Peach Crisp

Peach Crisp
Photo by Mikkel Vang / Styling by John Bjostad

Courtesy of The Cast Iron Baking Book by Dominique DeVito (Cider Mill Press, 2016)

Fresh peaches are one of the joys of late summer, to be enjoyed well into September.

  • 6 peaches, pitted and sliced (skin on or off)
  • ¾ cup sugar
  • ¾ cup plus 2 tablespoons flour
  • ¼ cup dark-brown sugar
  • 8 tablespoons chilled butter, cut into pieces
  • ½ cup oats (quick-cooking, but not instant)
  • 2 cups whipped cream
  • ½ cup pan-toasted nuts (optional)

Preheat oven to 350˚F. In bowl, combine peach slices with ¼ cup sugar and 2 tablespoons flour. Let peaches sit while preparing topping. If juice remains in bowl after sitting, add 1 tablespoon flour.

In another bowl, mix ¾ cup flour and remaining sugars. Add butter and combine, using fork. When crumbly, add oats. Combine well.

Place peaches in skillet and spread topping on top. Bake 1 hour, or until topping is golden and peaches bubble. If not crispy enough, increase temperature to 375˚F. Bake, checking every 5 minutes, until desired crispness reached. Serve warm with whipped cream and nuts, if using. Serves 12.

Published on July 27, 2016
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email:

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