Peach Crisp

A few months ago we shared a recipe for streusel topping, which you can use to make fruit crisps in a variety of flavours. Crisp or cobbler is the perfect easy recipe when you don't have the time or patience to make a pie, and is pretty much a no-fail dessert.

​Our household favourite is peach crisp — the sweet and soft caramelized peaches layered with the crunchy streusel creates a scrumptious and balanced texture that can't be matched.

For this recipe you can use fresh or frozen peaches (we used frozen, since the fresh ones won't be available until summer). Aside of making the topping, the hardest thing you'll have to do for this recipe is wait for it to bake. 

Prep: 5-10 minutes
Cook time: 35 minutes
Yield: 6-8 portions

Ingredients (streusel topping):

• 1 cup GF Patisserie All Purpose Flour
• ½ cup brown sugar
• 2 tsp baking powder
• 1 tsp xanthan gum
• 1 tsp ground cinnamon
• ¼ tsp salt
• ½ cup unsalted butter, cut into small pieces
• ¼ cup heavy whipping cream

Method (streusel):

1. In a large bowl, stir together the flour, brown sugar, baking powder, xanthan gum, cinnamon, and salt.
2. Add the unsalted butter and heavy cream.
3. Blend into the dry ingredients using a fork or a pastry blender until you have several walnut-sized chunks.

Ingredients (crisp):

• 1 recipe of streusel topping (see above)
• 6-7 fresh peaches, sliced (or approximately 4-5 cups frozen, sliced peaches)
• 2 tbsp granulated sugar
• 1 tbsp GF Patisserie All Purpose Flour
• ½ - 1 tsp cinnamon (adjust based on preference)

Method (crisp):

1. Preheat oven to 375F.
2. With the sliced peaches in a large bowl, add the sugar, flour, and cinnamon. Toss to coat evenly.
3. Pour mixture into a lightly buttered glass or ceramic baking dish.
4. Evenly top the fruit with streusel.
5. Bake for 35 minutes, or until the streusel is a crisp, golden brown and the fruit is bubbling.
6. Allow to cool for at least half an hour before serving.

Tips:

• Peach crisp is best served warm — leftovers can be quickly reheated in the microwave or the oven.
• The best time for fresh peaches is in late summer.
• Allow frozen peaches to partially defrost to reduce baking time.