Julia Roberts’ Peach Crisp is the ultimate summer dessert that combines the juicy sweetness of ripe peaches with a warm, buttery cinnamon topping. This easy-to-make dessert is a perfect way to celebrate peach season, with a simple yet irresistible filling made from fresh peaches, brown sugar, and Scotch whisky. Topped with a crunchy, crumbly topping made of flour, butter, and cinnamon, this peach crisp is golden brown on top and soft and bubbly underneath. Served warm with a scoop of frozen yogurt or vanilla ice cream, it’s the perfect treat for any occasion!
Why Everyone Will Love This Recipe
What makes Julia Roberts’ Peach Crisp so special is its balance of sweet and tangy flavors, along with the warm, comforting textures of the peaches and buttery topping. The addition of Scotch whisky to the filling gives the fruit a rich depth of flavor, while the cinnamon-sugar topping adds a perfect crunchy contrast. This dessert is quick to prepare, easy to bake, and serves a crowd, making it perfect for family dinners, gatherings, or a relaxing evening at home. It’s a delightful twist on the classic fruit crisp that’s sure to please everyone.
What Is Julia Roberts’ Peach Crisp?
Julia Roberts’ Peach Crisp is a delicious fruit-based dessert made with fresh, firm peaches mixed with sugar, lemon juice, and Scotch whisky. The fruit mixture is topped with a buttery, cinnamon-flavored crumb topping, then baked until golden and bubbly. The crisp is served warm, often with a scoop of frozen yogurt or vanilla ice cream, creating a sweet, rich, and comforting dessert. This recipe is ideal for peach lovers and those who enjoy simple, flavorful desserts.
Cooking Tips
- Use firm-ripe peaches: For the best texture, use firm-ripe peaches that are just starting to soften. Overripe peaches may become too mushy when baked, while under-ripe peaches may not release enough juice.
- Add a little spice: If you like extra flavor, you can add a pinch of nutmeg or a splash of vanilla extract to the fruit filling.
- Adjust sweetness: Taste the peaches before mixing in the sugar to ensure they’re sweet enough. Depending on your preference and the ripeness of the peaches, you can adjust the amount of granulated or brown sugar.
- Make-ahead option: You can prepare the filling and topping ahead of time, refrigerating both separately. When ready to bake, just assemble and bake according to the recipe instructions.
Frequently Asked Questions
Can I use frozen peaches for this recipe?
Yes, you can use frozen peaches if fresh ones aren’t available. Be sure to thaw and drain any excess liquid before using them in the recipe to avoid a soggy filling.
Can I make this dessert ahead of time?
Absolutely! You can prepare the peach filling and crumble topping ahead of time. Store them separately in the fridge, and then assemble and bake when you’re ready to serve. Leftover peach crisp can also be stored in the refrigerator for up to 2-3 days.
Can I use a different type of alcohol instead of Scotch whisky?
While Scotch whisky gives the peach filling a unique flavor, you can substitute it with bourbon, brandy, or even dark rum if you prefer. Alternatively, you can omit the alcohol and add a splash of orange juice for a fruity twist.
How do I know when the crisp is done?
The peach crisp is done when the top is golden brown, and the fruit filling is bubbling around the edges. If the topping isn’t as brown as you’d like, you can broil the crisp for 1-2 minutes at the end of baking, but watch it carefully to avoid burning.
Can I make this recipe gluten-free?
Yes! To make this peach crisp gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure your oats are also certified gluten-free.
How to Store
Store any leftover peach crisp in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
How to Freeze
Peach crisp can be frozen before or after baking. To freeze before baking, assemble the dessert, cover it tightly with plastic wrap or foil, and freeze for up to 3 months. When ready to bake, remove it from the freezer and bake it straight from frozen, adding 5-10 extra minutes to the baking time. If freezing after baking, let the crisp cool completely, then wrap it tightly and freeze for up to 3 months.
Ingredients
- 3 lbs firm-ripe peaches, pitted and cut into 1-inch chunks
- ¼ cup fresh lemon juice
- ¼ cup Scotch whisky
- ¼ cup granulated sugar
- ¾ cup packed brown sugar
- 12 tablespoons butter, cut up
For the Topping:
- 1 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon butter, cut into small pieces
Step-by-Step Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Grease a 13” x 9” glass baking dish and set aside.
- Prepare the peach filling: In a large bowl, toss the chopped peaches with lemon juice, Scotch whisky, granulated sugar, and brown sugar. Stir to coat evenly. Spread the mixture into the prepared baking dish and dot with 2 tablespoons of butter.
- Prepare the topping: In a separate large bowl, mix the flour, cinnamon, and remaining brown sugar. Using a pastry blender or your fingers, cut in the butter until the mixture forms coarse crumbs.
- Assemble the crisp: Press the crumb mixture together into ½-inch clumps and sprinkle evenly over the peaches.
- Bake the crisp: Bake for 30-35 minutes, or until the topping is golden brown and the fruit filling is hot and bubbly. The edges should be slightly caramelized.
- Cool and serve: Let the peach crisp cool for about 20 minutes before serving. Enjoy warm with a scoop of frozen yogurt or vanilla ice cream.
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