Peach Crisp with Oat Topping

This treasured summer dessert combines the natural sweetness of peaches with a crunchy oat and cinnamon topping that's both comforting and refreshingly simple to prepare. Whether you're looking to impress guests or simply indulge in a seasonal treat, this baked peach dessert delivers exceptional results with minimal effort.

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Course: Dessert

Cuisine: American

Keyword: Peach Crisp, Oat Topping, Summer Dessert, Fruit Crisp, Baked Peaches

Prep Time: 20

Cook Time: 40

Cooling Time: 15

Total Time: 1

Servings: servings

Calories: 325kcal

Equipment

9x9-inch Baking Dish
Mixing bowls

Ingredients

Peach Filling

6 cups fresh peaches about 8-9 medium peaches, sliced
1/4 cup granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon

Oat Topping

1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter cubed

Instructions

Preheat your oven to 350°F (175°C). To peel peaches easily, score an X on the bottom of each, blanch in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip right off. Slice peaches into ½-inch wedges directly into a large mixing bowl.
Toss the sliced peaches with granulated sugar, lemon juice, vanilla extract, cornstarch, and cinnamon until evenly coated.
In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
Transfer the peach mixture to a 9x9-inch baking dish, spreading it evenly. Sprinkle the oat topping uniformly over the peaches, covering them completely.
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbling around the edges. For optimal results, rotate the dish halfway through baking to ensure even browning.
Allow your peach crisp to cool for at least 15 minutes before serving. This cooling period allows the filling to set slightly, making it easier to portion while still maintaining that desirable warm quality.

Notes

Feel free to replace fresh peaches with frozen (thawed and drained) or canned peaches (drained well). For a gluten-free version, use certified gluten-free oats and a 1:1 gluten-free flour blend. Coconut oil can replace butter for a dairy-free alternative.

For extra crunch, add ¼ cup chopped nuts (walnuts, pecans, or almonds) to the topping. The dessert can be stored at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.

Nutrition

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