramel Peach Crisp

Juicy peaches and toasted streusel come together to make one delicious summery peach crisp – all topped of with a drizzle of salted caramel and vanilla bean ice cream!

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Pop Quiz: what’s super cinnamony-comforting, made with super fresh ingredients, and ultra joy-giving right here on the brink of summer?

(Pop Quiz Part Two: what have I secretly eaten for breakfast every day this week?)

Answers: THIS salted caramel peach crisp.

Sweet and bubbly peach crisp with a cinnamon buttery oat crumble is the biggest test to your self control.

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Do you guys remember when we went apple picking last fall? And do you remember how I hoarded the apples in my tiny purse while walking through the rows and rows of apples? And how I used all the apples to make pies like this and soft pretzels like these and bundt cake like this.

I will be the first to admit that I am a die-hard Honeycrisp apple fan. But it just turns out that when it’s not apple season it’s peach season!! And peach picking is totally a thing.

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I am absolutely certain that HUGE juicy peaches may just rival my beloved Honeycrisps. I currently buy a big bag of them every week to keep myself snacking happy. But just in case I can’t finish them all.. I sometimes share enough to make a peach crisp like this that wows my family every time.

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May is ticking slowly along, and I’m slowly battling my way through finals so I can finally be a free woman for the summer. On a side note – instead of studying, I am having large, warm bowls of salted caramel peach crisp that is held together by that textured, oat-y crumble and sweetened with summer’s finest sweet peaches and decorated with a little (okay a lot 😉 ) bit of salted caramel because I can’t not drizzle stuff on my food, especially dessert.

No go buy you some gorgeous peaches to make this gorgeous dessert. <3

Salted Caramel Peach Crisp

Juicy peaches and toasted streusel come together to make one delicious summery peach crisp – all topped of with a drizzle of salted caramel and vanilla bean ice cream!

Ingredients:

For the filling:

  • 8-10 large fresh peaches, peeled, thinly sliced
  • 1 teaspoon grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 3 Tbsp all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon vanilla

For the topping:

  • 2 cups shredded coconut, sweetened
  • 1 1/2 cups all-purpose flour
  • 1 cup quick oats
  • 1 cup almonds, roughly chopped
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1/2 pound (2 sticks) cold unsalted butter, diced
  • salted caramel, for serving
  • ice cream, for serving

Directions:

  • Preheat oven to 350 degrees and spray a 9×13-inch baking dish or cast iron skillet with non-stick spray.

Make the filling:

  • Toss peaches with orange zest, orange juice, and vanilla. Add flour, sugar, and salt and toss until fruit is evenly coated. Pour into baking dish.

Make the topping:

  • In a large bowl, whisk together coconut, flour, oatmeal, 1/2 cup almonds, granulated sugar, brown sugar, and salt until combined.
  • Add the diced cold butter. Use your hands to make large crumbles. This will take about 5 minutes to fully work the butter into the oat flour mixture. Just keep squeezing the mixture in your and and eventually the butter-flour mixture will form one large clump.
  • Crumble the topping over the fruit and cover evenly, then sprinkle remaining ½ cup of almonds over the top. Bake for 50-60 minutes. The the fruit should be bubbling at the edges and the topping and almonds should be golden brown.
  • Let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day.
  • Serve with a drizzle of salted caramel and vanilla ice cream on top.