The Best Peach Crisp

Nisrine Idrissii

Juicy spiced peach filling topped with a deeply crunchy pre-toasted oat streusel. Simple, crowd-pleasing, and genuinely the best version of this classic summer dessert.

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Prep Time 1

Cook Time 44

Total Time 45

Servings: 7

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Filling:

3 to 3.5 lbs fresh peaches peeled and sliced
1/3 cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
1/2 tsp cinnamon 1/4 tsp ginger, pinch nutmeg and salt

Topping:

1 cup old-fashioned rolled oats.
3/4 cup all-purpose flour.
1/2 cup dark brown sugar packed.
1/4 cup granulated sugar.
1/2 cup cold unsalted butter cubed.
1/2 cup chopped pecans optional.
1 tsp vanilla extract.
1/2 tsp cinnamon 1/4 tsp ginger, pinch nutmeg and salt.

Equipment

large bowl
medium bowl
small bowl
Colander
baking sheet
parchment paper
Baking Sheet (9x9)
wire rack

Method

Toss peaches with sugar, macerate 30 to 45 min, drain, reserve 1/4 cup juice
Preheat oven to 375°F. Whisk topping dry ingredients, add vanilla, work in cold butter until crumbly, add nuts
Spread topping on parchment-lined sheet and bake 12 to 14 min. Set aside
Whisk reserved juice with cornstarch, lemon juice, and spices. Toss with peaches. Pour into greased baking dish
Top with pre-toasted crumble. Bake 25 to 40 min until golden and bubbling
Cool 15 to 20 min. Serve warm with vanilla ice cream

Notes

Use freestone peaches when possible, the pit releases cleanly and flavor is excellent
Pre-toasting the topping is the single most important step for crunch, do not skip it
Frozen peaches work as a substitute; thaw and pat dry before using
Reheat leftovers in a 350°F oven for 15 minutes to restore the crispy topping