Fresh Peach Crisp
This easy fresh peach crisp is one of those summer desserts that feels homey and effortless. Juicy peaches bake under a crunchy oat almond streusel, and best of all, there is no peeling needed.
Equipment
- 1 Baking Dish 8x8-inch or similar
- 1 Mixing Bowl
- 1 Spatula
Ingredients
- 6 cups fresh peaches sliced, pits removed; peeling optional
- 0.5 cup granulated sugar for the filling
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 0.5 tsp ground cinnamon
- 1 cup old-fashioned oats
- 0.75 cup all-purpose flour
- 0.75 cup brown sugar packed
- 0.5 cup sliced almonds
- 0.5 cup butter melted and slightly cooled
- 0.25 tsp salt
Instructions
- Wash the peaches, slice them, and discard the pits. If the skins are soft and thin, leave them on for extra texture and color. Toss the fruit with sugar, cornstarch, lemon juice, and cinnamon until evenly coated.
- In a separate bowl, combine the oats, flour, brown sugar, sliced almonds, and salt. Stir in the melted butter until the mixture looks crumbly and evenly moistened.
- Spread the peach filling into a baking dish. Sprinkle the oat almond mixture evenly over the top, making sure to cover the fruit from edge to edge.
- Bake until the topping is deeply golden and the peach filling is bubbling around the edges. Let it rest for a few minutes before serving so the juices can settle.
Notes
Use ripe but firm peaches for the best texture, since overly soft fruit can turn mushy. If your peaches are very juicy, add a little extra cornstarch. For the crunchiest topping, do not pack the streusel down too tightly, and bake until the top is nicely browned.