Ingredients
Scale
- ½ cup light brown sugar
- ½ cup rolled oats
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 4 tablespoons cold unsalted butter (diced)
- small handful chopped pecans (or walnuts, optional)
- 4 large peaches (about 1–¾ pounds)
- 1 tablespoon granulated sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 tablespoon water (or lemon juice for ripe peaches)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and lightly grease a 7×11 baking dish.
- In a medium bowl, mix together the light brown sugar, oats, flour, cinnamon, and salt. Cut in the butter until crumbly, then stir in the chopped nuts. Chill the topping in the fridge.
- Pit the peaches and slice them into quarters, then into smaller pieces as desired.
- Place the sliced peaches in the prepared dish. Mix in the sugar, flour, ground cinnamon, and vanilla extract until well combined.
- Remove the topping from the fridge and sprinkle it evenly over the peaches.
- Bake in the middle rack for 25-30 minutes. Cover loosely with foil, increase the oven to 375°F, then bake for an additional 10-15 minutes until bubbly.
- Cool for at least 10 minutes before serving with ice cream or yogurt.
Notes
For a firmer crisp, use less water if the peaches are ripe.
Adjust the topping butter based on flour measurement to maintain texture.
Let the crisp rest to ensure the filling thickens properly before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg