Peach Crisp
from kristineskitchenblog.comThis peach crisp is one of my favorite ways to enjoy fresh summer peaches. With a juicy peach filling and a sweet, buttery crisp topping, this easy recipe is just so good!
Servings: 8 servings
Calories: 325kcal
Ingredients
Peach Filling
- 3 ½ - 4 pounds fresh peaches peeled and sliced ½-inch thick, 8 cups sliced (8-10 medium peaches)
- ¼ cup granulated sugar*
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Crisp Topping
- ¾ cup old fashioned oats
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ½ cup cold unsalted butter cut into ½-inch cubes
Instructions
- Preheat oven to 350° F. Lightly grease an 8x8 or 9x9-inch square baking dish.
- Make the peach filling: In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, vanilla and cinnamon. Stir to combine. Set aside; the peaches will start to release some of their juices.
- Make the topping: In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, salt and nutmeg. Add the cold butter cubes and use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture starts to clump together and the largest pieces of butter are the size of peas.
- Assemble peach crisp: Stir the peach mixture again to make sure everything is well combined. Then pour the peaches and any juices from the bowl into the greased baking dish. Sprinkle the topping evenly over the top of the peaches.
- Bake for 35-40 minutes, until the filling is bubbly and the topping is golden brown. Let cool slightly before serving. Serve warm or at room temperature.
Video
Notes
- I find 1/4 cup of granulated sugar to be the perfect amount for the filling. You can use more or less sugar, depending on the sweetness of your peaches and how sweet you prefer your peach crisp.
- Frozen peaches: While this crisp is best made with fresh peaches, you can use frozen peaches when it’s not peach season. Thaw the frozen peaches completely and drain off any liquid. I like to chop the frozen peaches into smaller pieces, since they typically come frozen as very thick slices.
- Recipe can be doubled. Bake a double recipe in a 9x13-inch baking dish or other similarly sized rectangular baking dish.
Nutrition
Calories: 325kcal | Carbohydrates: 52g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 105mg | Potassium: 304mg | Fiber: 4g | Sugar: 36g | Vitamin A: 1.003IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 1mg
