Brimming with a syrupy, juicy fruit filling this Peach Crisp has the perfect crumbly, chewy, old-fashioned oat topping that makes it all profoundly irresistible.
Recipe by Sandra Valvassori on August 7, 2021
Prep time: PT15M
Cook time: PT45M
Total time: PT60M
Rating
5 stars (3 reviews)
Keywords
Crisp, Peach, pie
Ingredients
6 to 8 (about 2 lbs) ripe peaches (thinly sliced into 1/4-inch wedges)
2 tablespoons granulated sugar ((I use cane))
1 tablespoon cornstarch ((use a little more if your fruit is very juicy))
1/2 teaspoon ground cinnamon
1 cup (85g) rolled oats
1 cup (120g) all purpose flour ((or swap 1/4 cup for rye or whole wheat))
1/3 cup (70g) light brown sugar
1/2 teaspoon ground cinnamon
1 pinch fine salt
1/2 cup (115g) unsalted butter (cubed and softened)
Vanilla ice cream (optional, for serving)
Categories
Dessert
Steps
Preheat oven to 350ºF. Lightly butter a 9-inch, or 10-inch, round baking dish.
In a large mixing bowl, gently toss together the sliced peaches, sugar, cornstarch, and cinnamon. Set aside.
In a separate large mixing bowl stir together the oats, flour, brown sugar, cinnamon and salt.
Add the soft butter and using your hands, or a pastry cutter, work the butter in until mixture is completely hydrated and crumbly.
Transfer the fruit to the prepared baking dish and spread it out evenly across the bottom of the dish. Evenly scatter the crumble mixture over the fruit.
Bake for 45 to 55 minutes, or until topping is golden brown and filling is bubbling through around the edges. Let cool briefly, then serve topped with vanilla ice cream, if desired.
Reviews
julie zapton on 2022-10-26 (5 stars): a swapped apples for peaches and it was perfect! Thanks Sandra!
Lisa on 2021-08-09 (5 stars): I made this last night with a few subs - I did use frozen peaches as I had some left from last year that I wanted out of my freezer. I also made it gluten free by subbing GF flour. It was so easy and delicious - the whole family had seconds. Thanks for a other great go-to recipe Sandra!
