Enjoy the timeless comfort of this recipe for Classic Peach Crisp. No matter what peaches you have available to you, this recipe will work. You can make it with fresh, frozen, or canned peaches.
If you use frozen peaches for this classic peach crisp, you just need to thaw before using. For canned peaches, you just need to drain them. Once you have your peaches, you toss them along with some sugar and cornstarch to make a delicious peach base for this crisp. Place it all in a 9 x 9 inch baking dish.
Now is where the true magic happens. The peaches get a covering of a generous layer of crumbly, buttery oat and brown sugar topping. The mixture is also perfectly with some cinnamon too. You’ll love the aroma of the bubbling peaches and toasty oats while this bakes in your oven.
Of course the best way to serve this up is with a scoop of creamy vanilla ice cream. It gives you the ultimate contrast of hot and cold along with crunchy and smooth! This will bring the family together to enjoy the simple pleasure of homemadee goodness.
- BROWN SUGAR
- QUICK COOK OATS
- PEACHES – FRESH, FROZEN, OR CANNED
Classic Peach Crisp
Real Mom Kitchen
- ¾ cup flour
- ¾ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup cold butter diced
- ¾ cup quick cook oats
- 5 cups sliced peaches fresh frozen or 2 15 oz canned sliced peaches
- ½ cup sugar
- 3 Tbsp cornstarch
- Preheat oven to 350 degrees.
- In a bowl, combine the flour, brown sugar, cinnamon and salt in a large bowl. Use a pastry cutter to cut in the butter until the mixture forms small crumbs. (I add the flour, brown sugar, cinnamon, salt, and butter to my food processor and pulse until the mixture forms small crumbs) Mix in the oats. Set aside.
- In a large bowl. toss the peaches gently with the sugar and cornstarch Place in a 9-inch square pan.
- Pour the crumble over the top and press down slightly to compact.
- Bake at 350 degrees for 30-33 minutes. It’s done when the crust is browned and the topping looks crunchy. Serve warm (or room temperature) with a scoop of ice cream.
This recipe is adapted from Crazy for Crust.