Easy Fresh Peach Crisp
A refreshing and easy dessert that features juicy peaches topped with a crunchy brown sugar oat mixture, perfect for summer enjoyment.
Ingredients
For the peaches
- 5-6 large fresh peaches, peeled and sliced (about 4 cups) Use ripe peaches for the best flavor.
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract (optional) Optional for extra flavor.
- 1 tablespoon cornstarch
For the topping
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour Substitute with gluten-free flour if desired.
- ½ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed Can substitute with dairy-free butter.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) to ensure even baking.
- Peel and slice the peaches into 1/2-inch thick wedges.
- In a mixing bowl, toss the sliced peaches with granulated sugar, lemon juice, cinnamon, vanilla extract, and cornstarch until well-coated.
- In a separate bowl, mix the oats, flour, brown sugar, cinnamon, and salt.
- Cut in the cold cubed butter until the mixture resembles coarse crumbs.
- Optionally, toast the oat mixture in a skillet for extra flavor, stirring frequently for 3-4 minutes.
Assembly and Baking
- Transfer the peach mixture to a 9×9-inch baking dish, spreading it evenly.
- Sprinkle the oat topping evenly over the peaches.
- Bake for 35-40 minutes or until the topping is golden brown and the peach filling is bubbly.
- If the topping browns too quickly, tent with foil halfway through baking.
- Allow to cool for at least 15 minutes before serving.
Serving
- Serve warm with a scoop of vanilla ice cream or whipped cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze the unbaked crisp for later use. Reheat baked crisp in the oven for the best texture.