Old-Fashioned Peach Crisp (Print Version)
Juicy peaches baked to perfection with a golden, buttery oat topping - delicious when served warm with vanilla ice cream.
# Ingredients:
→ Filling
01 -
8 cups peeled and thinly sliced fresh peaches
02 -
½ cup granulated sugar
03 -
2 tablespoons all-purpose flour
04 -
1 tablespoon cornstarch
05 -
1 teaspoon ground cinnamon
06 -
¼ teaspoon salt
→ Topping
07 -
½ cup all-purpose flour
08 -
¾ cup packed light brown sugar
09 -
½ cup (1 stick) salted butter, room temperature
10 -
1 teaspoon ground cinnamon
11 -
1 ¾ cups old-fashioned oats
# Steps to Follow:
01 -
Preheat the oven to 400°F. Butter a 9x9 baking pan, and set aside.
02 -
Mix the peaches, granulated sugar, 2 tablespoons flour, cornstarch, 1 teaspoon cinnamon, and salt together in a large bowl until well combined. Pour the peach mixture onto the prepared pan and set aside.
03 -
In the same large bowl, cream together the brown sugar, remaining ½ cup flour, butter, and remaining teaspoon of cinnamon until it forms a wet, clumpy mixture. Add the oats and stir to form a coarse mixture.
04 -
Crumble the oats on top of the peaches in an even layer.
05 -
Bake for 20 to 25 minutes, until the oats start to turn a light golden color around the edges. Remove from the oven and let rest for 10 minutes to cool and set up.
06 -
Serve warm, with vanilla ice cream if desired.
# Additional Notes:
01 -
Storage: Peach crisp will keep for up to 4 days in the refrigerator in an airtight container. To reheat, place the crisp in an oven-safe dish and bake at 400°F until heated through or microwave individual servings in 30-second bursts.
02 -
Prep Ahead: Prepare the crisp but do not bake. Instead, wrap with Saran Wrap or foil and refrigerate for up to 24 hours. Remove 30 minutes to an hour before baking to allow warming before placing in the oven.
03 -
Make Ahead: Bake as directed, cool, and leave resting at room temperature for a few hours. Reheat the entire crisp in the oven at 400°F for about 8 minutes or warm individual servings in the microwave.
04 -
Ripe Peaches: For the best texture, use firm, just-ripened peaches. Avoid overly ripe ones, which will become mushy once baked.
05 -
Frozen Peaches: Substitute fresh peaches with frozen peaches. Thaw completely in a colander or strainer to remove excess water before proceeding with the recipe.
06 -
Gluten-Free Option: Replace regular all-purpose flour with a gluten-free all-purpose flour blend and substitute flour in the filling with an extra 2 teaspoons of cornstarch.