Favorite Peach Crisp Recipe

This crisp recipe feeds a crowd and it's one of my go-to party desserts. You can always cut the amounts in half and use a 9-inch pie plate to make a crisp that serves about 6.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 187kcal

Author Amy Palanjian

Ingredients

12 cups fresh or frozen sliced peaches (about 6 large fresh peaches or 12 small)
2 tablespoons cornstarch
juice from 1/2 of a fresh lemon
½ stick unsalted butter (melted)
¼ cup plain yogurt
2 cups rolled oats
¾ cup whole wheat flour
⅓ cup sugar
1 teaspoon cinnamon (divided)
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F and coat a 9x13-inch glass baking dish with nonstick spray.
Place the peaches into a large bowl and toss with the cornstarch and the lemon juice. Spread into the prepared baking dish.
Place the butter, yogurt, oats, flour, sugar, cinnamon, vanilla, into a medium bowl. Stir together.
Spread the topping over the peaches in the pan. Press down slightly.
Bake for 45-50 minutes or until the peaches are bubbly and soft. (If the topping starts to brown too much at any point, cover it loosely with a piece of foil and continue baking.) Let cool slightly and serve warm or at room temperature.

Notes

Store any leftovers, covered, in the fridge for up to 5 days. Serve leftovers warm or cold with yogurt, ice cream, or whipped cream.
If using fresh peaches, slice them uniformly. You do not need to peel them. Fresh peaches should be ripe but still a little firm.
If using frozen peaches, you may need to bake for the longer time duration simply since they will start very cold.
Using fresh lemon juice will add a bright flavor to the fruit, making it taste ripe and fresh even if they weren't perfectly ripe to start!
Sprinkle the peaches with a little sugar before adding the topping to make this a little sweeter.
Substitute almond flour or gluten-free flour blend for the whole wheat flour to make this gluten-free.

Nutrition