Food & Cooking Recipes Dessert & Treats Recipes Peach Crisp Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 35 mins Total Time: 1 hr 10 mins Servings: 8 Juicy, ripe peaches star in this easy-to-make dessert, but you can also substitute other stone fruits like nectarines or plums -- or even combine several. Ingredients For the Topping ½ cup all-purpose flour ½ cup quick-cooking oats ⅓ cup sugar 1 teaspoon ground cinnamon ¼ teaspoon salt ¼ cup canola oil 2 tablespoons water ⅓ cup coarsely chopped almonds For the Filling 3 ½ pounds ripe peaches (about 11 medium peaches) 1 tablespoon fresh lemon juice 2 tablespoons all-purpose flour ¼ cup sugar For Serving Vanilla ice cream, (optional) Directions For the topping: Preheat the oven to 375 degrees with rack in the middle position. In a large bowl, whisk together flour, oats, sugar, cinnamon, and salt. Stir in oil and water until blended. Topping will look like clumpy wet sand. Stir in almonds and set aside. For the filling: In a large saucepan of boiling water, working in batches, blanch peaches for 1 minute. Remove them with a slotted spoon and transfer to a bowl of cold water. When cool enough to handle, peel off skin. Halve, pit, and cut peaches into 1/2-inch wedges. In a medium bowl, mix together peaches, lemon juice, flour, and sugar. Place filling in an 8-inch square baking pan. Sprinkle topping evenly over peaches. Bake until the topping turns a deep, golden brown and the filling is bubbling around the edges, 30 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, if desired. Cook's Notes To make mealtime preparation easier, consider preparing this crisp in advance and then keeping it at room temperature for a few hours. Just before serving, reheat it in a warm oven. Rate it Print