Overflowing with sweet, juicy peaches and topped with a cinnamon-sugar-oatmeal buttery crumble top, this peach crisp makes perfect use of all those in-season, delicious summer peaches and comes together in a flash!
Prep Time: 20 minutesminutes
Cook Time: 40 minutesminutes
0 minutesminutes
Total Time: 1 hourhour
Servings:8servings
Ingredients
3poundspeaches, sliced
1tablespoonlemon juice
½teaspoonvanilla extract
3tablespoonsflour
½cupsugar
vanilla ice cream, for serving
For the topping
1cupflour
1cupoats
1cupbrown sugar
1teaspoonsalt
1teaspoonground cinnamon
14tablespoonsbutter, chilled and cut into small cubes
Instructions
Preheat oven to 350 degrees and butter a 9x13 inch pan.
In a large bowl combine peaches, lemon juice, vanilla, flour, and sugar and stir well. Dump into prepared pan and spread out peaches evenly.
In a medium bowl combine flour, oats, brown sugar, salt, and cinnamon and stir well.
Cut in chilled butter (use a pastry cutter, fork, or your fingertips OR you can pulse a few times in a food processor). until coarse crumbs form.
Spoon the topping over the peaches in an even layer.
Bake for 35-45 minutes until topping is browned around the edges and top is looking "dry" and crisp.
Cool for 15 minutes. Serve warm with vanilla ice cream. Enjoy!
Notes
For the peaches:
I prefer yellow peaches as they are sweeter than white.
Feel free to peel them if you prefer, I like the skin on the peaches but my husband prefers it off so I usually end up peeling them. Totally your preference!
Don't slice your peaches too thin - the topping takes at least 40 minutes to really crisp up and if your peaches are sliced too thin they will get really soft or even mushy.