Easy Peach Crisp Recipe

skillet peach crisp topped with scoops of vanilla ice cream

5 from 18 votes

Peach crisp is loaded with gooey, juicy peaches beneath a buttery oat topping. This easy small-batch summer dessert is quick to make, irresistibly delicious, and perfect for two. Double or triple the recipe for family and friends.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Diet: Gluten Free, Low Salt, Vegan

Servings: servings

Calories: 319kcal

Author: Traci

Equipment

chef's knife
cutting board
mixing bowls
silicone spatula
1 9-inch cast iron skillet or 2 smaller skilets or 10 x 7 baking dish

Ingredients

2-3 large Ripe Peaches pitted and sliced
2 tablespoons Maple Syrup or preferred liquid sweetener
½ large Lemon juiced
2 teaspoons Cornstarch or 1 teaspoon Arrowroot Powder
½ teaspoon Vanilla Extract
Pinch Salt

Oat topping

¼ cup Old Fashioned Rolled Oats (uncooked) or quick cooking oats
¼ cup Oat Flour or finely ground oats or all-purpose flour
1 tablespoon Unsalted Butter melted
1 tablespoon Brown Sugar or preferred sugar
½ teaspoon Cinnamon
pinch Salt
(Optional) Vanilla Ice Cream for serving

Instructions

Preheat the oven to 375°F. Lightly coat a 9-inch cast iron skillet or baking dish with cooking spray.
In a mixing bowl, whisk together the MAPLE SYRUP, LEMON JUICE, CORNSTARCH, VANILLA EXTRACT, and SALT. Add the PEACHES and gently toss until evenly coated.
In a separate bowl, stir together the OATS, OAT FLOUR, BROWN SUGAR, CINNAMON, and SALT. Stir in the MELTED BUTTER until the mixture is evenly moistened and crumbly.
Transfer the peach mixture to the prepared skillet or baking dish. Sprinkle the oat topping evenly over the peaches.
Bake uncovered for 20–30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Let the peach crisp cool for 5–10 minutes before serving. If using a cast iron skillet, place it on a heat-safe surface and remember it will stay hot long after it comes out of the oven.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
To store, cool completely and refrigerate in an airtight container overnight. Reheat uncovered in a 350°F oven until warmed through and the topping is crisp again.

Video

Notes

Choose ripe peaches: Use ripe, fragrant peaches for the best flavor and texture. Slightly soft peaches work best because they release more juice as they bake.

Frozen or canned peaches: Thaw frozen peaches and drain them well, or drain canned peaches thoroughly, to prevent a watery filling.

Adjust the sweetness: Taste your peaches before baking. If they're especially sweet, reduce the maple syrup slightly. If they're tart, add a little more.

Warm spices: Add a pinch of nutmeg, ginger, or cardamom to the oat topping for extra warmth and flavor.

Add crunch: Stir chopped pecans or walnuts into the oat topping.

Scale it up: Double or triple the recipe to bake in a larger baking dish when serving a crowd.

Nutrition