Best Ever Peach Crisp
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!
Servings:8 servings
Ingredients
- 3 pounds peaches, sliced
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 3 tablespoons flour
- ½ cup sugar
- vanilla ice cream, for serving
For the topping
- 1 cup flour
- 1 cup oats
- 1 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 14 tablespoons butter, 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.
Nutrition
Calories: 327 kcal, Carbohydrates: 77 g, Protein: 5 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 300 mg, Potassium: 413 mg, Fiber: 4 g, Sugar: 54 g, Vitamin A: 555 IU, Vitamin C: 12 mg, Calcium: 43 mg, Iron: 2 mg