Peach Crisp is an easy dessert you can make all year with fresh peaches, frozen, or even canned!
Keyword peach crisp
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
Author Dorothy Kern
¾cup(217g) all-purpose flour
¾cup(60g) quick cook oats
¾cup(150g) brown sugar
6tablespoons(85g) cold unsalted butterdiced
4-5cupssliced peachesfresh, frozen or canned, see notes
½cup(100g) granulated sugar
Preheat oven to 350°F.
Make the crumble by combining the flour, brown sugar, oats, cinnamon and salt in a large bowl. Use a pastry cutter to cut in the butter until the mixture forms small crumbs. You may need to use your hands to help it along. Set aside.
Place peaches in a large bowl. Toss gently with sugar and cornstarch Place in the bottom of casserole dish or 8-inch square pan.
Pour the crumble over the top and press down slightly to compact.
Bake for 30-33 minutes. It’s done when the crust is browned and the topping looks crunchy. Serve warm (or room temperature) with whipped or ice cream. Note: if you serve it before it cools and has time to gel, the filling will spill in the pan. It’ll set a bit as it cools.
Fresh peaches: peel and slice
Frozen peaches: thaw and drain well
Canned peaches: use 2 (15 ounce cans) peaches, drain well
Pan: use either an 8-inch or 9-inch square pan, a round cake pan, or even a deep dish pie plate or any casserole dish approximately that size.