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Peach Crisp

Peach crisp with bubbling, jammy peach filling under a thick, golden oat crumble. Bakes until the topping turns shatteringly crisp with caramelized edges for a classic summer peach dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Peach filling
  • 6 cup fresh peaches peeled and sliced
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 0.5 tsp cinnamon
Oat crumble topping
  • 1 cup rolled oats
  • 0.75 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter cold, cubed (1 stick)

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350F and grease a 9x13 baking dish.
  2. Toss sliced fresh peaches with granulated sugar, lemon juice, cornstarch, and 1/2 teaspoon cinnamon, then spread into the greased baking dish.
  3. Combine rolled oats, all-purpose flour, brown sugar, 1/2 teaspoon cinnamon, and salt in a bowl.
  4. Cut cold unsalted butter into the oat mixture with your fingers until large, crumbly clumps form and the butter is evenly distributed.
  5. Scatter the oat topping evenly over the peach filling, covering completely.
  6. Bake for 35-40 minutes at 350F until the topping is deeply golden and the peach filling is bubbling at the edges.
  7. Serve warm with vanilla ice cream or heavy cream.

Notes

Pro tip: for the crispiest top, make sure the crumb layer fully covers the peaches and bake until the edges bubble through. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 300F oven until warmed through. Freezing is not recommended because the topping loses crispness after thawing. Dietary swap: for a gluten-free version, substitute a 1:1 gluten-free all-purpose flour blend for the all-purpose flour (and confirm your rolled oats are certified gluten-free).