Peach Crisp with Fresh Peaches
An easy homemade peach crisp recipe with fresh peaches and an oat topping. Serve it with vanilla ice cream and caramel sauce.
Ingredients
- 3 ½ pounds peaches peeled, pitted and cut into ¼-inch slices
- 1 tablespoon fresh lemon juice about 1 lemon
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- dash of cinnamon
Topping
- ½ cup flour
- ½ cup dark brown sugar
- ½ cup oats or swap with chopped nuts to skip oats
- ⅓ cup cold salted butter cubed (6 tablespoon + 1 tsp)
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350 F. Grease a 9x9 pan or a cast iron skillet.
- Peel and slice the peaches.
- Add the peaches to a large size bowl and combine with the lemon juice, corn starch, sugar, vanilla, salt, and cinnamon. Put the peach mix into the baking pan.
- In a small bowl make the crumb topping by adding the flour, oats, brown sugar, and cold butter cubes. Using a pastry blender or a fork, blend the topping into small pea size pieces.
- Bake the peach crisp for 40-45 minutes until it's heated through and bubbling. The sauce will thicken as it cools. Enjoy!
Notes
Serve the crisp with vanilla ice cream, whipped cream, or caramel sauce if you like.
To make a peach crisp without oats, for the topping combine ¼ cup each flour, butter, brown sugar, and chopped pecans (optional) + ⅓ cup of cold butter.
We used a cast iron skillet but it isn't necessary, any medium-size square or round oven-safe baking pan will work.
You can use this same recipe to make apple, pear, plum, or nectarine crisp too.
Nutrition
Serving: 1gCalories: 293kcalCarbohydrates: 54gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 20mgSodium: 96mgFiber: 4gSugar: 40g
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