Peach Crisp Recipe
This classic Peach Crisp recipe features a luscious filling of fresh, peeled peaches mixed with a hint of cinnamon and cornstarch, topped with a buttery, oat-based crumble. Baked to golden perfection, it’s a comforting dessert perfect for summer or any time peaches are in season. Serve warm, optionally with vanilla ice cream for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Peach Filling
- 8 cups peeled and thinly sliced fresh peaches
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon (divided)
- ¼ teaspoon salt
Crisp Topping
- ½ cup all-purpose flour
- ¾ cup packed light brown sugar
- ½ cup (1 stick) salted butter, room temperature
- 1 ¾ cup old-fashioned oats
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Butter a 9×9 inch baking pan thoroughly and set it aside to prepare the peach mixture.
- Prepare Peach Mixture: In a large bowl, combine peeled and thinly sliced peaches, granulated sugar, 2 tablespoons of all-purpose flour, cornstarch, 1 teaspoon of ground cinnamon, and salt. Mix well until the peaches are evenly coated. Pour this mixture into the prepared baking pan, spreading it out evenly.
- Make Crisp Topping: Using the same large bowl, cream together the brown sugar, remaining ½ cup of flour, room temperature butter, and the remaining 1 teaspoon of ground cinnamon. Continue mixing until the mixture becomes wet and clumpy. Then add the old-fashioned oats and stir until combined into a coarse, crumbly topping. Using your hands can make this process easier.
- Assemble and Bake: Evenly crumble the oat topping over the peach filling in the baking pan. Bake for 20 to 25 minutes, or until the oat topping turns a light golden color around the edges and the peach mixture is bubbly.
- Cool and Serve: Remove the crisp from the oven and allow it to rest for 10 minutes to cool slightly and set up. Serve warm, optionally topped with vanilla ice cream for extra indulgence.
Notes
- Use ripe but firm peaches for the best texture and flavor.
- To peel peaches easily, blanch them in boiling water for 30-60 seconds and then transfer to ice water; the skins will slip off.
- Cornstarch helps thicken the peach juices to prevent a runny crisp.
- Old-fashioned oats give the topping a hearty, crunchy texture.
- Serve the crisp warm with vanilla ice cream or whipped cream if desired.
- Leftovers can be refrigerated and reheated gently before serving.
Find it online: http://bitezly.com/peach-crisp-recipe/
