Peach Crisp

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1 10

Cool time: 10

Total Time: 1 40

Servings:

Calories: 431kcal

Author: Kris Longwell

Peach Crisp is easier to prepare than a peach pie or cobbler because no pie crust is needed. But don't worry, the taste is still amazing. The soft delicious peaches are matched perfectly against the sweet and crunchy topping. The perfect summertime dessert that's amazing any time of the year!

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Equipment

9"x13" baking dish

Ingredients

10 cups peaches ripe, peeled, and sliced
½ cup sugar
1½ tablespoon corn starch
1 tablespoon lemon juice fresh
1 cup brown sugar
1 cup all-purpose flour
½ cup unsalted butter 1 stick, chilled, cubed, plus extra for greasing the pan
1 cup old-fashioned oats

Instructions

Preheat oven to 375 F.
Grease your pan with butter or cooking spray.
In a large bowl, mix the peaches with the sugar, corn starch, and lemon juice. Transfer to the greased pan.
In a separate bowl, whisk together the brown sugar with the flour. Use a pastry blender, or two forks, to cut the butter into sugar/flour mixture. The pieces of butter should be about the size of peas or lima beans. Stir in the oats and mix to combine.
Sprinkle the topping all over the top of the peaches. Spread to cover the edges.
Bake for 1 hour and 10 minutes until bubbly and lightly browned in spots on top. Remove from the oven and place on baking rack for 10 minutes.

Video

Notes

Be sure to use nicely ripened peaches for this dish. They should be somewhat soft to the touch. Peaches will soften over a matter of days, so plan accordingly.

Frozen peaches can be used, no problem.

The crisp will keep covered in the refrigerator for up to 1 week and freezes beautifully for up to 2 months.

Nutrition

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