Ultimate Peach Crisp
JoyOuceKitchenPicture from Broma Bakery Publisher
This recipe transforms cod into a restaurant-worthy dish with a vibrant herb crust and a glistening lemon butter glaze. The key to success? A perfect internal temperature, achieved with the help of our trusty meat thermometer! Get ready for a symphony of textures – a crispy, flavorful crust gives way to impossibly moist and flaky cod, all bathed in a tangy, buttery sauce.
| Prep Time | Total Time | Servings |
| 10 mins | 45 mins | 4-5 |
INGREDIENTS
For the Peaches
- 4-5 large ripe peaches (around 4 cups sliced)
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg (optional)
For the Crisp Topping
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup cold unsalted butter, cubed
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
INSTRUCTIONS
step 1Start by preheating your oven to 375°F (190°C). This will ensure the crisp bakes evenly when it goes in.
Wash and dry the peaches thoroughly. Using a sharp knife, halve and pit them. Slice the peaches into thin wedges, about 1/2 inch thick. In a large bowl, combine the sliced peaches, brown sugar, granulated sugar, lemon juice, cinnamon, and nutmeg (if using). Toss gently to coat the peaches evenly.
Preheat a large cast iron skillet or baking dish over medium heat on the stovetop. While the pan heats, preheat your meat thermometer by submerging the tip in a small glass of hot water.
Once the pan is hot, carefully transfer the peach mixture to the skillet. Arrange the peach slices in a single layer, cut side down. Let them cook undisturbed for about 5 mins. Use a heat-resistant spatula to gently peek under a peach slice. If the peaches are releasing juices and caramelizing slightly on the bottom, you're good to go! If not, continue cooking for another minute or two.
Insert the thermometer into the center of a thicker peach slice, making sure it doesn't touch the pit. You're aiming for an internal temperature of 200°F (93°C). This temperature ensures the peaches are softened but still retain their shape and juicy goodness.
Once the peaches reach 200°F (93°C), carefully transfer the peach mixture (including any juices) to a greased 9x13 inch baking dish.
While the peaches preheat the oven, in a medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt. Using your fingertips or a pastry cutter, work the cold butter cubes into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the peaches in the baking dish. Aim for a complete coverage to ensure a nice golden brown topping throughout.
Place the baking dish in the preheated oven and bake for 35-40 mins, or until the topping is golden brown and the filling is bubbling around the edges.
Remove the crisp from the oven and let it cool for at least 20 mins before serving. This allows the filling to thicken and set. Serve warm with vanilla ice cream, whipped cream, or simply on its own!