Description
This Easy Brown Sugar Peach Crisp with Oat Crumble is a simple yet spectacular summer dessert featuring jammy, sweet peaches topped with a buttery, crunchy oat crumble. It’s quick to prepare, uses pantry staples, and is perfect for any occasion.
Ingredients
Scale
- 6 cups fresh peaches, sliced (about 6–7 medium peaches)
- 1/2 cup brown sugar, packed
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
- Prepare the peaches: Wash them well. If desired, peel by scoring an X on the bottom, blanching in boiling water for 30 seconds, then transferring to an ice bath. Slice into 1/2-inch thick wedges.
- Make the filling: In a large bowl, combine sliced peaches, 1/2 cup brown sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Stir gently and let sit for 5 minutes.
- Make the oat crumble topping: In a medium bowl, whisk together 1 cup rolled oats, 3/4 cup flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add cold butter cubes and cut in with a pastry cutter or fingers until mixture resembles coarse sand with some pea-sized butter pieces. Stir in nuts if using.
- Assemble the crisp: Pour the peach filling into a 9×13-inch baking dish and spread evenly. Sprinkle the oat crumble topping over the fruit in an even layer. Do not press down.
- Bake: Place the dish on a baking sheet and bake for 35-40 minutes, until topping is golden brown and filling is bubbling around the edges. If topping browns too quickly, tent loosely with foil for the last 10 minutes.
- Cool before serving: Let the crisp cool on a wire rack for at least 15-20 minutes to allow the filling to set.
Notes
Don’t skip the lemon juice—it prevents browning and brightens flavor. Let the crisp rest after baking to allow the filling to set. For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats. For a vegan version, use coconut oil or vegan butter. To restore crispness to leftovers, reheat in a 350°F oven for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/8 of re
- Calories: 320
- Sugar: 30
- Sodium: 200
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 48
- Fiber: 4
- Protein: 4
Keywords: peach crisp, brown sugar peach crisp, oat crumble, summer dessert, easy peach dessert, fruit crisp