Buttery Peach Oat Crisp

This classic peach crisp transforms fresh summer peaches into a rustic, comforting dessert that balances sweet fruit with a crunchy oat topping. Whether you serve it warm from the oven or as a make-ahead treat, this recipe celebrates peaches at their peak with minimal fuss and maximum flavor.

I first made this peach crisp for a backyard barbecue when I had an abundance of ripe peaches. The empty dish and requests for the recipe confirmed it would become my signature summer dessert.

Ingredients

• Fresh peaches: select firm but ripe fruit that yields slightly to pressure for the perfect texture
• Granulated sugar: enhances the natural sweetness of the peaches without overpowering
• All-purpose flour: provides structure in both the filling and topping
• Cornstarch: creates the perfect thickness for the peach filling
• Ground cinnamon: adds warmth and depth that complements the peaches beautifully
• Light brown sugar: creates a caramelized flavor in the topping
• Salted butter: the foundation of the crisp topping adds richness and binds everything together
• Old-fashioned oats: provides the signature texture and rustic appeal of a traditional crisp

Step-by-Step Instructions

Prepare the oven and pan:

Heat oven to 400°F and butter your baking dish thoroughly to prevent sticking. This temperature ensures the perfect balance of cooked fruit and golden topping.

Mix the filling:

Combine sliced peaches with sugar, flour, cornstarch, cinnamon and salt in a large bowl. Toss gently but thoroughly to ensure each slice is coated with the thickening agents and spices. The cornstarch is crucial here as it will help set the juices as the peaches bake.

Create the topping:

Using the same bowl to save on cleanup, combine brown sugar, remaining flour, butter and cinnamon until it forms a wet, clumpy mixture. The butter should be truly room temperature for easy incorporation. Add the oats last and mix until evenly distributed. Using your hands helps create the perfect crumbly texture.

Assemble and bake:

Spread the peach mixture evenly in your prepared pan, then sprinkle the oat topping across the surface. Aim for an even layer without pressing down. Bake until the edges turn golden and the filling bubbles, about 20-25 minutes. The relatively short baking time preserves the peach texture while allowing flavors to meld.

Rest before serving:

Allow the crisp to rest for 10 minutes after baking. This crucial step lets the filling set up properly so it won't be too runny when served.

This dessert reminds me of summers at my grandmother's house, where we'd pick peaches from her backyard tree. She taught me that the secret to a perfect crisp is using peaches that are ripe but still firm enough to hold their shape when baked.

Perfect Peach Selection

Selecting the right peaches makes all the difference in this recipe. Look for fruits that smell fragrant and yield slightly to gentle pressure. Too firm means they're underripe and will lack flavor, while too soft will result in a mushy crisp. If your peaches aren't quite ready, place them in a paper bag at room temperature for 1-2 days to speed ripening. The peach skins should slip off easily after a quick blanch in boiling water followed by an ice bath, saving you time and preserving the fruit's texture.

Make It Your Own

This versatile recipe welcomes creative adaptations. Add a handful of blueberries or blackberries for color contrast and flavor complexity. A sprinkle of nutmeg or cardamom in the filling brings unexpected warmth. For extra texture, include chopped nuts like pecans or almonds in the topping. During peach off-season, substitute frozen peaches (fully thawed and drained) or even try apples, pears, or plums following the same technique. Each variation creates a new dessert experience while maintaining the comforting essence of the original.

Serving Suggestions

While delicious on its own, this peach crisp reaches new heights with thoughtful accompaniments. A scoop of vanilla ice cream creates the perfect hot-cold contrast, melting slightly into the warm crisp. For a lighter option, try Greek yogurt with a drizzle of honey. Freshly whipped cream with a hint of bourbon takes it into sophisticated territory. For breakfast, serve leftover crisp with a dollop of mascarpone or crème fraîche. Consider a light dusting of powdered sugar or a drizzle of caramel sauce for special occasions.

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Recipe FAQs

→ Can I use frozen peaches instead of fresh?

Yes! Thaw frozen peaches completely in a colander to drain excess liquid. The texture will be slightly softer than with fresh peaches, but still delicious. Add an extra 2 teaspoons of cornstarch if using frozen peaches to help thicken the filling.

→ How do I know when my peach crisp is done baking?

Your peach crisp is done when the oat topping turns a light golden color around the edges, usually after 20-25 minutes at 400°F. The filling should be bubbling slightly. Allow it to rest for 10 minutes after baking for the filling to set properly.

→ Can I make this peach crisp ahead of time?

Absolutely! You can prepare the crisp without baking and refrigerate for up to 24 hours. Remove from the refrigerator 30-60 minutes before baking. Alternatively, bake as directed, cool completely, and reheat in a 400°F oven for about 8 minutes before serving.

→ How do I store leftover peach crisp?

Store leftover peach crisp in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave in 30-second increments or place the entire crisp in an oven-safe dish and warm at 400°F until heated through.

→ Can I make this peach crisp gluten-free?

Yes! Replace the all-purpose flour with a quality gluten-free flour blend. For the peach filling, skip the flour and add an extra 2 teaspoons of cornstarch instead. Be sure to use certified gluten-free oats if necessary for your dietary needs.

→ What's the best way to pick peaches for this crisp?

Choose peaches that are ripe but still firm to the touch. Over-ripe, soft peaches will become mushy when baked. If your peaches aren't quite ripe, leave them at room temperature for 1-2 days before making your crisp.