Easy Peach Crisp
This easy peach crisp delivers juicy, warmly spiced peaches and a buttery oat crumble, made with fresh, frozen, or canned peaches.
Servings: 8
Equipment
Ingredients
- 6 cups peeled and sliced peaches about 8 peaches, or 2 pounds of peaches
- 1 teaspoon lemon zest ~1 small lemon
- 2 tablespoons lemon juice ~1 small lemon
- 1½ tablespoons cornstarch
- ¼ cup granulated sugar
- ⅓ cup all-purpose flour
- ⅔ cup brown sugar dark or light
- ½ cup old-fashioned rolled oats
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ¼ teaspoon table salt
- ⅓ cup unsalted butter cold and cubed, plus more for greasing pan
Instructions
- Preheat oven to 350℉ (175℃) and butter a 2-quart or 8x8 baking dish.
- In a large mixing bowl, combine the sliced peaches, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1½ tablespoons cornstarch, and ¼ cup granulated sugar. Let that mixture sit for 5-10 minutes while you prepare the peach crisp topping.
- In a separate mixing bowl, mix together ⅓ cup all-purpose flour, ⅔ cup brown sugar, ½ cup old-fashioned rolled oats, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ⅛ teaspoon ground ginger, and ¼ teaspoon table salt until the mixture is well combined. Add ⅓ cup unsalted butter (cold and cubed) and using fingers, fork, or pastry cutter, mix butter into oat mixture until evenly distributed and the crisp topping is crumbly.
- Pour the peaches into the prepared pan. Sprinkle the crumble topping evenly over the peach mixture.
- Bake for 45 minutes, or until the crisp topping is browned and the peach mixture is bubbly.
- Let the crisp cool for 10-20 minutes to continue to thicken. Then serve semi-warm with a scoop of ice cream or whipped cream as desired.
Video
Notes
For Fresh Peaches: Select peaches that are ripe, yet firm. Remove the peel and pit, and then slice into thick ½-inch wedges.
For Frozen Peaches: Defrost frozen peach slices in the refrigerator overnight. Be sure to drain the excess liquid from the peaches before making the crisp.
For Canned Peaches: Select peaches canned in fruit juice rather than heavy syrup, and drain well before proceeding with the recipe.
Oats: Old-fashioned rolled oats create a thick, chewy, hearty crisp, but quick oats can be used if that is all you have on hand. The topping will be slightly less chewy.
Flour: Use gluten-free, all-purpose, or whole white wheat flour.
Lemon: You will need 1 small lemon, zest and juice. The measurements for zest and juice do not need to be exact here.
Double the Recipe: Double the ingredients and use a 4-quart or 9x13 baking dish to bake the peach crisp. The baking time will remain the same.
To Peel Fresh Peaches:
- Score the skin of the peach slightly with a knife.
- Bring a large pot of water to a rapid boil. Place peaches in a large pot of boiling water for 15-20 seconds, or until the skin begins to split.
- Remove the peaches from the boiling water with a slotted spoon and place them in an ice bath.
- Use a paring knife to peel the skin, which should easily peel off the flesh of the peach.
Nutrition
Calories: 183kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 2mg | Potassium: 262mg | Fiber: 3g | Sugar: 16g | Vitamin A: 613IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 1mg
