Easy Peach Crisp With Oats
A delightful combination of sweet peaches and a crunchy oat topping, reminiscent of grandma's kitchen. This simple dessert is perfect for any occasion and best enjoyed warm.
Ingredients
Peach Filling
- 6 fresh peaches, peeled and sliced (about 6 cups)
- ⅓ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
Crisp Topping
- ½ cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt (optional, if using unsalted butter)
- ½ cup (1 stick) salted butter, softened
- ½ teaspoon vanilla extract (to stir into filling)
- ½ cup chopped nuts (pecans, walnuts, or almonds)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease or butter an 8×8-inch baking dish.
- In a large mixing bowl, combine the sliced peaches, granulated sugar, flour, cornstarch, cinnamon, and salt. Toss gently until the peaches are evenly coated. Pour the peach mixture into the prepared baking dish and spread it into an even layer.
Crisp Topping
- In the same bowl, mix together the flour, rolled oats, brown sugar, cinnamon, and salt (if using).
- Add the softened butter and use a fork, pastry cutter, or your fingers to mix until the topping forms coarse, crumbly clumps. Stir in nuts if using.
Assembly and Baking
- Sprinkle the oat topping evenly over the peaches, making sure to cover the fruit completely.
- Bake in the preheated oven for 30–35 minutes, or until the topping is golden brown and the peach filling is bubbly around the edges.
- Let the crisp rest for at least 10–15 minutes before serving.
Notes
This dessert is best enjoyed warm with a scoop of vanilla ice cream or whipped cream. For storage, keep in an airtight container in the refrigerator for up to three days.