Peach Melba Crisp
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This dessert combines two desserts I love, Peach Melba and apple crisp. Peach Melba was created by legendary French chef, Escoffier, and consists of peaches and raspberry sauce with vanilla ice cream. In this recipe I bake sweet seasonal peaches mixed with raspberry preserves topped with a brown sugar and oat crumble topping. The crisp is served warm topped off with vanilla ice cream.
While apple crisp can technically be enjoyed year round it’s harder to find peaches outside of summer so I try to enjoy their season as much as possible every summer. Late summer is my favorite time for peaches – they’re at their peak and incredibly sweet.
Peach Melba Crisp
Table of contents
Key Ingredients in This Recipe
- Peaches – Juicy summer peaches are fairly widely available across the country from late May through early October. I typically choose yellow peaches since they are slightly more acidic and more tart than white peaches (though either work fine).
- Raspberry preserves – While I use preserves rather than jam in this recipe (whole fruit vs. mashed fruit) raspberries rarely stay whole when making preserves so they can be used interchangeably.
- Granulated sugar – A small amount of sugar helps to bring out the juice from the peaches to create the filling. I cut the amount of sugar between this recipe and my apple crisp recipe because peaches are much sweeter plus this recipe includes raspberry preserves which also include sugar.
- Oats – I use old-fashioned oats (also called rolled oats) in this recipe. They absorb more liquid and cook faster than steel-cut oats and add the perfect texture to this oat topping.
- Brown sugar – I use dark brown sugar. This refers to the amount of molasses in the sugar. Dark brown sugar contains about 6.5% molasses (in comparison to 3.5% in light brown sugar).
How to Make Peach Melba Crisp
Step 1: Make peach melba filling.
Preheat the oven to 350°F (180ºC). Add the peaches to a large bowl. Pour the granulated sugar, ¼ cup (32g) of flour and kosher salt over the peaches and toss until all the slices are evenly coated. Fold in the raspberry preserves.
Step 2: Divide up peach mixture.
Divide the peach mixture evenly among 16-ounce (453g) ramekins.
Step 3: Make oat topping.
In a medium mixing bowl combine the oats, remaining ¾ cup (125g) flour, brown sugar, melted butter, baking powder and baking soda together.
Step 4: Top with crumble and bake.
Crumble the mixture evenly over the peaches. Bake the crisp until the top is golden brown, about 50 to 60 minutes.
Step 5: Let cool and serve.
Let cool slightly, about 5 to 10 minutes and serve topped with vanilla ice cream.
Tips and Tricks for This Recipe
How to Prepare This Recipe in Advance
The peaches can be macerated in the sugar and stored refrigerated for up to a day in advance. Then make the oat topping and store it refrigerated in an airtight container until ready to use. Note that if you assemble the peach crisp and refrigerate it assembled before baking the oat topping will absorb the peach juices and the crisp will have more of a cake texture when baked.
How to Make this in a Baking Dish
Add the peach mixture to a 9” x 9” (23cm x 23cm) baking dish. Top with oat mixture and bake until golden brown on top, about 50 to 60 minutes.
How to Store Leftovers
- Peach melba crisp can sit covered with aluminum foil or plastic wrap at room temperature for 2 days or refrigerated for up to 5 days.
- To reheat the individual portions either microwave in 30 second increments until warmed or heat the oven to 400ºF (200ºC) and bake for 10 minutes until just warmed through. The oven method creates a crispier topping.
Other Recipes to Try
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Peach Melba Crisp
Ingredients:
- 6 cups peeled and sliced peaches (about 8 medium peaches)
- ¼ cup granulated sugar
- 1 cup all-purpose flour, divided
- ½ teaspoon kosher salt
- ½ cup raspberry preserves
- 1 cups old-fashioned rolled oats
- ¾ (packed) cup dark brown sugar
- 6 tablespoons unsalted butter, melted
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- Vanilla ice cream, as needed, for serving
Instructions:
- Preheat the oven to 350°F (180ºC).
- Add the peaches to a large bowl. Pour the granulated sugar, ¼ cup (32g) of flour and kosher salt over the peaches and toss until all the slices are evenly coated. Fold in the raspberry preserves.
- Divide the peach mixture evenly among 16-ounce (453g) ramekins.
- In a medium mixing bowl combine the oats, remaining ¾ cup (125g) flour, brown sugar, melted butter, baking powder and baking soda together.
- Crumble the mixture evenly over the peaches. Bake the crisp until the top is golden brown, about 50 to 60 minutes.
- Let cool slightly, about 5 to 10 minutes and serve topped with vanilla ice cream.
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