Summer peaches are in! Peach Crisp is one of my favorite desserts, or breakfast for that matter. It is a warm, sticky, buttery peach party on a plate when served with cold vanilla bean ice cream. This is a traditional recipe, and I cannot think of one thing I want to change or improve upon. Sit outside on a hot summer night and enjoy this American classic.
Peach Crisp
This American classic dessert is a must when summer peaches are ready! It is buttery with crispy oats and a hint of cinnamon. Serve with vanilla bean ice cream!
Ingredients
- 8 large ripe peaches, peeled and sliced
- 1/2 cup sugar
- 1 heaping tablespoon cornstarch
- juice ½ lemon
- 1 teaspoon salt
- 1 tablespoon cinnamon
- ½ teaspoon freshly ground nutmeg
- 2 cups old fashioned oats
- 3/4 cup brown sugar
- 1/2 cup flour
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 8 tablespoons 1 stick cold butter, diced in small cubes
Instructions
- For filling, combine peaches and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain peaches reserving the peach juices. Whisk 1/2 cup of the peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl. (Save the rest for a Bellini). Toss juice mixture with peaches and put in an oven-safe pie plate or a deep 9 x 9 baking pan that’s been coated with butter.
- For topping, combine oats, brown sugar, flour, nutmeg, and cinnamon. Add the butter with your fingers to crumble the mixture together, smooshing as you go to incorporate the butter. Sprinkle topping evenly over pan.
- Bake in a preheated oven at 350 degrees for about 40 minutes or until the topping look golden and crisp. To be safe, place a baking pan under the pie plate to catch any overflow juice that may bubble up.
- Serve warm Peach Crisp with vanilla bean ice cream!
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