Description
This Peach Crisp recipe features tender, juicy peaches baked under a crispy, buttery oat topping, creating a perfect balance of sweet and tart flavors with a delightful crunchy texture. Easy to prepare and perfect for serving warm with vanilla ice cream, this dessert is a classic summertime treat.
Ingredients
Scale
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
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 Prepare Pan: Preheat your oven to 400°F (204°C). Thoroughly butter a 9×9-inch baking pan to prevent sticking, then set it aside.
- Mix Peach Filling: In a large bowl, combine the peeled, thinly sliced peaches with granulated sugar, 2 tablespoons flour, cornstarch, 1 teaspoon cinnamon, and salt. Toss well until all peaches are evenly coated and the mixture is well combined. Pour this filling into the prepared baking pan and spread it into an even layer.
- Prepare the Crisp Topping: Using the same bowl (no need to clean), cream together the packed brown sugar, remaining 1/2 cup flour, room temperature salted butter, and remaining 1 teaspoon cinnamon until a wet and clumpy mixture forms. Add the old-fashioned oats and mix using your hands to form a coarse, crumbly topping.
- Assemble the Crisp: Evenly crumble the oat topping over the peach filling in the baking pan, ensuring the peaches are completely covered.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the topping turns a light golden brown around the edges and the peach filling is bubbling.
- Cool and Serve: Remove the peach crisp from the oven and let it rest for 10 minutes to set up before serving. For an extra delicious touch, serve warm with vanilla ice cream.
Notes
- For best results, use ripe but firm peaches to avoid a mushy filling.
- If fresh peaches are not available, frozen peaches (thawed and drained) can be used.
- You can substitute salted butter with unsalted butter by adding a pinch of salt to the topping mixture.
- Enjoy the crisp warm or at room temperature; it stores well and can be reheated gently.
- Vanilla ice cream or whipped cream pairs excellently with this peach crisp.
