Easy Peach Crisp Recipe
Servings: 8 servings
Ingredients
- Peaches: 6–7 fresh peaches (about 2 pounds), peeled and sliced; or 6 cups frozen (thawed and drained); or 2 large cans (drained)
- Granulated sugar: 1/3 cup for the filling
- Cornstarch: 1 1/2 tablespoons to thicken the juices
- Fresh lemon juice: 1 tablespoon, plus 1/2 teaspoon zest (optional)
- Ground cinnamon: 1 teaspoon, divided
- Vanilla extract: 1 teaspoon
- Old-fashioned rolled oats: 1 cup
- All-purpose flour: 3/4 cup
- Brown sugar: 1/2 cup, packed
- Salt: 1/4 teaspoon
- Melted unsalted butter: 1/2 cup (1 stick)
- Optional add-ins: 1/4 teaspoon ground nutmeg, 1/2 cup chopped pecans or almonds
- To serve: Vanilla ice cream or whipped cream
Instructions
- Preheat and prep: Heat your oven to 350°F (175°C). Lightly butter a 9-inch square baking dish or similar 2-quart baking dish.
- Make the peach filling: In a large bowl, combine peaches, granulated sugar, cornstarch, lemon juice, lemon zest (if using), 1/2 teaspoon cinnamon, and vanilla. Toss gently until the peaches are coated and glossy.
- Spread the fruit: Pour the peach mixture into the prepared baking dish, scraping in every bit of juice.
- Mix the crisp topping: In another bowl, stir oats, flour, brown sugar, remaining 1/2 teaspoon cinnamon, and salt. Add melted butter and mix with a fork until evenly moistened and crumbly. Stir in nuts if using.
- Top and bake: Sprinkle the topping evenly over the peaches. Bake for 35–45 minutes, until the fruit is bubbling around the edges and the topping is deeply golden and crisp.
- Cool slightly: Let it rest for 10–15 minutes so the juices thicken. Serve warm with ice cream.