Peach-Ginger Crisp

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Adapted from a recipe for peach-berry crisp in Bon Appetit, July 2006. The crystallized ginger was my idea; the flavor works great with peaches

Difficulty: Easy - for beginners
Serves: Lots

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: dessert ยท


3/4 cup all-purpose flour
3/4 cup rolled oats (not steel-cut, which are much smaller)
1/2 cup golden brown sugar, packed
1/2 tsp cinnamon (or more)
1/4 tsp salt
1/2 cup (1 stick) chilled unsalted butter, cut into 32 cubes
3/4 cup chopped nuts (walnuts, almonds, or pecans) or 1/2 cup sliced

2/3 cup sugar
2 Tbsp cornstarch
1/4 tsp cinnamon
Pinch of salt
4 peaches, pitted, quartered, and cut into 1/4-inch thick slices
1/4 cup finely chopped crystallized ginger


For topping: Mix flour, oats, brown sugar, cinnamon and salt in medium bowl. Add butter and rub in with fingertips until mixture comes together in moist clumps. Stir in nuts. (Can be made 1 day ahead; cover and chill.)

Preheat oven to 350 degrees. Mix sugar, cornstarch, cinnamon, and salt in baking dish. (I use an old-fashioned Corningware that is about 9" square; glass would probably work well also.) Add fruit and turn to coat. Transfer to baking dish. Sprinkle topping over (that's not quite the right verb, but do what you can). Bake until filling is bubbling around edges and topping is golden-brown, about 60-65 minutes. Let cool. Serve warm with vanilla ice cream.


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