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.
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.