Freezer-Friendly Peach Crisp

Want to enjoy fresh summer peaches long after peach season is over? Stock your freezer with enough Freezer-Friendly Peach Crisps to carry you through whenever you’re feeling kinda peachy. Great to pop in the oven when you have last-minute guests or you want a homemade dessert but didn’t plan ahead.

Items used to make this recipe:

• 9x9 foil pans https://amzn.to/3DzA6MX

• tapioca flour https://amzn.to/3QlkkwC

• pure almond extract https://amzn.to/45cyswt

• heavy duty foil https://amzn.to/3rQTItg

• vacuum sealer https://amzn.to/3DD7ORK

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Freezer-Friendly Peach Crisp

makes one 9x9 pan

Printable Recipe

Ingredients

For the Filling:

• 4 cups thinly sliced peaches

• 3 tablespoons tapioca flour

• 1 1/2 tablespoons granulated sugar (more if peaches are tart)

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon pure almond extract

• pinch of table salt

• 1 1/2 tablespoons butter, cut into small cubes

For the Crisp:

• 1 1/2 cups quick cooking oats

• 2 teaspoons all purpose flour

• 3 tablespoons light brown sugar

• 1 teaspoon ground cinnamon

• 6 tablespoons butter, melted

Directions

To make the filling:

1. In a medium mixing bowl, stir together the sliced peaches, tapioca flour, almond extract, sugar, cinnamon, and salt; set aside until needed.

To make the crisp topping:

1. In a small mixing bowl, combine all the crisp ingredients together until no traces of dry ingredients remain; set aside until needed.

To assemble crisp:

1. Butter a 9x9 disposable baking dish or coat with nonstick cooking spray.

2. Pour peach filling evenly into prepared baking dish.

3. Spread crisp topping evenly over peaches.

4. Seal baking dish with heavy duty foil and freeze for up to 3 months (or vacuum seal for longer storage).

To Bake Crisp:

1. Preheat oven to 350F with rack in center position.

2. Place frozen peach crisp on a rimmed sheet pan and bake, covered, for 30 minutes, then uncover and bake an additional 20 minutes or until the filling bubbles.

Notes

• To freeze for longer than 3 months, store completely frozen unbaked crisp in Vacuum sealed bag. If the foil pan gets a little misshapen during the vacuum process, simply reshape it before baking.

• The thickener of choice in this recipe is tapioca flour because it’s remains thick after freezing, unlike some other thickeners. If you only have tapioca pearls on hand, you can grind them into flour using a grain mill, spice grinder, nutribullet, etc.

• This recipe calls for a very small amount of almond extract, which accentuates and elevates the flavor of peaches. Be sure to use the good stuff.

Peach Clafoutis

It’s peach season is here in Virginia and one of my favorite things to do with them is make peach clafoutis (kla-foo-tee), a custardy French dessert. Clafoutis is traditionally made with cherries (like I made here), but other stone fruits can be used, and I’ve even made a blueberry version (you can check it out here).

This is a pretty straight forward recipe. Start by peeling the peaches. There are 2 ways to do this, 1) The old fashioned way (cut “x” in bottom of each peach, blanch in boiling water for 30-60 seconds, cool in ice water bath, make a huge mess, blah-blah,blah…), or 2) You can do it the easy way by using a serrated peeler (here or here). So much easier if you ask me.

Once the peach skins have been removed, cut each peach in half, remove the pit, and slice the peaches into wedges.  Place the peaches in dishes that have been buttered (I used cazuela dishes), then pour the custard filling on top and bake. Super simple.

Can you smell these beauties? Mmmm, I love summer produce!

I like the serve clafoutis at room temperature with a dusting of powdered sugar on top. Enjoy!

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3ovS9fE

• serrated peeler https://amzn.to/3aCzBSZ or https://amzn.to/34geSDk

• 4.5-inch creme brûlée dishes https://amzn.to/2QaOAd6

• 4.5-inch cazuela dishes https://amzn.to/3uLS8YU

• personal blender https://amzn.to/3l3xHQa

• immersion blender https://amzn.to/2CKwonQ

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Peach Clafoutis

makes 6 individual servings (4.5-inch creme brûlée or cazuela dishes)

Printable Recipe

Ingredients

• 3 large peaches, peeled and cut into wedges

• 2 large eggs

• 1 cup whole milk (or half and half)

• 1/2 cup granulated sugar

• 1/2 cup all purpose flour

• 1/4 teaspoon pure almond extract

• 1 teaspoon pure vanilla extract

• pinch of fine salt

• optional: confectioner's sugar for dusting

Directions

1. Preheat oven to 350F.

2. Butter six 4.5-inch round creme brûlée dishes; place on a rimmed sheet pan.

3. Divide peach wedges among dishes

4. Combine the remaining ingredients in a blender or food processor until completely combined (a beverage blender or immersion blender work well too).

5. Pour batter over peaches.

6. Bake in preheated oven for 20-25 minutes, or until the custard begins to turn golden brown around the edges.

7. Remove from oven and cool to room temperature.

8. Garnish with whipped cream, creme fraiche, and/or a dusting of confectioner’s sugar.