Ingredients
– 5 cups sliced peaches (peeled or unpeeled)
– 1/4 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/8 teaspoon salt
– 1 tablespoon lemon juice
– 1/2 teaspoon pure vanilla extract
– 1/2 cup packed light or dark brown sugar
– 2/3 cup all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup unsalted butter (very cold and cubed)
– 2/3 cup old-fashioned whole rolled oats or quick oats
– 2/3 cup chopped or halved unsalted pecans
Instructions
1-Preheat the oven to 350°F (177°C). Lightly grease a 9-inch deep-dish pie dish, 9-inch square pan, or any 2 to 2.5-quart baking dish.
2-In a large bowl, gently mix all the filling ingredients together, then spread the mixture evenly into the prepared baking dish.
3-In a medium bowl, whisk together the brown sugar, flour, cinnamon, and salt. Cut the cold butter into the mixture using a pastry cutter or forks until it becomes crumbly. Fold in the oats and pecans (if using). Sprinkle the topping evenly over the filling.
4-Bake for 45 to 50 minutes, or until the topping is golden brown and the fruit juices are bubbling around the edges. Allow the crisp to cool for a few minutes before serving warm, or serve at room temperature or cold.
5-Store any leftovers covered in the refrigerator for up to 5 days. Prep time is 15 minutes, cook time is 45 minutes, and total time is 1 hour.
Last Step:
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🍑 Select firm peaches without bruises and ripen them in a paper bag for 1–2 days if needed.
❄️ Use very cold butter for a crumbly topping; freeze the cubed butter 10–15 minutes before using.
🥜 For a nut-free version, omit pecans or substitute with your preferred nuts.
🍦 Serving with vanilla ice cream enhances the warm dessert experience.
🥶 The baked crisp can be frozen for up to 3 months; thaw overnight and reheat at 350°F for 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving