Ingredients
Scale
For the peach crisp filling:
- 6 cups sliced peaches (fresh or frozen, peeled if desired)
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the peach crisp topping:
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar.
- Prepare the peach crisp filling. In a large bowl, combine sliced peaches, sugars, lemon juice, cornstarch, cinnamon, and salt. Toss to coat. Pour mixture into the prepared baking dish.
- Make the peach crisp topping. In another bowl, whisk together flour, oats, sugars, cinnamon, and salt. Add cold butter cubes. Use a pastry cutter, fork, or your fingers to blend until mixture resembles coarse crumbs.
- Assemble the peach crisp. Sprinkle the oat topping evenly over the peach filling.
- Bake the peach crisp. Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling at the edges.
- Cool slightly. Let sit for at least 10 minutes before serving. Best served warm with a scoop of vanilla ice cream.
Notes
Avoid overbaking your peach crisp—once the top is golden and the peaches are bubbling, you’re good. Letting it rest prevents a watery mess.