Peach Crisp
This is my favorite recipe for the best Peach Crisp! A foolproof, family-favorite summer dessert featuring perfectly diced, sweet peaches tucked beneath a rich, buttery, golden oat topping that always turns out great.
Servings: 6 servings
Ingredients
For the topping
- ½ cup light brown sugar
- ½ cup rolled oats
- ½ cup all-purpose flour (½ cup spooned and leveled, OR use ⅓ cup scooped, OR weigh out 62g)
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 4-6 tablespoons cold unsalted butter diced (start with 4 tablespoons, adjust as needed)
- small handful chopped pecans or walnuts, optional
For the filling
- 4 large peaches about 1-¾ pounds
- 1-2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- 1-4 tablespoons water if your peaches are VERY ripe, you can use 1 tablespoon lemon juice in place of the water to balance the sweetness; if your peaches are still very firm, use 2-4 tablespoons of water to encourage them to cook down and to create a jammy filling
- 1 teaspoon vanilla extract
Instructions
- Prep:Preheat the oven to 350°F. Lightly grease a 7x11 baking dish.
- Make the topping:To make the topping, combine the light brown sugar, oats, flour, cinnamon and salt in a medium bowl. Cut in the butter until crumbs form. This takes some time - I knead the mixture with clean hands until there is no more sandy/dry mix left in the bowl. If you measure flour generously, you may need to add 1-2 extra tablespoons of butter. Stir in chopped nuts, if you like. Cover and chill the topping in the fridge until ready to use.½ cup light brown sugar, ½ cup rolled oats, ½ cup all-purpose flour, ½ teaspoon ground cinnamon, 1 pinch salt, 4-6 tablespoons cold unsalted butter, small handful chopped pecans
- Prep the peaches:To make the filling, start by pitting the peaches (peeling optional, I never bother).Cut them into quarters, then slice each quarter into pieces crosswise. I like to keep them between ⅓ and ½ inch thick.4 large peaches
- Assemble filling:Place the peaches into your prepared baking dish. Add the sugar, flour, ground cinnamon and vanilla extract to the peaches and stir until fully combined.1-2 tablespoons granulated sugar, 2 tablespoons all-purpose flour, ¼ teaspoon ground cinnamon, 1 teaspoon vanilla extract
- Add topping:Remove the chilled topping from the fridge and evenly scatter over the peaches.
- Bake:Bake the crisp on the middle rack for 25-30 minutes. Loosely cover the top with aluminum foil, increase the oven temperature to 375°F and continue baking the crisp for 10-15 minutes, until the filling is fully bubbly and jammy around the edges. The exact baking time depends on the ripeness of your peaches. If you under-bake the crisp, the peaches will still be firm and there will be no jammy filling/sauce. You MUST bake it until the edges are fully soft and bubbly and jammy.If your peaches still look very firm and very dry after 30 minutes in the oven, you can add 1-4 tablespoons of water around the edges to encourage the jamminess. The flour in the filling will bind the liquid, so it will not end up watery.1-4 tablespoons water
- Cool and serve:Allow the crisp to cool for at least 10 minutes before serving - it’s the hardest part, but the juices need a little cooling time to thicken! Serve with vanilla or butter pecan ice cream, a scoop of Greek yogurt or just by itself!
Notes
- Peel peaches if you prefer, but I never bother - cutting the peaches into thin chunks vs slices makes the peach skin barely notable.
- If the peach filling doesn't turn out jammy, it may need more time in the oven and/or a little extra liquid to help it along. The flour in the filling will thicken the juices.
- Let the crisp cool at least 10 minutes after baking to make sure the filling is not runny or watery.
Nutrition
Serving: 1 serving