Hot Fuzz

A more wholesome take on peach crisp
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A ripe, juicy peach is a summertime marvel. So too is the fuzzy fruit in a just-out-of-the-oven crisp. With that in mind, the Tasting Table Test Kitchen developed a more healthful version of the classic dessert, creating a topping with whole-wheat breadcrumbs, whole-wheat panko and turbinado sugar. The resulting dessert is earthier than the standard crumble, with a hint of crunch and a nutty flavor delightfully reminiscent of Grape-Nuts. And because the recipe is uncomplicated, you’re only a stone fruit’s throw away from deliciousness.

Whole-Wheat Peach Crisp

Recipe from the Tasting Table Test Kitchen

Yield: One 9-inch crisp

Cook Time: 20 minutes



4 slices whole-wheat bread

1 cup whole-wheat Panko

¼ cup turbinado sugar (sugar in the raw)

½ teaspoon ground cinnamon

Pinch kosher salt

4 tablespoons unsalted butter, melted


6 medium peaches--halved, pitted and roughly chopped

1 tablespoon granulated sugar

1 teaspoon cornstarch

Pinch kosher salt

1 teaspoon fresh lemon juice

½ teaspoon vanilla extract


1. Preheat the oven to 400°.

2. Make the topping: In a food processor, add the bread and pulse until fine crumbs form. Transfer the breadcrumbs to a medium bowl and stir in the panko, turbinado sugar, cinnamon and salt. Add the melted butter, stir to moisten the crumbs and set aside.

3. Make the filling: In a medium bowl, combine the peaches, sugar, cornstarch, salt, lemon juice and vanilla extract.

4. Spoon the peach filling into a 9-inch round or square baking dish and cover with an even layer of the crisp topping. Bake until the peaches are tender and look juicy around the edges of the baking dish, and the topping is golden-brown, about 20 minutes. Serve warm or at room temperature.

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