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Peach Crisps

  • Active:
  • Total Time:
  • Servings: 12

"I think Missouri food seems to have stronger ties to the cooking of the South than the upper Midwest," Paul Virant says. Here, he bakes his simple peach crisps--a classic Southern dessert--in individual ramekins, but the sweet summer fruit and crunchy, buttery topping could be prepared in a single baking dish as well.


slideshow  More Fruit Crisps and Cobblers


KEY: Summer, Baking, Barbecue/Cookout, American, Desserts, Pies & Tarts, Healthy, Make Ahead

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  • 1 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/4 cup plus 2 tablespoons light brown sugar
  • 1/2 cup rolled oats
  • 7 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 teaspoon salt
  • 3 pounds peaches
  • 1/4 cup cornstarch
  • Ice cream, for serving (optional)

How to make this recipe

  1. In a food processor, combine the flour, sugars, oats, butter and salt and process until the mixture resembles coarse meal.
  2. Bring a large pot of water to a boil. Add the peaches and blanch for 1 minute to loosen their skins. Transfer the peaches to a large rimmed baking sheet. When cool enough to handle, peel off the skins and cut the peaches into 1/2-inch dice. Transfer the peaches to a large bowl and sprinkle with the cornstarch. Toss well to coat and let stand for a few minutes.
  3. Preheat the oven to 325°. Butter and sugar twelve 5-ounce ramekins and arrange them on a large, rimmed baking sheet. Spoon the peaches into the ramekins and sprinkle with the topping.
  4. Bake the crisps for about 1 hour, until the filling is bubbling. Remove the ramekins from the oven and increase the temperature to 400°. Bake the crisps on the upper rack for about 8 minutes, until the topping is browned. Serve warm or at room temperature with ice cream, if desired.
Contributed By Photo © John Kernick Published July 2008

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