Sheet Pan Peach Crisp
If you're in love with peach season as much as me, this recipe is perfect for you! Sheet Pan Peach Crisp won't let you down with its warm, sweet peaches and crisp, cinnamon topping.
Servings:8 servings
Ingredients
For the Peach Filling
- 8-10 peaches, peeled and sliced
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 3 tablespoons flour
- ½ cup sugar
- 2 tablespoons butter, softened
For the Crisp Topping
- 1 cup flour
- 1 cup old fashioned rolled oats
- 1 cup brown sugar
- ½ teaspoon salt, optional
- ½ teaspoon cinnamon
- 10 tablespoons salted butter, chilled and cut into small cubes
Instructions
- Preheat oven to 375 degrees. Rub softened butter all over a rimmed sheet pan.
- Combine sliced peaches, lemon juice, and vanilla and sugar (you can do this in a bowl or on your prepared sheet pan). Give it a good toss, then sprinkle flour over the top and toss again gently to coat the peaches. (If you did this step in a bowl, transfer now to your buttered sheet pan and spread peaches out in an evenly layer)
- To make the peach crisp topping, whisk together flour, oats, brown sugar, salt, and cinnamon. Use your fingers, a fork, or a pastry cutter to cut in the chilled butter cubes until a crumbly mixture forms. Spoon the topping evenly over the peach layer.
- Bake for 45-45 minutes until topping is crisp and golden brown. Serve peach crisp warm with vanilla ice cream.
Notes
Oats: be sure to use old fashioned rolled oats, NOT quick cooking oats.
Salt: I like to add the extra salt even though I am using salted butter because I love the sweet and salty flavor it gives to the crisp. You can also leave out the 1/2 teaspoon of salt, taste after it is baked, and then add a sprinkle of coarse sea salt over the top of the crisp.
Serving option: if you really want to take this to the next level, serve with ice cream and a generous drizzle of caramel sauce.
Storage and reheating: allow to cool completely before transferring to an airtight container (try to keep the crisp on top) and storing in the fridge up to 3 days. Reheat in an oven-safe dish at 350 for about 10 minutes.
*Nutrition stats are for the peach crisp only and do not include the ice cream.
Nutrition
Calories: 450 kcal, Carbohydrates: 76 g, Protein: 5 g, Fat: 16 g, Saturated Fat: 9 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 38 mg, Sodium: 290 mg, Potassium: 288 mg, Fiber: 4 g, Sugar: 52 g, Vitamin A: 933 IU, Vitamin C: 7 mg, Calcium: 47 mg, Iron: 2 mg