Anne Burrell's Peach Crisp

  • prep time25 min
  • total time 50 min
  • serves 6
Anne Burrell
Anne Burrell

Classic, mouth-watering peach crisp makes for a great summer dessert. Serve hot with a scoop of ice cream!

25 Ratings
Directions for: Anne Burrell's Peach Crisp


For the filling

5 ripe peaches, pitted and cut into chunks

1 lemon, zested and juiced

3 Tbsp all-purpose flour

¼ cup tightly packed brown sugar

2 Tbsp sugar

½ tsp vanilla extract

½ cup golden raisins

1 pinch kosher salt

For the topping

1 ¼ cups all-purpose flour

½ cup rolled oats

½ cup brown sugar

½ cup sugar

1 ¼ stick cold unsalted butter, cut into pea-sized pieces

½ cup sliced almonds

1 pinch kosher salt

2 Tbsp cold water

6 (6-oz) ramekins


For the filling

1. Preheat the oven to 350ºF.

2. Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.

For the topping

1. Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

2. Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

3. Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy. This is great served hot with vanilla ice cream.

See more: Dessert, Summer, Bake, Fruit, Rice/Grain

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