Description
A classic Peach Crisp recipe featuring a juicy peach filling topped with a buttery oat streusel. This easy-to-make dessert bakes to golden perfection and is perfect served warm, especially with a scoop of vanilla ice cream.
Ingredients
Scale
Peach Filling
- 8 cups peeled and thinly sliced fresh peaches
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Streusel Topping
- 3/4 cup packed light brown sugar
- 1/2 cup (1 stick) salted butter, room temperature
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 3/4 cups old-fashioned oats
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Butter a 9×9-inch baking pan thoroughly to prevent sticking, then set aside.
- Mix Peach Filling: In a large bowl, combine the sliced peaches, granulated sugar, 2 tablespoons of flour, cornstarch, 1 teaspoon cinnamon, and salt. Toss well until the peaches are evenly coated. Pour the mixture into the prepared baking pan and spread it into an even layer.
- Make Streusel Topping: Using the same bowl (no need to clean), cream together the brown sugar, remaining 1/2 cup flour, butter, and remaining 1 teaspoon cinnamon. Mix until a wet, clumpy mixture forms. Add the oats and mix well, using your hands if needed, until you have a coarse, crumbly topping.
- Assemble Crisp: Evenly crumble the oat topping over the peach filling, covering it completely.
- Bake: Bake in the preheated oven for 20-25 minutes. The crisp is done when the topping turns light golden around the edges and the peach filling is bubbling.
- Cool and Serve: Remove from oven and allow the peach crisp to rest for 10 minutes to set before serving. Enjoy warm, optionally with vanilla ice cream for an extra treat.
Notes
- Make sure to use ripe, fresh peaches for the best flavor and texture.
- Letting the crisp rest after baking helps the filling thicken up and makes serving easier.
- You can substitute salted butter with unsalted butter and add a pinch of extra salt if preferred.
- This dessert can be served warm or at room temperature.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
