Peach Crisp
Juicy peaches under a buttery cinnamon oat crumble — best eaten warm with vanilla ice cream melting into all the corners.
Overview
Ingredients
Equipment
- 9-inch square baking dish
- Mixing bowls
- Pastry cutter or fork
Method
Prep the peaches
Toss peaches with flour, sugar, lemon and vanilla. Spread them into a buttered 9-inch square baking dish.
Make the topping
Mix oats, flour, brown sugar, cinnamon and salt. Work in the cold butter until crumbly.
Assemble
Scatter the crumble over the peaches.
Bake
Bake at 350°F for about 30–35 minutes, until the peaches bubble and the topping is golden.
Rest and serve
Rest for 10 minutes before serving.
Tips
Nutrition
Storage
Frequently asked
Do I have to peel the peaches?+
No — the skins soften in the oven and add a little color. Peel only if the skins are thick or blemished.
Can I use frozen peaches?+
Yes — do not thaw them first; toss with the filling ingredients and add about 5 extra minutes of bake time.
Can I make it gluten-free?+
Yes — use a 1-to-1 gluten-free flour blend in both the filling and the topping, and make sure your oats are certified gluten-free.
Related recipes
Little thoughts from readers
A small corner for words, memories and gentle feelings.
Leave a little note
Tell June what this page made you feel.