We can trace all sorts of American desserts such as brown betty’s, cobblers, crisps, pandowdies and slumps back to fruit pie origins. Considering how Americans have always been on the move whether it be walking alongside a covered wagon on the Oregon Trail or a long commute back from work, we don’t have time to make a full top-and-bottom-crust pie. Our peach crisp is as iconic as it gets, can be prepared in a flash, and in your Suvie in fifteen minutes. We love the contrast between the soft, juicy peaches and crunchy, crumbly oatmeal topping. Topped with some vanilla ice cream we think this dessert is truly perfection. There we have it: easy as pie, but easier.
Note: For an even faster prep buy and thaw some frozen peach slices.
- 2 lbs sliced peaches (thawed if using frozen)
- ⅓ cup + ½ cup granulated sugar, divided
- 1 tbsp fresh lemon juice
- 1 tsp ground ginger
- 1 tsp salt, divided
- 1 tbsp cornstarch
- ½ cup all-purpose flour
- 1 cup oats
- 6 tbsp unsalted butter, cut into ½” cubes
- 1 pint vanilla ice cream (optional)
Combine peach slices, ⅓ cup granulated sugar, ground ginger, ¼ tsp salt and lemon juice together in a medium bowl.
Let peaches sit until softened and juicy, about 10-15 minutes, stirring occasionally.
While peaches are sitting, stir together the remaining ½ cup sugar, ½ cup flour, 1 cup oats and ¾ tsp salt in a medium bowl.
Scatter butter over the oat mixture and work the butter in with your hands until crumbly, then pinch and squeeze the topping together to create clumps.
When peaches are very juicy, transfer to a fine-mesh strainer set over a bowl and drain. Discard or save the juice for another recipe.
Toss peaches with cornstarch.
Scoop peaches into a Suvie pan and press into an even layer.
Sprinkled clumpy oat mixture evenly over the fruit.
Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 1 hour
Once crisp has finished cooking, broil for 4-5 minutes, or until topping is golden brown and crisp, rotating the pan halfway through cooking. *To avoid overcooking: do not leave crisp unattended during this step!*
Let crisp sit for 10 minutes to set before serving. Divide between plates and serve with vanilla ice cream.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 1 hour.
There are few better pairings than fruity treats and Ethiopian coffees. Coffees from this African country have strong fruit flavors that really elevate desserts like this Peach Crisp. We recommend a fresh cup of either Ethiopian Yirgacheffe or Ethiopian Sidamo.