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Oh, peach crisp—just saying those words takes me back to sticky summer afternoons at my grandma’s farm stand, where baskets of sun-warmed peaches sat piled high, just begging to be turned into dessert. I’d race home with my haul, still smelling like sunshine, and we’d whip up this very recipe before the screen door even finished banging shut. What makes my peach crisp so special? It throws fancy out the window—just juicy peaches, a buttery oat crumble, and 10 minutes of prep (seriously, that’s it!). The gluten-free version? Simply swapped in almond flour one day when my cousin visited, and now we can’t tell the difference. When those peaches start bubbling under their golden blanket of oats, and you slide it next to some vanilla ice cream… honestly, is there anything more summer than that?
Why You’ll Love This Peach Crisp
Listen, friends – this peach crisp is the kind of dessert that’ll make you look like a kitchen rockstar without any of the usual stress. Here’s why it’s my go-to summer recipe:
- Faster than takeout: Throw it together in 10 minutes flat (I’ve timed myself while chasing toddlers!).
- Pantry magic: Uses simple ingredients you probably already have – goodbye last-minute grocery runs.
- Cooks’ choice: Easily gluten-free with certified oats and almond flour, but no one will know the difference.
- Summer’s best friend: That golden crumble topping just sings alongside juicy peaches fresh from the farmer’s market.
- The ice cream factor: Let’s be real – when that warm crisp meets cold vanilla melting into the crevices? Pure dessert heaven.
It’s the dessert I make when I want maximum “wow” with minimal effort – and trust me, your guests will be begging for the recipe.
Ingredients for the Perfect Peach Crisp
Okay, let’s talk peaches first – because they’re the rockstars here! You’ll want to grab about 4 cups of ripe peaches (that sweet, floral smell means they’re ready), sliced ¼-inch thick. Don’t stress about perfection – rough, rustic slices work great and give that wonderful juicy texture.
For the crumble topping that makes everyone go “mmmm”:
- ½ cup old-fashioned rolled oats (certified gluten-free if needed – I love Bob’s Red Mill)
- ¼ cup almond flour – gives the crisp such a lovely nutty crunch
- ¼ cup packed dark brown sugar (pack it in there tight – this isn’t the time to be shy!)
- ¼ cup melted butter – real butter, please. That salted sweet cream flavor makes the magic.
Now the flavor boosters:
- 1 tsp cinnamon – just enough to whisper “comfort” without shouting
- ¼ tsp salt – trust me, it balances everything beautifully
See? Nothing fussy – just honest ingredients that make your kitchen smell like summer happiness.
How to Make Peach Crisp with Oat Crumble
Okay, let’s get baking! This peach crisp is so easy, you’ll have it in the oven before your ice cream even starts to melt. First, preheat that oven to 375°F – and if you’re using a cast-iron skillet (my favorite!), toss it in there to heat up too. Trust me, that hot skillet does wonders for getting those perfect crisp edges.
- Prep those peaches: Just spread your sliced peaches evenly in your baking dish or that preheated skillet. No need to grease it – the butter in the crumble does that job beautifully.
- Crumble time: In a medium bowl, mix together your oats, almond flour, brown sugar, cinnamon and salt. Now pour in that melted butter and stir with a fork until you’ve got little buttery clusters that look like wet sand.
- The magic layer: Sprinkle that oat mixture over your peaches like you’re topping a pie – don’t press it down, just let it fall naturally for the perfect crumbly texture.
- Bake it golden: Pop it in the oven for about 25 minutes. You’ll know it’s done when the topping is toasty brown and those peach juices are bubbling up around the edges like little flavor volcanoes.
- The hardest part: Let it rest for 5 minutes before serving. I know, I know – but this lets the juices thicken slightly so it’s not too runny when you dig in.
That’s it! Now just grab some spoons and dive into this warm, fragrant dessert. Pro tip: The crispy oat topping against the soft peaches is absolute perfection with a scoop of vanilla ice cream melting on top.
Pro Tip: Skillet vs. Baking Dish
Here’s my little secret – a cast-iron skillet makes all the difference! The heavy pan retains heat so well that it gives you those amazing caramelized edges on your peach crisp. No skillet? No problem! A ceramic baking dish works great too – just know you might lose some of that deep browning. Glass pans are fine, but check it a few minutes early since they can cook faster. Honestly though? Any oven-safe dish you’ve got will make delicious crisp!
Gluten-Free Peach Crisp Adaptations
If you’re going gluten-free, this peach crisp is one of those rare desserts that doesn’t sacrifice flavor or texture one bit! The key is using certified gluten-free rolled oats – my go-to brands are Bob’s Red Mill or GF Harvest. Regular oats often get cross-contaminated in processing, and for folks with celiac disease, that little certification matters more than you’d think.
Almond flour works perfectly here as the flour substitute – it actually gives the crisp topping an extra nutty crunch that pairs beautifully with sweet peaches. One quick warning though: if you’re baking for someone with severe gluten sensitivity, check your cinnamon too! Some brands add wheat as an anti-caking agent (I know, who’d have thought?). Stick with pure spices labeled gluten-free, and you’re golden!
Serving Suggestions for Summer Dessert
Okay, let’s talk about the best part – how to serve this warm peach crisp for maximum summer delight! My absolute favorite is with a big scoop of vanilla ice cream slowly melting over the top. The way those crispy oat bits soak up the melting cream? Pure magic. But let me tell you, it shines with so many toppings:
- Whipped cream: A fluffy cloud of homemade whipped cream with just a hint of vanilla makes this feel extra special.
- Greek yogurt: For a lighter option, tangy yogurt balances the sweetness beautifully.
- Fresh mint: A few torn leaves add the prettiest pop of color and freshness.
- Honey drizzle: If your peaches weren’t super sweet, a little local honey does wonders.
Planning a summer dinner party? This crisp fits right into your meal planning as the perfect make-ahead dessert – just pop it in the oven while clearing the main course. Serve it family-style in the skillet for that cozy, communal summer vibe!
Storage and Reheating Tips
Here’s the good news – this peach crisp keeps beautifully! Leftovers? Ha, as if – but if you somehow resist eating it all in one sitting, here’s how to keep it tasting fresh:
- Fridge life: Cover tightly with foil or transfer to an airtight container, and it’ll stay delicious for up to 3 days. The peaches get even more jammy – not a bad thing!
- Freezer savvy: Let cool completely, then wrap the whole baking dish or individual portions in plastic wrap plus foil. It freezes like a dream for up to 1 month – perfect for meal planning those summer dinner parties.
The key to bringing it back to life? Always reheat in a 350°F oven (never the microwave!) for about 15 minutes to revive that irresistible crisp texture. I sometimes sprinkle a few fresh oats on top before reheating for extra crunch. Serve with ice cream again, because why not? Summer’s short – enjoy every bite!
Peach Crisp FAQs
Can I use frozen peaches for this crisp?
Absolutely! Frozen peaches work great – just thaw them first and pat dry with a paper towel to remove excess moisture. No need to adjust the baking time either.
How can I make this peach crisp vegan?
Simple swap! Use coconut oil instead of butter in the crumble topping. Stick with the same measurement, but make sure it’s melted first – it gives that same perfect crispy texture.
What type of oats work best for the crumble topping?
Old-fashioned rolled oats are my go-to – they give that lovely chew without turning mushy. Quick oats will work in a pinch, but skip steel-cut – they stay too tough.
Can I make this ahead for meal planning?
Totally! Prep the peaches and crumble separately, then assemble right before baking. Or bake it fully and reheat – those oats stay crisp surprisingly well.
Nutritional Information
Now listen – I’m no nutritionist, just a girl who loves dessert! Keep in mind these numbers can vary based on your exact ingredients. But for that perfect scoop of peach crisp with vanilla ice cream melting over the top? I’d estimate about 220 calories and 18g sugar per heavenly serving. Summer’s too short to count every bite – just enjoy!
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Easy Peach Crisp
A quick summer dessert with juicy peaches and a crispy oat crumble topping, ready in minutes.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 cups sliced fresh peaches
- 1/2 cup rolled oats
- 1/4 cup almond flour
- 1/4 cup brown sugar
- 1/4 cup melted butter
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat your oven to 375°F.
- Place sliced peaches in a skillet or baking dish.
- Mix oats, almond flour, brown sugar, cinnamon, and salt in a bowl.
- Stir in melted butter until crumbly.
- Sprinkle the oat mixture over the peaches.
- Bake for 25 minutes until golden and bubbly.
- Serve warm with ice cream.
Notes
- Use ripe peaches for the best flavor.
- For a gluten-free option, ensure oats are certified gluten-free.
- Try adding a pinch of nutmeg for extra warmth.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg