Peach Crisp

No ratings yet

This easy peach crisp recipe is one of my go-to summer desserts. It’s quick to prep (no peeling required!), uses just one bowl, and has that perfect buttery, golden oat topping.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 345kcal

Author: Heather Perine

Ingredients

For The Filling:

5 cups (about 6-7) sliced peaches peeled or unpeeled
½ cup (100 g) granulated sugar
2 Tablespoons cornstarch
1 teaspoon lemon juice
½ teaspoon vanilla extract
⅛ teaspoon salt

For The Topping:

¾ cups (90 g) all purpose flour spooned and leveled
¾ cups (75 )g old fashioned oats
½ cup (107 g) packed light brown sugar
¼ cup (50 g) granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
8 tablespoons (1 stick, 113 g) unsalted butter melted

Instructions

Preheat and prepare the pans. Adjust oven rack to middle position and heat oven to 350°F (180°C). Grease a 8x8 baking pan and set aside.
Make the filling. Stir together the peaches, sugar, cornstarch, lemon juice, vanilla, and salt. Make sure the fruit is evenly and completely coated. Spread into the prepared pan. 5 cups (about 6-7) sliced peaches ½ cup (100 g) granulated sugar 2 Tablespoons cornstarch 1 teaspoon lemon juice ½ teaspoon vanilla extract ⅛ teaspoon salt
Make the topping. Combine flour, oats, sugar, cinnamon, and salt in a bowl. Stir in butter until mixture is crumbly. Crumble over peach mixture. ¾ cups (90 g) all purpose flour ¾ cups (75 )g old fashioned oats ½ cup (107 g) packed light brown sugar ¼ cup (50 g) granulated sugar ½ teaspoon ground cinnamon ¼ teaspoon salt 8 tablespoons (1 stick, 113 g) unsalted butter
Bake the crisp. Bake for 30-35 minutes, until the filling is bubbling and the topping is golden brown. Remove from the oven and cool slightly before serving.

Video

Notes

Storage: Let the peach crisp cool to room temperature. Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving, or enjoy cold!
Freezing: You can also assemble and freeze to bake later for up to 3 months. Or freeze leftovers for up to 3 months. Thaw and reheat to enjoy.
Make ahead: Assemble the filling and topping separately and store unbaked in the fridge for a few hours. Then assemble and bake when ready to serve.
Peaches: You can peel them if you want but you don’t have to. For canned, drain them well. For frozen, thaw and drain before using.
Old-fashioned rolled oats – For the best texture in the topping. Quick oats can be used in a pinch but the topping won’t be quite as crisp.

Nutrition