Classic Peach Crisp
This classic Peach Crisp combines juicy, ripe peaches with a buttery oat crumble for a dessert that’s both rustic and elegant. The golden topping adds the perfect crunch, while the warm spiced filling melts into sweet perfection. Serve it fresh from the oven with a scoop of vanilla ice cream for the ultimate summer treat.
Equipment
- 9x13-inch baking dish
- Two mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Oven mitts
Ingredients
For the Filling:
- 6-8 ripe peaches peeled, pitted, and sliced
- 1 tablespoon lemon juice
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
For the Topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- ¾ cup light brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter melted and cubed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Optional for Serving:
- Vanilla ice cream or whipped cream
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine peaches, lemon juice, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Toss until peaches are evenly coated.
- Pour the peach mixture into the prepared baking dish, spreading it out evenly.
- In another bowl, mix flour, oats, brown sugar, granulated sugar, cinnamon, nutmeg, and salt for the topping.
- Pour melted butter over the dry topping ingredients and stir until crumbly and well combined.
- Sprinkle the topping evenly over the peach mixture, covering it completely.
- Bake for 40-45 minutes or until the topping is golden brown and the filling is bubbling around the edges.
- Remove from oven and let rest for 5 minutes before serving.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Nutritional Info (per serving):
- Calories 350 kcal
- Protein 4 g
- Carbohydrates 58 g
- Fat 13 g
- Saturated Fat 7 g
- Cholesterol 30 mg
- Sodium 120 mg
- Fiber 3 g
- Sugar 34 g
