Q1: What kind of granola is best to use for a crisp topping?

For the best result, you want to use a simple, honey- or brown sugar-sweetened granola that is primarily made of oats and maybe some nuts like almonds. It's best to avoid granolas that have a lot of large clusters or a lot of dried fruit, as the dried fruit can burn in the oven.

Q2: Can I use old-fashioned rolled oats instead of quick-cooking oats?

Yes, you can. Quick-cooking oats will create a slightly finer, more tender crumble. If you use old-fashioned rolled oats , your topping will have a chewier, heartier, and more rustic texture, which is also delicious!

Q3: My crisp filling is watery. What did I do wrong?

A watery filling is usually caused by not having enough thickener to absorb the large amount of juice that very ripe peaches release as they cook. This recipe uses 1 tablespoon of flour in the filling. If you know your peaches are extremely juicy, you can increase this to 2 tablespoons of flour or 1 tablespoon of cornstarch for a guaranteed thick and jammy result.

Q4: Do I have to peel the peaches?

While you can leave the skins on if you are short on time, peeling the peaches is highly recommended for the best, most pleasant texture. Peach skins can sometimes become a bit tough or curly during baking, which can be unappealing in the final, soft dessert.

Q5: What is the difference between a crisp and a crumble?

It's a subtle but classic distinction! A Crisp , like this recipe, has a streusel-like topping that traditionally includes oats . A Crumble is very similar, but its topping is made without oats , just from flour, sugar, and butter. However, the names are very often used interchangeably today.

The Best Easy & Crunchy Peach Crisp with Granola

The Best & Easiest Crunchy Peach Crisp with Granola

A classic summer dessert, this peach crisp features a juicy filling of fresh, sliced peaches covered with a unique crumbly topping. The topping is a blend of quick-cooking oats and honey-sweetened granola, which adds extra crunch, mixed with brown sugar and butter. The crisp is spiced with cinnamon, nutmeg, and optional allspice, then baked until the fruit is bubbly and the topping is golden brown.

Author: Grace
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

½ cup quick-cooking oats
½ cup honey-sweetened granola
½ cup packed brown sugar
4 tablespoons all-purpose flour, divided
¼ cup butter
5 cups fresh peaches – peeled, pitted, and sliced
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice (Optional)
¼ cup chopped pecans (Optional)

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Instructions

Preheat the oven to 375°F (190°C).
Make the Topping: In a medium bowl, combine the quick-cooking oats, granola, brown sugar, and 3 tablespoons of the flour.
Using a pastry cutter or two knives, cut in the butter until the mixture is crumbly.
Assemble the Crisp: Place the sliced peaches into an 8-inch square baking dish. Sprinkle with the remaining 1 tablespoon of flour and toss to coat.
Scatter the prepared oat and granola mixture evenly over the peaches.
Sprinkle the cinnamon, nutmeg, and optional allspice over the topping, followed by the optional chopped pecans.
Bake: Bake in the preheated oven for about 30 minutes, or until the topping is golden brown and the peach filling is bubbling.
Let cool slightly before serving.

Notes

This recipe uses a combination of both rolled oats and granola for a topping with extra crunch and flavor.
Tossing the peaches with flour before baking helps to thicken their juices as they cook, preventing a runny filling.
The spices and pecans are sprinkled on top of the crumble mixture rather than being mixed into it.

Nutrition

Serving Size: 1/6 of crisp
Calories: 380-450
Sugar: 45-55 g
Sodium: 80-120 mg
Fat: 15-20 g
Saturated Fat: 8-11 g
Trans Fat: 0 g
Carbohydrates: 60-70 g
Fiber: 4-6 g
Protein: 4-6 g
Cholesterol: 30-40 mg

Find it online: https://www.eatswithsoul.com/peach-crisp-with-granola/