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Peach Crisp with Fresh Peaches

Peach crisp with fresh peaches features a cardamom-spiced oat crumble that turns deep golden while the peach juices bubble at the edges. Finish with a warm drizzle of bourbon caramel sauce for a rich caramel note over the warm fruit.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 6 cup fresh peaches, peeled and sliced
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
Crisp topping
  • 1 cup rolled oats
  • 0.5 cup flour
  • 0.5 cup packed brown sugar
  • 0.5 tsp cinnamon
  • 0.25 tsp cardamom
  • 0.25 tsp salt
  • 0.5 cup cold butter, cubed
To serve
  • 1 Bourbon caramel sauce to serve

Equipment

  • 1 sheet pan

Method
 

Make the peach filling
  1. Preheat oven to 350°F. Toss peaches with sugar, lemon juice, and cinnamon until glossy.
  2. Spread the peach mixture evenly in a 9x13 dish so the fruit reaches the edges.
Assemble the crisp topping
  1. In a bowl, cut cold butter into the oat, flour, brown sugar, cinnamon, cardamom, and salt mixture until crumbly.
  2. Scatter the crumb topping evenly over the peaches, covering most of the surface with some gaps.
Bake and serve
  1. Bake at 350°F for 40-45 min until the topping is deep golden and the peach juices bubble at the edges.
  2. Cool for 10 min, then serve warm with bourbon caramel sauce.

Notes

For the best crumble texture, keep the butter very cold and work until you see pea-size crumbs. Refrigerate leftovers in an airtight container for up to 3 days; reheat individual portions at 350°F until warmed. Freezing is not recommended because the peach texture can soften too much after thawing. If you want a lighter version, use an equal amount of reduced-sugar brown sugar for the topping.