Ingredients
Scale
- 4 cups of fresh or canned peaches, sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish.
- In a large mixing bowl, combine the sliced peaches with sugar, lemon juice, vanilla extract, cinnamon, and nutmeg. Toss gently to coat evenly.
- In a separate bowl, mix oats, flour, and brown sugar. Add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the dry ingredients until it resembles coarse crumbs.
- Spread the peach filling evenly in the prepared baking dish. Sprinkle the crisp topping over the peaches, covering them completely.
- Bake in the preheated oven for 35-40 minutes or until the topping is golden brown and the filling is bubbling around the edges.
- Allow the crisp to cool slightly before serving. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
- For a dairy-free version, substitute unsalted butter with vegan margarine or coconut oil.
- If using frozen peaches, thaw and drain excess liquid before using.
- This dessert pairs beautifully with vanilla or cinnamon ice cream for added indulgence.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven for best results.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal Kcal
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 25 mg