Description
This Peach Crisp recipe delivers a warm, comforting dessert featuring ripe peaches topped with a crispy, buttery oat topping. Perfectly baked until golden and bubbly, it’s an easy-to-make classic that pairs wonderfully with vanilla ice cream for an indulgent treat.
Ingredients
Scale
Peach Filling
- 3 pounds ripe peaches, peeled, pitted and cut into 8 pieces
- 2/3 cup white granulated sugar
- 2 Tablespoons corn starch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Topping
- ¾ cup dark brown sugar, packed
- ¾ cup all-purpose flour
- 2/3 cup old fashioned rolled oats
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ stick salted butter, cut into very small pieces (4 tablespoons)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crisp.
- Prepare Baking Dish: Grease a 9-inch baking dish thoroughly with non-stick spray to prevent sticking.
- Coat Peaches with Sugar: Place the peach slices in a large bowl, add the white sugar, and toss gently to coat each piece evenly. Set aside to allow the sugar to draw out the juices.
- Mix Topping Ingredients: In a separate medium bowl, combine the dark brown sugar, all-purpose flour, rolled oats, ground cinnamon, and nutmeg.
- Add Butter to Topping: Incorporate the small pieces of salted butter into the dry topping mixture using a pastry blender or fork, mixing until coarse crumbs form.
- Season Peaches: Add vanilla extract, cornstarch, ground cinnamon, and salt to the sugared peaches. Toss again to coat thoroughly, which will help thicken the peach juices while baking.
- Assemble Dish: Transfer the peach mixture evenly into the prepared baking dish.
- Add Topping: Spread the crumbly topping mixture evenly over the peaches to cover the surface completely.
- Bake: Place the dish in the preheated oven and bake for 45-50 minutes until the topping is golden brown and peach juices are bubbling around the edges.
- Cool: Remove the crisp from the oven and let it rest for 15 minutes to set before serving.
- Serve: Optionally, serve warm peach crisp with a scoop of vanilla ice cream and garnish with a fresh mint sprig for added color and aroma.
Notes
- Peeling peaches can be made easier by blanching them briefly in hot water.
- Ensure butter is cold for a crumbly topping texture; overmixing can make it dense.
- Resting time post-baking allows the filling to thicken up nicely for better serving consistency.
- This crisp can be made a day ahead and warmed before serving.
- Add chopped nuts like pecans or walnuts in the topping for extra crunch, if desired.
