This easy Peach Crisp is full of ripe, sweet peaches topped with a cinnamon-flavored streusel topping. Serve warm with a scoop of vanilla ice cream for a truly delicious summer dessert.
- 3/4 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 10 tablespoons cold butter, cut into pieces
- 1 1/4 cups old-fashioned oats
- 5 to 6 cups sliced fresh peaches
- 1/3 cup sugar
- 2 tablespoons cornstarch
Combine flour, brown sugar, cinnamon, and salt in a medium bowl. Add butter and cut it in with a pastry blender. You can use your fingers if you don't have a pastry blender.
Stir in oats. Refrigerate until needed.
Place peaches in a medium bowl. Stir in sugar and cornstarch.
Transfer peach mixture to a greased deep dish 9-inch pie plate or casserole dish.
Sprinkle oat mixture on top.
Bake for 30 to 35 minutes.
To easily peel the peaches, place them in boiling water for 30 seconds. Let them cool for a minute or two and the skin will easily peel off.
If your peaches are super ripe and juicy, you may want to add an extra 1/2 tablespoon of cornstarch.