Brimming with a syrupy, juicy fruit filling this Peach Crisp has the perfect crumbly, chewy, old-fashioned oat topping that makes it all profoundly irresistible.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Ingredients
For The Filling
6 to 8(about 2 lbs)ripe peachesthinly sliced into 1/4-inch wedges
2tablespoonsgranulated sugar(I use cane)
1tablespooncornstarch(use a little more if your fruit is very juicy)
1/2teaspoonground cinnamon
For The Topping
1cup(85g) rolled oats
1cup(120g) all purpose flour(or swap 1/4 cup for rye or whole wheat)
1/3cup(70g) light brown sugar
1/2teaspoonground cinnamon
1pinchfine salt
1/2cup(115g) unsalted buttercubed and softened
Vanilla ice creamoptional, for serving
Instructions
Preheat oven to 350ºF. Lightly butter a 9-inch, or 10-inch, round baking dish.
In a large mixing bowl, gently toss together the sliced peaches, sugar, cornstarch, and cinnamon. Set aside.
In a separate large mixing bowl stir together the oats, flour, brown sugar, cinnamon and salt.
Add the soft butter and using your hands, or a pastry cutter, work the butter in until mixture is completely hydrated and crumbly.
Transfer the fruit to the prepared baking dish and spread it out evenly across the bottom of the dish. Evenly scatter the crumble mixture over the fruit.
Bake for 45 to 55 minutes, or until topping is golden brown and filling is bubbling through around the edges. Let cool briefly, then serve topped with vanilla ice cream, if desired.
Notes
Make Ahead Peach Crisp
Crisps are so quick to make, you barely need to set aside much to quickly assemble one together. But if you like to plan ahead, you can make the crisp topping a few days in advance and store it in the fridge for 2 days, or in the freezer for up to 3 months.Though best eaten on the day you bake it, the whole crisp can also be made in advance then reheated gently just before serving. And I guarantee absolutely no one will turn it down the next day, either.