Description
This Peach Crisp recipe is a delightful and easy-to-make dessert featuring juicy, fresh peaches topped with a golden, buttery oat crumble. Perfectly balanced with cinnamon and brown sugar, it’s baked to perfection in just under half an hour, making it an ideal warm dessert served alone or with a scoop of ice cream.
Ingredients
Scale
Fruit Mixture
- 8 cups peeled and thinly sliced fresh peaches
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Crumble Topping
- ½ cup + 2 tablespoons all-purpose flour (½ cup used here)
- ¾ cup packed light brown sugar
- ½ cup (1 stick) salted butter, room temperature
- 1 ¾ cup old-fashioned oats
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Butter a 9×9-inch baking pan thoroughly to prevent sticking and set it aside.
- Make the Peach Filling: In a large bowl, combine the peeled and sliced peaches with granulated sugar, 2 tablespoons of flour, cornstarch, 1 teaspoon of ground cinnamon, and salt. This mixture helps thicken the juices during baking. Pour this mixture evenly into the prepared baking pan.
- Prepare the Crisp Topping: Using the same bowl, mix together the brown sugar, ½ cup flour, room temperature salted butter, and 1 teaspoon cinnamon. Add the old-fashioned oats and combine with your hands or a spatula until the mixture is crumbly and evenly mixed. Spread this crumble topping evenly over the peaches in the pan.
- Bake the Crisp: Place the baking pan in the preheated oven and bake for 20 to 25 minutes. Bake until the topping is golden brown around the edges and the peach filling is bubbling. This ensures a perfectly cooked peach crisp with a crunchy topping.
- Rest and Serve: Remove the peach crisp from the oven and let it rest for about 10 minutes to allow the juices to thicken slightly. Serve warm, optionally with vanilla ice cream or whipped cream for extra indulgence.
Notes
- For best results, use ripe but firm peaches to maintain texture.
- You can substitute salted butter with unsalted butter plus a pinch of extra salt if preferred.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
- If fresh peaches are unavailable, frozen peaches can be used but thaw and drain excess liquid before preparing.
