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!
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.
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.