Peach Crisp (Super Easy!)
Make the most of fresh peaches with this Easy Peach Crisp recipe! Simple ingredients, a buttery oat topping, and juicy peaches create the perfect summer dessert that's quick, delicious, and sure to impress. Serve warm with ice cream or whipped cream for an irresistible treat!On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: My recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/peach-crisp/
Print Recipe
Ingredients
For the Peach Filling
- 454g (1 lb) sliced, peeled fresh ripe peaches about 6-7 peaches
- 100g (½ cup) granulated white sugar
- 16g (2 tbsps) all-purpose flour
For the Crisp Topping:
- 50g (½ cup) regular rolled oats **not the instant oats
- 83g (½ cup) brown sugar
- 30g (¼ cup) all-purpose flour
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 57g (¼ cup) unsalted butter cold
- 30g (about ¼ cup) chopped nuts **I used cashew here, but almonds, pecans, peanuts, pistachios are good options too.
Instructions
- Prep: At least twenty minutes before you start baking, preheat oven to 375°F (190°C). Set an oven rack at the middle level.
- Prepare the Peach Filling:In a 1.5 to 2 quart baking dish (An 8×8 pan or similar size is ok), combine peaches, sugar and the 2 tablespoons of flour.454g (1 lb) sliced, peeled fresh ripe peaches, 100g (½ cup) granulated white sugar, 16g (2 tbsps) all-purpose flour
- Make the crisp topping: In a medium bowl, combine oats, brown sugar, flour, cinnamon/ nutmeg. Cut in butter using your fingers until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over peach mixture.50g (½ cup) regular rolled oats, 83g (½ cup) brown sugar, 30g (¼ cup) all-purpose flour, ¼ tsp cinnamon, ¼ tsp nutmeg, 57g (¼ cup) unsalted butter, 30g (about ¼ cup) chopped nuts
- Bake for 35 minutes or until peaches are tender and topping is golden. If necessary, loosely cover with foil for the last 10 minutes of baking to prevent overbrowning.If using frozen peaches, bake approximately for 45 minutes until filling is bubbly across entire surface.
Notes
Peaches. You can also substitute with thawed (and blot them dry) frozen unsweetened peach slices in equal amount. Canned peaches are not recommended as they're already too soft and mushy.
On Serving. It's a MUST to serve your Peach Crisp warm with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or a drizzle of caramel sauce. You can also enjoy it cold the next morning with a spoonful of yogurt for a sweet breakfast treat.
Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-12 minutes to restore that crispy topping.
Servings: 4 -6 servings
