Recipes
Peach Oatmeal Crisp Recipe
This peach oatmeal crisp combines tender peaches with a golden, buttery oat topping that stays crisp around the edges and lightly chewy in the middle. It is simple enough for a weeknight dessert and flexible enough for fresh or frozen peaches.
Overview
This peach oatmeal crisp pairs juicy, lightly tart peaches with a crisp, buttery topping made from rolled oats, flour, brown sugar, cinnamon, and pecans. The fruit softens into a spoonable filling while the topping turns deeply golden and crunchy at the edges.
Use ripe but firm peaches for the cleanest slices, or make the crisp with frozen peaches when fresh fruit is out of season. Let the baked crisp rest before serving so the juices thicken instead of running across the plate.
Ingredients
- 2 pounds ripe but firm peaches, about 6 medium, peeled if desired, pitted, and sliced 1/2 inch thick
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 2/3 cup packed light brown sugar
- 1/2 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 8 tablespoons unsalted butter, melted and cooled slightly
- Vanilla ice cream or softly whipped cream, for serving, optional
How to make it
Heat the oven to 375°F. Lightly butter a 9-inch square baking dish, or use a similar 2-quart baking dish. Set it on a rimmed baking sheet in case fruit juices bubble over.
Put the sliced peaches in a large bowl. Add the granulated sugar, cornstarch, lemon juice, and vanilla, then toss until the slices are evenly coated and no dry cornstarch remains. Transfer the peaches and any liquid in the bowl to the prepared dish, spreading them into an even layer.
Make the topping in a separate bowl. Stir together the oats, flour, brown sugar, pecans, cinnamon, and salt. Pour in the melted butter and stir with a fork until the mixture forms damp, irregular clumps. The topping should hold together when squeezed but still break apart easily.
Scatter the topping evenly over the peaches. Do not press it down firmly; a loose layer allows steam to escape and helps the oats brown rather than soften.
Bake for 40 to 50 minutes, rotating the dish halfway through. The crisp is done when the topping is golden brown, the peach juices are bubbling visibly around the edges and in a few spots at the center, and a knife slides through the fruit with little resistance. If the topping browns before the fruit is tender, loosely cover the dish with foil for the remaining baking time.
Cool the crisp on a rack for at least 20 minutes before serving. The filling will thicken as it cools, but it should remain warm and spoonable. Serve on its own or with vanilla ice cream.
Expert tips
- For fresh peaches: If the skins are thin and tender, leave them on. To peel them easily, score each peach, dip it in boiling water for about 30 seconds, then cool it in ice water and slip off the loosened skin.
- For frozen peaches: Use 2 pounds of frozen sliced peaches without thawing. Toss them with the sugar, cornstarch, lemon juice, and vanilla, then expect the crisp to need about 10 to 15 extra minutes in the oven.
- For canned peaches: Drain them very well and pat them dry. Use peaches packed in juice rather than heavy syrup, and reduce the granulated sugar to 2 tablespoons.
- If your peaches are very juicy: Increase the cornstarch to 2 1/2 tablespoons. This helps the filling set without making it gummy.
- If the topping is soft: Make sure the crisp has cooled for at least 20 minutes. For leftovers, reheat uncovered in a 350°F oven for 10 to 15 minutes to restore some of the topping's texture.
- No pecans? Chopped walnuts, sliced almonds, or sunflower seeds work well. For a nut-free crisp, replace the pecans with 1/2 cup additional oats.
- No rolled oats? Use quick oats for a slightly finer, less textured topping. Avoid steel-cut oats, which will remain hard during the short baking time.
Serving and storage
Serve the crisp warm or at room temperature, preferably on the day it is baked. A scoop of vanilla ice cream contrasts with the warm fruit and crunchy topping.
Cover cooled leftovers and refrigerate them for up to 4 days. Reheat individual portions in the microwave until warm, or reheat the whole dish uncovered at 350°F until bubbling gently. The topping will soften in the refrigerator, but oven reheating helps it crisp again. For longer storage, freeze the fully cooled crisp in a freezer-safe container for up to 3 months; thaw it in the refrigerator and reheat uncovered at 350°F until hot throughout.
Frequently asked questions
Can I make peach oatmeal crisp with unpeeled peaches?
Yes. Peach skins soften as they bake and add color and texture. Peel the peaches if the skins are thick or if you prefer a smoother filling.
Why is my peach crisp watery?
Very ripe peaches release a lot of juice. Use the measured cornstarch, avoid thawing frozen peaches before baking, and let the crisp rest for at least 20 minutes after it comes out of the oven so the filling can thicken.
Can I prepare peach crisp ahead of time?
You can assemble it several hours ahead and refrigerate it, covered, until ready to bake. Add about 5 to 10 minutes to the baking time if it goes into the oven cold, and bake until the fruit is bubbling in the center.
How do I keep the oatmeal topping crisp?
Leave the topping loose rather than pressing it onto the fruit, bake until deeply golden, and cool the crisp uncovered. Refrigeration softens the topping, so reheat leftovers uncovered in the oven.
