OAT BROWN SUGAR PEACH CRISP
There is nothing quite like a warm fruit crisp straight out of the oven. And before peaches are gone, we knew we needed to make a peach crisp. The natural sweetness of tree-ripened peaches paired with a bubbling caramel-like filling and a crunchy oat topping makes this the ultimate late-summer dessert.
Here is our favorite new crisp recipe using a standard 9' pie dish.
Oat Brown Sugar Peach Crisp
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Prep time: 15 mins | Bake time: 40-45 mins | Servings: 6-8
Ingredients
Peach Filling
5-6 cups* fresh peaches, sliced (about 5-6 medium tree-ripened peaches)
1/3 cup* light or dark brown sugar, packed
2 tbsp* cornstarch (thickens the natural peach juices)
* 1 tsp pure vanilla extract
1/2 tsp* ground cinnamon
* Pinch of salt (optional, balances sweetness)
Oat Crisp Topping
1 cup* rolled old-fashioned oats
1/2 cup* all-purpose flour
1/2 cup* brown sugar, packed
1/2 tsp* ground cinnamon
1/2 cup (1 stick)* unsalted butter, cold and cubed
* Pinch of sea salt.
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Instructions
1. Prep the Oven & Dish: Preheat your oven to 350°F (175°C). Lightly butter or grease a 9-inch glass pie dish or baking dish.
2. Make the Peach Filling: In a large bowl, toss the sliced peaches with the brown sugar, cornstarch, vanilla, and cinnamon until evenly coated. Transfer the peach mixture and any juices directly into your pie dish, spreading it out into an even layer.
3. Mix the Crisp Topping: In a separate medium bowl, combine the rolled oats, flour, brown sugar, cinnamon, and a pinch of salt. Add the cold cubed butter. Use a pastry cutter, fork, or your fingers to work the butter into the dry mixture until it forms coarse, crumbly clusters.
4. Assemble: Evenly scatter the oat topping over the peach layer, covering as much of the fruit as possible.
5. Bake: Bake for 40 to 45 minutes, or until the oat topping is golden brown and the fruit juices are thick and bubbling along the edges.
6. Cool & Serve: Let it rest for 10-15 minutes to allow the filling to set slightly before serving warm with a big scoop of vanilla ice cream fresh whipped cream.
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Baker's Tip: Leave the skins on your peaches if they are sweet and tender—it adds gorgeous color to the filling and saves prep time!
