Easy Peach Crisp with Oatmeal Crumble

Celebrate the fuzzy peach! Bake this Easy Peach Crisp with Oatmeal Crumble. Sweet, juicy fresh peaches, a tangy bit of lemon juice, a grating of nutmeg and a buttery oatmeal topping. Pure bliss!

4.89 from 34 votes

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Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings: servings

Calories: 501kcal

Author: Pat Nyswonger

Ingredients

For the Peach Filling:

4 pounds ripe peaches peeled, pitted and sliced into 1/2-inch thick wedges
3/4 cup sugar 175g
1/4 cup quick-cooking tapioca
1 tablespoon lemon zest
1/4 cup fresh squeezed lemon juice
1 teaspoon almond extract

For the Oatmeal Crumble Topping:

1 cup dry old-fashioned rolled oats 90g
2/3 cup all-purpose flour 80g
3/4 cup brown sugar 175g
1/2 teaspoon sea salt
1/4 teaspoon freshly grated nutmeg
1/2 cup chopped pecans or walnuts
10 tablespoons butter 1-1/4 cubes, softened

Instructions

For the Filling:

In a large bowl, add the sliced peaches, sugar, tapioca, lemon zest, lemon juice and almond extract. Toss to combine and let stand for 15 minutes to soften the tapioca. (See Notes on peeling the peaches)

For the Oatmeal Crumble Topping:

Preheat the oven to 350°F and butter a 3-quart ovenproof baking dish. Set a wire rack in a baking sheet and reserve. (See Notes)
In another bowl, add the oats, flour, brown sugar, salt, nutmeg and nuts. Combine thoroughly.
Using 2 forks or a pastry blender, incorporate the butter into the dry ingredients to a crumbly consistency. Set aside.
Add the peaches to the prepared baking dish, sprinkle the topping evenly over the top of the peaches. Set the dish on the wire rack and transfer to the lower third of the preheated oven. Bake for 40-45 minutes or until the topping is lightly browned and the juices begin to bubble at the edges.
Remove from the oven and allow to cool for 15 minutes. Serve with vanilla ice cream.

Notes

Prepare the peaches for peeling by cutting an 'X' just thru the skin on the bottom of the peach. Bring a large pot of water to the boil, reduce the heat to low. Drop the peaches into the hot water, and scald for 10-15 seconds. Remove and place in an ice water bath. The skins will slip right off.
Slice the peach by either cutting off wedges from the pit or slice the peach in half, remove the pit and slice into wedges.
Adding a touch of almond extract will bring out more of the peach flavor
A baking sheet will catch any overflow drips keeping your oven clean.
The wire cooling rack will allow for air-flow around the peach crisp and even baking.