Ahhh cinnamon peach crisp. It’s the perfect way to start the day. Fresh fruit, a little dairy {ice cream} and you’ve got yourself a winning combination to tackle the day ahead.
Or you could make it for dessert, that works too. 😉
This recipe for cinnamon peach crisp is so good, you’re going to wish you bought more peaches! Seriously, I made the first one and then quickly made a second to pop in the freezer to enjoy later this winter. So do yourself a favor, plan ahead, save some time and make a double batch.
This recipe is not only super easy to make, but a true comfort food as well. Cinnamon peach crisp, this recipe is a keeper!
I hope you like it as much as we do.
~Mavis
Cinnamon Peach Crisp Recipe
Ingredients
For The Peach Filling
3 pounds peaches, peeled, pitted and sliced
1/2 cup sugar
2 tablespoons tapioca granules
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon lemon juice
a sliver of butter to butter the dish
For The Crumb Topping
3/4 cup all-purpose flour
1/2 cup sugar
1/4 cup brown sugar
6 tablespoons unsalted butter
1/4 teaspoon sea salt
Instructions
Preheat oven to 375 degrees.
With a sliver of butter, butter a 9 inch casserole dish and set aside.
In a large bowl, toss the peaches, sugar, tapioca granules, cinnamon, nutmeg and lemon juice until evenly coated.
Pour the peach mixture into the prepared casserole dish and set aside.
For The Crumb Topping
Using your fingers, cut the butter into the other topping ingredients. Pour crumb mix loosely over the peaches.
Bake the cinnamon peach crisp at 375 degrees for 20 minutes. Reduce oven temperature to 350 degrees and bake for another 20-30 minutes until the crumb topping is a nice golden brown and the peach juices are bubbly.
If you notice the crust starting to get too dark, cover with foil.
Serve warm with ice cream, whipped cream or gobble it up plain.
Alice Damsteegt says
Do you bake before freezing or freeze before baking? That looks delicious!
Mavis Butterfield says
Freeze before baking. 🙂
I simply make up a second peach crisp, cover it with foil, date it and pop it in the freezer. Then when I’m ready to bake it I set it in the fridge overnight to thaw and then bake the next day.
Becky-TN says
Tapioca Granules?? Could we substitute some other ingredient?
Thanks, Mavis!!
Mavis Butterfield says
Yes. 🙂 Here you go: https://www.onehundreddollarsamonth.com/how-to-thicken-fruit-pies-with-corn-starch-flour-tapioca-granules-or-clear-jel/
Suemn says
I’m for sure going to try this recipe. It looks so good and it doesn’t look hard to make:) Thanks for sharing the recipe.
Julie says
Have had no luck finding tapioca granules locally. Where are people buying this item? Thanks!
Tanya says
I think I ordered mine off Amazon but you could also crush pearl tapioca.
Mavis Butterfield says
I bought my last container from Amazon. Here is the link: https://amzn.to/38KaLAx
Linda Practical Parsimony says
I wonder if store bought canned peaches would work?
Mavis Butterfield says
I’ve used canned peaches before in different cobblers and crisp and they worked fine. Just make sure to drain them very well. 🙂
LindaT says
Your metabolism is the only reason you don’t weigh 500lbs.
Love it!!!!!
Cindy says
I made the peach crispy and it’s delicious , almost gone. Good for breakfast too.
Susan says
I got some not-so-pretty peaches from a friends tree and needed to get them taken care of a.s.a.p. So I pealed, sliced and froze them already. So about how many cups would you think I need for this crisp? I’d love to try it tomorrow.
Mavis Butterfield says
There are about 3 cups of sliced peaches in a pound. So 3 pounds of peaches would be 9 cups.