Julia Roberts’ Classic Peach Crisp Is So Easy

I appreciate a good fruit-forward dessert, and while I love brownies and chocolate cake, it’s the plump berry pies and fragrant apple cider cakes that are always a hit in my house. I usually take a cue from Mother Nature when I’m baking, so since it’s the end of summer, I’m focused on peaches. Luckily, actress Julia Roberts has a delicious way to enjoy them—her Fresh Peach Crisp. 

The recipe, which can be found in Newman’s Own Cookbook, begins by chopping up ripe but firm peaches. I love that Roberts keeps the skin on, which not only saves time, but also prevents unnecessary waste. The skin is also packed with flavor and nutrition (like fiber and antioxidants), so why toss it?

After a quick chop, the peaches are tossed with a bit of granulated and brown sugar, lemon juice and a generous splash of whiskey. That all gets poured into a baking dish, then covered with a simple crisp topping created by combining melted butter with flour, brown sugar and cinnamon. The crisp bakes, covered, for 40 minutes in a 350° F oven, then uncovered until the top is golden brown and crispy, another five to 10 minutes.

The resulting crisp is delicious. I opted to bake it in a smaller pan, which allowed the peaches to cook and soften up without getting mushy. The ¼ cup of whiskey certainly kept things interesting and I admit, it was a tasty addition that made the flavor more complex, which I enjoyed.

The crisp topping, which I halved, provided a delightful sugary crunch that complemented the peaches perfectly. I topped each portion with a bit of homemade whipped cream—Roberts recommends vanilla frozen yogurt—and I wasn’t surprised that the whole thing disappeared as soon as I set it on the table after dinner.  

Tips for Making Julia Roberts’s Peach Crisp

• Throw in a splash of vanilla extract. Peaches and vanilla extract are an excellent flavor pairing. I loved the touch of whiskey, but it’s not a flavor everyone loves. Next time, I’ll omit the whiskey and try a bit of vanilla extract instead. 
• Use half of the topping. The original recipe calls for using three sticks of butter, which yields a hefty serving of crisp topping per serving. To cut back on saturated fat and to bring out the flavor of the peaches even more, consider cutting the topping ingredients in half. You can bake it in the 9×13-inch pan, but I liked packing it all into an 8×8-inch (or 9×9-inch would also work) baking dish. This offers more peaches per serving and provides the right amount of surface area for the adjusted amount of crisp topping. 
• Cut back on the sugar. Peaches are naturally sweet and cooking them makes them even sweeter, so I think cutting back the amount used in the recipe is a good idea. To reduce it without affecting taste, consider omitting the ¼ cup granulated sugar used for sweetening the peaches.
• Add a touch of salt. Salt brings out flavor and it’s the one thing missing from this dessert recipe. I recommend adding at least 1/4 teaspoon kosher salt to the topping to boost flavor. 

The Bottom Line

Overall, this simple peach dessert is a delicious way to celebrate the end of stone fruit season. Whether you adjust the ratio of crisp to peach, shake up the amount of sugar or add in a favorite flavor (like vanilla or cinnamon) for extra deliciousness, Julia Roberts’s Fresh Peach Crisp makes a great addition to any recipe box.