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
All text and images © Staci Mergenthal • Random Sweets
