Peach Crisp
A classic old-fashioned Peach Crisp with a juicy cinnamon-spiced fresh peach filling and a buttery, golden rolled oat topping. Ready in just 40 minutes and spectacular served warm with vanilla ice cream.
Ingredients
- 8 cups fresh peaches peeled and thinly sliced
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour for the filling
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon for the filling
- 1/4 teaspoon salt
- 3/4 cup packed light brown sugar
- 1/2 cup all-purpose flour for the topping
- 1 teaspoon ground cinnamon for the topping
- 1/2 cup 1 stick salted butter, at room temperature
- 1 3/4 cups old-fashioned oats
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Butter a 9x9-inch baking pan and set aside.
- In a large bowl, combine the sliced peaches, granulated sugar, 2 tablespoons flour, cornstarch, 1 teaspoon cinnamon, and salt. Stir until the peaches are evenly coated. Pour into the prepared baking pan.
- In the same bowl, combine the brown sugar, 1/2 cup flour, room temperature butter, and remaining teaspoon of cinnamon. Work together with your hands or a fork until the mixture is wet and clumpy. Add the oats and mix until a coarse crumble forms.
- Crumble the oat topping evenly over the peach filling.
- Bake for 20 to 25 minutes until the topping is light golden at the edges and the filling is bubbling.
- Remove from the oven and rest for 10 minutes before serving. Serve warm with vanilla ice cream if desired.
Notes
Use ripe, fragrant peaches for the best flavor and natural sweetness.
Old-fashioned rolled oats are recommended over quick oats for the best crumble texture.
Room temperature butter is important for the crumble to come together properly.
Allow 10 minutes of resting time after baking for the filling to thicken and set.
Store covered in the refrigerator for up to 4 days. Reheat in a 350-degree oven for 15 minutes.
Freeze cooled crisp for up to 2 months. Thaw overnight and reheat before serving.
Can be assembled unbaked and refrigerated for up to 24 hours before baking.
Old-fashioned rolled oats are recommended over quick oats for the best crumble texture.
Room temperature butter is important for the crumble to come together properly.
Allow 10 minutes of resting time after baking for the filling to thicken and set.
Store covered in the refrigerator for up to 4 days. Reheat in a 350-degree oven for 15 minutes.
Freeze cooled crisp for up to 2 months. Thaw overnight and reheat before serving.
Can be assembled unbaked and refrigerated for up to 24 hours before baking.