When a Hollywood icon like Julia Roberts shares a favorite dessert, you take notes – and then you preheat your oven. Her peach crisp recipe is a simple, rustic treat that’s packed with warmth, buttery richness, and just the right touch of boozy sweetness. It’s comfort food with a bit of glamour, and it comes together without fuss or complicated steps.
The base of the dish starts with ripe summer peaches, chopped and tossed with lemon juice, sugar, and a splash of Scotch whisky. The whisky adds a gentle warmth and depth, balancing out the bright acidity of the fruit. There’s no peeling required, which makes prep a breeze and keeps the texture of the peaches pleasantly rustic. The mixture gets dotted with butter and tucked into the oven beneath a thick, crumbly topping made from flour, brown sugar, cinnamon, and melted butter. After baking under foil to soften the fruit and finishing uncovered for that perfect golden crisp, the result is a bubbling, golden dessert that’s as cozy as it is indulgent.
And while Julia’s version is beautifully straightforward, it’s also endlessly adaptable. Want to mix up the fruit? Go for it. Peaches are a summer staple, but nectarines, apricots, cherries, or even a blend of berries can take this dessert in a whole new direction. Just be sure to use fruit that’s ripe but not overly juicy – too much moisture can overwhelm the topping.
Not a Scotch drinker? No problem. Bourbon adds a soft vanilla note, rum brings in a caramel-like richness, and brandy delivers a slightly floral, fruity depth. Or skip the alcohol entirely – this crisp is just as lovely without it.
Finally, the topping. Some like it thin, others like it piled high. Julia’s recipe leans toward generous, but if you’re a crumble fanatic (and who isn’t?), don’t hesitate to double it. More buttery, spiced topping means more of those golden, crunchy bites that make crisps so satisfying.
Ingredients:
For the filling:
- 7 ripe but firm peaches, unpeeled, pitted, and coarsely chopped
- 1/4 cup lemon juice
- 1/4 cup Scotch whisky (optional)
- 1/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 4 tablespoons butter, cut into small pieces
For the topping:
- 2 1/2 cups all-purpose flour
- 1/2 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 3 sticks (1 1/2 cups) melted butter
Serve it warm, ideally with frozen yogurt or vanilla ice cream, and enjoy a dessert that feels fancy without being fussy – just like Julia herself.