Fresh Peach Crisp
Servings: 8 Servings
Ingredients
For the Peach Filling
- 3 to 3 ½ pounds fresh peaches peeled and cut into ¾-inch slices, about 6 to 8 large peaches
- ½ cup plus 2 tablespoons granulated sugar divided
- ¼ cup all-purpose flour
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Pinch ground cinnamon
- Pinch ground nutmeg
For the Oat Topping
- 1 cup old-fashioned rolled oats
- 6 tablespoons unsalted butter cold and cubed
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F, and lightly grease a 9x13-inch baking dish.
- Place the sliced peaches and 2 tablespoons of sugar in a large mixing bowl. Toss to combine, and let them sit for 15 to 20 minutes.3 to 3 ½ pounds fresh peaches
- Drain and discard the excess liquid. Add the remaining ½ cup of sugar, flour, lemon juice, vanilla, salt, cinnamon, and nutmeg. Toss until the peaches are evenly coated.½ cup plus 2 tablespoons granulated sugar, ¼ cup all-purpose flour, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon vanilla extract, ¼ teaspoon salt, Pinch ground cinnamon, Pinch ground nutmeg
- Transfer the peach filling to the prepared baking dish.
- In a medium bowl, use a pastry cutter, two forks, or your hands to combine the oats, butter, flour, brown sugar, granulated sugar, salt, and cinnamon. Mix until the butter is fully incorporated and no dry, sandy patches remain.1 cup old-fashioned rolled oats, 6 tablespoons unsalted butter, ½ cup all-purpose flour, ½ cup brown sugar, ¼ cup granulated sugar, ½ teaspoon salt, ½ teaspoon ground cinnamon
- Sprinkle the oat topping evenly over the peach filling.
- Bake uncovered for 30 to 40 minutes, until the topping is golden brown and the filling bubbles around the edges.
- Serve warm with vanilla ice cream, if desired.
Notes
- I prefer to peel the peaches for a smoother filling, but the skins can be left on.
- Choose ripe peaches that are still slightly firm so they hold their shape while baking.
- Cool the crisp uncovered to keep steam from softening the topping.
- Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
Nutrition Facts
Fresh Peach Crisp
Serving Size
1 cup
Amount per Serving
Calories
391
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
35
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
30
mg
10
%
Sodium
250
mg
10
%
Potassium
317
mg
9
%
Carbohydrates
68
g
23
%
Fiber
4
g
16
%
Sugar
49
g
54
%
Protein
5
g
10
%
Vitamin A
998
IU
20
%
Vitamin C
9
mg
11
%
Calcium
31
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
