Peach Crisp with Oat Almond Crumble
A delightful dessert combining baked peaches topped with a crunchy oat almond crumble, perfect for family gatherings or quiet nights in.
Ingredients
For the Peach Filling
- 5 cups fresh peaches, peeled and sliced (about 6 medium peaches)
- 2 tablespoons fresh lemon juice
- ⅓ cup brown sugar, packed
- 2 teaspoons cornstarch
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon (optional)
- 1 pinch salt
For the Oat Almond Crumble
- ¾ cup old-fashioned rolled oats
- ½ cup sliced almonds, toasted
- ½ cup all-purpose flour (or almond flour for a gluten-free option)
- ½ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease your baking dish with butter or non-stick spray.
- In a large mixing bowl, toss the sliced peaches with lemon juice, brown sugar, cornstarch, vanilla extract, cinnamon, and a pinch of salt. Let this mixture sit for about 10 minutes.
- In a dry skillet over medium heat, add the sliced almonds and toast them for 3-4 minutes until golden and fragrant. Remove from heat and allow them to cool.
Making the Crumble
- In a medium bowl, combine oats, toasted almonds, flour, brown sugar, cinnamon, and salt.
- Add the cold, cubed butter and work it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized bits.
Assembly and Baking
- Pour the peach filling into the prepared baking dish and spread it evenly.
- Sprinkle the oat almond crumble over the top.
- Place it in the oven and bake for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbly and thickened.
Serving
- Let the crisp cool for at least 15 minutes before serving. Enjoy it warm alone or with a scoop of vanilla ice cream or your favorite whipped cream.
Notes
Best results come from fresh peaches, but frozen peaches can work well if thawed and drained. Store leftovers in an airtight container for up to 4 days; reheats beautifully in the oven. For dietary needs, you can use almond flour for gluten-free. Try adding nutmeg for a different twist.