Print

Print Recipe

An easy and delicious dessert made with fresh or frozen peaches topped with a buttery oat crumble, perfect served warm with vanilla ice cream.

Ingredients

Scale
  • 6 peaches (about 6 cups sliced)
  • 2 tablespoons salted butter (for filling)
  • 2 tablespoons brown sugar (packed, 32 g)
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon (for filling)
  • 1/2 teaspoon ground ginger (for filling)
  • 1/4 teaspoon nutmeg
  • 1 teaspoon almond extract
  • 1 teaspoon lemon juice
  • 1 cup old fashioned oats (about 110 g)
  • 1/2 cup all purpose flour (74 g)
  • 5 tablespoons salted butter (cold and cubed, for topping)
  • 1/4 cup brown sugar (packed, 63 g)
  • 1 teaspoon cinnamon (for topping)
  • 1/2 teaspoon ground ginger (for topping)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, mix 1/4 cup packed brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/2 cup all-purpose flour.
  3. Add 5 tablespoons cold, cubed butter to the flour mixture and cut in with a pastry cutter or two forks until coarse crumbs form.
  4. Fold 1 cup old-fashioned oats into the crumb mixture.
  5. Pit and slice about 6 peaches (peeled or unpeeled) and place in a medium bowl.
  6. Toss the sliced peaches with 2 tablespoons brown sugar, 2 tablespoons maple syrup, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1 teaspoon almond extract, and 1 teaspoon lemon juice until evenly coated.
  7. Melt 2 tablespoons butter in a cast iron skillet over medium heat (or grease a 9×9 baking dish).
  8. Remove the skillet from heat and arrange the peach mixture in the pan, letting the butter lightly coat the bottom without stirring vigorously.
  9. Sprinkle the oat crumble topping evenly over the peaches.
  10. Place the skillet or baking dish on the middle oven rack and bake about 45 minutes, until the topping is golden and peach juices are bubbling.
  11. Let the peach crisp cool for 10–15 minutes to set before serving.

Notes

Leftovers can be stored covered in the fridge for up to 4 days and reheated in a microwave or oven., The peach crisp can be frozen for up to 3 months; thaw overnight before reheating in the oven., Gluten-free adaptation is possible using certified gluten-free oats and a 1:1 gluten-free flour blend instead of all-purpose flour., Cast iron skillet preferred but a greased 9×9 baking dish works well too., Vanilla extract can replace almond extract if desired., Maple syrup substitution: extra brown sugar or honey as alternatives.

Nutrition

Find it online: https://margorecipes.com/easy-peach-crisp/