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–+ servings
Peach Crisp

Peach Crisp Bliss: The Ultimate Summer Comfort Dessert

This Peach Crisp recipe showcases juicy peaches and a delightful cinnamon-oat topping. It's a simple, nostalgic dessert perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fruit Filling
  • 5 cups Fresh Peaches Ripe yet firm peaches
  • 1 cup Granulated Sugar Can be replaced with stevia
  • ½ cup All-Purpose Flour Use gluten-free flour for gluten-free option
  • 2 tablespoons Cornstarch For thickening the peach filling
  • 1 teaspoon Ground Cinnamon Enhances the flavor
  • 1 pinch Salt Balances sweetness
For the Topping
  • ¾ cup Light Brown Sugar Adds moisture
  • ½ cup Salted Butter Room temperature for mixing
  • 1 cup Old-Fashioned Oats Quick oats can be substituted

Equipment

  • Oven
  • 9x9 baking pan
  • Mixing Bowls
  • Measuring Cups
  • Measuring Spoons

Method
 

Step‑by‑Step Instructions for Peach Crisp
  1. Preheat your oven to 400°F (200°C) and butter a 9x9 baking pan.
  2. Slice fresh peaches and mix with sugar, flour, cornstarch, cinnamon, and salt in a bowl.
  3. Cream together brown sugar, remaining flour, butter, and cinnamon until clumpy.
  4. Stir in oats until you achieve a coarse, crumbly texture.
  5. Spread peach filling in the baking pan and sprinkle oat topping over it.
  6. Bake for 20-25 minutes until golden brown and bubbly.
  7. Allow to cool for 10 minutes before serving.
  8. Serve warm with vanilla ice cream or whipped cream.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 45gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 300mgFiber: 3gSugar: 20gVitamin A: 1000IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, choose firm, ripe peaches. For gluten-free peach crisp, use certified gluten-free oats and flour.

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