Old-fashioned Peach Crisp (Print)
Juicy peaches with cinnamon and brown sugar topped with a buttery oat crumble - perfect with a scoop of vanilla ice cream.
# Ingredients:
→ Filling
01 -
8 cups peeled and thinly sliced fresh peaches
02 -
½ cup granulated sugar
03 -
2 tablespoons all-purpose flour
04 -
1 tablespoon cornstarch
05 -
1 teaspoon ground cinnamon
06 -
¼ teaspoon salt
→ Topping
07 -
¾ cup packed light brown sugar
08 -
½ cup all-purpose flour
09 -
½ cup (115g) salted butter, room temperature
10 -
1 teaspoon ground cinnamon
11 -
1¾ cups old-fashioned rolled oats
# Directions:
01 -
Preheat the oven to 400°F (200°C). Butter a 23×23 cm (9×9 inch) baking pan and set aside.
02 -
In a large bowl, combine the peaches, granulated sugar, 2 tablespoons flour, cornstarch, 1 teaspoon cinnamon, and salt. Mix until well combined. Transfer the peach mixture to the prepared baking pan.
03 -
In the same large bowl, cream together the brown sugar, remaining ½ cup flour, butter, and remaining teaspoon of cinnamon until it forms a wet, clumpy mixture. Add the oats and mix until a coarse crumble forms. Using hands provides the best texture.
04 -
Evenly distribute the oat mixture over the peaches. Bake for 20 to 25 minutes, until the topping begins to turn golden around the edges. Remove from the oven and allow to rest for 10 minutes before serving.
05 -
Serve warm, with a scoop of vanilla ice cream if desired.
# Notes:
01 -
Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F (200°C) oven until warmed through, or microwave individual portions in 30-second intervals.
02 -
To prepare ahead, assemble but do not bake. Wrap with plastic wrap or foil and refrigerate for up to 24 hours. Remove from refrigerator 30-60 minutes before baking.
03 -
For a 9×13 inch pan, double all ingredients and increase baking time by approximately 10 minutes.
04 -
Select peaches that are just ripened but still firm for best texture; overly soft peaches will become mushy when baked.
05 -
Frozen peaches can be substituted after fully thawing and draining excess liquid. The final texture will be softer than with fresh peaches.