This Spicy Peach Crisp is everything you’ve ever wanted in a summer dessert. Seasonal, fresh, and juicy peaches need next to nothing to be delicious! Here they’re tossed with a small amount of sugar, and topped with a cinnamon and chili spiked crumble. Add ice cream to tame the heat!
Let’s all about dessert, shall we?
This. Is. IT!!!
Your only saving grace is to serve a generous helping of this summertime dessert recipe with copious amounts of ice cream.
Double vanilla, homemade ice cream if you want to be really over the top.
Which I realllllly went for. I mean come on. Just look at it.
Amiright? Or AM I RIGHT?!
The heat is an unexpected yet welcome surprise that you never knew you were missing. Like audio jacks in rental cars. Or goat yoga.
Although peaches are the star of the show here, this recipe is transferrable well in to other seasons.
A few ideas…
- Apple, the King of all Crisps (imagine how great the cinnamon crumble will be spiked with some heat?!
- Cranberry + Pear
- Strawberry + Rhubarb
- Nectarine + Blueberry
- Options = Endless
You’ll enjoy it.
Open wide!
Spicy Peach Crisp
Ingredients
- 3 lbs peaches, peeled ad sliced
- 1/4 cup sugar
- 1 Tbsp + 1/2 cup all-purpose flour
- 1 cup old fashioned oats
- 1/3 cup brown sugar
- 3 tsp cinnamon
- 1/2 tsp salt
- 1/8-1/4 tsp chili powder
- 1/2 cup unsalted butter, chilled and cubed in to small pieces
Instructions
- In a medium bowl, toss peaces, sugar, and 1 tablespoon of flour. Allow to macerate for about 20 minutes.
- Meanwhile, mix oats, remaining flour, brown sugar, cinnamon, salt, and chili powder in a large bowl. With your hands or a pastry cutter, mix butter in to oat and flour mixture until it resembles coarse crumbles.
- Preheat oven to 350 degrees.
- Add peaches to a 8 to 9 inch baking dish. Top peaches with crumble, covering as evenly as possible. Bake for 60 minutes, until bubbly and crumble is lightly darkened.
- Allow to cool and serve with vanilla ice cream....you'll need it to beat the spicy heat!