Can I use frozen peaches for this Peach Crisp recipe?

Yes, you can substitute frozen peaches for fresh ones in this Peach Crisp recipe. Just ensure the peaches are fully thawed and drained before using them to prevent excess moisture in the filling. While the texture may be slightly softer, the flavor will still be delicious.

How do I make a gluten-free Peach Crisp?

To make a gluten-free Peach Crisp, substitute the all-purpose flour with a gluten-free flour blend. You can also increase the cornstarch to help thicken the filling. For the topping, use the same gluten-free flour blend and ensure your oats are certified gluten-free.

How do I know when the Peach Crisp is done baking?

The Peach Crisp is done when the oat topping is golden brown and the peach juices are bubbling around the edges of the baking dish. The crisp should be firm to the touch, and the topping should have a slight crunch.

Peach Crisp Recipe – Simple & Delicious Dessert

Description

This Peach Crisp recipe combines sweet, ripe peaches with a buttery, cinnamon-oat topping. It’s a simple, comforting dessert that’s easy to make and perfect for any occasion, especially when served warm with vanilla ice cream or whipped cream.

Ingredients

Scale

8 cups peeled and thinly sliced fresh peaches
½ cup granulated sugar
½ cup + 2 tablespoons all-purpose flour, divided
1 tablespoon cornstarch
2 teaspoons ground cinnamon, divided
¼ teaspoon salt
¾ cup packed light brown sugar
½ cup (1 stick) salted butter, room temperature
1 ¾ cup old-fashioned oats

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F. Butter a 9×9-inch baking dish and set aside.
Mix the peaches, granulated sugar, 2 tablespoons of flour, cornstarch, 1 teaspoon of cinnamon, and salt in a large bowl. Mix well and pour the peach mixture into the prepared baking dish.
In the same large bowl, cream together the brown sugar, remaining ½ cup flour, butter, and remaining 1 teaspoon of cinnamon until it forms a wet, crumbly mixture.
Add the oats to the mixture and stir until evenly combined to form a coarse streusel topping.
Evenly crumble the oat topping over the peaches in the baking dish.
Bake for 20 to 25 minutes, or until the oats turn golden brown and the peach juices bubble around the edges.
Remove from the oven and let it rest for at least 10 minutes before serving. Serve warm with vanilla ice cream if desired.

Notes

Use firm, just-ripe peaches to avoid a mushy texture.
If you don’t want to peel the peaches, you can leave the skin on for added texture.
For a gluten-free version, substitute the flour with a gluten-free all-purpose flour blend.
Frozen peaches can be used as a substitute; ensure they are fully thawed and drained.
Allow the peach crisp to rest for at least 10 minutes before serving to allow the juices to thicken.

Nutrition

Serving Size: 1 serving
Calories: 582 kcal
Sugar: 61 g
Sodium: 260 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 1 g
Carbohydrates: 101 g
Fiber: 6 g
Protein: 8 g
Cholesterol: 42 mg