Peach Crisp
A comforting dessert featuring sweet, ripe peaches topped with a crunchy oat mixture, perfect for any season.
Ingredients
For the Peach Filling
- 2 lbs peaches (peeled, cored, and sliced about ¼” thick) Choose ripe peaches that give slightly when pressed.
- ¼ cup granulated sugar Adjust based on the sweetness of your peaches.
- 1 tablespoon lemon juice Adds brightness and keeps color vibrant.
- 1 tablespoon all-purpose flour Helps thicken the juices from the peaches.
- ¼ teaspoon ground cinnamon Pairs beautifully with fruit.
- ¼ teaspoon salt Enhances flavors.
- 1 teaspoon vanilla extract Brings aromatic depth.
For the Crisp Topping
- ¾ cup all-purpose flour Works with oats for the ideal texture.
- 1 cup old-fashioned oats Adds chewiness and heartiness to the topping.
- ½ cup light brown sugar (firmly packed) Adds caramel notes.
- ½ teaspoon baking soda Helps topping rise for a craggy texture.
- 8 tablespoons unsalted butter (cold and cut into chunks) Use for a flaky topping; can replace with coconut oil for dairy-free.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly spray the sides and bottom of a 9x9 baking dish.
- In a large bowl, stir together the peeled and sliced peaches, granulated sugar, lemon juice, flour, cinnamon, salt, and vanilla extract until everything is coated.
- Pour the peach mixture into the prepared baking dish.
- In a separate bowl, whisk together the flour, old-fashioned oats, brown sugar, baking soda, and salt.
- Cut the cold butter into the oat mixture until it resembles coarse crumbs.
- Evenly sprinkle the crisp topping over the peach filling.
Baking
- Slide the dish into the oven and bake for 35 to 40 minutes, or until the peaches are bubbling and the topping is golden brown.
- Once done, let it cool for a few minutes before serving.
Notes
Best served warm with vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to three days.