Peach Crisp Recipe
There are few things that compare to the sweet, juicy bite of a fresh summertime peach.
At least, that's what I thought until I experienced the deliciousness of this fresh peach crisp recipe.
Top it with some slow-churned, vanilla bean ice cream, and Oh. My. Gosh.
There are no words.
Honestly, I'm not even sure I lifted my face anytime between my first and last bite.
It is seriously that good!
Dave Lawrence, chef and editor of the blog, Forking Delicious,
has been generous enough to allow me to share the recipe with you.
Get your bookmarking finger ready, this one's a keeper!
Full recipe and more mouthwatering pics below.
How to Make this Peach Crisp Recipe
For the Filling You'll Need:
- 6 cups fresh peaches, peeled and sliced (about 2.5 pounds)
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon freshly-squeezed lime juice (I actually substituted with freshly-squeezed lemon juice)
For the Topping You'll Need:
- 3/4 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 tsp. kosher salt
- 6 tablespoons cold, unsalted butter, cut into pieces
- 3/4 cup English toffee bits like Skor or Heath (I actually just chopped up 2 Skor bars into small bits and used those)
- 1/2 cup pecans, toasted and coarsely chopped
Preheat the oven to 350 degrees.
Place six 1¼ cup ramekins on a baking sheet lined with parchment paper; set aside. I used mini cast iron skillets
and positively loved the way they
To easily peel the peaches, immerse them in boiling water for 30 seconds, then immediately submerge them in a bowl of ice water. The
skin will peel off effortlessly. Slice the fruit away from the pit and cut into small chunks.
Add the sugar, brown sugar, flour and lime (or lemon) juice and blend well. Divide filling evenly among ramekins.
Whisk the flour, brown sugar and salt in bowl to create the topping, being sure to blend well. Using fingertips, rub in butter until mixture hold together
in clumps. Stir in toffee and pecans; sprinkle over filling.
Bake until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes.
Top with a scoop of vanilla bean ice cream and you'll have the best peach crisp recipe you've ever tasted!
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