Description
This easy Peach Crisp Recipe is a classic that always hits the spot. I recommend making this traditional recipe as written, and I gave you dietary substitutions in the notes below if you need to modify anything. If you make it, please leave a star rating in the comments below. Enjoy!
Ingredients
Units
Scale
Filling:
- 2 pounds peaches (5 large or 6 medium), chopped into 1-inch pieces
- 1/2 cup granulated sugar or honey
- 2 tablespoons tapioca flour (or arrowroot powder or cornstarch)
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 2 teaspoons vanilla extract
- 1 teaspoon freshly grated ginger (optional and recommended)
Topping:
- 1/2 cup all-purpose flour (gluten-free all-purpose flour works, too)
- 1/2 cup whole rolled oats
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 stick (4 ounces) cold unsalted butter, cut into small cubes
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 2-quart dish with healthy cooking spray or butter.
- Add the peaches then top with the rest of the filling ingredients. Gently mix together until all of the peaches are coated in the filling and the tapioca flour has dissolved into the filling.
- In a medium mixing bowl, combine all of the topping ingredients and use your hands to further break apart the butter into smaller pieces until the butter is the size of peas and mixed throughout. Pour the topping mixture over the peach mixture.
- Place the baking dish onto a sheet pan to catch any spillover and bake for 45-55 minutes until the filling is bubbling and the top is a nice golden brown. Let cool for at least 15 minutes and serve warm with a scoop of vanilla ice cream, or however, you like your peach crisp.
Notes
- To make this vegan: Use white sugar, maple syrup, or another vegan sweetener in your filling, and use cold vegan butter instead of regular butter.
- To make this gluten-free: Use gluten-free all-purpose flour and certified gluten-free oats.