Description
This easy Peach Crisp combines juicy peaches with a buttery brown sugar oat topping. Make it with fresh, canned, or frozen peaches for a warm, cozy dessert.
Ingredients
Scale
- 8 cups sliced peaches, fresh, frozen, or canned, about 6 cups chopped
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 1/2 cups rolled oats
- 1/2 cup all-purpose flour or whole wheat flour
- 1/2 cup brown sugar, lightly packed
- 1/2 cup cold butter, cubed
Instructions
- Preheat the oven to 350°F.
- Add the peaches to an 8×8-inch or 9×9-inch baking dish. If using fresh peaches, peel and slice them first if desired.
- Add the granulated sugar and cornstarch to the peaches. Stir until the fruit looks evenly coated.
- In a medium bowl, combine the rolled oats, flour, brown sugar, and cold cubed butter.
- Use a pastry cutter, fork, or clean hands to work the butter into the oat mixture until it resembles crumbly cookie dough and holds together when pressed.
- Crumble the oat topping evenly over the peaches and press it down lightly.
- Bake for 30 to 50 minutes, until the topping is golden brown and the peach filling bubbles thickly around the edges.
- Let the Peach Crisp rest for 10 minutes before serving.
- Serve warm with vanilla ice cream, whipped cream, or yogurt.
Notes
- If your peaches are not very sweet, increase the granulated sugar to 3/4 cup.
- Frozen peaches may need a longer baking time than fresh peaches.
- Drain canned peaches well before using.
- Store leftovers covered in the refrigerator for up to 4 days.
- Freeze baked or unbaked Peach Crisp for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 327
- Sugar: 26
- Sodium: 120
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 51
- Fiber: 5
- Protein: 5
- Cholesterol: 31