Peach Crisp Recipe
A warm, comforting peach crisp recipe with a golden brown oat topping and juicy peach filling — perfect summer dessert to serve with vanilla ice cream.
Ingredients
- For the Peach Filling:
- 6–7 fresh peaches about 6 cups, peeled and sliced
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon juice
- For the Crisp Topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 cup packed light brown sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup 1 stick cold unsalted butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish.
- Prepare the peach filling: In a large bowl, combine sliced peaches, sugar, flour, vanilla, cinnamon, and lemon juice. Toss until peaches are evenly coated. Spread mixture into the prepared baking dish.
- Make the crisp topping: In another large bowl, whisk together flour, oats, brown sugar, salt, and cinnamon. Add cold cubed butter. Use a pastry cutter or your hands to work the butter into the mixture until crumbly.
- Assemble: Sprinkle the topping evenly over the peach filling.
- Bake: Place dish in preheated oven and bake for 40–45 minutes, or until topping is golden brown and peach filling is bubbling at the edges.
- Serve: Let cool slightly, then serve warm with a scoop of vanilla ice cream or whipped cream.
Notes
- You can use frozen peaches if fresh aren’t available. Just thaw and drain before using.
- For extra crunch, add chopped pecans or walnuts to the topping.
- If using canned peaches, reduce the sugar slightly since they’re pre-sweetened.
- Best served warm, but leftovers can be stored in the fridge for 3–4 days and reheated.