Easy Peach Crisp

Baked peach crisp in white oval dish, serving on plate with fork nearby.

4.89 from 36 votes

This peach crisp recipe combines sweet, juicy peaches with a buttery oat crumble that bakes up crisp and golden. Lemon, almond extract, and instant tapioca create a bright, glossy filling that's perfect served warm with vanilla ice cream.

Prep Time30

Cook Time45

Total Time1 15

Course: Desserts

Cuisine: American

Keyword: peach crisp with oatmeal crumble, peach crumble

Servings: servings

Author: Pat Nyswonger

Ingredients

For the Peach Filling:

4 pounds fresh peaches peeled, pitted and sliced into ½ inch thick wedges
¾ cup granulated sugar 175 grams
¼ cup quick-cooking (instant) tapioca
1 tablespoon lemon zest
¼ cup fresh lemon juice
1 teaspoon almond extract

For the Oatmeal Crumble Topping:

1 cup old-fashioned rolled oats 90 grams
⅔ cup all-purpose flour 80 grams
¾ cup brown sugar 175 grams
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
½ cup chopped pecans or walnuts
10 tablespoons butter 1¼ 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.
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 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.

Video

Notes

To peel the peaches: Score a shallow "X" in the bottom of each peach. Lower them into simmering water for 10 to 15 seconds, then transfer them to an ice bath. The skins will slip off easily.

Slicing the peaches: Cut the peaches into ½-inch wedges by slicing around the pit or cutting the peach in half, removing the pit, and slicing each half into wedges.

Prevent messy spills: Set the baking dish on a wire rack placed inside a rimmed baking sheet. The baking sheet catches any bubbling juices before they reach the oven floor.

Frozen or canned peaches: Frozen peaches should be thawed and well drained before using. If using canned peaches, drain them thoroughly; the filling will be a bit softer than when made with fresh peaches.

Nutrition