Description
Juicy, ripe peaches tossed in a light cinnamon–vanilla glaze are topped with a golden, buttery oat crumble. This peach crisp balances sweet fruit with a crunchy streusel, making it the perfect warm-weather dessert. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
Ingredients
For the peaches:
3 pounds peaches, peeled, pitted, and cut into eighths
⅔ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon salt
For the topping:
¾ cup light brown sugar, packed
¾ cup all-purpose flour
⅔ cup old-fashioned rolled oats
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup (1 stick) cold unsalted butter, grated or diced into small pieces
Instructions
1️⃣ Preheat your oven to 350 °F. Grease a 9″ baking dish with nonstick spray or butter and set aside.
2️⃣ In a large bowl, toss the peaches with the granulated sugar and let sit at room temperature for 15 minutes. This maceration draws out the peach juices and intensifies their sweetness.
3️⃣ Meanwhile, prepare the topping: in a medium bowl combine the brown sugar, flour, oats, cinnamon, nutmeg, and salt. Add the cold butter and use your fingertips or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse, wet sand with pea-sized butter pieces. Refrigerate until assembly.
4️⃣ Drain the peach mixture over a separate bowl, reserving the juice. Measure out ¼ cup of that juice and return it to the large bowl. Whisk in the cornstarch, vanilla extract, ground cinnamon, and salt until smooth.
5️⃣ Add the drained peaches back to the bowl and gently toss until evenly coated in the juice mixture. Pour the peaches into the prepared baking dish, spreading them into an even layer.
6️⃣ Evenly sprinkle the chilled topping over the peaches, covering the fruit completely.
7️⃣ Bake for 40–50 minutes, or until the filling is bubbly at the edges and the topping is golden brown.
8️⃣ Remove from the oven and let the crisp rest for at least 15 minutes before serving. This allows the filling to thicken slightly and makes it easier to scoop.
Notes
Make-ahead: Assemble the crisp in the baking dish, cover, and refrigerate up to 8 hours before baking. Add an extra 5 minutes to the bake time if starting from cold.
Storage: Leftovers can be covered and refrigerated for up to 4 days. Reheat individual portions in the microwave or warm them in a 350 °F oven until heated through.