Ingredients
Scale
- 5 cups peaches, sliced
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1/2 tsp vanilla
- 1 tbsp lemon juice
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup butter, cold & cubed
- 3/4 cup old-fashioned rolled oats
Instructions
- Preheat the oven to 350 degrees F. Spray a pie pan with non-stick spray and set it aside.
- Pit, peel, and slice the peaches to make 5 cups and place them in a medium-sized bowl.
- Add sugar, cornstarch, vanilla, and lemon juice to the peach slices and stir to combine.
- Pour the peach mixture into the prepared pie pan.
- In a food processor, pulse flour, brown sugar, and cinnamon together. Add in cold, cubed butter and pulse until crumbs form. Then gently pulse in the oats.
- Spread the topping mixture over the peaches in the pan.
- Bake for 30-35 minutes until the topping is golden brown.
Notes
Allow the crisp to cool for a few minutes before serving for the best texture.
Serve with a scoop of vanilla ice cream for a delightful combination.
Store any leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 17g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg