Peach Crisp Recipe

This Peach Crisp is our favorite summer peach dessert. The peach juices bubbling under the crisp buttery crunchy topping is completely irresistible. Add a generous scoop of vanilla ice cream and it doesn’t get any better!

PREP TIME

15 mins

COOK TIME

45 mins

TOTAL TIME

1 hr

COURSE

Dessert

CUISINE

American

SERVINGS

8 Servings

CALORIES

409 kcal

INGREDIENTS

  

Ingredients for the Filling:

2 1/2 lbs peaches (8 medium), fresh or frozen

2 Tbsp fresh lemon juice (omit if using frozen fruit)

¼ cup all-purpose flour

1/4 cup granulated sugar

Ingredients for the Topping:

1 cup all-purpose flour

1/4 cup granulated sugar

1/3 cup brown sugar packed

1/8 tsp sea salt

8 Tbsp 1 stick cold, unsalted butter, diced

½ cup old fashioned rolled oats or quick-cooking oats

1 cup sliced almonds divided

INSTRUCTIONS

 

Preheat oven to 350 degrees F. Butter a 9×12 casserole baking dish.

To Blanch Peaches: Place peaches in boiling hot water for one minute or just until skins come off easily then transfer immediately to cold water. Peel, pit and slice into 1/2″ thick pieces. Transfer to a large bowl and toss peaches with 2 Tbsp lemon juice.

Preheat oven to 350 degrees F. Butter a 9×12 casserole baking dish. In a small bowl, whisk together 1/4 cup sugar, 1/4 cup flour and toss with the sliced fruit just until evenly coated. Pour into buttered baking dish.

In a food processor** fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp (pinch) of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.

Transfer mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.

Spread the topping evenly over the fruit and sprinkle the top with ½ cup of almonds. Bake 45 minutes at 350˚F or until top is golden and the fruit is bubbling at the edges. 

NOTES

*If using frozen fruit, fully thaw, drain and dab with paper towels to remove excess juice.**If you don’t have a food processor, you can use a whisk for the dry ingredients and a pastry blender/cutter to cut the butter into the dry ingredients.