Biscoff Peach Crisp Recipe

5 from 2 votes

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!

Prep Time10

Cook Time23

Cool20

Total Time53

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 348kcal

Author: Andrea

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 (3/4 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.

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