Peach Crisp Recipe
Warm and cozy peach crisp with spiced peaches and a buttery crisp topping wih oats and chopped pecans.
Servings: 12 servings
Ingredients
For the Peach Filling
- 5-6 (5-6) Peaches, 5½ cups peach slices / 700g sliced (peeled or unpeeled)
- 100 g (½ cup) Granulated Sugar, (Caster sugar)
- 1 tablespoon (1 tablespoon) Cornstarch
- ¼ teaspoon (¼ teaspoon) Cinnamon
- 1 tablespoon (1 tablespoon) Lemon Juice
For the Crisp Topping
- 120 g (1 cup) All-purpose flour, (Plain Flour)
- 90 g (1 cup) Oats, rolled oats or quick oats - not steel cut
- 50 g (¼ cup) Granulated Sugar, (Caster Sugar)
- 55 g (¼ cup) Light Brown Sugar
- 1 teaspoon (1 teaspoon) Ground Cinnamon
- ¼ teaspoon (¼ teaspoon) Salt
- 65 g (½ cup) Pecans, (optional)
- 140 g (1¼ sticks) Unsalted Butter
Instructions
- Preheat the oven to 375°F / 190°C (170° fan-assisted).
- Prepare the peaches - if using fresh peaches, remove the stone and cut into slices. You can peel them if you want to, but it’s not necessary. If using canned peaches, drain off excess liquid.
- Add the sugar, cornstarch, cinnamon, and lemon juice to the peaches and mix until the peach slices are completely coated. Place them into the baking dish in an even layer.
- In a separate bowl, mix all the dry ingredients for the crisp topping, including the flour, white and brown sugars, cinnamon, salt, oats, and nuts (if using).
- Melt the butter in the microwave and then pour it into the dry ingredient mixture. Use a fork to stir it through until all the dry ingredients are coated in butter.
- Sprinkle the crisp topping over the top of the prepared peaches, covering them entirely.
- Bake for 35-40 minutes or until the topping is golden brown and the peach juices are bubbling away at the sides.
- Remove from the oven and let the peach crisp sit on the counter for 15 minutes before serving to allow the peach juices to thicken slightly.
Notes
What kind of peaches to use:
Fresh peaches - if using fresh peaches, make sure they are ripe and soft, but not mushy. For an even layer of perfectly cooked peaches, be sure to slice them all the same size - I find about ½-inch thickness to be just right. Too thin, and they will turn mushy as they bake; too thick, and they won't cook properly.
Canned peaches - You can use canned peaches, but make sure you drain away all the excess liquid first.
Frozen peaches - Let frozen peaches thaw out and then drain away excess liqiud before using.