Description
A delicious and buttery peach crisp topped with oats, perfect for dessert.
Ingredients
Scale
- 6 medium peaches, sliced (940 grams or 33 ounces)
- 1/3 cup granulated sugar (79 grams)
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 4 tsp corn starch
- 1/2 cup + 1 tbsp all-purpose flour, spooned & leveled (72 grams)
- 1/2 cup brown sugar, packed (110 grams)
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup old-fashioned whole rolled oats (95 grams)
- 1/2 cup + 2 tbsp cold salted butter, cubed (141 grams before browning, 113 grams after)
Instructions
- Brown the Butter: Start by melting 1/2 cup + 2 tbsp cold salted butter in a medium saucepan over medium heat. Keep an eye on it as it will start to foam and turn golden brown, giving off a nutty aroma. Stir occasionally to prevent burning.
- Prepare the Peaches: In a mixing bowl, add 6 sliced peaches, sprinkle with 1/3 cup granulated sugar, and 4 tsp corn starch. Stir until the peaches look glossy and the sugar dissolves. The cornstarch is crucial to avoid a runny filling.
- Mix the Topping: In a separate bowl, combine 1 cup old-fashioned whole rolled oats, 1/2 cup + 1 tbsp all-purpose flour, 1/2 cup brown sugar, and 1/4 tsp cinnamon. Drizzle in the browned butter and mix until crumbly, resembling wet sand. Avoid overmixing to maintain the desired texture.
- Layer the Filling: Spread the peach mixture evenly in a greased baking dish, ensuring the peaches are touching but not overly packed to allow even cooking.
- Add the Topping: Evenly sprinkle the oat mixture over the peach layer, covering it well. If the topping browns too quickly, cover with aluminum foil to prevent burning.
- Bake & Savor: Place the dish in the oven and bake until the topping is golden and the filling is bubbly, about 45 minutes. Let the peach crisp rest for 10-15 minutes before serving to allow the flavors to meld beautifully.
Notes
- Storage Tips: Store leftovers tightly covered in the fridge for up to 5 days; best enjoyed the day it is made.
- Expert Tips: Use ripe, but not overly soft peaches for the best flavor. If using frozen peaches, chop and add directly to the mixture; no need to thaw.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 10-15 minutes until warmed through.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream or pair it with whipped cream for a creamy contrast. A drizzle of caramel sauce is also a great addition.
- Recipe Variations: For a gluten-free version, substitute old-fashioned whole rolled oats with certified gluten-free oats. You can also mix in berries or other seasonal fruits for added flavor.
- Ingredient Notes: Choose peaches that are ripe but still slightly firm, avoiding overly soft ones to prevent mushiness during baking. If needed, increase cornstarch to 51/2 teaspoons for a thicker filling.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 31g
- Sodium: 183mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 31mg