This Biscoff Peach Crisp recipe is a delicious mix of peaches, brown sugar and cinnamon, perfect with a scoop of vanilla ice cream!
Ok folks, it’s summer which means that it’s crisp time! Let’s start out with this one… Biscoff Peach Crisp.
If it weren’t for the fact that my husband and I were taking this over to our friends for an after dinner dessert, we probably would have eaten the whole thing by ourselves… in one sitting… seriously.
I had been dreaming about making this crisp for months, and now that it’s finally peach season I told my husband that we had to make it! I literally threw this together in a matter of minutes.
These are some great ingredients that I added to this dish.
#1 oats- but really, a crisp just wouldn’t be a crisp without a few oats in the topping.
#2 cinnamon- the flavor here is just to enhance the sweetness of the peaches and brown sugar, it by no means overwhelms the crisp.
And #3 Biscoff cookies- I crumbled them up and used them as part of the topping.
He was smitten and so was I! We served it up with a nice big scoop of vanilla ice cream- talk about the perfect summer treat! Enjoy!
Biscoff Peach Crisp Recipe
Summer and peaches go hand in hand, and this Biscoff Peach Crisp makes the most of them. Sweet peaches and a buttery crumble make this easy dessert ideal for family dinners or potlucks!
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Servings: 6 servings
Calories: 348kcal
Ingredients
- 5 ripe peaches - skin removed and sliced
- 3 Tbsp sugar
- 1 tsp cornstarch
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1 tsp vanilla
Topping
- 2/3 cup all-purpose flour
- 1/3 cup old-fashioned rolled oats - (not quick cooking)
- 1/4 cup sugar
- 1/4 cup brown sugar
- 4 Biscoff cookies - crushed to your liking
- 6 tablespoon (¾ stick) butter - cold and cubed
- 1/4 tsp cinnamon
- 1/8 tsp salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Set aside an 8×8 or 8×6 glass baking dish.
- In a large mixing bowl, combine the sliced peaches (don’t slice them too thin), sugar, cornstarch, salt, cinnamon, and vanilla. Toss gently and allow to sit while preparing the topping.
- To prepare the topping, in a medium-sized mixing bowl, combine the flour, oats, sugar, brown sugar, crushed Biscoff cookies, cinnamon, and salt. Mix to combine. Using a pastry blender, cut in the cold butter. Mix until medium-size clumps remain, about the size of a dime, maybe a little smaller.
- To assemble, pour the peaches into the baking dish, and cover with the topping. Place in the oven and bake for 25–30 minutes. Keep a careful eye on the top, making sure it doesn’t get too dark. If the peaches are not soft yet and the top is getting too dark, cover with foil. (I didn’t have a problem with mine, but all ovens are different!)
- Remove from the oven and allow to cool for 20 minutes before serving warm.
NOTES
-For a 9×13 pan, you will need to double the recipe.
To STORE your Biscoff Crumble leftovers, allow it to cool completely, then cover the baking dish tightly with plastic wrap or transfer it to an airtight container. Refrigerate for up to 3 days. For longer storage, wrap the cooled crisp in plastic wrap and aluminum foil, then FREEZE for up to 2 months.
To REHEAT, thaw overnight in the refrigerator if frozen, then warm in a 350 degrees Fahrenheit (175 degrees Celsius) oven for 15-20 minutes until heated through.
Nutrition
Serving: 1serving | Calories: 348kcal | Carbohydrates: 54g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 230mg | Potassium: 207mg | Fiber: 3g | Sugar: 35g | Vitamin A: 764IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg
This tasted really good, the topping had a good crunch.
What a lovely crisp. I love seeing the crisp recipes during the summer, nothing better,e specially with a scoop of ice cream.
How much salt? Recipe doesn’t how much. It shows 1/and a little square.
Lynn
1/8 for each.
Gorgeous!
There is something so good about peaches and Biscoff together! I love that you put the cookies in your crisp. I just made something similar earlier this week but with apples!