Ingredients
Method
Prepare the Oven and Dish
- Preheat the oven to 400 degrees F. Lightly butter a 9x9-inch baking dish and set aside.
Make the Peach Filling
- In a large bowl, combine the sliced peaches, granulated sugar, 2 tablespoons flour, cornstarch, 1 teaspoon cinnamon, and salt. Toss gently until the peaches are evenly coated. Spread the mixture evenly into the prepared baking dish.
Prepare the Oat Topping
- In the same large bowl, mix together the brown sugar, remaining 1/2 cup flour, softened butter, and remaining 1 teaspoon cinnamon until the mixture is crumbly and moist. Add the rolled oats and stir until a coarse, clumpy mixture forms. Using your hands works well to get the right texture.
Assemble and Bake
- Sprinkle the oat topping evenly over the peach filling. Bake for 20 to 25 minutes, until the topping is lightly golden and the filling is bubbly around the edges. Let the crisp rest for 10 minutes before serving to allow it to set.
Serve
- Serve warm, optionally topped with a scoop of vanilla ice cream.
Nutrition
Notes
For best texture, choose peaches that are ripe but still firm, not overly soft. To make ahead, assemble the crisp without baking, cover, and refrigerate up to 24 hours; let sit at room temperature 30 minutes before baking as directed. Leftover crisp can be stored in an airtight container in the fridge for up to 4 days; reheat in a 400 degrees F oven for 8 minutes or microwave individual portions in 30-second bursts. For a gluten-free version, use a gluten-free all-purpose flour blend in the topping and replace the 2 tablespoons flour in the filling with an extra 2 teaspoons cornstarch. If using frozen peaches, thaw them completely in a colander to drain excess liquid before using; the texture will be softer but still delicious. To double the recipe, use a 9x13-inch dish and expect to add about 10 minutes to the bake time.