WHITE PEACH CRISP

Hi there! Thanks for stopping in today. You may remember I mentioned recently that I had a little dinner party for a friend visiting from New Zealand. I served a delicious White Peach Crisp for dessert that night and I promised to share the recipe with you. Well today I’m doing just that.

I love white peaches and I think it has something to do with my childhood. Actually, when I was born we lived in a house that had a giant white peach tree in the front yard. We only lived there until I was 5 years old but one of my earliest childhood memories is eating those white peaches fresh off of that tree to my heart’s content. I loved them then and I love them today. Well, I no longer have a white peach tree in my front yard but when I was shopping for my recent dinner party some lovely white peaches were calling my name. So I decided I’d make White Peach Crisp for our al fresco summer dinner party. Let me show you how it’s done…

We will start by making the oat topping.

Here is what you’ll need:

• 1 1/2 Sticks of Butter, Cubed
• 1 1/2 Cups Brown Sugar, Firmly Packed
• 2 Cups All Purpose Flour
• 1/2 Teaspoon Salt
• 3 Cups Old Fashioned Rolled Oats (not the quick cooking kind)

Place the cubed butter into the bowl of your standing mixer. Add the brown sugar and beat at high speed until light golden in color. Then add the flour and salt and mix on low speed until combined.

Finally, add the oats and mix on low speed until just combined. Do not over mix. Set aside to prepare the peaches.

In a small mixing bowl whisk together:

• 1/2 Cup Granulated Sugar
• 1/3 Cup Cornstarch
• 1/2 Teaspoon Ground Cinnamon
• Pinch of Salt

Then set the mixture aside.

Preheat your oven to 350° F.

Now it’s time to prepare the white peaches. We will start by blanching 10 peaches to quickly and easily remove the skin. Working in batches of 3 or 4, add the peaches to boiling water for 2 to 3 minutes. Then use a slotted spoon to transfer them to an ice-water bath which will stop the cooking. Remove the skin with your fingers or with a paring knife, then cut them into thin slices. Place the cut peaches into a large mixing bowl.

Pour the flour/sugar mixture over the peaches and give it a gentle toss to combine.

Cut 3 tablespoons of butter into small squares and retrieve the bowl of oat topping mix that you set aside.

Using a soup spoon, spoon the peaches into individual mason jars. I used eight, 8 ounce mason jars. (You could also simply place all of the peaches into a large, high-sided baking dish.) Push down with the back of your spoon to remove any air pockets and add more peaches to about 1/2 inch from the top. Place a small square of butter on top of the peaches and sprinkle with the oat topping.

You will likely have too much oat topping for this recipe alone. I place the remaining topping into a freezer ziploc bag and freeze the mixture for up to 3 months. Then I have it on hand the next time I want to make White Peach Crisp, Apple or Berry Crisp. This makes it so quick and easy the next time around!

Place the mason jars on a sheet pan lined in parchment paper. Bake for about 30 minutes until topping is golden brown.

Serve hot with a dollop of vanilla ice cream.

ENJOY!!

Here’s the handy printable recipe…

WHITE PEACH CRISP

 

Print

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Nothing says summer better than wonderful white peaches baked with a delicious oat crumb topping. Serve it in individual mason jars with a dollop of vanilla ice cream and you'll be in heaven!

Author: Celia Becker @ www.AfterOrangeCounty.com

Recipe type: Dessert

Serves: 8

Ingredients

• OAT TOPPING
• 1½ Sticks of Butter, Cubed
• 1½ Cups Brown Sugar, Firmly Packed
• 2 Cups All Purpose Flour
• ½ Teaspoon Salt
• 3 Cups Old Fashioned Rolled Oats (not the quick cooking kind)
• PEACHES
• ½ Cup Granulated Sugar
• ⅓ Cup Cornstarch
• ½ Teaspoon Ground Cinnamon
• Pinch of Salt
• 10 White Peaches, Skin Removed, Sliced
• 3 Tablespoons Butter, Cut Into Small Squares

Instructions

1. OAT TOPPING
2. Place the cubed butter into the bowl of your standing mixer.
3. Add the brown sugar and beat at high speed until light golden in color.
4. Add the flour and salt and mix on low speed until combined.
5. Add the oats and mix on low speed until just combined. Do not over mix.
6. Set aside to prepare the peaches.
7. PEACHES
8. Preheat your oven to 350° F.
9. In a small mixing bowl whisk together the granulated sugar, cornstarch, salt & ground cinnamon
10. Set the mixture aside.
11. Working in batches of 3 or 4, add peaches to boiling water for 2 to 3 minutes.
12. Use a slotted spoon to transfer them to an ice-water bath which will stop the cooking.
13. Remove skin with your fingers or with a paring knife, then cut them into thin slices.
14. Place the cut peaches into a large mixing bowl.
15. Pour the flour/sugar mixture over the peaches and give it a gentle toss to combine.
16. Using a soup spoon, spoon the peaches into individual mason jars.
17. Push down with the back of your spoon to remove any air pockets and add more peaches to about ½ inch from the top.
18. Place a small square of butter on top of the peaches and sprinkle with the oat topping.
19. You will likely have too much oat topping for this recipe alone.
20. Place the remaining topping into a freezer ziploc bag and freeze the mixture for up to 3 months for use on another future crisp.
21. Place the mason jars on a sheet pan lined in parchment paper.
22. Bake for about 30 minutes until topping is golden brown.
23. Serve hot with a dollop of vanilla ice cream.
24. ENJOY!

Notes

This recipe can also be baked in one large, high-sided baking dish instead of individual mason jars.

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