This peach crisp recipe is sliced peaches under an oat crumble. It is not peach cobbler with biscuits or a peach dump cake.
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Peach Crisp
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Peach Crisp. From Alissa.
Ingredients
- 6 ripe peaches, sliced (about 6 cups)
- 1/3 cup (67g) sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cup (90g) rolled oats
- 3/4 cup (90g) flour
- 1/2 cup (100g) brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup (113g) cold butter, cubed
Instructions
- Heat the oven to 375°F (190°C). Butter a 2-quart dish.
- Toss the peaches with sugar, lemon juice, and cornstarch. Spread them in the dish.
- Stir oats, flour, brown sugar, cinnamon, and salt. Cut in the butter until clumps form.
- Scatter the topping over the fruit. Bake 35 to 45 minutes, until the peaches bubble at the edge and the top is brown.
Notes
Ripe peaches slip their skins after 30 seconds in boiling water. Frozen slices work if you add 1 tablespoon flour to the fruit.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Fruit
Underripe peaches stay firm and tart. A spoon of sugar fixes them. Overripe peaches need less sugar.
Topping
Cold butter makes clumps. Melted butter makes a paste.
Bubble
The filling should boil at the edge so the cornstarch thickens.
Serving
Let it sit 15 minutes. It runs if you scoop it straight from the oven.
Nutrition (estimated)
About 310 calories per serving. Estimate only, not a lab test.
FAQ
Crisp or cobbler?
Crisp has a crumb or oat top. Cobbler has biscuits. This one is oats.
Peel the peaches?
The skins soften. Peel them if you dislike the texture.
Frozen peaches?
Yes. Do not thaw. Add an extra teaspoon of cornstarch.
Make ahead?
Bake the same day. The topping goes soft overnight.