Description
This classic Peach Crisp recipe features juicy, fresh peaches baked under a crispy, buttery oat topping infused with cinnamon and brown sugar. Perfectly balanced with sweetness and spice, it’s an easy, comforting dessert to enjoy warm, especially when paired with vanilla ice cream.
Ingredients
Units
Scale
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 Crisp Topping
- 1/2 cup + 1/2 cup all-purpose flour (total 1/2 cup + 2 tablespoons; 1/2 cup here plus 2 tablespoons in filling)
- 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 and prepare pan: Preheat your oven to 400°F. Butter a 9×9-inch baking pan thoroughly and set it aside.
- Mix peach filling: In a large bowl, combine peeled and sliced peaches with granulated sugar, 2 tablespoons of flour, cornstarch, 1 teaspoon cinnamon, and salt. Stir well until all ingredients are evenly mixed.
- Assemble peach layer: Pour the peach mixture into the prepared buttered baking pan and spread it out evenly.
- Prepare crisp topping: Using the same large bowl, cream together the brown sugar, remaining ½ cup flour, room temperature butter, and remaining 1 teaspoon cinnamon until the mixture is wet and clumpy. Then stir in the old-fashioned oats to create a coarse topping. It’s easiest to combine with your hands for an even texture.
- Top peaches and bake: Crumble the oat topping evenly over the peach layer. Place the pan in the oven and bake for 20 to 25 minutes until the topping begins to turn a light golden color along the edges.
- Rest and serve: Remove the peach crisp from the oven and let it rest for 10 minutes to allow it to cool slightly and set. Serve warm, optionally with a scoop of vanilla ice cream on top for extra indulgence.
Notes
- Storage: Keep peach crisp in an airtight container in the refrigerator for up to 4 days. Reheat by baking at 400°F until warmed through or microwave individual servings in 30-second intervals.
- Prep Ahead: Assemble the crisp but do not bake it. Cover the pan tightly and refrigerate for up to 24 hours. Before baking, let it sit on the counter for 30 to 60 minutes to warm slightly, then bake as directed.
- Make Ahead: Bake the crisp fully and cool. If serving within a few hours, keep it at room temperature. Reheat in the oven at 400°F for about 8 minutes or microwave individual servings until warm.
- Scaling: To double, use a 9×13-inch casserole dish and expect to bake for about 30 to 35 minutes.
- Tip on Peaches: Use just-ripe peaches that still feel firm for the best texture. Overripe or very soft peaches can become mushy when baked, so purchase peaches a day or two in advance to let them ripen evenly.
Nutrition
- Serving Size: 1 slice (1/9 of recipe)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
