Stephen Colbert's Buttery Peach Crisp Recipe Is Crazy Good (7 Ingredients) by Elisa Schmitz

During summer, there's not much better a dessert than a good old-fashioned peach crisp. That's exactly what this recipe is and, "funny" enough, it's courtesy of Stephen Colbert, the TV funnyman who until recently served as host of The Late Show with Stephen Colbert. Wow, Stephen Colbert's buttery peach crisp recipe is crazy good! The simple peach dessert takes you back to simpler times and is one of the best old-fashioned fruit crisp recipes ... ever.

This wonderful fruit crisp recipe is so delicious that Stephen's wife, Evie McGee Colbert, with whom he wrote the engaging cookbook Does This Taste Funny? Recipes Our Family Loves, describes it as a "euphoric experience." I couldn't agree more! The Colberts got their first taste of the crisp after the birth of their first child, when a friend brought Stephen and Evie a rhubarb crisp that Evie describes as "the most delicious thing I had ever eaten."

The Colberts note that the flexible recipe can be made with just about any ripe fruit, including peaches (check out the health benefits of peaches), and we can attest that it truly is pure euphoria. Prior to this peach version, I made a berry crisp version that was equally amazing! The Colberts say the fruit recipe also works well with cut plums, apricots and other fruits and berries. The secret is to use "a compact 6 cups" of whatever fruit or berries you're including.

To make this peach crisp recipe, here are the tasty ingredients you'll need: granulated sugar, cornstarch, fresh peaches, rolled oats, unsalted butter, flour (all-purpose or gluten-free) and light brown sugar. I added some chopped pecans for extra crunch, but those are optional. First, you combine the peaches with sugar and cornstarch, then spread the mixture into a baking dish. Next, you combine the oats with butter, flour and brown sugar. Then you crumble the topping over the fruit and bake it until golden brown and bubbly. Doesn't that sound amazing? It is! Plus, it smells divine as it bakes.

Serve this irresistible fruit crisp for breakfast (yes!) with a scoop of Greek yogurt, as a snack any time of day and, of course, as a warm and wonderful dessert. It's especially decadent when topped with a scoop of vanilla ice cream or a dollop of bourbon whipped cream (yes!). A truly euphoric experience.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes (ovens vary)
Total Time: 60 minutes
Servings: 12

Ingredients

The Fruit

• 6 cups fresh peaches, chopped
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch

The Topping

• 2 cups old-fashioned rolled oats
• 1/2 pound (2 sticks) unsalted butter, melted and cooled
• 1 cup flour (all-purpose or gluten-free flour)
• 3/4 cup light brown sugar, packed
• 1/2 cup chopped pecans (optional)

Here's how to make it:

1. In a large mixing bowl, add the granulated sugar, cornstarch and chopped peaches.
   
2. Toss to coat then allow to stand. Toss a few times until peaches become juicy and sugar dissolves. Taste the syrup and decide if you'd like it sweeter. If so, add additional sugar to taste.
   
3. Spread the peach mixture into a 13x9-inch baking pan.
   
4. In another large mixing bowl, add the oats, melted butter, flour and brown sugar (and the pecans, if using).
   
5. Using your clean hands, combine until the topping is evenly mixed and crumbly. (To make this recipe gluten-free, use gluten-free flour. Oats are naturally gluten-free, but if you need to be sure, use gluten-free oats.)
   
6. Spread the crumbly topping evenly over the peaches, ensuring that it's evenly distributed.
   
7. Bake in an oven that's been preheated to 350 degrees F until a bubbly golden brown, about 45 minutes.
   
8. Allow the crisp to cool on the counter for at least half an hour before serving warm or at room temperature. Store leftover crisp in an airtight container in the refrigerator and reheat in the microwave.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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