Peach Crisp
This peach crisp recipe takes ripe, juicy peaches and tucks them under a buttery, cinnamon-spiced oat topping that bakes up golden and crackly on top. It is one of the simplest fruit desserts you can make, needing just one bowl for the filling and one bowl for the topping.
Equipment
- 9x13 inch ceramic baking dish
- Pastry blender - or two forks
- Large mixing bowl
- Glass mixing bowl set
- Sharp paring knife
- Cutting board
- Measuring cups and spoons
- Digital kitchen scale - optional, recommended for accuracy
- Baking sheet - to catch bubbling juices
- Wire rack - for cooling
Ingredients
- 6 cups fresh peaches - about 900g, peeled and sliced, or two 29-ounce cans, drained
- 2/3 cup granulated sugar - 135g
- 2 tablespoons cornstarch - 16g
- 1 tablespoon fresh lemon juice - 15ml
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- salt - pinch
For the Oat Crisp Topping
- 1 cup all-purpose flour - 125g
- 1 cup old-fashioned rolled oats - 90g
- 3/4 cup packed brown sugar - 150g
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsalted butter - 170g, cold and cubed
- 1/2 cup chopped pecans - 55g, optional
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or nonstick spray.
- Peel peaches using a paring knife or vegetable peeler. For very ripe peaches, drop in boiling water for 30 seconds, then transfer to ice water for easy peeling. Slice into 1/2 inch thick wedges, discarding the pit.
- Place sliced peaches in a large mixing bowl. Add granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt. Toss gently until peaches are evenly coated. Let mixture sit for 5 minutes to release juices and dissolve cornstarch.
- Pour peach filling into the prepared baking dish. Spread into an even layer and scrape any remaining juice and sugar from the bowl over the top.
- In a separate mixing bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Add cold, cubed butter and use a pastry blender or two forks to cut butter into dry mixture until it resembles coarse, pea sized crumbs. Stir in vanilla and pecans if using.
- Sprinkle topping evenly over the peach filling, covering completely. Place dish on a baking sheet to catch any bubbling juices.
- Bake for 40 to 45 minutes, until topping is golden brown and filling is bubbling around the edges.
- Remove from oven and let rest on a wire rack for at least 15 minutes before serving to allow filling to thicken. Serve warm, on its own or with a scoop of vanilla ice cream.
Notes
- Use peaches that are ripe but still slightly firm — overripe peaches release too much liquid.
- Keep butter cold right up until it goes into the topping for the crispiest texture.
- Do not skip the cornstarch — it prevents a watery filling.
- Taste your peaches before adding sugar; very sweet peaches may need less.
- Bake until you see bubbling at the edges, not just a golden top, to ensure the filling has thickened.
- Let the crisp rest before serving so the juices have time to set.
- If peaches are very juicy, add an extra teaspoon of cornstarch to the filling.
- Place a baking sheet under the dish to catch any bubbling juice and prevent oven drips.
- To freeze, bake and cool completely, then wrap tightly and freeze for up to 3 months.
- For gluten-free, use a gluten-free flour blend and certified gluten-free oats.
Nutrition
Serving: 1ServingCalories: 320kcalCarbohydrates: 47gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 90mgPotassium: 220mgFiber: 3gSugar: 32gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 6mg
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