Ingredients
For the Peach Filling:
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6 fresh ripe peaches (or 5 cups sliced), peeled and sliced
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2 tablespoons lemon juice
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¼ cup granulated sugar
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2 tablespoons cornstarch
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½ teaspoon ground cinnamon
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½ teaspoon vanilla extract (halal-certified)
For the Crisp Topping:
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¾ cup rolled oats
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½ cup all-purpose flour
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½ cup brown sugar
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½ teaspoon ground cinnamon
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¼ teaspoon salt
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½ cup cold unsalted butter, cut into cubes (or use plant-based butter for dairy-free)
Instructions
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Preheat oven to 350°F (175°C).
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In a large bowl, toss the sliced peaches with lemon juice, sugar, cornstarch, cinnamon, and vanilla. Pour mixture into a greased 8×8 inch baking dish.
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In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and use a fork or your hands to mix until crumbly.
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Sprinkle the topping evenly over the peach mixture.
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Bake for 35–40 minutes, or until the top is golden and the peaches are bubbling.
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Let it cool for 10 minutes before serving. Enjoy warm with ice cream or cream.
Notes
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You can use canned or frozen peaches if fresh ones are out of season (just adjust sugar levels).
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For a gluten-free version, use certified gluten-free oats and almond or oat flour.
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Make it dairy-free by using coconut oil or vegan butter.
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Add chopped nuts like pecans or almonds for extra crunch.
- 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