Peach Crisp

5 from 11 votes

This Easy Peach Crisp is made with sweet peaches, a buttery oat crumble, and be made using fresh, frozen, or canned peaches.

Prep Time20 mins

Cook Time45 mins

Total Time1 hr 5 mins

Course: Dessert

Cuisine: American

Servings:

Calories: 183kcal

Author: Kristen Chidsey

Ingredients

6 cups peeled and sliced peaches about 8 peaches, or 2 pounds of peaches
1 ½ tablespoons cornstarch
1 lemon juice and zest
¼ cup granulated sugar
⅓ cup flour
⅔ cup brown sugar
½ cup rolled oats quick cooking or old-fashioned
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
⅛ teaspoon ground ginger
⅓ cup unsalted butter softened

Instructions

Preheat oven to 350 degrees and grease a 2 quart baking dish.
Stir together the peaches, cornstarch, lemon zest, lemon juice, and granulated sugar in a large bowl. Let sit for 5-10 minutes while you prepare the peach crisp topping.
In a separate bowl, mix together flour, brown sugar, salt, cinnamon, ginger, nutmeg, and oats until mixture is well combined. Add in butter and using fingers, fork or pastry cutter, mix butter into oat mixture until evenly distributed and crisp topping is crumbly.
Pour peaches into prepared pan. Crumble topping evenly over peach mixture.
Bake for 45 minutes, or until crisp topping is browned and peach mixture is bubbly.

Video

Notes

Peaches: Fresh peaches will yield the best flavor, but you can use thawed, frozen peach slices. Canned peaches can be used, but need to be drained completely and the baking time reduced by 10 minutes.

Lemon: One small lemon should yield 1 teaspoon zest and 1 tablespoon lemon juice.

Flour: Use gluten-free, all-purpose, or whole white wheat flour.

Leftovers: Store leftover Peach Crisp in a sealed container for up to 4 days in the refrigerator.

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 peaches from boiling water with a slotted spoon and place them into an ice bath.
Use a paring knife to peel the skin, which should easily peel off the flesh of the peach.

Nutrition