Ingredients
Scale
- 6 cups fresh peaches, peeled and sliced
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup rolled oats
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
- Step 2: In a large bowl, gently toss the sliced peaches with the granulated sugar and cinnamon. Transfer the mixture to the prepared baking dish, spreading evenly.
- Step 3: In a separate bowl, combine the flour, brown sugar, and rolled oats. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the nuts, if using.
- Step 4: Sprinkle the topping evenly over the peaches in the baking dish.
- Step 5: Bake for 30-35 minutes, or until the topping is golden brown and the peaches are bubbling.
- Step 6: Let cool slightly before serving. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.
Notes
- Store leftover peach crisp in the refrigerator, covered, for up to 3 days.
- For a warm and gooey treat the next day, reheat individual portions in the microwave for 30-60 seconds.
- A dollop of crème fraîche adds a tangy counterpoint to the sweetness of the peaches and crisp topping.
- For a richer, more buttery topping, use slightly softened butter and work it into the dry ingredients with your hands.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American