Description
Old-fashioned Peach Crisp is a simple yet indulgent dessert made with juicy fresh peaches, warm cinnamon, and a buttery oat topping. Serve warm with vanilla ice cream for a comforting treat.
Ingredients
- 8 cups peeled and thinly sliced fresh peaches
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons all-purpose flour, divided
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon, divided
- 1/4 teaspoon salt
- 3/4 cup packed light brown sugar
- 1/2 cup (1 stick) salted butter, room temperature
- 1 3/4 cup old-fashioned oats
Instructions
1. Preheat the oven to 400°F and butter a 9×9 baking pan.
2. In a large bowl, mix peaches, granulated sugar, 2 tablespoons flour, cornstarch, 1 teaspoon cinnamon, and salt until well combined. Pour into the prepared pan.
3. In the same bowl, cream together brown sugar, remaining 1/2 cup flour, butter, and remaining teaspoon of cinnamon until a wet, clumpy mixture forms.
4. Add oats and stir until a coarse mixture forms.
5. Crumble the oat mixture evenly over the peaches.
6. Bake for 20–25 minutes, until the topping is lightly golden.
7. Remove from oven and let rest for 10 minutes before serving.
8. Serve warm, optionally with vanilla ice cream.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 400°F or microwave in short intervals.
To prep ahead, assemble the crisp and refrigerate unbaked for up to 24 hours, then bring to room temperature before baking.
To make ahead, bake and cool, then reheat before serving.
To double, use a 9×13 dish and add about 10 extra minutes of baking time.
Use firm, just-ripe peaches for best texture.
Frozen peaches can be used if thawed and drained well.
For gluten-free, use a gluten-free flour blend and adjust thickener as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 582
- Sugar: 61g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 101g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 42mg