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Perfect Peach Crisp
Benchi

Perfect Peach Crisp

This buttery peach crisp combines sweet and juicy peaches with brown sugar cinnamon oat streusel. Toasty pecans add a little crunch, while vanilla ice cream adds a lovely contrast to the warm peach filling.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 5 cups sliced peaches, peeled or unpeeled (around 750–800g)
  • 1/4 cup all-purpose flour spooned and leveled (31g)
  • 1/2 cup granulated sugar (100g)
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice (15ml)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup packed light or dark brown sugar (100g)
  • 2/3 cup all-purpose flour (84g)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, very cold and cubed (113g)
  • 2/3 cup old-fashioned whole rolled oats or quick oats (57g)
  • 2/3 cup chopped or halved unsalted pecans optional (95g)

Equipment

  • deep-dish 9-inch pie dish, 9-inch square pan, 10-inch cast-iron skillet, or any 2–2.5-quart baking dish

Method
 

Instructions
  1. Preheat the oven to 350°F (177°C). Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, 10-inch cast-iron skillet, or any 2–2.5-quart baking dish. Set aside.
  2. Gently mix all of the filling ingredients together in a large bowl, then spread the mixture into the prepared baking dish.
  3. Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl.
  4. Cut in the cold butter using a pastry cutter or forks until the mixture is crumbly.
  5. Fold in the oats and pecans, then sprinkle the topping evenly over the filling.
  6. Bake for 50 minutes, until the topping is golden brown and the fruit juices are bubbling around the edges.
  7. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm. It can also be served at room temperature or cold.
  8. Cover leftovers and store in the refrigerator for up to 5 days.