As the days start to get shorter, my thoughts turn to those of fall and how I’m probably not quite ready for that. Fortunately the produce section at Costco is still full of summer flavors. I had a flat of peaches to use up and not enough energy for a pie, so a peach crisp seemed in order.
Peaches and cinnamon are one of my favorite flavor combinations and this crisp is no exception. Fresh peaches complimented by ground cinnamon is difficult to beat and nixing the pie crust makes it easier than pie. With the crispy topping it’s great on its own but being as I’m an a la mode kind of girl, I made a batch of ice cream to go with.
Obviously vanilla is the traditional choice, but on a whim I kicked it up a notch with a teaspoon of cinnamon. Best idea ever! It’s pairs beautifully with the crisp, and I’m sure it would go great with peach pie, rhubarb pie, or any number of other fruit desserts. It’s also delicious by itself for us cinnamon fanatics. I suggest you make a batch to go with your peach crisp – you’ll be glad you did!
Full disclosure: I thought this crisp turned out a little runny, so if I make it again I’ll probably add another 1/2-1 teaspoon of cornstarch to the peaches before baking. If you try it that way, let me know what you think.
PS – If you’re cringing at the idea of peeling 6 peaches, check out my peach pie post for an easy and fast way to get it done!
Adapted from Brown Eyed Baker
Makes 8″x8″ dish
6 peaches (peeled, pitted and sliced)
1/3 cup sugar
1/4 cup butter, melted
1/3 cup brown sugar
3/4 cup flour
1/2 tsp baking powder
1 Tbsp lemon juice
2 tsp cornstarch
1 tsp ground cinnamon
1/4 tsp salt
- Place peaches in a large bowl and gently fold in the sugar. Let stand for about 30 minutes, stirring occasionally.
- Meanwhile, make the topping: in a small bowl, whisk together brown sugar, flour, baking powder, and salt until well mixed. Add the butter and mix until completely combined and crumbly. You may want to use your hands. Set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Whisk together lemon juice, corn starch, cinnamon, and salt in a small bowl.
- Drain peaches (for at least ten minutes), return to bowl, and stir in lemon juice mixture.
- Pour peaches into 8″x8″ glass baking dish, crumble topping over the peaches (pressing lightly to make sure it sticks) and bake for about 40 minutes, or until juices are bubbling and topping is crisp.
- Let cool for 15 minutes, or until ready to eat. Serve warm with a scoop of cinnamon vanilla ice cream (below).
Cinnamon Vanilla Ice Cream
Makes ~6 cups
1 cup sugar
2 cups heavy whipping cream
1 cup half and half (or milk)
1/2 cup egg substitute
1 1/2 tsp vanilla
1/2 – 1 tsp ground cinnamon1
- Whisk together all ingredients until completely combined.
- Cover bowl and chill in the refrigerator at least 4 hours, or overnight.
- Freeze according to your ice cream maker’s directions, then place in a freezer-safe bowl to freeze for an extra three hours, or overnight.
1 I love cinnamon so I used the full teaspoon. If you’re not as big of a fan, you’d probably prefer a half teaspoon (or somewhere in between).