Peach Crisp Recipe
If you want an easy peach dessert that is fuss-free and only needs 10 minutes of hands-on time, you need to try my easy peach crisp recipe!
Servings 6 servings
Calories 491kcal
Equipment
- Mixing Bowls
- 8" baking dish
Ingredients
For the Filling:
- 2 pounds peaches peeled, pitted and sliced (4 to 6 peaches/900g/about 4 cups sliced)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar (150g)
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
For the Topping:
- ⅔ cup all-purpose flour (80g)
- ⅔ cup rolled oats (75g)
- ½ packed light brown sugar (110g)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 6 tablespoons unsalted butter cubed and softened (85g)
- Vanilla ice cream to serve
Instructions
- Preheat the oven to 350F. Butter an 8x8-inch baking dish (or a 2-quart baking dish).
For the Filling:
- In a large mixing bowl, stir together the sliced peaches, lemon juice, and vanilla. Add the sugar, cornstarch, and cinnamon and stir until the fruit is evenly coated. Pour into the greased baking dish.
For the Topping:
- In a medium mixing bowl, whisk together the flour, oats, brown sugar, cinnamon, salt, and nutmeg. Mix in the butter with a fork or your fingers until the mixture is sticky but still lumpy and crumbles. Sprinkle over the top of the peaches.
- Bake for 50 minutes or until the topping is browned and filling is very bubbly. Let cool for 15 minutes before serving with vanilla ice cream.
Notes
- Use ripe peaches for the best flavor. If your peaches aren’t quite ripe yet, place the peaches in a brown paper bag for 1 to 2 days to help speed up the ripening process.
- Peeling is optional. If you want to remove the peach skin, you can. However, they soften up so much in the oven that I usually leave the peels intact.
- Don’t slice the peaches too small. They’ll shrivel up as they bake. ¼-inch is the perfect thickness.
- Use fresh lemon juice. It has a much brighter flavor than the bottled kind.
- Add other fresh fruit. You can replace part of the peaches with an equal amount of fresh blueberries, raspberries, or blackberries for a delicious addition.
- For a crunchier topping: Add a handful of nuts such as chopped pecans or sliced almonds to the topping.
- Keep the butter cold. Work the butter into the other topping ingredients with a fork or pastry cutter instead of your hands to keep the butter cold so your crisp will stay crispy. Warm hands can melt butter, and the topping will become more of a paste.
- Wait for 15 minutes before serving. Give the dessert a chance to cool slightly so the filling has some time to set up. It will still be delightfully warm after 15 minutes.
Nutrition
Calories: 491kcal | Carbohydrates: 74g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 172mg | Potassium: 373mg | Fiber: 4g | Sugar: 52g | Vitamin A: 1.122IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 2mg