Ingredients
Method
Prep
- Preheat the oven to 375°F. Lightly butter a 9-inch square or round baking dish and set it aside.
- In a large bowl, gently toss the peach slices with the granulated sugar, cornstarch, lemon juice, and vanilla until evenly coated. Let stand for 5 minutes so the juices release, then pour the fruit and all accumulated juices into the prepared dish.
Make the Topping
- In the same bowl, stir together the oats, flour, brown sugar, cinnamon, and salt until well combined.
- Add the cold butter cubes and work them into the dry mixture with a pastry cutter or your fingertips until the mixture resembles coarse meal with a few pea-sized butter pieces remaining. Avoid overworking, since those butter chunks create the crisp.
Assemble and Bake
- Scatter the topping evenly over the peach filling, covering it completely without pressing down. Bake for 35 to 40 minutes, until the filling is bubbling at the edges and the topping is deep golden brown. If the top browns too quickly, tent loosely with foil after 25 minutes.
- Let the crisp cool on a wire rack for at least 15 minutes so the filling thickens. Serve warm with vanilla ice cream or cold heavy cream poured over the top.
Nutrition
Notes
Peel peaches easily by scoring an X on the bottom, blanching in boiling water for 30 seconds, then transferring to ice water. The skins slip right off.
For a nutty variation, stir 1/2 cup chopped toasted pecans or almonds into the topping.
Use peaches that are ripe but still firm so they hold their shape during baking.
Be careful not to overwork the butter into the topping; a few pea-sized chunks of butter are key for a crispy, crumbly texture.
This peach crisp keeps at room temperature for up to 2 days or in the refrigerator for 4 days, covered.
To bring back the crunch, reheat portions in a 350°F oven for 10 to 15 minutes.
Serve warm with vanilla ice cream or a drizzle of cold heavy cream.