Peach Crisp
Juicy, cinnamon-spiced peaches baked under a golden, crumbly brown sugar oat topping. This peach crisp is the kind of warm, comforting summer dessert you will want to make again and again.
Servings: 12
Ingredients
Peach Filling
- 10 cups peaches peeled and sliced (about 3 pounds prepared)
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Crisp Topping
- 3/4 cup brown sugar packed
- 1 1/3 cups all-purpose flour
- 1 1/3 cups rolled oats old-fashioned
- 1 cup unsalted butter cold and cubed
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9x13-inch baking dish.
- Blanch the peaches in boiling water for 10 to 20 seconds, then transfer them immediately to an ice bath. Once cool enough to handle, peel, pit, and slice them into roughly half-inch-thick wedges.
- Add the sliced peaches to a large bowl. Sprinkle in the sugar, cornstarch, cinnamon, and salt, then add the lemon juice and vanilla. Toss gently until the peaches are well coated and the mixture is evenly combined.
- Transfer the peach mixture, including all the juices, to the prepared baking dish and spread it into an even layer.
- In a separate bowl, combine the brown sugar, flour, oats, cinnamon, and salt. Add the cold cubed butter and work it into the dry ingredients using your fingers or a pastry cutter until the mixture is coarse and crumbly, with some pea-sized pieces of butter remaining.
- Scatter the topping evenly over the peaches without pressing it down. Keeping it loose helps it bake up crisp and golden.
- Bake for 50 to 60 minutes, until the topping is golden brown and the filling is bubbling around the edges and in the center.
- Let the crisp cool for 20 to 30 minutes before serving. Serve warm with vanilla ice cream, if desired.
Notes
- Canned peaches: You can use well-drained canned sliced peaches instead of fresh. Skip the blanching, peeling, and pitting steps. Start checking for doneness a few minutes earlier.
- Sweetness: The filling uses only half a cup of sugar so the natural sweetness of ripe peaches comes through. Adjust to taste depending on how sweet your peaches are.
- Oats: Use old-fashioned rolled oats for the best texture. Instant oats will turn soft and will not crisp up properly.
- Cooling time: Letting the crisp rest for 20 to 30 minutes allows the filling to thicken slightly, making it easier to serve.
- Reheat: Warm leftovers in the oven or air fryer to restore the crisp topping.
Nutrition
Calories: 371kcal | Carbohydrates: 54g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 168mg | Potassium: 218mg | Fiber: 4g | Sugar: 32g | Vitamin A: 905IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 2mg