Classic Peach Crisp

When peaches are at their peak, I don't think there's a better dessert than a peach crisp. Sweet, juicy peaches bubble beneath a buttery oat topping that's crisp around the edges and just tender enough in the middle.

It's simple, rustic, and exactly the kind of dessert that feels at home at a summer cookout, Sunday dinner, or weeknight treat. Just don't forget the vanilla ice cream.

Yield: 1 (8-inch or 8x8 inch) crisp

Servings: 6-8

Prep Time: 20 minutes

Cook Time: 40-45 minutes

Total Time: About 1 hour

Ingredients

For the Filling

• 6–8 large peaches, sliced (skins on or peeled)

• ½ cup granulated sugar

• 1/4 teaspoon kosher salt

• 3 tablespoons cornstarch

For the Crisp Topping

• ½ cup all purpose flour

• 1 cup old-fashioned rolled oats

• ½ cup packed light or dark brown sugar

• ½ teaspoon ground cinnamon

• ½ teaspoon kosher salt

• ½ cup (1 stick) cold unsalted butter, cut into small cubes

For Serving

• Demerara sugar (optional)

• Vanilla ice cream or whipped cream

Instructions

1. Preheat the oven to 350°F.

2. In an 8-inch round, 8x8-inch, or similar baking dish, combine the peaches, granulated sugar, salt and cornstarch. Stir until the peaches are evenly coated and the cornstarch has dissolved.

3. In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and salt.

4. Add the cold butter cubes and use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse, damp sand with pea-sized pieces of butter remaining.

5. Sprinkle the topping evenly over the peaches.

6. If using, sprinkle the top with a little Demerara sugar for extra crunch.

7. Place the baking dish on a rimmed baking sheet to catch any bubbling juices.

8. Bake for 40–45 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.

9. Let cool for 10–15 minutes before serving.

10. Serve warm with vanilla ice cream or whipped cream.

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Serving Suggestions

This crisp is delicious:

• Warm with vanilla ice cream

• With freshly whipped cream

• With crème fraîche for a slightly tangy finish

• Cold the next morning with a cup of coffee (highly recommended)

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Storage

Cover and refrigerate for up to 4 days.

Reheat individual servings in the microwave, or warm the entire crisp in a 325°F oven until heated through.

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Maddie's Tip

Don't overwork the butter into the topping. Leaving little pieces of butter throughout the mixture creates those golden, crunchy pockets that make a crisp so irresistible.