Fresh Peach Crisp is the perfect summer dessert juicy peaches baked beneath a golden, buttery oat topping. It’s easy to make, uses simple ingredients, and is best served warm with vanilla ice cream.
Ingredients:
6 ripe peaches (or 5 cups), peeled and sliced
2 tablespoons lemon juice
¼ cup granulated sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
½ teaspoon vanilla extract (alcohol-free if needed)
¾ cup rolled oats
½ cup all-purpose flour
½ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup cold unsalted butter, cut into cubes
Instructions:
Preheat oven to 350°F (175°C).
In a mixing bowl, toss the sliced peaches with lemon juice, sugar, cornstarch, cinnamon, and vanilla. Pour into a greased 8×8-inch baking dish.
In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add cold butter and use your fingers or a pastry cutter to blend until crumbly.
Sprinkle the oat topping evenly over the peaches.
Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbly.
Let cool slightly before serving. Best enjoyed warm with vanilla ice cream or whipped cream.
Notes:
You can use canned or frozen peaches if fresh are not available—just adjust the sugar to taste.
Add chopped pecans or almonds to the topping for extra crunch.
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Details:
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian
Nutrition:
Serving Size: 1/6 of recipe
Calories: 290 kcal
Sugar: 22 g
Sodium: 95 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 2 g
Cholesterol: 30 mg
Fresh Peach Crisp
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
6 ripe peaches (or 5 cups), peeled and sliced
2 tablespoons lemon juice
¼ cup granulated sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
½ teaspoon vanilla extract (alcohol-free if needed)
¾ cup rolled oats
½ cup all-purpose flour
½ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup cold unsalted butter, cut into cubes
Instructions
Preheat oven to 350°F (175°C).
In a mixing bowl, toss the sliced peaches with lemon juice, sugar, cornstarch, cinnamon, and vanilla. Pour into a greased 8×8-inch baking dish.
In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add cold butter and use your fingers or a pastry cutter to blend until crumbly.
Sprinkle the oat topping evenly over the peaches.
Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbly.
Let cool slightly before serving. Best enjoyed warm with vanilla ice cream or whipped cream.
Notes
You can use canned or frozen peaches if fresh are not available—just adjust the sugar to taste.
Add chopped pecans or almonds to the topping for extra crunch.
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 95 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 30 mg
