Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Peach Crisp Recipe with Buttery Brown Sugar Oat Topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy peach crisp features sweet, juicy peaches topped with a buttery brown sugar and oat crumble. Baked until the filling bubbles and the topping turns golden and crisp, it’s a simple summer dessert to enjoy warm.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Scale

Peach Filling:

  • 2 lb. fresh peaches, peeled, pitted, and cut into 8 wedges each
  • 1 tablespoon fresh lemon juice
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

Crisp Topping:

  • 1/2 cup light brown sugar
  • 2/3 cup all-purpose flour
  • 2/3 cup old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 2-quart baking dish. A deep 9-inch round baking dish or deep-dish pie plate works well. Use a dish at least 2 inches deep to leave room for the filling to bubble.
  2. Make the crisp topping by combining the brown sugar, flour, oats, cinnamon, nutmeg, and salt. Pour in the melted butter and stir until evenly moistened and crumbs form. Refrigerate while preparing the peaches.
  3. In a large bowl, combine the prepared peaches, granulated sugar, cornstarch, cinnamon, lemon juice, and vanilla. Toss gently until the peaches are evenly coated.
  4. Transfer the peach mixture to the prepared baking dish and spread it into an even layer.
  5. Remove the crisp mixture from the refrigerator and sprinkle it evenly over the peaches, breaking up any larger pieces as needed.
  6. Bake for 45–50 minutes, or until the peach filling is bubbling around the edges and the topping is golden and crisp.
  7. Let the peach crisp cool for about 15–20 minutes before serving. Serve warm with vanilla ice cream, if desired.

Notes

  • Peeling peaches: Peeling is optional. The skins soften as the crisp bakes, but peeling them creates a smoother filling.
  • Cutting the peaches: Cut each peach into about 8 wedges. If the peaches are very large, cut them into 9–10 wedges so they bake evenly.
  • Storage: Let the crisp cool completely, then cover the dish tightly or transfer leftovers to an airtight container. Refrigerate for up to 4 days.
  • Freezing: Freeze the baked crisp for up to 3 months after cooling completely and wrapping it well. Thaw overnight in the refrigerator before reheating.
  • Reheating: Reheat individual servings in the microwave, or warm the baking dish in a 350°F oven until heated through. The oven helps restore some crispness to the topping.
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipebyemma.com/easy-peach-crisp-recipe-with-buttery-brown-sugar-oat-topping/