Peach Crisp

5 from 1 vote

Peach Crisp is a delicious gooey dessert featuring a sweet fruity filling covered with a crunchy cinnamon oat crumble.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings: ½ cup servings

Calories: 438kcal

Preheat the oven to 375°F. Spray a 9x9-inch baking dish with nonstick cooking spray. Set it aside.
Add the thawed frozen peaches and juice to a medium-sized mixing bowl. Pour the granulated sugar and 4 tablespoons of flour over the peaches. Stir to thoroughly coat the peaches. Continue to stir until no flour clumps remain. Pour the peaches into the prepared baking dish.
You can use a pastry blender/cutter, a food processor, or your hands to blend the flour, dark brown sugar, cinnamon, and cold cubed butter. (I used a food processor) If you are using a pastry cutter or your hands, add the ingredients to a medium-sized mixing bowl. Work the butter cubes into the flour mixture. Be careful not to over-blend. You want the mixture to be coarse crumbs. If you are using a food processor, pulse just until the mixture is coarse crumbs.
Stir in the oats and evenly spread the topping over the peaches. Bake for 45-50 minutes until the topping is golden brown. Serve while still warm.

Servings: 7 - ½ cup servings

Storage:

To Store: Store any leftovers covered in the refrigerator for up to 3 days.
To Freeze: You can freeze the unbaked crisp for up to 3 months. Since the crisp is frozen, add an extra 15-20 minutes at 350°F. Keep a close eye on the crisp to make sure the topping does not burn.
To Reheat: Heat in the oven until warmed through.

Tips:

I prefer to use old-fashioned rolled oats because they have a crispy yet chewy consistency. Feel free to use quick oats if that’s what you have on hand.
Cut your cold butter into small cubes to make it easier to blend with the dry ingredients.