Peach Crisp

August. The farmers market is overflowing with fresh peaches. I tend to eat them standing over my sink as the juices flow down my chin, but recently I realized that I needed a peach consumption plan of action (PCPoA) before my pile of peaches started turning bad. This super easy dessert is quick and delicious.



Preheat oven to 400Β°F. Lightly grease an 8x8 inch baking dish.

  • 4 cups peaches (more or less)

If using fresh peaches, use about 4-5 good size ones, and you’ll need to remove the skin. Here is how you remove the skin: Fill a large pot 1/2 way with water and bring to a boil. Cut a small X in the bottom of each peach. Gently plop peaches into the boiling water. After a minute or so, transfer the peaches to large bowl filled with ice water. One at the time, beginning at the X you created, use a paring knife (or your just your hands) to remove all the peach skin and cut peaches into slices. Arrange peach slices in the bottom of the baking dish.


  • 1/2 cup flour

  • 1/2 cup brown sugar

  • 1/2 cup cold unsalted butter (cut into smaller cubes)

  • 1 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1 cup rolled oats

Either cut topping ingredients together in a bowl with a pastry cutter to arrive at a small crumbled mixture, or pulse everything in a food processor. Spread the mixture evenly over the peaches and lightly pat down. Bake for 30 minutes.


Kimberly Larkin