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Peach Crisp with Vanilla Bean Ice Cream

This recipe, featured in Traverse Magazine, comes from Mission Table’s Pastry Chef Corinne Slosnerick. Read the full story for more farm-fresh recipes.

Serves 6.



  • 6 ripe peaches. Peeled and cut into 1-inch wedges
  • ½ cup brown sugar
  • 1 lemon juiced and zested
  • 2 teaspoons corn starch
  • ¼ teaspoon salt
  • 1 ½ teaspoons ground cinnamon


  • 4 ounces sweet butter, cubed, at room temperature
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 cup rolled oats
  • 1–2 cups all purpose flour



In a medium mixing bowl combine peaches, sugar and lemon juice/zest and let stand for five minutes. Add remaining ingredients and toss to combine.


In a mixer combine butter and brown sugar on low speed until incorporated. Add vanilla, salt and oats and continue mixing while adding flour incrementally until looks like wet granola and just barely holds together when pressed into a ball. Turn off mixer and set aside.

Preheat oven to 400 degrees. Grease an 8-by-8-inch baking dish with butter, add peach filling, and cover evenly with topping. Bake until topping turns golden brown and filling starts to bubble, about 20–25 minutes. Remove peach crisp from oven, let stand for 20–30 minutes and serve warm with Moomers vanilla bean ice cream.