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Warm, freshly baked peach crisp in a white oval dish topped with melting vanilla ice cream and an oat crumble.

Love and Lemons Inspired Peach Crisp

A comforting and vibrant peach crisp, featuring perfectly sweetened, juicy peaches beneath a golden, buttery, and oat-filled crisp topping. This dessert is a celebration of summer's best fruit, perfect served warm with a scoop of vanilla ice cream.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Peach Filling
  • 6 cups peaches fresh or frozen, peeled, pitted, and sliced (about 6-8 medium peaches)
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • pinch salt
For the Crisp Topping
  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats not instant
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter cold and cut into 1/2-inch cubes

Equipment

  • 9x13 inch baking dish
  • Large mixing bowls
  • Pastry blender

Method
 

Prepare the Peach Filling
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch (or 2-quart) baking dish.
  2. In a large mixing bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Toss gently to coat the peaches evenly.
  3. Pour the peach mixture into the prepared baking dish and spread it out in an even layer.
Prepare the Crisp Topping
  1. In a separate large mixing bowl, whisk together the all-purpose flour, rolled oats, light brown sugar, granulated sugar, cinnamon, and salt.
  2. Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the mixture until coarse crumbs form and no large pieces of butter remain.
Assemble and Bake
  1. Sprinkle the crisp topping evenly over the peach filling in the baking dish.
  2. Bake for 40-50 minutes, or until the topping is golden brown and the peach filling is bubbly around the edges. If the topping starts to brown too quickly, you can loosely cover it with aluminum foil.
  3. Remove from oven and let cool for at least 15-20 minutes before serving. This allows the filling to set slightly.

Notes

This crisp is best served warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently. For a deeper flavor, you can add 1/4 cup chopped pecans or walnuts to the crisp topping mixture.