Peach Crisp The Ultimate Easy Summer Dessert
This Peach Crisp combines tender, cinnamon-scented peaches with a buttery oat topping that bakes until golden and crisp. It is a simple, comforting dessert for summer gatherings, family dinners, or relaxed weekend baking.
Equipment
- 9-inch square or 2-quart baking dish
- Large mixing bowl
- Medium Mixing Bowl
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Mixing spoon
- Pastry cutter or fork
- Foil, if needed
Ingredients
Peach Filling
- 6 cups sliced fresh peaches
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine salt
Brown Sugar Oat Topping
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 2/3 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup cold unsalted butter cubed
Optional
- 1/2 cup chopped pecans or walnuts
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat the oven to 375°F and lightly grease a 9-inch square baking dish.
- Toss the sliced peaches with the granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt.
- Spread the peach mixture evenly in the prepared dish.
- Stir together the oats, flour, brown sugar, cinnamon, and salt.
- Cut in the cold butter until the topping forms loose crumbs and small clusters.
- Scatter the topping evenly over the peaches without pressing it down.
- Bake for 40 to 45 minutes, until the topping is golden and the filling bubbles near the center.
- Cover loosely with foil near the end if the topping browns too quickly.
- Cool for at least 20 minutes before serving.
Notes
Use ripe peaches that are fragrant but still firm enough to slice. Allow the baked crisp to rest for at least 20 minutes so the hot fruit juices can thicken.