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Peach Crisp With Fresh Peaches

Peach crisp with fresh peaches features bubbling peach juices under a golden, cinnamon-oat crumble with buttery brown-sugar clumps. The filling thickens into a glossy syrup while the topping bakes crisp and shatters at the spoon.
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Prep Time 55 minutes
Cook Time 45 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 6 fresh peaches Peeled and sliced.
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla
  • 1 tsp cornstarch
Topping
  • 1 cup rolled oats
  • 0.75 cup flour
  • 0.5 cup brown sugar
  • 0.5 cup cold butter Cubed.
  • 0.5 tsp cinnamon
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350°F and butter a 9x9 baking dish.
  2. Toss the sliced fresh peaches with sugar, lemon juice, vanilla, and cornstarch until the peaches look evenly coated and slightly glossy.
  3. Pour the peach mixture into the buttered dish and spread into an even layer.
  4. Mix rolled oats, flour, brown sugar, cinnamon, and salt, then cut in the cold butter until the mixture forms clumpy, crumbly topping.
  5. Spread the topping evenly over the peaches so the clumps cover the surface.
  6. Bake 40–45 min until the topping is golden and the peaches are bubbling around the edges.

Notes

For the best texture, let the crisp cool 10 minutes after baking so the syrup thickens. Store leftovers covered in the refrigerator up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the oat topping softens. If you want a lower-sugar option, replace the sugar and brown sugar with a 1:1 baking sweetener and adjust to taste.