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Salted Caramel Peach Crisp

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  • Author: Amanda
  • Yield: 10 to 12 servings 1x

Description

Indulge in the perfect summer dessert with this Salted Caramel Peach Crisp! Juicy peaches, warm spices, and a buttery crisp topping come together with homemade salted caramel for a mouthwatering treat. Serve warm with vanilla ice cream for the ultimate comfort food experience.

Ingredients

Scale

PEACHES:

  • 4 pounds ripe peaches, pitted and cut into 1/2-inch-thick slices
  • 3 tablespoons granulated or toasted sugar
  • 1/4 cup peach liqueur
  • Juice of 1/2 lemon
  • 1/4 cup cornstarch
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1 tablespoon vanilla extract or paste

CRISP TOPPING:

  • 12 tablespoons (170 grams) butter, melted
  • 6 tablespoons (80 grams) packed light or dark brown sugar
  • 6 tablespoons (75 grams) granulated or toasted sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1–1/4 cups (125 grams) old-fashioned rolled oats
  • 1 cup (110 grams) coarsely chopped pecans
  • 1–1/3 cups (170 grams) all-purpose flour

SALTED CARAMEL:

  • 6 tablespoons water
  • 3/4 cup (150 grams) granulated sugar
  • 2/3 cup heavy cream
  • 6 tablespoons butter, cut into tablespoon-sized pieces
  • 1 teaspoon vanilla extract or paste
  • 1/2 teaspoon flaky sea salt
  • Vanilla ice cream, for serving

Instructions

  1. Preheat your oven to 400°. Line a large sheet pan with aluminum foil and set aside.
  2. For the peaches: Combine the peaches, sugar, peach liqueur, and lemon juice in a large mixing bowl; toss to combine. Cover and let sit for 30 minutes while you prepare the rest of the recipe.
  3. For the crisp topping: Combine all of the ingredients in a medium mixing bowl until thoroughly mixed. Cover and refrigerate until ready to use.
  4. For the caramel: Add the water to a small saucepan. Pour the sugar into the center and stir gently to completely moisten the sugar; take care not to get dry sugar crystals on the side of the saucepan. Bring to a boil over medium heat and cook, swirling the pan occasionally, until the sugar syrup turns a deep amber color and smells like almost-burnt sugar, about 8–12 minutes. Do not stir! Carefully add the cream and whisk to combine; the mixture will bubble up vigorously. Turn off the heat and add the butter and flaky salt, whisking until completely melted. Stir in the vanilla. Pour off 2/3 cup of the mixture into a bowl and set aside.
  5. Drain the liquid that has accumulated from the peaches into a small mixing bowl; whisk in the cornstarch, ginger, cinnamon, nutmeg, and vanilla until no lumps remain. Add the cornstarch mixture back to the peaches and gently mix to combine.
  6. In a large, deep skillet, combine the peach mixture and caramel, gently tossing to combine. Set the skillet over medium-low heat and parcook the mixture, stirring occasionally, until you start to see the liquid bubbling up around the sides, about 5–7 minutes. Transfer to the prepared baking sheet and crumble the crisp topping over to cover the peaches. Bake until the topping is golden-brown and crisp and the juices are bubbling around the edges, around 20–24 minutes. Let cool for 15 minutes before serving.
  7. Drizzle the remaining caramel over top and serve with vanilla ice cream.

Equipment

Notes

If you don’t have a deep oven-safe skillet, you can parcook the peaches on the stovetop and transfer the mixture to a 9 x 13-inch baking pan, then add with the crisp topping.

Inspiration: Salted Caramel Peach Crisp on smittenkitchen.com; Claire Saffitz’s Ultimate Peach Streusel Slab Pie; Best Salted Peanut and Caramel Tart on 177milkstreet.com

  • Category: Cobblers/Crisps/Bread Pudding, Fruit Desserts, Summer Desserts, Desserts

Find it online: https://nevernothungry.com/salted-caramel-peach-crisp/