Ingredients
Scale
- ½ cup light brown sugar
- ½ cup rolled oats
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 4–6 tablespoons cold unsalted butter (diced)
- small handful chopped pecans (optional)
- 4 large peaches (about 1–¾ pounds)
- 1–2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- 1–4 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and lightly grease a 7×11 baking dish.
- In a medium bowl, combine light brown sugar, oats, all-purpose flour, ground cinnamon, and salt. Cut in the butter until crumbs form, then stir in chopped nuts if desired. Chill topping in the fridge.
- Pit the peaches and cut them into quarters, then slice each quarter crosswise, keeping pieces between ⅓ and ½ inch thick.
- Place peaches in the prepared baking dish and add granulated sugar, all-purpose flour, ground cinnamon, and vanilla extract. Stir to combine.
- Remove topped mixture from the fridge and evenly scatter it over the peach layer.
- Bake in the middle rack for 25-30 minutes. Cover loosely with aluminum foil, increase temperature to 375°F, and continue baking for another 10-15 minutes until filling is bubbly.
- Allow the crisp to cool for at least 10 minutes before serving.
Notes
Customize the nut topping based on your preference—pecans or walnuts work great.
For a sweeter filling, adjust the granulated sugar based on the ripeness of the peaches.
Serve warm with ice cream or yogurt for an extra indulgent treat.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg