Easily Peel Peaches and Bake Butterscotch Peach Crisp
The selection of fresh peaches at markets and grocery stores right now is ripe for the picking. I couldn’t resist so I made a few adjustments to my apple crisp recipe and made butterscotch peach crisp with a touch of honey.
This is the first time I’ve baked with fresh peaches. As it turns out, I actually like the baked peaches even more than baked apples. (I used Colorado peaches.) So, I guess I’ll be on the hunt for good peaches from now on.
I wasn’t even sure how to peel peaches so I had to do a little research. It’s super simple. Just cut a small X on the bottom of each peach with a sharp paring knife, drop peaches into a pot of boiling water for 30 seconds, immediately immerse into a bowl of ice water and then onto a cutting board to peel and dice. The fuzzy skin just slides off.
I created a short video to show you how to easily peel peaches and bake this butterscotch peach crisp. The recipe is below.
Pair it with a scoop of vanilla ice cream for a sweet summer treat.
I’m also thinking we could use peaches in place of apples in my recipe for caramel apple bars.
Sweet summer wishes,
Butterscotch Peach Crisp
Equipment
- 9×13 pan
Ingredients
Peach Filling
- 7 cups peeled and diced fresh peaches, approximately 8 peaches
- ¼ cup brown sugar
- 1 tablespoon all-purpose flour
- ⅛ teaspoon ground nutmeg
- dash of salt
- 1 tablespoon honey
Butterscotch Crisp Topping
- 3.5 oz. Cook & Serve Butterscotch Pudding Mix
- ⅔ cup all-purpose flour
- ¼ cup sugar
- ½ cup instant quick oats
- 1 teaspoon ground cinnamon
- dash of salt
- ½ cup melted unsalted sweet butter, 8 tablespoons
Instructions
- Heat oven to 350℉. Grease a 9×13 pan with softened butter or cooking spray.
Peach Filling
- Fill a large pot with water and bring to a boil. Slice a small X into the bottom of each peach. Gently drop the peaches into the boiling water. Boil 30 seconds. Remove immediately and place peaches in a bowl filled with water and ice. Soak for about 30 seconds and then place the peaches on a cutting board and slide the skin off each peach.
- Dice the peaches into bite sized pieces and remove the stone.
- In a bowl, toss peach slices with brown sugar, flour, nutmeg, dash of salt, and honey. Stir until combined. Pour mixture into a greased 9×13 pan.
Butterscotch Crisp Topping
- In a bowl, stir together dry pudding mix, flour, sugar, oats, cinnamon, and a dash of salt. Pour in the melted butter and combine to form crumbs.
- Sprinkle the crumb mixture over the peaches to evenly coat.
- Bake at 350℉ for 40 minutes or until hot and bubbly in the middle. Remove from oven. Cool to room temperature before storing in the refrigerator.
Nutrition
Go back to the recipe by scanning this QR code:
All text and images © Staci Mergenthal • Random Sweets
