Peach Crisp Recipe
Easy Peach Crisp is made with tender, juicy peaches and topped with a sweet oat crust. A classic summer dessert!
Servings: 10
Cost: $8
Equipment
- 1 baking dish
Ingredients
For the topping
- 2/3 cup all-purpose flour
- ½ cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- ½ cup cold butter cubed
- 1 cup old-fashioned rolled oats
For the filling
- 4 1/2 cups sliced fresh peaches
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1/4 teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Preheat oven to 350˚F.
- Coat a 9 inch square baking dish with cooking spray and set aside.
- In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt.
- Using a pastry cutter or two forks, work the butter into the mixture until crumbly and pea size pieces begin to form. Fold in the oats and set aside.
- In a medium bowl, add the peaches, flour, sugar, cinnamon, vanilla, nutmeg and salt. Mix to combine.
- Transfer the peaches to the baking dish and sprinkle evenly with the topping.
- Bake the peach crisp for 45 minutes or until the topping is golden brown.
- Remove from the oven and transfer to a wire rack. Cool for 10 minutes before serving.
Notes
Peach Crisp can be made up to 2 days in advance.
If prepping in advance, make the filling and topping. Assemble and cover. Refrigerate until ready to bake. Uncover and bake as directed.
Nutrition
Calories: 246kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 202mg | Potassium: 146mg | Fiber: 2g | Sugar: 22g | Vitamin A: 511IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg