Description
This Peach Crisp recipe delivers a warm, comforting dessert featuring tender, thinly sliced fresh peaches topped with a golden, buttery oat crumble. Baked to perfection, it combines the natural sweetness of peaches with hints of cinnamon and brown sugar, making it an ideal treat to enjoy on its own or served with a scoop of vanilla ice cream.
Ingredients
Units
Scale
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
Crisp Topping
- 1/2 cup + 1/2 cup all-purpose flour (total 1/2 cup + 2 tablespoons divided)
- 3/4 cup packed light brown sugar
- 1/2 cup (1 stick) salted butter, room temperature
- 1 3/4 cup old-fashioned oats
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F. Butter a 9×9 baking pan thoroughly and set it aside to be ready for the filling.
- Make Peach Mixture: In a large bowl, combine the peeled and thinly sliced peaches with granulated sugar, 2 tablespoons of all-purpose flour, cornstarch, 1 teaspoon ground cinnamon, and salt. Mix until the peaches are evenly coated and the ingredients are well incorporated. Pour this mixture into the prepared baking pan and set aside.
- Prepare the Crisp Topping: Using the same large bowl, cream together the light brown sugar, remaining ½ cup flour, room temperature salted butter, and 1 teaspoon ground cinnamon until the mixture becomes wet and clumpy. Add the old-fashioned oats and stir everything until a coarse mixture forms. Using your hands can make this step easier and more effective.
- Assemble and Bake: Evenly crumble the oat topping over the peach mixture in the baking pan. Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the oat topping turns a light golden color around the edges.
- Rest and Serve: Remove the crisp from the oven and let it rest for 10 minutes to allow it to cool slightly and set. Serve warm, optionally topped with vanilla ice cream for an extra special treat.
Notes
- Storage: Store peach crisp in an airtight container in the refrigerator for up to 4 days. To reheat, bake in an oven-safe dish at 400°F until warmed through or microwave individual servings in 30-second intervals.
- Prep Ahead: Assemble the crisp but do not bake. Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. Remove about 30 minutes to an hour before baking to allow it to come to room temperature.
- Make Ahead: Bake as directed and cool. If serving within a few hours, leaving it at room temperature is fine. Reheat whole crisp in a 400°F oven for about 8 minutes or microwave servings individually.
- Scaling Up: To make a larger 9×13-inch version, double all ingredients and bake in a 9×13 casserole dish. Add approximately 10 minutes to the baking time, monitoring closely.
- Peach Selection: Use just-ripened peaches that still feel firm to avoid a mushy texture after baking. Avoid overly soft or overripe peaches for the best result.
Nutrition
- Serving Size: 1 slice (about 1/9th of recipe)
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
