This easy peach crisp recipe is made with fresh peaches and has a buttery brown sugar oat topping. Serve this perfect Summer dessert warm with whipped cream on top!
5fresh peaches, peeled (optional), sliced into ¼" inch slices (about 5 cups)
¼cupsugar
3tablespoonsall-purpose flour
1 ½tablespoonslemon juice
½teaspoonvanilla extract
⅛teaspoonsalt
Crisp Topping
¾cupold-fashioned oats (rolled oats)
⅔cupall-purpose flour
½cupbrown sugar
1teaspooncinnamon
¼teaspoonsalt
½cupunsalted butter, room temperature (1 stick)
Instructions:
Preheat the oven to 350 degrees and grease an 8x8 inch baking pan with non-stick spray.
Peach Filling
In a large bowl, combine the sliced peaches, sugar, flour, lemon juice, vanilla extract, and salt until evenly coated. Then pour it into the prepared baking pan.
Crisp Topping
In a medium-sized bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Add the butter and use a pastry blender to cut into the dry ingredients. Then switch to using your hands. Mix everything together with your hands until a crumbly topping has formed.
Sprinkle the crisp topping over the peaches and bake for 44-50 minutes. Once you see the top is golden brown and the peach juices are bubbling along the sides of the pan, you know it's done.
Let the peach crisp cool for about 15 minutes before serving with whipped cream or vanilla ice cream!
Keep any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes:
Baking Pan: Grease an 8x8-inch or 9x9-inch baking pan with non-stick spray. You could also bake this in a pie plate.Room Temperature Butter: Pull out a stick of butter 1 hour before you want to start baking.Crisp Topping: Use a pastry blender to cut the butter into the dry mixture and then switch to using your hands. Mix everything together with your hands until a crumbly topping has formed.