Peach Crisp
Warmly spiced fresh peaches are topped with a crumble topping in this Peach Crisp recipe. Serve with a scoop of ice cream for a quick and easy summer dessert!
Servings: 9 slices
Calories: 279kcal
Ingredients
Peach Filling:
- 3 pounds ripe peaches peeled, pitted and cut into 8 pieces
- 2/3 cup white granulated sugar
- 2 Tablespoons corn starch
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Crumb Topping:
- ¾ cup dark brown sugar packed
- ¾ cup white all-purpose flour
- 2/3 cup old fashioned rolled oats
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ stick salted butter cut into very small pieces
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9-inch baking dish with non-stick spray, set aside.
- Place the sliced peaches in a large bowl and add the sugar. Toss to fully coat. Set aside.
- In a medium bowl, mix together the brown sugar, flour, rolled oats, cinnamon and nutmeg.
- Add the diced butter to the flour mixture and use a pastry blender or large fork to mix the butter with the flour to create coarse crumbs.
- Grab the bowl of peaches and add the vanilla, cornstarch, cinnamon and salt. Toss to evenly coat all the slices.
- Pour the prepared peaches into the bottom of your prepared dish.
- Add the crumb topping to the top of the peaches and spread out to evenly cover.
- Bake for 45-50 minutes, or until the topping is golden brown and the juices are bubbling around the edges.
- Remove from heat and allow to rest for 15 minutes before serving.
- Optional: Serve with vanilla ice cream and sprig of mint.
Video
Notes
Store leftover peach crisp in the fridge. Transfer it to an airtight container or cover the baking dish tightly with foil. It's best enjoyed within 2-3 days.
Nutrition
Calories: 279kcal | Carbohydrates: 54g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 137mg | Potassium: 273mg | Fiber: 3g | Sugar: 45g | Vitamin A: 650IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg