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–+ servings
Peach crisp served in a white bowl with ice cream.

Peach Crisp

Peach Crisp is a delightfully sweet, fruity, and crumbly dessert that all ages enjoy. This easy recipe features fresh peaches, brown sugar, oats, and a collection of seasonings that add so much flavor.
5 from 5 votes
Yield: 8 servings
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
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Ingredients
 

Peach Filling

  • 5 medium peaches, cored and sliced into wedges (Peeling is optional.)
  • 1 tablespoon lemon juice
  • 2 tablespoons sugar (Up this to 4 tablespoons if your peaches aren't ripe.)
  • 1 1/2 tablespoons all-purpose flour (For gluten-free: Use 1:1 gluten-free flour.)

Topping

  • 3/4 cup all-purpose flour (For gluten-free: Use 1:1 gluten-free flour.)
  • 3/4 cup old-fashioned oats (For gluten-free: Use gluten-free oats.)
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 3/4 cup packed brown sugar
  • 10 tablespoons butter, cold and diced into 1/2-inch cubes
  • 1/4 cup chopped pecans

Instructions
 

  1. Preheat oven to 350°F. Spray an 8x8-inch baking dish with cooking spray.
  2. In the baking dish, toss peaches with lemon juice, sugar, and flour until well coated. 
  3. In a mixing bowl, stir together the flour, oats, salt, cinnamon, nutmeg, ginger, and brown sugar. Using either a pastry cutter, a fork, or your hands, cut in the butter until the mixture is crumbly. Stir in pecans.
  4. Sprinkle the crumble topping over the peaches.
  5. Bake for about 30-35 minutes, until the sides are bubbly. 
  6. Serve with whipped cream or vanilla ice cream on top!

Freezer Instructions

Freeze For Later: Follow Steps 1-4, but do not bake. Tightly wrap the dish in a few layers of plastic wrap or foil (or a tight-fitting lid).
Prepare From Frozen: Thaw completely. Follow Steps 5 and 6.

Notes/Tips

  • Any type of peach will work. 
  • There is no need to peel the peaches. 
  • You can prep this dessert in advance. 

Nutrition

Calories: 356 kcal (18%) | Carbohydrates: 49 g (16%) | Protein: 4 g (8%) | Fat: 18 g (28%) | Cholesterol: 38 mg (13%) | Sodium: 204 mg (9%) | Fiber: 3 g (13%) | Sugar: 31 g (34%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Polly Conner