Fresh Peach Oat Crisp
Sliced peaches baked under a golden oat crumble with brown sugar, cinnamon, and cold butter.
Equipment
- 9 by 13 inch baking dish
- Mixing bowl
Ingredients
Main Ingredients
- 6 cup sliced fresh peaches about 6 medium, peeled or unpeeled
- ¼ cup granulated sugar
- 2 tbsp all purpose flour for the filling
- 1 tsp vanilla extract
- ¼ tsp salt divided between the filling and topping
- 1 cup old fashioned oats do not use instant oats
- ½ cup all purpose flour for the topping
- ½ cup brown sugar packed
- 1 tsp ground cinnamon
- ½ cup unsalted butter cold and cubed
- ½ cup chopped pecans optional, for extra crunch
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and set out a 9 by 13 inch baking dish.
- Toss. Add the peaches, granulated sugar, 2 tablespoons flour, vanilla, and half the salt to the dish and toss to coat.
- Mix. Combine the oats, 1/2 cup flour, brown sugar, cinnamon, and remaining salt in a bowl.
- Crumble. Rub in the cold butter until the mixture is crumbly, then spread it over the peaches.
- Bake. Bake 35 minutes until the topping is golden and the fruit bubbles, then cool 15 minutes before serving.
Notes
Substitutions: Use drained canned peaches or thawed frozen peaches in place of fresh.
Tips: Keep the butter cold for a crunchy topping.
Storage: Refrigerate for up to 3 days.
Nutrition does not include the optional pecans.