Made with sweet, spiced peaches and a buttery, crispy oat topping, this Homemade Peach Crisp is an easy, delicious dessert recipe that can be made with fresh, frozen, or canned peaches.
6cupspeeled and sliced peachesabout 8 peaches, or 2 pounds of peaches
1mediumlemonjuice and zest
1 ½tablespoonscornstarch
¼cupgranulated sugar
⅛teaspoonground ginger
½teaspoonground cinnamon
½teaspoonground nutmeg
⅓cupall-purpose flour
⅔cupdark or light brown sugar
½cuprolled oatsquick cooking or old-fashioned
¼teaspoon salt
⅓cupunsalted buttersoftened
Instructions
Preheat oven to 350℉ and grease a 2-quart baking dish or 8x8 cake pan.
In a large mixing bowl, gently stir together the sliced peaches, cornstarch, lemon zest, lemon juice, and granulated sugar in a large bowl. Let that mixture sit for 5-10 minutes while you prepare the peach crisp topping.
In a separate mixing bowl, mix together flour, brown sugar, salt, ginger, nutmeg, cinnamon, and oats until the mixture is well combined. Add in butter 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.
Serve warm with ice cream or whipped cream.
Video
Notes
Peaches: Fresh peaches will yield the best flavor, but you can use thawed, frozen peach slices. Frozen peaches need to be defrosted and drained and canned peaches should be drained as well. 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. 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 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.