How to Make a Peach Crisp

Find the written recipe here: https://www.inthekitchenwithmatt.com/peach-crisp

Learn how to make the best homemade Peach Crisp — warm, juicy peaches topped with a golden, buttery oat goodness that’s crisp on top and gooey underneath! This easy dessert recipe is perfect for summer, fall, or anytime you’re craving that sweet peach flavor. Serve it fresh out of the oven with a scoop of vanilla ice cream for the ultimate comfort dessert!

In this video, I’ll walk you through step-by-step how to make Peach Crisp recipe from scratch using simple ingredients you probably already have in your kitchen. Whether you’re baking for a summer or Fall BBQ, Sunday dinner, or just treating yourself, this recipe never fails to impress.

#peachcrisp #peachdessert #peaches

Ingredients:

5 to 6 medium peaches
3 tbsp of sugar (45g). If your peaches are really sweet, don’t add the sugar.
2 tsp of cinnamon, divided (6g)
1/2 cup of cold butter, cubed (113g)
3/4 cup of flour (90g)
3/4 cup of old fashioned oats (85g)
1/4 tsp of salt (1g)
1 cup of light or dark brown sugar (200g)

Equipment:
8×8 or 7×11 inch baking pan (greased with butter, shortening, cooking oil)
Bowl
Spoon
Pastry blender/cutter or fork
Gloves, optional

Today I’m going to show
you how to make an amazing peach crisp, super easy to do. Let’s get started. Down below in the description
box you’ll find a list of the ingredients and their amounts. So I am going to begin by
preheating the oven to 350°F, or 176 Celsius. And now I cut
up about six medium peaches. You’ll need 5 to 6
depending on the size of pan that you’re using. I’m using an eight by eight
inch pan, and so I just cut those up into little chunks. And now I have three
tablespoons of sugar. If your peaches are really
sweet then don’t use the sugar. You won’t need it. But now I’m going to just add
the sugar to these peaches because these are on the
under ripe side. All right. And then I’m going to use one
teaspoon of my two total teaspoons of cinnamon. And I’m going to put
that in there as well. And then I just have a little
lid here for my bowl. Give it a good shake. Excellent. And I’ll set
these peaches aside. I have my eight by eight inch a
baking pan here, and I just put some butter in there on the
sides and the bottom. You could use shortening. You could use some olive oil. Avocado oil. Coconut oil. Cooking spray. Something like that. And now I’m going
to pour these in here. And I don’t want to
do all of them at once. I just want to make sure
to see how many I get here. I’ll spread them out. I always like to have more. Leftover, if possible. Because then I can just eat
those peaches by themselves. So there we go. It also depends on how many or
what size the pieces are. These were medium and
I’m going to leave that. So that’s about a half
of a peach. I’m just going to leave that
and not put it in here. I could probably mound it if I
wanted to, but I kind of want to eat eat this leftover. Mhm. Now I’m going to set
this aside here. And now I have a half
cup of cold butter and I just cubed it. And then I’m going to add three
quarters of a cup of all purpose flour. Three quarters of
a cup of oats. These are old fashioned oats a
quarter teaspoon of salt, one teaspoon of cinnamon and
one cup of brown sugar. And this is going to
make our crisp. And now I’m just
going to come in here. And we’re going to start mixing
that butter in with all these ingredients. Just using a fork here. Or you can use
what’s called a pastry blender. Or you can also just come in
here with hands with gloves or use clean hands. And we’re just going
to mix this all together. And we want to get
all the dry bits incorporated with that butter. Left with something like this. And that is going to
form the crisp part on top of our peaches. So we’ll come back to this and we’ll just take our crisp. And we’re going to
put it all on top. And what is the difference
between a crisp and a crumble. It’s pretty much just
one main ingredient. And that’s the oats. Crisps have oats and crumbles. Do not. Other than that, it’s pretty
much made the same. Both the crumble and
the crisp part. All right. Does that look amazing? And now into the oven
it goes again. 350 Fahrenheit or 176 Celsius. And we’re going to bake
it for 40 to 50 minutes. And around the 30 minute mark
we are going to check it and see how brown it is. If it’s getting too brown,
then cover it with foil and bake it the rest of the way. We want to get those peaches
nice and soft onto that step, and when it comes out of
the oven, it’ll look something like this. Nice and golden brown on top. Nice and crispy. And then you can serve it. I just scoop it out with a
spoon and then put it on a plate. And then you can serve it with
ice cream if you want or just eat it plain. You can drizzle like
caramel sauce, whatever you want it to do. There you go. Super easy. Tasty. Peach crisp I’m Matt Taylor. This has been another episode
of In the Kitchen with Matt. Thank you for joining me. Thumbs up. Down in the corner. Press it. Don’t forget to subscribe to my
channel and check out my other videos. Take care. Time for me to dive into this. Oh, yeah. Yeah. That is so amazing.