HOMEMADE FRESH PEACH CRISP RECIPE
A delightful and straightforward Peach Crisp recipe that pairs the sweetness of fresh peaches with a buttery cinnamon oat crumble. The crisp is baked to perfection and best enjoyed warm with a scoop of vanilla ice cream.
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Servings: 6
Equipment
- 8x8-inch baking dish
- Pastry blender
- Turner for serving
Ingredients
For the Crumb Topping:
- 1/2 cup light brown sugar
- 1/2 cup old-fashioned rolled oats
- 1/3 cup unsalted butter cold, cut into small pieces
- 1/2 cup all-purpose flour
- Dash of salt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- Dash of ground nutmeg
For the Peach Filling:
- 3 1/2 pounds fresh peaches approximately 6-8, peeled, cored, and sliced into 3/4-inch pieces
- 2 tablespoons all-purpose flour
- 1/4 cup granulated sugar
- Dash of cinnamon
- 1/2 teaspoon vanilla extract
- 2 teaspoons lemon juice
- Dash of salt
Instructions
- Peel the peaches and slice them into 3/4-inch thick pieces. Transfer the slices to a medium-sized bowl, sprinkle with granulated sugar, and toss to coat. Let the peaches sit for around 20 minutes to allow the sugar to extract some of their juices.
- In another bowl, combine the flour, brown sugar, oats, baking powder, cinnamon, nutmeg, and salt for the topping. Using a pastry blender or fork, cut the cold butter into the mixture until it forms small crumbs. Place the topping mixture in the refrigerator to chill.
- Preheat the oven to 375°F (190°C).
- Drain the peaches, reserving the juice. Transfer the peaches to a large mixing bowl. Measure 1/4 cup of the peach juice and mix it with the flour, lemon juice, vanilla extract, salt, and cinnamon in a small bowl. Pour this mixture over the peaches, stirring to combine.
- Place the coated peach slices into an 8x8-inch or similarly sized baking dish. Evenly distribute the oat crumble over the peaches.
- Bake the crisp for 30-35 minutes or until the topping is golden brown and set. Allow the dessert to cool for at least 10 minutes before serving.
- Serve warm, accompanied by vanilla ice cream if desired.
Notes
Adding Berries: Incorporate a handful of fresh blueberries or blackberries into the peach mixture for additional flavor.
Using Frozen Peaches: Thaw frozen peaches, then drain excess liquid into a bowl. Follow the recipe as directed.
Using Canned Peaches: Skip the initial three steps and use the juice from the canned peaches for the sauce.
Gluten-Free Option: Substitute almond flour or almond meal for the all-purpose flour in the topping. Use 1 tablespoon of cornstarch in place of flour in the peach filling.
Make Ahead: Prepare the peach mixture and topping up to a day ahead and refrigerate separately.
Freezing Instructions: After baking, cool the peach crisp completely. Wrap tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2 months. To serve, thaw overnight in the refrigerator and reheat in a 350°F oven for 20-25 minutes or until warmed through. An assembled, unbaked crisp can also be frozen.