Q1: Can I use canned peaches instead of fresh or frozen?

Yes, you can use canned peaches, but be sure to drain them thoroughly before using. Avoid peaches in heavy syrup, as they can make the dessert too sweet and soggy.

Q2: How do I know when the peach crisp is done baking?

The crisp is ready when the oat topping turns golden brown around the edges and the peach filling is bubbling. This usually takes about 20 to 25 minutes.

Q3: Can I make peach crisp ahead of time?

Absolutely. You can assemble the entire dish (unbaked) and store it covered in the refrigerator for up to 24 hours. Bring it to room temperature before baking.

Q4: How do I keep the topping crunchy when reheating leftovers?

To maintain a crispy topping, reheat leftovers in a 400°F oven for about 8 to 10 minutes. Avoid microwaving for too long, as it can soften the oat topping.

Easy Peach Crisp - recipe maestro

Name: Easy Peach Crisp
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 8 cups peeled and thinly sliced fresh peaches; 1/2 cup granulated sugar; 1/2 cup + 2 tablespoons all-purpose flour, divided; 1 tablespoon cornstarch; 2 teaspoons ground cinnamon, divided; 1/4 teaspoon salt; 3/4 cup packed light brown sugar; 1/2 cup (1 stick) salted butter, room temperature; 1 3/4 cups old-fashioned oats

Description

An easy peach crisp recipe made with fresh peaches and a buttery oat topping, perfect for beginners. A warm, comforting dessert ready in under an hour.

Ingredients

Scale

8 cups peeled and thinly sliced fresh peaches
1/2 cup granulated sugar
1/2 cup + 2 tablespoons all-purpose flour, divided
1 tablespoon cornstarch
2 teaspoons ground cinnamon, divided
1/4 teaspoon salt
3/4 cup packed light brown sugar
1/2 cup (1 stick) salted butter, room temperature
1 3/4 cups old-fashioned oats

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Instructions

Preheat the oven to 400°F. Butter a 9×9-inch baking pan and set it aside.
In a large bowl, mix sliced peaches with granulated sugar, 2 tablespoons of flour, cornstarch, 1 teaspoon cinnamon, and salt until well combined. Transfer to the prepared pan.
In the same bowl, combine brown sugar, remaining 1/2 cup of flour, butter, and the remaining teaspoon of cinnamon. Mix until it forms a wet, clumpy mixture, then add oats and stir until crumbly.
Sprinkle the oat mixture evenly over the peach filling without packing it down.
Bake for 20–25 minutes, until the topping is golden and the peaches are bubbling. Let it rest for 10 minutes before serving warm.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 400°F to keep the topping crispy, or microwave individual servings briefly.
Assemble ahead and refrigerate unbaked for up to 24 hours. Let come to room temp before baking.
Use firm, ripe peaches for the best texture. Overripe peaches can become mushy.
Frozen peaches can be used—thaw and drain them first.
For gluten-free, use a GF flour blend and increase cornstarch slightly.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1
Calories: 582
Sugar: 61g
Sodium: 260mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 1g
Carbohydrates: 101g
Fiber: 6g
Protein: 8g
Cholesterol: 42mg