Peach Crisp
A warm and easy peach crisp with juicy cinnamon-kissed peaches and a buttery oat topping.
Equipment
- 1 8x8-inch baking dish lightly greased
- 2 mixing bowl one large, one medium
- 1 measuring cups and spoons
- 1 spoon or spatula for mixing
Ingredients
Peach Filling
- 6 cups peaches sliced, peeled if desired
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Crisp Topping
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 2/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
Optional for Serving
- 1 scoop vanilla ice cream for serving, optional
- 1 dollop whipped cream for serving, optional
Instructions
Prepare the Filling
- Preheat the oven to 350°F and lightly grease an 8x8-inch baking dish.
- In a large bowl, combine the sliced peaches, granulated sugar, lemon juice, vanilla extract, cornstarch, cinnamon, and salt. Toss gently until evenly coated.
- Transfer the peach mixture to the prepared baking dish and spread into an even layer.
Make the Topping
- In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, and salt.
- Pour in the melted butter and mix until the topping is evenly moistened and crumbly.
- Sprinkle the topping evenly over the peaches without pressing it down.
Bake and Serve
- Bake for 35 to 40 minutes, until the filling is bubbling around the edges and the topping is golden brown.
- Let the crisp rest for 10 minutes before serving so the filling can thicken slightly.
- Serve warm, optionally topped with vanilla ice cream or whipped cream.
Notes
Use ripe but firm peaches for the best texture. Frozen peaches can be used if thawed and drained well. Do not pack down the topping, or it may lose its crisp texture. Refrigerate leftovers within 2 hours and enjoy within 4 days.