Peach Crisp Recipe
There's something almost magical about pulling a golden peach crisp out of the oven on a warm summer evening. The bubbling fruit, the buttery oat topping, the way your kitchen fills with the scent of brown sugar and cinnamon — it's pure comfort in a baking dish.
Ingredients
- 4 cups sliced fresh peaches
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup cold butter
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup rolled oats
Instructions
- Gather all your ingredients and preheat the oven to 350°F (175°C).
- Arrange the sliced peaches in an even layer in an 8×8-inch baking dish.
- In a mixing bowl, combine the flour, brown sugar, butter, cinnamon, and salt. Use a pastry cutter (or your fingertips) to mix until the mixture becomes crumbly.
- Stir the oats into the crumb mixture until evenly combined.
- Sprinkle the topping evenly over the peaches, then gently press it down so it stays in place while baking.
- Bake for about 30 minutes, or until the topping is golden brown and crisp. Let it cool slightly before serving, then enjoy!
Notes
- Don’t peel if you don’t want to — Peach skins soften completely during baking and add a little extra color to the filling. It’s entirely a personal preference.
- Keep that butter cold — Warm butter melts into the flour instead of forming crumbles. If your kitchen is warm, pop the cubed butter in the freezer for 10 minutes before using.
- Taste your peaches first — If they’re very sweet, hold back a tablespoon or two of brown sugar. If they’re tart, add a little extra. Adjust to your fruit, not the recipe.
- Don’t skip the rest time — Letting the crisp sit for 5 minutes after baking allows the juices to thicken slightly, so your first scoop holds together rather than collapsing.
- Serve it right — A generous scoop of vanilla ice cream or a dollop of fresh whipped cream takes this from great to unforgettable.
Nutrition Facts
- Calories: 238
- Total Carbohydrate: 31g
- Dietary Fiber: 1g
- Total Sugars: 17g
- Protein: 2g
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 31mg
- Vitamin C: 27mg
- Sodium: 162mg
- Calcium: 32mg
- Iron: 1mg
- Potassium: 89mg