Description

Sweet, juicy peaches topped with a thick buttery, crunchy oatmeal crumble make this Peach Crisp one of the best summer desserts you’ll ever make. It’s simple, comforting, and absolutely delicious served warm with a scoop of vanilla ice cream.

Ingredients

Peach Filling

● 8 cups fresh peaches, peeled and sliced

●. 1/4 cup (1/2 stick) salted butter, melted

●. 1/3 cup light brown sugar firmly packed

●. 1/2,cup granulated sugar

●. 1 tablespoon cornstarch

●. 1 tablespoon lemon juice

●. 1 teaspoon vanilla extract

●. 1/2 teaspoon cinnamon

●. Pinch of salt

Crisp Topping

●. 1 1/2 cups old-fashioned oats

●. 1 1/2 cups all-purpose flour

●. 1 1/4 cups light brown sugar

●. 1/2 cup granulated sugar

●. 1 1/2 teaspoons cinnamon

●. 1/2 teaspoon salt

●. 1 cup (2 sticks) cold salted butter, cubed

Instructions

Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
In a large saucepan melt 1/4 cup butter.
Add peaches, brown sugar, granulated sugar, cinnamon, lemon juice, vanilla, and salt to the melted butter. Stir well. Cook on medium high for about 3 minutes or until peaches are slightly tender. Let sit 4 to 5 minutes until the peaches begin releasing their juices.
Sprinkle cornstarch over the peaches and stir well. Cook 1 additional minute until slightly thickened.
Pour the peach mixture into the prepared baking dish.
In a medium bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Sprinkle topping evenly over peaches.
Bake for 40 to 45 minutes or until golden brown and bubbly around the edges.
Cool for 10 minutes before serving.

Serve warm with vanilla ice cream if desired.

Optional Variations

Add 1 cup fresh blueberries

Add 1/2 teaspoon nutmeg.
Stir in 1/2 cup chopped pecans to the topping.
Use frozen peaches if fresh are not in season.

Notes

Make Ahead:
Prepare the peach filling and crumble topping separately up to 24 hours in advance. Store them covered in the refrigerator, then assemble and bake when ready to serve. You can also assemble the entire crisp a few hours ahead and refrigerate until baking.

Storage:
Store leftover peach crisp covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm larger portions in a 300°F oven until heated through.

Freezing:
Peach crisp freezes well. Allow it to cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 300°F oven until warmed through and crisp on top.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 36 g
Sodium: 95 mg
Fat: 14 g
Saturated Fat: 8 g
Carbohydrates: 55 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 30 mg