Description
This classic Peach Crisp is a warm, comforting dessert featuring juicy, fresh peaches topped with a buttery oat streusel. Baked to golden perfection, it’s an easy recipe that highlights the natural sweetness of peaches with a crisp, cinnamon-infused topping. Perfect served warm on its own or paired with a scoop of vanilla ice cream for an extra indulgent treat.
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 cups old-fashioned oats
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Butter a 9×9-inch baking pan thoroughly to prevent sticking, then set it aside for later use.
- Mix Peach Filling: In a large bowl, combine the sliced peaches, granulated sugar, 2 tablespoons of flour, cornstarch, 1 teaspoon cinnamon, and salt. Toss well to evenly coat the peaches and distribute all ingredients. Pour the mixture into the prepared baking pan and spread it into an even layer.
- Make Streusel Topping: Using the same bowl, cream together the packed light brown sugar, remaining 1/2 cup of flour, salted butter, and remaining 1 teaspoon cinnamon until a wet, clumpy mixture forms. Add the old-fashioned oats and mix, ideally with your hands, until you achieve a coarse, crumbly texture.
- Assemble Crisp: Evenly crumble the oat streusel topping over the peach filling, covering the peaches completely.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the topping turns light golden brown around the edges and the peach filling is bubbling.
- Cool and Serve: Remove the peach crisp from the oven and allow it to rest for 10 minutes to set. Serve warm, optionally with a scoop of vanilla ice cream for added indulgence.
Notes
- Peeling peaches can be easier if you briefly blanch them in boiling water for 30 seconds, then transfer to ice water to loosen the skins.
- Use ripe but firm peaches for the best texture and flavor.
- The topping can be made ahead and stored in the refrigerator until ready to use.
- Feel free to substitute some oats with chopped nuts like pecans or walnuts for added crunch.
- The crisp also reheats well in the oven and tastes great the next day.
