Peach Crisp

This easy peach crisp recipe (aka peach crumble) is loaded with fresh, juicy peaches topped with a generous helping of buttery brown sugar and oat streusel. Enjoy it warm with a scoop of vanilla ice cream.

Author Amber Brady

Prep Time 10

Cook Time 40

Total Time 50

Yields servings

Ingredients

Peach Filling:

2 ½ - 3 lbs (1.13-1.35 kg) fresh peaches, (about 6-8 peaches, or 5 cups sliced)
½ cup (100 g) granulated sugar
3 Tbsp cornstarch
1 Tbsp lemon juice

Crumb Topping:

⅔ cup (54 g) old fashioned oats
⅔ cup (80 g) all-purpose flour, (stir, spoon & level)
¼ cup (50 g) light brown sugar, gently packed
¼ cup (50 g) granulated sugar
¼ tsp salt
¼ tsp ground cinnamon
½ cup (113 g) butter, (1 stick) cold

Extras:

Vanilla Ice Cream or Sweetened Whipped Cream, for serving

Instructions

Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-inch round deep pie dish or similar 9x9-inch square baking dish.
Cut peaches in half, twist to break apart, remove the pit. Peel/cut the skin off, and cut into thick 3/4-inch slices.
In a large bowl, combine the peaches, sugar, cornstarch, and lemon juice. Fold until all fruit is coated. Empty peaches into the prepared baking dish.
In a separate bowl, combine the oats, flour, brown sugar, granulated sugar, salt, and cinnamon. Stir together. Cut in the butter with a pastry blender or fork. Use your hands to help the crumble come together into chunks. (I like to keep the chunks a little bigger.) Sprinkle crisp topping over the peaches.
Bake at 350˚F for 30-40 minutes or until the fruit bubbles in the center and the crisp browns on top. Check the crumble around 25 minutes and cover with foil if it's browning faster than the center bubbles.
Serve warm with a scoop of vanilla ice cream or sweetened whipped cream.

Notes

To Store: Cover the crisp tightly and store at room temperature (68-72˚F) for 2-3 days, or in the refrigerator for 4-5 days.
To Reheat: Place some peach crisp on a plate and nuke it in the microwave for 30-60 seconds. Alternately reheat the whole baking dish in a 350˚F oven for 15 minutes.

To Freeze: Store in an airtight freezer container up to 3 months. Thaw in the refrigerator overnight before reheating.

Oats: You can substitute quick oats for old fashioned oats.
To use frozen peaches: Add one extra Tablespoon of cornstarch to the filling. Additional bake time will be needed for filling to bubble and thicken. Cover with foil if topping browns faster than filling bubbles. Alternately, thaw peaches and drain juices. Complete recipe as written.
To use canned peaches: Use canned peaches in 100% juice and drain them first. Then complete the recipe as written. NOTE: The canned peaches will be much softer than using fresh fruit in this crisp dessert.
If you use canned peaches in syrup they will be quite sweet already. Drain the peaches first, and reduce the amount of sugar in the filling by half as much. You may even consider rinsing the syrup coated peaches off with water first, and draining them well beforehand. Then complete the recipe as written.

Nutrition