Fresh peaches are topped with the most delicious oat crumble topping for an easy dessert you’ll make on repeat all through peach season.
Boy howdy, do I have a yummy recipe to share today. I bought a lot of peaches on sale this week and decided to use my regular apple crisp recipe to make peach crisp. Ahhhh… heavenly! The crumb topping was everything I love about an oatmeal cookie, but better because it was atop juicy, fresh peaches.
If you are looking for an amazing early-Fall dessert, try this crisp! It is easier to make than pie and it got rave reviews from the whole family.
To make peach crisp, you’ll need the following ingredients:
Ingredients
- 5-7 ripe peaches, peeled and sliced
- 1/2 cup butter (1 stick)
- 1 cup quick oats
- 1 cup flour
- 1/2 cup brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch salt
Instructions
Melt the butter in a mixing bowl. Add the remaining ingredients (except peaches) and mix until crumbly. Place sliced peaches in a 9×9 baking dish or a 9 inch cake pan. Sprinkle crumble evenly over peaches and lightly press with fingers. Bake at 350 degrees for 25 minutes, until topping begins to brown lightly. Serve with a dollop of whipped cream or a scoop of ice cream if you’ve got it.
Peach Crisp
Ingredients
- 5-7 ripe peaches peeled and sliced
Crumble Topping
- 1/2 cup butter 1 stick
- 1 cup quick oats
- 1 cup flour
- 1/2 cup brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch salt
Instructions
- Melt the butter in a mixing bowl. Add the remaining ingredients (except peaches) and mix until crumbly.
- Place sliced peaches evenly in a 9×9 baking dish or a 9 inch cake pan. Sprinkle crumble evenly over peaches and lightly press with fingers.
- Bake at 350 degrees for 25 minutes, until topping begins to brown lightly.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream, optional.
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