Fruit crisp is a classic dessert that has been around for centuries. The first known recipe was published in an 1828 cookbook. The recipe used frozen fruit instead of fresh and while fresh fruit is often used in baking, frozen fruit is a great alternative.
Fresh fruit always has such appeal. It brightens the fridge and counter with cheery colors and sweet scents. Frozen fruit allows for some flexibility by extending a typically short shelf life. Both have their place in the kitchen.
Frozen fruit may not have the same crispness or texture as it’s fresh counterpart but there are some great benefits to using it.
- It’s available all year round
- You can use it straight from the freezer
- Convenience – it’s already washed and ready to go
- Frozen fruit is generally quick-frozen at its peak and as soon as it’s picked
This peach crisp is amazing! The frozen peaches are enhanced with fresh lemon juice and flavorings and the spiced oatmeal topping has toasted pecans to add a little crunch. Yum!
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- 8 cups frozen peaches, defrosted & drained
- 1/2 lemon, juiced
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 tsp EACH vanilla & almond extract
- 1/2 tsp salt
- 1 1/2 cup brown sugar
- 1 1/2 cup flour
- 1 cup old fashioned oatmeal
- 1 cup pecans, toasted & chopped
- 2 tsp cinnamon
- 1 tsp cardamom
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 cup butter, softened
- 2 cups heavy cream
- 1 tsp vanilla
- 5 Tbsp powdered sugar, sifted
- 1/2 tsp cinnamon
- 1/4 tsp EACH nutmeg, cardamom & ginger
Ingredients
Fruit
Crisp Topping
Spiced Cream Topping
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- Preheat oven to 350 F. Line & lightly grease a 9-inch spring form baking pan with foil.
- In a large bowl, combine thawed & drained peaches, lemon juice, sugar, cornstarch, vanilla, almond extract & salt. Set aside.
- In a large bowl, whisk together brown sugar, flour, oats, pecans & spices. Add butter & mix with a wooden spoon until topping is crumbly.
- Into prepared baking dish pour peach mixture. Sprinkle the crisp topping evenly over the peaches. Bake for 40 - 45 minutes or until top is golden brown. Remove from oven & allow to cool. When cool enough to handle, remove outside ring from pan then flip crisp over on a serving plate & slice.
- Add heavy cream to a chilled bowl & beat until stiff peaks are just about to form. Beat in vanilla, sugar & spices until peaks form.
- Serve crisp with spiced cream topping or vanilla ice cream if you would rather.
- Since there are just two of us, I made only half of the recipe, that's why mine is quite thin in the picture. Still gave us 10 pieces!
- I baked it long enough to really caramelize the peaches. Yum!