Description
This Peach Crisp recipe is a delightful dessert featuring juicy, fresh peaches beneath a crisp, buttery oat topping. Perfectly spiced with cinnamon and sweetened with brown and granulated sugars, this comforting treat bakes to golden perfection and is ideal for serving warm, especially with a scoop of vanilla ice cream.
Ingredients
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
Streusel 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 cups old-fashioned oats
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Butter a 9×9-inch baking pan thoroughly to prevent sticking, then set aside.
- Mix Peach Filling: In a large bowl, combine the sliced peaches, granulated sugar, 2 tablespoons of flour, cornstarch, 1 teaspoon cinnamon, and salt. Toss well until the peaches are fully coated and the mixture is uniform. Pour this filling into the prepared baking pan, spreading it into an even layer.
- Make Streusel Topping: Using the same bowl (no need to wash), cream together the brown sugar, remaining 1/2 cup flour, butter, and remaining 1 teaspoon cinnamon until a wet, clumpy mixture forms. Add the old-fashioned oats and mix with your hands until you have a coarse, crumbly streusel topping.
- Assemble Crisp: Evenly crumble the oat topping over the peach filling, making sure to cover the fruit completely.
- Bake: Place the baking pan in the preheated oven and bake for 20-25 minutes. The crisp is ready when the topping is lightly golden around the edges and the filling is bubbling.
- Cool and Serve: Remove the peach crisp from the oven and let it rest for about 10 minutes to allow the filling to set. Serve warm, ideally with vanilla ice cream for a perfect finishing touch.
Notes
- Use fresh, ripe peaches for the best flavor and texture in this crisp.
- If peaches are not very juicy, consider adding a tablespoon of lemon juice to the filling for brightness.
- You can substitute salted butter with unsalted butter and add a pinch more salt if preferred.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free oats.
- The crisp can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking chilled.
