peach crisp recipe
A comforting and easy-to-make peach crisp featuring juicy, ripe peaches baked until tender under a golden, buttery oat streusel topping. Perfect served warm with a scoop of vanilla ice cream.
Prep
: 10
Total
: 25 minutes
Ingredients
For the Peach Filling
- 6 cups peaches, sliced fresh or frozen (thawed)
- 0.5 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
For the Crisp Topping
- 1 cup all-purpose flour
- 0.5 cup packed light brown sugar
- 0.5 cup rolled oats old-fashioned
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup cold unsalted butter, cut into cubes 1 stick
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch or similar-sized baking dish.
- In a large bowl, gently combine the sliced peaches, granulated sugar, 2 tablespoons all-purpose flour, vanilla extract, 0.5 teaspoon ground cinnamon, nutmeg, and lemon juice. Pour the mixture into the prepared baking dish.
- In a separate medium bowl, whisk together 1 cup all-purpose flour, brown sugar, rolled oats, 0.5 teaspoon ground cinnamon, and salt. Add the cold butter cubes.
- Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle this crisp topping evenly over the peach mixture in the baking dish.
- Bake for 35-45 minutes, or until the topping is golden brown and the peach filling is bubbly and tender. If the topping starts to brown too quickly, you can lightly tent it with aluminum foil.
- Let the crisp cool for at least 15-20 minutes before serving warm. It pairs wonderfully with vanilla ice cream or a dollop of whipped cream.
Notes
For extra flavor, you can add a pinch of ginger to the peach filling. If using frozen peaches, make sure to thaw and drain them well before using to prevent a watery crisp.