Description
Make a comforting peach crisp with juicy peaches and a crunchy oat topping. My simple recipe, perfect for any occasion!
Ingredients
Scale
- Sweet Peach Filling:
- 6–8 ripe fresh peaches, peeled, pitted, and sliced (about 6 cups)
- 1/2 cup granulated sugar (adjust to peach sweetness)
- 1/4 cup all-purpose flour
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Golden Oat Topping:
- 1 cup old-fashioned rolled oats (not instant)
- 1/2 cup all-purpose flour
- 1/2 cup packed light or dark brown sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 teaspoon salt
- Flavor Boosters (Optional):
- 1/4 teaspoon almond extract (for filling)
- 1/4 cup chopped pecans or walnuts (for topping)
- Serving Suggestions:
- Vanilla bean ice cream
- Fresh whipped cream
- Caramel sauce
Instructions
- Prep Your Peaches: First things first, get those peaches ready for your peach crisp. I usually peel them – a quick dip in boiling water for 30 seconds, then an ice bath, makes the skins slip right off. Then, slice them into nice, even wedges, about half an inch thick. You want them chunky enough to hold their shape but not so big they’re hard to eat. I remember one time I sliced them too thin, and they just dissolved into mush, oops!
- Mix the Peach Filling: In a large bowl, combine your sliced peaches with the granulated sugar, flour, lemon juice, cinnamon, and nutmeg. Give it a good, gentle toss until all the peach slices are coated. This is where the magic starts to happen; the peaches begin to release their juices, and the spices just smell so inviting. Don’t be shy about getting your hands in there to mix, but be gentle so you don’t bruise the fruit. This mix is what makes a great peach crisp.
- Assemble the Crisp Topping: Now for the best part, that glorious crunchy topping! In a separate bowl, whisk together the rolled oats, brown sugar, flour, and salt. Then, cut in the cold butter. I use my fingers, squishing the butter into the dry ingredients until it looks like coarse crumbs with some pea-sized pieces. You want those little butter pockets for extra crispiness. Honestly, this part always makes a bit of a mess, but it’s worth it!
- Layer and Bake Your Peach Crisp: Pour the peach filling into a buttered 9×13 inch baking dish. Spread it out evenly. Then, sprinkle that beautiful oat topping all over the peaches. Don’t press it down too much; we want air circulating for maximum crunch. Pop it into a preheated oven at 375°F (190°C) and let the baking begin. The smell that starts to fill your kitchen at this point? Pure happiness.
- Bake Until Golden and Bubbly: Bake your peach crisp for about 40-50 minutes, or until the topping is a deep golden brown and the peach filling is bubbling around the edges. You’ll see those juices thickening, and the whole dish will just look so inviting. If the topping starts browning too quickly, you can loosely tent it with foil, a trick I learned after burning one too many crusts!
- Cool and Serve: Once it’s out of the oven, let your peach crisp cool for at least 15-20 minutes. It’s tempting to dig right in, but trust me, this cooling time allows the filling to set up a bit and prevents a watery mess. The house smells incredible, like warm sugar and spices. When it’s ready, scoop it out, maybe with a dollop of vanilla ice cream, and just enjoy that sweet, warm goodness.