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–+ servings

Peach Crisp (with Fresh Peaches!)

Sweet peach crisp with a cinnamon buttery oat crumble - topped with salted caramel & vanilla bean ice cream!
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Total Time: 1 hour 30 minutes
Servings: 8

Ingredients

For the filling:

  • 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 sweetened coconut
  • 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

For Serving:

  • salted caramel
  • ice cream

Instructions

  • Preheat oven to 350 degrees and spray a 9×13-inch baking dish or 10.25-inch 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.