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peach crisp.

Easy Peach Crisp Recipe with Oats

Elien Lewis
An easy peach crisp recipe with oatmeal and walnut streusel topping and juicy fresh peaches. 
4.83 from 17 votes
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Sweet Recipes
Cuisine American
Servings 8
Calories 111 kcal

Ingredients
 
 

Peaches

  • 1.2 kg ripe peaches
  • 50 g granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla paste or extract
  • 1/4 teaspoon salt

Crisp topping

  • 100 g soft brown sugar
  • 95 g all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 113 g butter cold, cubed
  • 70 g walnuts chopped
  • 45 g rolled oats

Instructions
 

  • Slice the peaches into ½ an inch (1.3cm) slices and add them to a large bowl. Pour over the granulated sugar and toss to coat. Let the peaches sit in the sugar at room temperature for around 30-40 minutes to get nice and juicy. 1.2 kg ripe peaches, 50 g granulated sugar
  • When the peaches have sat, drain them and reserve some of the juice. You'll need to reserve around ¼ cup of juice. If there is more than that, discard it (or use it in a cocktail perhaps)
  • Add the peaches back to a bowl and pour over the reserved juice, flour, lemon juice, lemon zest, salt, and vanilla, Toss it all together. 2 Tablespoons all-purpose flour, 1 Tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla paste , 1/4 teaspoon salt
  • While the peaches are sitting, make the crisp topping. In a bowl, whisk the brown sugar, flour, spices, and salt together. Add in the cold butter cubes and use your fingers or a pastry cutter to rub it in until you achieve pea-sized pieces. There will be a few dry bits, but that's fine. You can also use a food processor for this. 100 g soft brown sugar, 95 g all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt
  • Stir the walnuts and oats into the butter-flour mixture. Set it aside in the refrigerator. 70 g walnuts, 45 g rolled oats
  • Preheat the oven to 350°F(180°C).
  • Layer the peaches into a baking dish. Crumble over the topping, so that all the peaches are covered.
  • Bake for around 45 minutes until the top is a deep golden brown and the peach juice is bubbling at the edges.
  • Let it cool for around 15 minutes before serving to allow the juices to thicken up. Serve with a scoop of vanilla ice cream. Peach crisp is great served warm, at room temperature, or cold.

Notes

Measuremens

Both metric and US customary measurements are provided. Use the toggle on the recipe card to switch between the two. 

Nutrition

Serving: 1servingCalories: 111kcalCarbohydrates: 20gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 4mgSodium: 145mgFiber: 2gSugar: 3g
Keyword dessert, peaches
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