Peach Crisp

5 from 1 ratings

This peach crisp recipe layers ripe, juicy peaches with golden, crunchy oats and a hint of lemon and ginger for the perfect summer treat! Ready to bake in just 15 minutes, serve it warm with a cold scoop of vanilla ice cream. A staple in my kitchen every peach season!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Author: Chef Lindsey

Ingredients

Filling:

9 ½ cups peaches peeled, pitted & sliced into similar sizes
1 ½ cups granulated sugar
1 lemon juiced
¼ teaspoon ground ginger or some freshly grated ginger if you’re feeling frisky
¼ cup butter cut into small pieces

Oat Streusel Topping:

¼ cup granulated sugar
¼ cup light brown sugar packed
1 ¼ cups all-purpose flour
⅔ cups rolled oats
¼ teaspoon kosher salt
11 tablespoons unsalted butter cold, cubed

Instructions

Make the filling and topping:

In a medium bowl, combine sliced peaches, granulated sugar, lemon juice, and ground ginger. Stir to evenly coat all the peaches.
Preheat your oven to 350°F conventional (no fan) with the rack in the middle.
In a large bowl, or the bowl of a stand mixer, combine your topping ingredients and mix on low until a cohesive dough forms. You can also use your hands to work the butter into the flour mixture by grabbing a handful, squeezing and mashing it against your palm with your fingers. Repeat until your hand is exhausted and the mixture sticks together in chunks but there are only a few remaining lumps of butter. Work as quickly as possible so that the butter doesn’t actually melt.

Assemble & bake the crisp:

Pour into a buttered 9x13-inch baking dish. Dot the butter around and press into the filling. Cover with the oat topping using as much or as little as you wish.
Bake in a preheated oven for 50 minutes or until the top is golden brown and the filling is bubbling out the sides. You should be able to see that the filling has thickened.
Let cool on a wire rack in the pan for at least 20 minutes. Serve warm with vanilla bean ice cream or make this easy crème anglaise recipe while it cools!

Notes

Technique - Wait until the center is bubbling to be sure you get a thick filling!

Variations - Swap the peaches called for in the recipe for an equal amount of blueberries, plums, strawberries or apples, if desired.

Storage - Bake ahead, cool to room temperature, wrap and then freeze for two months. Alternatively, refrigerate leftovers for up to seven days. The topping can be made in advance and refrigerated for 7 days or frozen for up to two months.

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