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–+ servings
Peach crisp cooked in a iron skillet.

Peach Crisp

Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 30 minutes
Rest Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 6
This easy peach crisp recipe is the perfect way to savor seasonal flavors in a summer dessert! Simple to whip up with juicy peaches and a crisp buttery oat topping.

Ingredients

Topping

  • 5-6 Tablespoons salted butter , slightly softened
  • ⅔ cup all-purpose flour
  • ½ cup old-fashioned oats
  • ⅓ cup light brown sugar , packed
  • ½ teaspoon ground cinnamon

Filling

  • 3 ½ pounds fresh peaches , peeled and sliced 1 3/4" thick (about 6-8 whole peaches)
  • ¼ cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons lemon juice
  • ½ teaspoon vanilla extract
  • Pinch salt
  • Dash ground cinnamon , optional

For serving (optional): Vanilla ice cream or Whipped cream

Instructions

  • Preheat the oven to 375°F.

Topping

  • In a large bowl, combine the flour and butter with a fork or pastry mixer. Mix in the oatmeal, brown sugar, and cinnamon until well combined.

Filling

  • In a medium bowl, toss the peaches and sugar together. Let sit 20 minutes. Strain the peaches, reserving 1/4 cup peach juice.
  • In a small bowl, stir together the reserved peach juice, flour, lemon juice, vanilla, salt, and cinnamon, if using, until smooth. Pour over the peaches and toss until well coated.
  • Transfer peaches to an 8-inch cast iron pan (or ceramic baking dish). Sprinkle oat topping evenly over the peaches. 
  • Bake 35 to 40 minutes, or until the topping is lightly golden brown.
  • Serve warm topped with vanilla ice cream or whipped cream, if desired. Enjoy!

Notes

Frozen peaches: Let the peaches thaw and drain any excess liquid but reserving 1/4 cup for the recipe.
Canned peaches: No need soak the peaches in sugar since the syrup is the cans already has it, so you can skip that step. Simply use 1/4 cup juice from the can.. 
Variations:
  • Blueberries or blackberries: Add a handful of fresh berries to the peach mix before adding the topping.
  • Gluten-free: Replace flour in the oat topping with almond meal or almond flour. Use 1 Tablespoon cornstarch in the filling instead of flour.
Butter: If you use unsalted butter, add in 1/4 teaspoon salt with the cinnamon. 
Make-ahead: Prepare the filling and the crumble topping separately. Store in the fridge up to 2 days in an airtight container and assemble while the oven preheats when you're ready to bake.
Storage: Keep stored in an airtight container at room temperature up to 2 days. After that, transfer it to the fridge for a few extra days.
Freeze: You can freeze this crisp either before you bake it or after once it's completely cooled. Wrap tightly in plastic wrap, or store in a freezer-friendly airtight container up to 3 months.
Reheat: You can choose to thaw overnight in the fridge and bring it to room temperature 30 minutes before baking for a faster way to heat it through, or bake it directly from frozen for a little while longer. If you're just reheating a piece or two, you can microwave it at 30-second intervals until warm.

Nutrition

Calories: 369kcal, Carbohydrates: 54g, Protein: 5g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 25mg, Sodium: 81mg, Potassium: 203mg, Fiber: 5g, Sugar: 31g, Vitamin A: 351IU, Vitamin C: 19mg, Calcium: 40mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.
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