Peach Melba Crisp

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.

Course sweets

Cuisine American

Prep Time 10

Cook Time 50

Servings

Calories 605kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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.

Video

Nutrition