It’s peach season! Everyone needs a great peach pie recipe to showcase the beautiful harvest of peaches. This recipe is that. The crumbly streusel like topping complements the fresh peaches that have been tossed in Cascadian Wild Raspberry Balsamic. Another great balsamic for the peaches is Cinnamon Pear Dark Balsamic.
To peel or not to peel. Peeling the peaches is completely up to your personal preference. Most people do not like the fuzzy peach skin and therefore most recipes involve peeling. There are also a few ways to peel. The most effective but still time consuming is to drop whole peaches into a pot of boiling water for a minute. When you pull them out the skins will shrink a little and it will be easier to pull off the skins. But if this is too much work, then use a knife and cut the skins off.
Ingredients
Topping:
- 1/2 cup flour
- 1/4 cup old fashioned oats
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoons salt
- 1/2 cup cold butter, cut into 1/2 inch pieces
Filling:
- 3 pounds ripe but firm peaches, peeled and cut into 8ths
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 tablespoon Olive This! Cascadian Wild Raspberry Balsamic or Olive This! Cinnamon Pear Balsamic
Directions
Preheat oven to 350 degrees.
Mix cornstarch, balsamic vinegar, vanilla, cinnamon and salt in large bowl. Pour over sliced peaches and toss to coat. Let stand at room temp while you prepare the topping.
While the peaches are resting, make the topping. In a medium-sized bowl, stir together the brown sugar, flour, oats, cinnamon, nutmeg, and salt until combined. Using your hands or a pastry cutter, work the cold butter into the mixture until it resembles clumpy sand and is all incorporated. All pieces of butter should be about the size of a pea or less. Place this in the fridge until you are ready to assemble the crisp.
Pour the peach mixture into a baking dish. Sprinkle the topping over the peaches. Bake for 40-50 minutes until bubbly and golden brown on top. Let stand for at least 15 minutes before serving.
Enjoy alone or with a scoop of ice cream.
Note: I used a 9×13 dish but a 9×9 or truly almost any size would work. Just adjust the cooking time as necessary.
Options – Add about a 1/2 cup chopped pecans to the crumb topping to add a crunch. Reduce the amount of oats to 1/4 cup.
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.