Description
This easy peach crisp combines sweet, juicy peaches with a buttery cinnamon oat topping for a classic summer dessert that comes together quickly and tastes best warm from the oven. No fancy equipment required—just a baking dish and a handful of pantry staples! Serve with a scoop of vanilla ice cream for an irresistible treat that showcases the flavor of ripe peaches.
Ingredients
For the Peach Filling
- 8 cups peeled and thinly sliced fresh peaches
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Oat Crisp Topping
- 3/4 cup packed light brown sugar
- 1/2 cup (1 stick) salted butter, room temperature
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 3/4 cup old-fashioned oats
Instructions
- Preheat and Prep the Pan: Preheat your oven to 400°F (200°C). Butter a 9×9-inch baking pan and set it aside while you prepare the filling and topping.
- Make the Peach Filling: In a large bowl, combine the sliced peaches, granulated sugar, 2 tablespoons flour, cornstarch, 1 teaspoon cinnamon, and salt. Toss everything together until the peaches are well coated and the ingredients are evenly mixed. Transfer the peach mixture into the prepared baking pan and spread into an even layer.
- Prepare the Crisp Topping: Using the same bowl, cream together the brown sugar, remaining 1/2 cup flour, room temperature butter, and remaining 1 teaspoon cinnamon until the mixture is clumpy and resembles wet sand. Add the oats and stir (or use your hands) to combine into a coarse, crumbly topping.
- Assemble the Crisp: Crumble the oat topping evenly over the peaches in the pan, making sure to cover the fruit as fully as possible.
- Bake the Peach Crisp: Bake in the preheated oven for 20-25 minutes, or until the crisp is golden brown around the edges and bubbling.
- Rest and Serve: Remove the crisp from the oven and let it rest for 10 minutes to cool and set up. Serve warm, optionally with a scoop of vanilla ice cream.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 400°F oven or microwave until heated through.
- Prep Ahead: Assemble the unbaked crisp, wrap, and refrigerate for up to 24 hours before baking. Let it come to room temperature before putting it in the oven.
- Make Ahead: Bake and cool the crisp, then reheat in the oven at 400°F for about 8 minutes before serving, or microwave individual servings.
- Scaling Up: Double the recipe and bake in a 9×13-inch casserole dish. Add 10 minutes to the bake time as needed.
- Ripe Peaches: Use just-ripe, firm peaches for the best texture—not overripe, which can turn mushy.
- Frozen Peaches: Substitute frozen peaches if needed—thaw and drain them well before using.
- Gluten Free: Use a gluten-free all-purpose flour for the topping and swap the flour in the filling for an extra 2 teaspoons cornstarch.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 582
- Sugar: 61g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 101g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 42mg
