Peach Crisp

5 from 2 votes

Easy and delicious peach crisp recipe made with fresh, juicy peaches and a crunchy oat topping! Prep in under 15 minutes, bake, and give it a scoop of vanilla ice cream. A summertime treat perfect for picnics, potlucks, or to cap off a cookout with friends and family!

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: crunchy oat topping, easy fruit crisp, granola topping crisp

Servings: servings

Author: Stephanie Wise

Ingredients

12 peaches peeled and sliced ½-inch thick
⅔ cup granulated sugar
2 tablespoons all-purpose flour
2 cups old-fashioned rolled oats
1 cup all-purpose flour
⅔ cup brown sugar packed
1 tablespoon cinnamon
¾ teaspoon kosher salt
1 cup unsalted butter cold, cut into ½-inch cubes
vanilla bean ice cream for serving (optional)

US Customary - Metric

Instructions

Make the filling and topping:

In a medium bowl, combine sliced peaches, granulated sugar, and 2 tablespoons of flour. Stir to evenly coat all the peaches.
Preheat your oven to 350°F with the rack in the middle.
In a large bowl stir together the brown sugar, cinnamon, remaining 1 cup of flour, salt, and oats. Add the butter cubes and toss to coat them with the flour mixture. Using your hands, work the butter into the flour mixture by grabbing a handful, squeezing and mashing it against your palm with your fingers. Repeat until your hand is exhausted and the mixture sticks together in chunks but there are only a few remaining lumps of butter. Work as quickly as possible so that the butter doesn’t actually melt.

Assemble & bake the crisp:

Give the peaches one last stir and pour into a 13x9-inch baking dish. Cover with the crisp topping using as much or as little as you wish.
Bake in a preheated oven for 50 minutes or until the top is golden brown and the filling is bubbling out the sides.
Let cool on a wire rack in the pan for at least 20 minutes.

Notes

Technique - Wait until the center is bubbling to be sure you get a thick filling!
Variations - Swap the peaches called for in the recipe for an equal amount of blueberries, plums, strawberries or apples, if desired.
Storage - Bake ahead, cool to room temperature, wrap and then freeze for two months. Alternatively, refrigerate leftovers for up to seven days. The topping can be made in advance and refrigerated for 7 days or frozen for up to two months.
This recipe was originally adapted from Bon Appetit.

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