Peach Crisp
This easy Peach Crisp recipe is a perfect old-fashioned summer dessert!
Course Dessert
Cuisine American
Keyword peach crisp, peach crumble
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings
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– 8 people
Calories 324.8 kcal
Author Blair
Ingredients
For the Filling:
list of 4 items
6 cups peeled, sliced peaches
2 tablespoons cornstarch
2 tablespoons brown sugar
⅛ teaspoon almond extract
list end
For the Topping:
list of 6 items
¾ cup oats (either quick oats or old-fashioned oats)
½ cup (1 stick) salted butter, melted
½ cup sliced almonds
½ cup brown sugar
½ cup all-purpose flour
¼ teaspoon kosher salt
list end
Instructions
list of 4 items
1. Preheat oven to 325 degrees F. Spray a 9-inch square baking dish, a 10-inch cast iron skillet, or an 11 x 7-inch dish with cooking spray.
2. In a large bowl, stir together filling ingredients. Transfer filling to prepared dish and set aside.
3. In a separate bowl, stir together topping ingredients. Sprinkle over the peaches.
4. Bake, uncovered, for 45 – 55 minutes (until peaches are tender and topping is golden brown).
list end
Recipe Notes
• Use fresh or frozen peaches in this crisp. If using frozen peaches, the filling may be a bit more juicy and saucy, but it’s still delicious. You do not
need to thaw the peaches before adding them to the dish. You may need to extend the baking time by a few minutes to account for the frozen fruit.
• I like to bake the peach crisp in a deep 10-inch cast iron skillet. Alternatively, you can use a 9-inch square baking dish or an 11 x 7-inch baking dish.
Any similar dish with a capacity of about 2 – 2.5 quarts is fine!
• I used quick-cooking oats here, but you can also use old-fashioned rolled oats if that’s what you have on hand. I do not recommend using steel cut oats.
• I love the touch of almond extract in the filling, but you can omit it if you don’t have any or substitute with vanilla extract. The taste is very subtle,
so if you prefer a stronger almond flavor, increase the amount of extract to 1/4 teaspoon.
• Swap out the sliced almonds in the topping and substitute with other chopped nuts — such as pecans or walnuts.
Nutrition Facts
Peach Crisp
Amount Per Serving (1 /8 of the crisp)
Calories 324.8 Calories from Fat 145
% Daily Value*
Fat 16.1g25%
Saturated Fat 7.4g46%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 3.3g
Cholesterol 31mg10%
Sodium 148.8mg6%
Potassium 379.3mg11%
Carbohydrates 51g17%
Fiber 4.5g19%
Sugar 27.8g31%
Protein 4.2g8%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
This easy Peach Crisp recipe is a perfect old-fashioned summer dessert!
Course Dessert
Cuisine American
Keyword peach crisp, peach crumble
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings
undefined
– 8 people
Calories 324.8 kcal
Author Blair
Ingredients
For the Filling:
list of 4 items
6 cups peeled, sliced peaches
2 tablespoons cornstarch
2 tablespoons brown sugar
⅛ teaspoon almond extract
list end
For the Topping:
list of 6 items
¾ cup oats (either quick oats or old-fashioned oats)
½ cup (1 stick) salted butter, melted
½ cup sliced almonds
½ cup brown sugar
½ cup all-purpose flour
¼ teaspoon kosher salt
list end
Instructions
list of 4 items
1. Preheat oven to 325 degrees F. Spray a 9-inch square baking dish, a 10-inch cast iron skillet, or an 11 x 7-inch dish with cooking spray.
2. In a large bowl, stir together filling ingredients. Transfer filling to prepared dish and set aside.
3. In a separate bowl, stir together topping ingredients. Sprinkle over the peaches.
4. Bake, uncovered, for 45 – 55 minutes (until peaches are tender and topping is golden brown).
list end
Recipe Notes
• Use fresh or frozen peaches in this crisp. If using frozen peaches, the filling may be a bit more juicy and saucy, but it’s still delicious. You do not
need to thaw the peaches before adding them to the dish. You may need to extend the baking time by a few minutes to account for the frozen fruit.
• I like to bake the peach crisp in a deep 10-inch cast iron skillet. Alternatively, you can use a 9-inch square baking dish or an 11 x 7-inch baking dish.
Any similar dish with a capacity of about 2 – 2.5 quarts is fine!
• I used quick-cooking oats here, but you can also use old-fashioned rolled oats if that’s what you have on hand. I do not recommend using steel cut oats.
• I love the touch of almond extract in the filling, but you can omit it if you don’t have any or substitute with vanilla extract. The taste is very subtle,
so if you prefer a stronger almond flavor, increase the amount of extract to 1/4 teaspoon.
• Swap out the sliced almonds in the topping and substitute with other chopped nuts — such as pecans or walnuts.
Nutrition Facts
Peach Crisp
Amount Per Serving (1 /8 of the crisp)
Calories 324.8 Calories from Fat 145
% Daily Value*
Fat 16.1g25%
Saturated Fat 7.4g46%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 3.3g
Cholesterol 31mg10%
Sodium 148.8mg6%
Potassium 379.3mg11%
Carbohydrates 51g17%
Fiber 4.5g19%
Sugar 27.8g31%
Protein 4.2g8%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
