Perfect Peach Crisp
This buttery peach crisp combines sweet and juicy peaches with brown sugar cinnamon oat streusel. Toasty pecans add a little crunch while vanilla ice cream adds a lovely contrast to the warm peach filling.
Ingredients
- 5 cups(around 750–800g) sliced peaches (peeled or unpeeled)
- ¼ cupall-purpose flour (spooned & leveled)
- ½ cupgranulated sugar
- ⅛ teaspoonsalt
- 1 tablespoonlemon juice
- ½ teaspoonpure vanilla extract
- ½ cuppacked light or dark brown sugar
- ⅝ cupall-purpose flour
- 1 teaspoonground cinnamon
- ¼ teaspoonsalt
- ½ cupunsalted butter, very cold and cubed
- ⅝ cupold-fashioned whole rolled oats (or quick oats)
- optional: 2/3 cup (95g) chopped or halved unsalted pecans
Directions
- 1
Preheat the oven to 350°F (177°C). Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or any 2–2.5-quart baking dish. Set aside.
- 2
Gently mix all of the filling ingredients together in a large bowl, then spread into the baking dish.
- 3
Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl. Cut in the butter using a pastry cutter or forks until the mixture is crumbly. Fold in the oats and pecans. Sprinkle evenly over filling.
- 4
Bake for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm. You can also serve room temperature or cold.
- 5
Cover leftovers and store in the refrigerator for up to 5 days.