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Peach Crisp

Peach Crisp is a baked dessert featuring ripe, sweet peaches topped with a crunchy dating mixture of oats, flour, butter, and cinnamon. The dish results in a bubbling, golden-brown topping with tender, juicy fruit inside, offering a balance of soft and crispy textures.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups ripe peaches, sliced peeling optional
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice to enhance flavor and prevent browning
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup cold unsalted butter, cubed cold helps create a crumbly topping
  • 1 teaspoon ground cinnamon

Equipment

  • Mixing bowls
  • Baking dish
  • pastry cutter or two forks
  • Measuring cups and spoons
  • Knife
  • peeler

Method
 

  1. Slice the peaches and peel them if desired. Toss the slices with sugar and lemon juice in a large mixing bowl until coated evenly.
  2. Transfer the peach mixture to a greased baking dish, spreading it out into an even layer. This forms the juicy base for your crisp.
  3. In a separate bowl, combine oats, flour, brown sugar, and cinnamon. Stir to blend the dry ingredients thoroughly.
  4. Add the cold, cubed butter to the dry mixture. Use a pastry cutter or two forks to cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces.
  5. Sprinkle the crumbly topping evenly over the peaches, covering the surface completely to ensure a crunchy top.
  6. Bake in a preheated oven at 350°F (175°C) for about 40 minutes, until the topping is golden brown and the filling is bubbling at the edges.
  7. Remove from the oven and let cool slightly. Serve warm with whipped cream or vanilla ice cream if desired.

Notes

Peach Crisp can be customized with chopped nuts or a splash of vanilla in the topping. Properly cooled leftovers can be stored in the refrigerator for up to two days.