Description
This Peach Crisp recipe features ripe, juicy peaches baked under a buttery oat topping, creating a warm, comforting dessert perfect for any occasion. The combination of cinnamon, nutmeg, and vanilla adds a cozy spice profile, while the crisp topping provides a delightful contrast in texture to the tender baked fruit.
Ingredients
Scale
Peach Filling
- 8 large ripe peaches (about 3 pounds), peeled and sliced
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 tablespoon fresh lemon juice
Crisp Topping
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
Instructions
- Prepare Your Workspace: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Position the oven rack in the center for even baking.
- Prepare the Peaches: Wash and peel the peaches, slicing them into about 1/2-inch thick wedges. To peel easily, score an X on the bottom of each peach, blanch in boiling water for 30 seconds, then transfer to ice water to loosen skins.
- Create the Filling: In a large bowl, toss the sliced peaches with granulated sugar, brown sugar, flour, vanilla extract, cinnamon, nutmeg, salt, and lemon juice. Let the mixture sit for 5-10 minutes for the peaches to release juices and form a syrup.
- Make the Crisp Topping: In another bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add cold cubed butter and use fingers or a pastry cutter to blend until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Assemble the Crisp: Transfer the peach mixture and juices to the prepared baking dish and spread evenly. Sprinkle the crisp topping uniformly over the fruit, ensuring coverage at the edges.
- Bake to Golden Perfection: Bake for 40-45 minutes until the topping is golden and the fruit juices bubble around the edges. Tent with foil if the topping browns too fast.
- Cool and Serve: Let the crisp cool at least 15 minutes before serving to allow the fruit juices to thicken and to prevent burns.
Notes
- Peeling peaches can be easier using the blanch and ice water method.
- Letting the peach filling sit before baking helps develop a natural syrup.
- Cold cubed butter in the topping ensures a crisp, crumbly texture after baking.
- Allow cooling time for the crisp to set, making it easier to serve.
- This dessert pairs wonderfully with vanilla ice cream or whipped cream.
