Peach Crisp
This peach crisp features tender, juicy peaches topped with a buttery, oat-filled crumble that develops a golden-brown crust during baking. The combination of warm fruit and crisp topping creates a comforting dessert with a delightful texture contrast, perfect for autumn gatherings or a cozy night in.
Equipment
- 9-inch baking dish
- Peeler and knife
- Mixing bowls
- Measuring cups and spoons
- Pastry cutter or fork
Ingredients
- 4-5 large ripe peaches peeled and sliced
- 0.25 cup granulated sugar for tossing peaches
- 0.5 teaspoon ground cinnamon
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 0.75 cup brown sugar
- 0.5 cup cold unsalted butter cut into small pieces
- 1 pinch salt
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease your baking dish to prevent sticking.
- Peel the peaches using a peeler, then slice them into even pieces and place them in a mixing bowl.
- Toss the sliced peaches with sugar and cinnamon until evenly coated. Let sit for a few minutes to allow the juices to start flowing.
- Pour the sweetened peaches into the prepared baking dish, spreading them out into an even layer.
- In a separate bowl, combine oats, flour, brown sugar, salt, and a pinch of cinnamon if desired.
- Cut in the cold butter using a pastry cutter or fork, working quickly until the mixture resembles coarse crumbs that are buttery and fragrant.
- Sprinkle the crumbly topping evenly over the peaches, covering most of the fruit but leaving some gaps for juices to bubble through.
- Bake in the oven for 35-40 minutes, until the topping is golden brown and bubbling around the edges.
- Remove the crisp from the oven and let it rest for about 5-10 minutes to allow the juices to settle and make serving easier.
- Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.