Peach Crisp Recipe You’ll Love – Easy & Crispy Dessert | QuikyKitchen
This old-fashioned peach crisp recipe delivers the ultimate summer dessert experience. Juicy fresh peaches are layered under a buttery golden oat crumble and baked to perfection. It's simple, nostalgic, and incredibly delicious. Serve it warm with vanilla ice cream for a comforting treat your family will ask for again and again.
Equipment
- Oven
- Mixing Bowl
- Cast Iron Skillet
- Pastry Cutter
Ingredients
For the Peach Filling
- 8 cups fresh peaches peeled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice freshly squeezed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
For the Oat Crumble Topping
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/3 cup brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1/4 cup chopped pecans or almonds optional
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a cast iron skillet or a 9x13-inch baking dish.
- In a large bowl, combine peaches with sugar, flour, cornstarch, lemon juice, cinnamon, salt, and vanilla. Stir gently to coat evenly and pour into the prepared baking dish.
- In another bowl, mix flour, oats, brown sugar, cinnamon, nutmeg, and salt. Add cold butter and cut it in using a pastry cutter or your hands until the mixture forms coarse crumbs. Stir in chopped nuts if using.
- Sprinkle the crumble topping evenly over the peaches without pressing down.
- Bake for 45 to 50 minutes, until the top is golden brown and the peach filling is bubbling around the edges.
- Allow the crisp to rest for at least 10 minutes before serving. Best served warm with a scoop of vanilla ice cream.
Notes
You can prepare the topping in advance and keep it chilled for a crispier texture. Frozen peaches can be used—thaw and drain them well before baking. Add a pinch of cardamom for a warming twist.
