Classic Peach Crisp

How to Make Classic Peach Crisp

1. 1

   Step 1: Prep the oven and peaches

   Preheat the oven to 375°F (190°C). In a large bowl, toss the sliced peaches with granulated sugar, cornstarch, lemon juice, and vanilla until the fruit is evenly coated and slightly glossy. Let the mixture sit while you make the topping so the cornstarch begins to absorb peach juices. Transfer the peach mixture to a 9x9-inch (or similar) baking dish and spread into an even layer.

   For this step

   • 6 cupsripe peaches, peeled and sliced
   • 1/3 cupgranulated sugar
   • 2 tbspcornstarch
   • 1 tbspfresh lemon juice
   • 1 tspvanilla extract
   
2. 2

   Step 2: Make the oat-almond topping

   In a separate bowl, combine the rolled oats, almond flour, brown sugar, and ground cinnamon. Work the cold diced butter into the dry ingredients with a pastry cutter, two forks, or your fingertips until the mixture forms coarse crumbs with some pea-sized pieces. For a gluten-free crisp, be sure to use certified gluten-free oats. Chill the topping briefly if your kitchen is very warm to keep the butter from melting.

   For this step

   • 1 cupold-fashioned rolled oats (use certified gluten-free oats for GF)
   • 3/4 cupalmond flour
   • 1/2 cuppacked light brown sugar
   • 1 tspground cinnamon
   • 6 tbspunsalted butter, cold and diced
   
3. 3

   Step 3: Assemble and bake

   Evenly sprinkle the oat-almond topping over the peach filling, gently pressing to help it adhere. Bake uncovered for 35 to 40 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges. If the topping browns too quickly, loosely tent the dish with foil for the last 10 minutes.
   
4. 4

   Step 4: Rest and serve

   Allow the crisp to cool for 15 to 20 minutes so the filling sets slightly and is easier to serve. Serve warm by the scoop with vanilla ice cream or whipped cream, and store leftovers covered in the refrigerator for up to 3 days; reheat before serving.

1. Preheat the oven to 375°F (190°C). In a large bowl, toss the sliced peaches with granulated sugar, cornstarch, lemon juice, and vanilla until the fruit is evenly coated and slightly glossy. Let the mixture sit while you make the topping so the cornstarch begins to absorb peach juices. Transfer the peach mixture to a 9x9-inch (or similar) baking dish and spread into an even layer.
2. In a separate bowl, combine the rolled oats, almond flour, brown sugar, and ground cinnamon. Work the cold diced butter into the dry ingredients with a pastry cutter, two forks, or your fingertips until the mixture forms coarse crumbs with some pea-sized pieces. For a gluten-free crisp, be sure to use certified gluten-free oats. Chill the topping briefly if your kitchen is very warm to keep the butter from melting.
3. Evenly sprinkle the oat-almond topping over the peach filling, gently pressing to help it adhere. Bake uncovered for 35 to 40 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges. If the topping browns too quickly, loosely tent the dish with foil for the last 10 minutes.
4. Allow the crisp to cool for 15 to 20 minutes so the filling sets slightly and is easier to serve. Serve warm by the scoop with vanilla ice cream or whipped cream, and store leftovers covered in the refrigerator for up to 3 days; reheat before serving.