Description
Classic Peach Crisp is a comforting homemade dessert featuring juicy, cinnamon-spiced peaches beneath a golden, buttery oat crumble topping. Serve it warm with vanilla ice cream for a delicious summer treat.
Ingredients
6 cups fresh peaches, peeled and sliced
⅓ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon ground cinnamon (for the peach filling)
¼ teaspoon salt (for the peach filling)
1 cup old-fashioned rolled oats
¾ cup all-purpose flour
½ cup light brown sugar
½ teaspoon ground cinnamon (for the oat topping)
¼ teaspoon salt (for the oat topping)
½ cup unsalted butter, melted
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8-inch or 9-inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine the sliced peaches, granulated sugar, lemon juice, cornstarch, 1 teaspoon cinnamon, and ¼ teaspoon salt. Gently toss until the peaches are evenly coated without breaking the slices.
- Transfer the peach mixture to the prepared baking dish, spreading it evenly across the bottom. Pour any remaining juices from the bowl over the peaches.
- In a separate bowl, combine the rolled oats, all-purpose flour, brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Add the melted butter and vanilla extract, stirring until a crumbly mixture forms with small and large clusters.
- Sprinkle the oat crumble evenly over the peach filling, covering most of the fruit. Avoid pressing the topping down so it stays light and crunchy.
- Bake in the preheated oven for 35–40 minutes, until the topping is golden brown and the peach filling bubbles around the edges. If the topping browns too quickly, loosely cover the dish with aluminum foil during the final minutes of baking.
- Remove the peach crisp from the oven and allow it to cool for 10–15 minutes so the filling thickens slightly. Serve warm, optionally topped with vanilla ice cream or freshly whipped cream.
Notes
Peach selection: Choose ripe but slightly firm peaches so they hold their shape during baking. Peeling is optional.
Frozen peaches: Substitute thawed and drained frozen peaches for fresh peaches. Add a little extra cornstarch if the fruit releases excessive liquid.
Peach and blueberry variation: Replace 1 cup of sliced peaches with fresh blueberries.
Peach and apple variation: Replace 2 cups of peaches with thinly sliced firm apples and add extra cinnamon if desired. Bake until the apples are tender.
Gluten-free variation: Substitute a gluten-free flour blend for the all-purpose flour and use certified gluten-free rolled oats.
Nutty topping: Add ½ cup chopped pecans or walnuts to the oat crumble for extra crunch.
Maple variation: Replace part of the granulated sugar with maple syrup for a deeper caramel-like flavor.
Spiced variation: Add a pinch of ground nutmeg or ginger to the peach filling.
Without oats: Replace the rolled oats with additional flour, adjusting the butter as needed to create a crumbly topping.
Crunchy topping tip: Use old-fashioned rolled oats, spread the topping evenly, and avoid pressing it into the fruit.
Serving suggestion: Serve warm with vanilla ice cream or freshly whipped cream.
Refrigerator storage: Store cooled peach crisp in an airtight container or tightly covered baking dish in the refrigerator for up to 4 days.
Freezer storage: Freeze completely cooled peach crisp in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Oven reheating: Reheat at 350°F (175°C) for approximately 15–20 minutes, or until heated through, to help restore the crispy topping.
Microwave reheating: Warm individual servings in 20–30-second intervals until heated through. The topping may soften.
Make ahead: Prepare the peach filling and oat crumble separately, cover, and refrigerate for up to 24 hours. Add the topping immediately before baking.
Doneness tip: The crisp is ready when the topping is golden brown, the filling bubbles around the edges, and the peaches are fork-tender.
Cooling time: Allow an additional 10–15 minutes after baking for the filling to set slightly.
Nutrition information is estimated per serving without optional ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (⅛ of recipe)
- Calories: 360 kcal
- Sugar: 35 g
- Sodium: 165 mg
- Fat: 13 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 31 mg
