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When it comes to dessert, I think that combining fruit with a crispy, buttery topping and serving with vanilla ice cream is one of the most satisfying ways to enjoy the season’s best produce. But let’s be real, there’s always room for improvement. Enter: Salted Caramel Peach Crisp. The salty-sweet, slightly bitter caramel plays off the peaches so well. This dish is the perfect marriage of sweet, juicy peaches and a rich, salty caramel sauce, all crowned with a crisp topping that’s just begging to be devoured.
A Little History of Fruit Crisps
Before we dive into this mouthwatering recipe, let’s take a quick trip down memory lane. Fruit crisps are the less fussy cousins of pies and cobblers. They have roots in British cuisine, where fruit crumbles became popular during World War II due to rationing. With butter, sugar, and flour often in short supply, crisps (or crumbles, as they’re known across the pond) provided a way to stretch these ingredients while still delivering a comforting, sweet treat.
The traditional crisp topping is a simple mixture of flour, sugar, butter, and oats, which bakes into a crunchy, golden-brown blanket over a bubbling fruit filling. It’s a dessert that doesn’t require perfection—just a little time, some ripe fruit, and a desire for something warm and satisfying.
The Star Ingredients
For this recipe, we’re focusing on juicy and sweet peaches—after I got my hands on some of the best peaches I’ve ever had, I knew this salted caramel peach crisp that Smitten Kitchen posted a few weeks ago was in my future. Here’s how this all unfolded: I can rarely leave well enough alone, and I’m always trying to amp up a recipe. I just happened to watch Claire Saffitz make the ultimate peach streusel slab pie on YouTube right after I acquired my peaches, so I knew I wanted to incorporate some of the elements of her recipe. I macerated the peaches with sugar and peach liqueur and added ginger, cinnamon, and nutmeg to the fruit to add some warm spices.
The salted caramel is a wonderful addition to a standard peach crisp. I tried following Smitten Kitchen’s ingredient quantities and instructions (which instructs you to make the caramel in the same pan you’re baking the crisp in), but I just could not get the caramel to turn out by making it in the same pan. The first batch was too light and loose, and I crystallized the second batch. I decided I had to rely on the method from Milk Street in this Salted Peanut and Caramel Tart—a recipe I’ll be sharing in the future. It has never failed me.
I used toasted sugar because I had some left over after making it to try out in a blondie recipe I’m developing. I was listening to Stella Parks on a podcast and wanted to give it a shot. It’s not necessary, but it does add a roasted, very slightly bitter note to the recipe that helps cut the sweetness a bit. I toasted mine for 2-1/2 hours and you can make a huge batch and keep it on hand to substitute for granulated sugar in any recipe (except caramel—I tried this during testing and it did not turn out right).
The crisp topping is everything you want in a dessert: buttery, crunchy, and slightly nutty, thanks to the addition of chopped pecans. It’s the perfect contrast to the tender peaches and gooey caramel below.
Equipment Needed
- Plastic cutting board
- Chef’s knife
- Measuring cups and spoons
- Liquid measuring cups
- Glass mixing bowls
- Rubber spatula
- Large whisk
- Microplane (for whole nutmeg)
- 2-quart saucepan
- Large sheet pan
- Mini whisk
- Food scale
- Deep cast-iron skillet
Tips and Tricks for the Perfect Crisp
Here’s the deal: This Salted Caramel Peach Crisp isn’t necessarily quick or easy (you are making caramel after all—don’t be scared!), but there are a few tricks to ensure it’s perfect every time.
- Peach Prep: Don’t skip macerating and draining the peaches. The last thing you want is a watery crisp, so make sure to let those peaches sit and release their juices before mixing them with the other ingredients.
- Caramel Know-How: When making the caramel, resist the urge to stir once the sugar is dissolved. Let it do its thing and watch for that deep amber color—it’s your sign that you’re on the right track. And yes, the bubbling when you add the cream is normal, so don’t panic!
- Topping Tips: Refrigerate the crisp topping before baking. This helps it maintain its structure in the oven, resulting in a perfectly crispy finish that contrasts beautifully with the tender fruit.
- Serve It Right: Serve this dessert warm with a generous drizzle of the leftover caramel sauce and a scoop of vanilla ice cream. Trust me, you won’t regret it.
Picture this: You pull the Salted Caramel Peach Crisp out of the oven, and the first thing that hits you is the smell. It’s like walking into a bakery where everything is made with love and just a little bit of indulgence. The warm spices from the peaches waft through the air, mingling with the nutty aroma of toasted oats and pecans.
Now, take a bite. The first thing you notice is the crunch of the crisp topping, giving way to the tender, caramel-soaked peaches underneath. It’s sweet but not cloying, with the sea salt in the caramel keeping everything in perfect balance. The peaches are juicy and flavorful, their natural sweetness enhanced by the caramel, and the crisp topping adds a satisfying texture that makes each bite more addictive than the last.
And let’s not forget the cool, creamy vanilla ice cream melting into the warm dessert, creating that perfect, non-negotiable hot-cold contrast.
This Salted Caramel Peach Crisp is more than just a dessert; it’s a celebration of summer’s sweetest fruit, wrapped up in a cozy, comforting package. Whether you’re making it for a crowd or just because it’s Wednesday and you deserve something special, it’s sure to hit the spot.
Happy cooking!
Salted Caramel Peach Crisp
- 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
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
- Preheat your oven to 400°. Line a large sheet pan with aluminum foil and set aside.
- 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.
- For the crisp topping: Combine all of the ingredients in a medium mixing bowl until thoroughly mixed. Cover and refrigerate until ready to use.
- 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.
- 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.
- 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.
- 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/