This easy to make delicious peach crisp made up of fresh peaches and a crunchy oat brown sugar crumble topping.
Crisps are so simple to make and have a great comfort food feeling to them. They are best served warm but you can store leftovers in the fridge up to 3 days. I love to eating a piece for breakfast the next morning, just put it in the microwave for 45 seconds and it's perfect.
Why You'll Love it
Easy. This recipe is so simple to make.
Crispy brown sugar topping. The crisp topping is made with brown sugar, giving it extra flavour.
Amazing texture. With a crispy crumble topping and a soft peach bottom, the texture of this dessert is perfect!
Step by Step Instructions
Preheat oven to 375 F.
Fruit Base
In a 9 inch pie pan or a 9x9 baking dish add the sliced peaches, white sugar, corn starch, and lemon juice. Mix until everything is combined and corn starch is dissolved.
Flatten out the peaches evenly in the baking dish.
Crip Topping
In a large sized bowl whisk together flour, brown sugar, and rolled oats.
Add in cold butter. Using a fork, pastry cutter, or your fingers blend the butter into the other ingredients. The mixture is done when everything is combined and has a crumble texture to it.
Add crisp topping on top of the fruit base, spread evenly.
Place the baking dish on top of a baking sheet (sometimes fruit juices escape the dish) and bake for 45 minutes.
Allow to cool for 10-15 minutes before eating.
Frequently Asked Questions
STORING THE Peach Crisp
The peach crisp can be stored in the fridge up to three days. Before eating reheat in the microwave for about 45 seconds.
CAN I USE QUICK OATS?
No, you want to be sure to use rolled oats, also called old fashioned oats. These give the best texture.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
CAN I USE CANNED PEACHES?
No, I recommend using fresh peaches for this recipe.
If you make this peach crisp please leave a star rating and comment below!
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Peach Crisp
Equipment
- 9 inch pie dish or 9x9 inch baking dish
Ingredients
Fruit Base
- 5 C peeled and sliced 1/4 inch thick peaches
- 1/2 C white sugar
- 2 tsp corn strach
- 2 tsp lemon juice
Crisp Topping
- 1/2 C all-purpose flour *spooned and levelled
- 1/2 C brown sugar
- 3/4 C rolled oats
- 1/3 C cold butter cut into small cubes
Instructions
- Preheat oven to 375 F.
Fruit Base
- In a 9 inch pie pan or a 9x9 baking dish add the sliced peaches, white sugar, corn starch, and lemon juice. Mix until everything is combined and corn starch is dissolved.5 C peeled and sliced 1/4 inch thick peaches, 1/2 C white sugar, 2 tsp corn strach, 2 tsp lemon juice
- Flatten out the peaches evenly in the baking dish.
Crisp Topping
- In a large sized bowl whisk together flour, brown sugar, and rolled oats.1/2 C all-purpose flour, 1/2 C brown sugar, 3/4 C rolled oats
- Add in cold butter. Using a fork, pastry cutter, or your fingers blend the butter into the other ingredients. The mixture is done when everything is combined and has a crumble texture to it.1/3 C cold butter
- Add crisp topping on top of the fruit base, spread evenly.
- Place the baking dish on top of a baking sheet (sometimes fruit juices escape the dish) and bake for 45 minutes.
- Allow to cool for 10-15 minutes before eating. Enjoy!
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