Peach Crisp

Even though my beloved Georgia peaches took a beating this year, you should be able to find some for this. Canned peaches have worked for me in a pinch as well, although I adjust the sugar when I go that route.



Crispy Topping:

  • 1/4 cup plus 2 tablespoons of flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon kosher salt
  • 5 tablespoons cold butter, cut into small pieces
  • 3/4 cup of oats

Put everything except the butter and oats into the bowl of a food process and pulse a couple of times to mix everything up. Add the butter pieces and half of the oats, then pulse a few more times until the mixture looks like coarse sand. Then add the rest of the oats and pulse two or three more times. Put the entire thing in the refrigerator for 15 minute or so. I usually do this first and then work on the fruit.

Also, I usually preheat the oven to 375 degrees at this point.


  • 2 1/2 to 3 Pounds of Peaches, peeled, pitted and sliced
  • 1/4 cup sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon of lemon zest

Toss all of this together and pour into your baking dish. If you’re like me, peeling the fruit takes forever and it’s been way more than 15 minutes for the topping to set. Sprinkle the topping over the fruit and then bake about 40 minutes.  I usually turn on the broiler at the end and get the top perfectly golden brown.  **Caution** If you do this, DO NOT walk away from it.  Stand there and stare at it until its done or it will get away from you!  (Ask me how I know.)