Peach Crisp
A delightful Homemade Peach Crisp featuring fresh peaches and a crunchy oat crumble topping, perfect for any dessert lover.
Ingredients
For the Peach Filling
- 3 ½ pounds fresh peaches, peeled, cored, and sliced 3/4 inch thick Use fresh, ripe peaches for the best flavor.
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons lemon juice
- ½ teaspoon vanilla extract
- Dash salt
- Dash cinnamon
For the Oat Crumble Topping
- ½ cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ½ cup light brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- Dash ground nutmeg
- Dash salt
- ⅓ cup unsalted butter, cold, diced into small chunks For a dairy-free option, substitute with coconut oil.
Instructions
Preparation
- Peel the peaches and slice them into 3/4 inch thick slices. Add the sliced peaches to a medium-sized bowl, sprinkle with 1/4 cup sugar, and toss to coat. Set aside for 20 minutes.
- In another bowl, combine the flour, oats, brown sugar, baking powder, cinnamon, nutmeg, and salt. Cut in the cold butter until the mixture resembles small crumbs. Refrigerate.
Baking
- Preheat your oven to 375 degrees F.
- Drain the peaches while reserving the peach juice. Take 1/4 cup of the reserved juice and mix it with the flour, lemon juice, vanilla, salt, and cinnamon. Pour this over the peaches and toss gently.
- Pour the peach mixture into an 8x8 inch baking dish and sprinkle the oat topping evenly over the peaches.
- Bake for 30-35 minutes, or until the top is golden brown and set.
- Allow to cool for at least 10 minutes before serving.
Notes
Serve warm with ice cream or at room temperature with whipped cream. Store leftovers in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat in the oven for best results.