Ingredients
For the Peach Filling:
6–8 fresh peaches, peeled and sliced (or 6 cups frozen/canned, drained)
1/2 cup granulated sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
1 teaspoon vanilla extract (optional)
1/2 teaspoon cinnamon
For the Crisp Topping:
3/4 cup rolled oats
3/4 cup all-purpose flour
1/2 cup brown sugar
1/2 cup cold unsalted butter, cut into small cubes
1/2 teaspoon cinnamon
Pinch of salt
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13 or 8×8 baking dish.
In a large bowl, combine peaches, sugar, lemon juice, cornstarch, vanilla, and cinnamon. Stir gently to coat.
Pour peach mixture into the prepared dish.
In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Cut in the butter until crumbly.
Sprinkle topping over peaches in an even layer.
Bake for 35–45 minutes, or until topping is golden brown and the filling is bubbling.
Let cool for 15 minutes before serving.
Notes
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the microwave or oven before serving.
Freeze in portions for up to 2 months. Thaw in fridge overnight and warm to serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes