Crisps are one of my all-time favorite desserts. Growing up my mom would make her famous apple crisp that had everyone clamoring for seconds. Though cobblers (made with drop biscuits) and crumbles (essentially crisps without the oats) are likewise delicious, crisps are my favorite. The addition of the oats really takes it to that next level for me.
A week ago I picked up a bulk load of local Washington peaches (75 pounds of them!) and have been busy making jam, peach sauces, chutneys, fruit leather and freezing peaches for smoothies. I’ve also made three batches of peach crisp in the last week and a half – it’s that good!
This recipe includes instructions for preparing the crisp in a slow cooker as well as baking it in the oven. Both ways are equally delicious, the difference lies in the texture of the crumble with the oven version being crispier. But I’ll show you how to “crispen up” the peach crisp using the slow cooker route.
Whichever route you go, we’re confident you’re going to love this Perfect Peach Crisp!
Let’s get started!
In a large bowl combine the peaches, sugar, flour, lemon juice and vanilla.
Slow Cooker Method: Place the peach mixture in the slow cooker.
Oven Method: Place the peach mixture in a 3-quart baking dish. Preheat the oven to 350 degrees F.
In another bowl, combine the flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt. Cut the butter into the flour mixture until it resembles coarse crumbs.
SLOW COOKER METHOD:
Place the crumb topping over the peaches. Close the lid and cook on LOW for 4 hours or on HIGH for 2-3 hours until the peaches are soft and the topping is golden brown. During the last 30 minutes open the lid to allow the topping to crisp up a bit.
Place the peach mixture in the bottom of a 3-quart casserole dish and sprinkle the crumble on top. Bake for 20-25 minutes or until bubbly and light golden brown.
Serve warm with ice cream and/or whipped cream.
Perfect Peach Crisp (Slow Cooker or Oven)
- 8 large ripe peaches (fresh or canned, about 6 cups), peeled, pits removed and sliced NOTE: Can use apples instead for Apple Crisp (increase baking time to 40 minutes)
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon quality pure vanilla extract
- For the Topping:
- 1 cup all-purpose or whole wheat flour
- 1 cup old-fashioned oats
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into cubes
- Oven Method: Preheat the oven to 350 degrees F. (See below for Slow Cooker Method.)
- Place the sliced peaches in large bowl with the sugar, flour, lemon juice and vanilla and stir to combine. Oven Method: Spread the mixture out into a 3-quart baking dish.Slow Cooker Method: Place the mixture in the slow cooker.
- In another bowl combine the flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt. Add the butter and cut it into the flour mixture until it resembles coarse crumbs.
- Sprinkle the crumb topping over the peaches.
- Oven Method: Bake at 350 degrees F for 20-25 minutes or until it's bubbly and the topping is golden.Slow Cooker Method: Place the lid on the slow cooker and cook on LOW for 4 hours or on HIGH for 2-3 hours until the peaches are soft and the topping is golden. For the last 30 minutes open the lid to help crisp up the topping.
- Serve warm with ice cream and/or whipped cream.