Description
A classic Peach Crisp recipe featuring tender, juicy fresh peaches topped with a buttery, cinnamon-spiced oat streusel. Baked to golden perfection, this dessert offers a warm, comforting treat perfect served with vanilla ice cream.
Ingredients
Scale
Peach Filling
- 8 cups peeled and thinly sliced fresh peaches
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Streusel Topping
- 3/4 cup packed light brown sugar
- 1/2 cup (1 stick) salted butter, room temperature
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 3/4 cup old-fashioned oats
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Thoroughly butter a 9×9-inch baking pan to prevent sticking, then set it aside.
- Mix Peach Filling: In a large bowl, combine the peeled and sliced peaches, granulated sugar, 2 tablespoons flour, cornstarch, 1 teaspoon cinnamon, and salt. Toss until the peaches are evenly coated and the mixture is well blended. Pour this filling into the prepared baking pan, spreading it evenly.
- Make Streusel Topping: Using the same bowl, cream together the light brown sugar, remaining 1/2 cup flour, butter, and 1 teaspoon cinnamon until a wet, clumpy mixture forms. Add the old-fashioned oats and mix thoroughly, preferably with your hands, until the topping is coarse and crumbly.
- Assemble Crisp: Evenly crumble the oat topping over the peach filling, covering it completely for a uniform crust.
- Bake: Place the baking pan in the preheated oven and bake for 20-25 minutes. The crisp is ready when the topping turns light golden brown around the edges and the peach filling is bubbling.
- Cool and Serve: Remove from the oven and allow the peach crisp to rest for 10 minutes so it can set. Serve warm, optionally accompanied by vanilla ice cream for an extra indulgence.
Notes
- For best results, use ripe but firm peaches to prevent the filling from being too runny.
- You can substitute salted butter with unsalted butter but add a pinch more salt to the topping.
- Old-fashioned oats provide a hearty texture; quick oats can be used but will result in a less crunchy topping.
- This crisp is best served warm and can be refrigerated for up to 3 days.
- To make it gluten-free, substitute all-purpose flour with a gluten-free baking flour blend.
- Vanilla ice cream pairs excellently with the warm dessert but is optional.
