Peach Crisp

  • 6 large peaches, peeled and sliced (About 8 cups of sliced peaches)
  • 1 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 2 Tablespoons sugar
  • 1/3 cup cold water
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 stick unsalted butter, cubed


Preheat your oven to 350 degrees F.

Blanch the peaches in boiling water to make it easier to remove the peel. After a minute or two in the boiling water, plunge the peaches into an ice bath to cool.

Peel and slice the peaches into a large bowl. You'll want about 8 cups of sliced peaches. Taste your peaches and decided if you will need more or less sugar than the two tablespoons called for in the recipe. Mix together the sugar, cinnamon, nutmeg and salt. Pour the mixture over the peaches and toss to distribute. Pour the water over the fruit and toss again.

Pour the fruit into a baking dish. A deep dish pie plate works well. Distribute the fruit evenly. In a medium sized bowl, mix together the sugar, flour, and butter. Using your hands, toss and squeeze the mixture together until it forms large crumbles. Be sure all the flour and sugar is incorporated.

Sprinkle the flour crumble mixture over the peaches. Bake for 45-50 minutes or until the crumble topping is browned and fruit is bubbling.

Serve warm with vanilla ice cream.