Easy Peach Crisp Recipe with Crunchy Oat Crumble Topping for Perfect Summer Dessert
A simple summer peach crisp with juicy fresh peaches and a buttery crunchy oat crumble topping, perfect served warm with vanilla ice cream.
Equipment
- 1 10-inch cast-iron skillet or similar baking dish
- 2 mixing bowls
- 1 measuring cups set
- 1 measuring spoons set
- 1 spoon for mixing and topping
Ingredients
For the peach filling
- 6 cups fresh peaches peeled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
For the crunchy oat crumble topping
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter melted
For serving
- vanilla ice cream optional
Instructions
- Preheat the oven to 375°F and lightly grease a 10-inch cast-iron skillet or similar baking dish.
- In a large bowl, combine the sliced peaches, granulated sugar, flour, lemon juice, vanilla extract, cinnamon, and salt. Toss gently to coat.
- Transfer the peach mixture to the prepared skillet and spread into an even layer.
- In a separate bowl, stir together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
- Add the melted butter and mix until the topping forms moist, crumbly clusters.
- Sprinkle the crumble topping evenly over the peaches without pressing down firmly.
- Bake for 35 to 40 minutes, until the topping is golden brown and the peach filling is bubbling around the edges.
- Let the crisp rest for 10 minutes before serving.
- Serve warm, with vanilla ice cream if desired.
Notes
Use ripe but slightly firm peaches for the best texture. Frozen peaches can be used if thawed and well drained. Let the crisp rest before serving so the filling can settle slightly.