Description
This Peach Crisp Recipe features tender, juicy peaches topped with a buttery oat streusel, baked to golden perfection. It’s a comforting dessert perfect for showcasing ripe fresh peaches, offering a delightful combination of sweet, cinnamon-spiced fruit and a crisp, crumbly topping.
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 cup 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.
- Mix Peach Filling: In a large bowl, combine the peeled and sliced peaches with 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Toss everything well until the peaches are evenly coated with the mixture. Pour the peach filling into the prepared baking pan and spread it out into an even layer.
- Make Streusel Topping: Using the same bowl without washing, cream together 3/4 cup packed light brown sugar, 1/2 cup (1 stick) salted butter at room temperature, 1/2 cup all-purpose flour, and 1 teaspoon ground cinnamon until a wet, clumpy mixture forms. Add 1 3/4 cups old-fashioned oats and mix using your hands until you achieve a coarse, crumbly streusel topping.
- Assemble Crisp: Evenly crumble the oat topping over the peach filling in the baking pan, ensuring the peaches are completely covered.
- Bake: Place the baking pan in the preheated oven and bake for 20-25 minutes. The crisp is ready when the topping turns light golden around the edges and the peach filling is bubbling.
- Cool and Serve: Remove the peach crisp from the oven and let it rest for 10 minutes to set up before serving. Enjoy warm, optionally topped with vanilla ice cream for an extra indulgence.
Notes
- Peel peaches by blanching them in boiling water for 30 seconds, then transferring to an ice bath—this makes peeling easier.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and verify oats are certified gluten-free.
- Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.
- Try adding chopped nuts like pecans or walnuts to the streusel topping for added texture and flavor.
- Can be made with frozen peaches; thaw and drain excess liquid before assembling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
