Easy Peach Crisp (Print Version)
# Ingredients:
→ For the Peach Base
01 -
5 cups fresh peach slices (about 750-800g, skin on or off as you prefer)
02 -
1/4 cup plain flour
03 -
1/2 cup white sugar
04 -
Pinch of salt
05 -
1 tablespoon fresh lemon juice
06 -
1/2 teaspoon vanilla extract
→ For the Crunchy Topping
07 -
1/2 cup packed brown sugar (light or dark works great)
08 -
2/3 cup all-purpose flour
09 -
1 teaspoon ground cinnamon
10 -
1/4 teaspoon salt
11 -
1/2 cup cold unsalted butter, cut into small cubes
12 -
2/3 cup old-fashioned rolled oats
13 -
2/3 cup chopped pecans (optional but highly recommended)
# Instructions:
01 -
Heat your oven to 350°F and lightly butter a 9-inch square baking dish or similar sized pan that holds about 2-2.5 quarts. A cast iron skillet works beautifully too!
02 -
In a large mixing bowl, gently combine your sliced peaches with flour, sugar, salt, lemon juice, and vanilla. Mix everything together until the peaches are nicely coated, then spread this mixture evenly in your prepared baking dish.
03 -
In a separate bowl, whisk together brown sugar, flour, cinnamon, and salt. Add your cold butter cubes and use a pastry cutter or two forks to work it in until you get a lovely crumbly texture. Stir in the oats and pecans, then sprinkle this mixture generously over your peaches.
04 -
Pop it in the oven for 45-50 minutes until the top turns a beautiful golden brown and you can see the peach juices bubbling around the edges. Let it cool on a wire rack for a few minutes before serving - though it's delicious warm, at room temperature, or even cold!
# Notes:
01 -
Fresh peaches work best, but you can use thawed frozen peaches if needed - just make sure to drain them well first
02 -
The topping can be made up to 2 days ahead and stored in the fridge until you're ready to bake
03 -
Leftovers keep beautifully in the refrigerator for up to 5 days
04 -
This crisp freezes wonderfully for up to 3 months - just thaw overnight and reheat in a 350°F oven