Q: Can I make this Easy Peach Crisp with Oat Topping ahead of time?

A: Yes. You can assemble the whole dish, cover it, and refrigerate it unbaked for up to 24 hours. When you are ready, bake it straight from the fridge adding about 5 extra minutes to the baking time.

Q: Do I have to peel the peaches?

A: No, you do not have to. Peach skin softens as it bakes and most people do not notice it in a crisp. That said, if you prefer no skin in your dessert, go ahead and peel them first.

Q: Can I make this gluten-free?

A: Yes. Swap the all-purpose flour in the topping for a 1-to-1 gluten-free flour blend, and make sure your oats are certified gluten-free. The filling is naturally gluten-free.

Q: Why is my oat topping soggy instead of crispy?

A: This usually happens when there is too much liquid in the filling, or the dish was covered while baking. Make sure frozen peaches are fully drained before using, and always bake the crisp uncovered so steam can escape and the topping can get crispy.

Easy Peach Crisp with Oat Topping (One Dish Dessert)

Description

If you are looking for the most low-effort, high-reward summer dessert, this Easy Peach Crisp with Oat Topping is it. Sweet juicy peaches bake under a buttery golden oat crumble for a warm, bubbling dessert that tastes incredible with vanilla ice cream.

Ingredients

Scale

6 cups fresh peaches, sliced
1/4 cup sugar
1 tablespoon lemon juice
1 cup old fashioned rolled oats
3/4 cup all-purpose flour
3/4 cup brown sugar, packed
1/2 teaspoon cinnamon
1/2 cup butter, melted

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Instructions

Preheat the oven to 350°F.
Lightly grease a 9×13-inch baking dish or a similar sized oven-safe dish.
Slice the fresh peaches.
Add the peaches to the baking dish.
Toss the peaches with the sugar and lemon juice.
Spread the peaches out in an even layer.
In a bowl, combine the rolled oats, flour, brown sugar, and cinnamon.
Stir until mixed.
Pour in the melted butter.
Stir until everything is coated and clumpy.
Sprinkle the oat topping evenly over the peaches.
Bake for 35 to 40 minutes, until the topping is deep golden brown and the peach filling is bubbling around the edges.
Loosely tent with foil during the last 10 minutes if the topping browns too quickly.
Remove from the oven and let the crisp rest for 10 minutes before serving.
Serve warm with vanilla ice cream, cold cream, or Greek yogurt.

Notes

Use ripe peaches for the sweetest, juiciest filling. Old fashioned rolled oats give the topping the best crisp texture. If using frozen peaches, thaw and drain them well before baking.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 335
Sugar: 35g
Sodium: 95mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 4g
Cholesterol: 30mg