American
Cinnamon Peach Crisp
Peaches bake under an oat crumble until the fruit bubbles and the top browns. Fresh or frozen peaches both work if you do not skip the thickener.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- The peaches are the dessert. The topping is the contrast.
- Cornstarch keeps the juice from flooding the dish.
- Oats brown and stay textured.
- It is better warm, with or without ice cream.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Heat the oven to 375°F.
- 2
Toss the peaches with the sugar, cornstarch, cinnamon, and lemon juice. Spread them in an 8-inch baking dish.
- 3
Stir the oats, flour, brown sugar, and salt. Rub in the butter until the mix looks like wet sand with some pea-sized bits.
- 4
Scatter the topping over the peaches.
- 5
Bake at 375°F for 35 to 45 minutes, until the topping is browned and the peach juices bubble thickly at the edges.
- 6
Cool 15 minutes so the filling sets before you scoop.
Pro tips
- Frozen peaches can go in frozen. Add 5 to 10 minutes and keep the cornstarch.
- If the top browns before the fruit bubbles, tent it with foil.
- Juices that are still watery need more time, not more sugar.
Easy substitutions
- Peaches
- Nectarines or a mix of peaches and berries
- All-purpose flour in the topping
- The same amount of oat flour
- Butter
- Coconut oil, solid, for a dairy-free crisp
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Warm at 325°F for 15 minutes so the topping crisps. A microwave softens the oats.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 320
- Protein
- 4 g
- Carbs
- 50 g
- Fat
- 12 g
- Fiber
- 4 g
Moderate · Oven · Vegetarian
You might also like
Oven Bread Pudding
Day-old bread soaks in a cinnamon custard and bakes until the center is set. The middle should read hot and fully cooked, not wet and runny.
1 hr 10 min · Easy
View recipe
Apple Fritters
Diced apples fold into a simple batter and fry until the centers are cooked through and golden. A thin glaze goes on while the fritters are still warm.
40 min · Medium
View recipe
Chocolate Chip Banana Bread
Very ripe bananas mash into a simple loaf studded with chocolate chips. It bakes until the center is set and a toothpick comes out clean.
1 hr 13 min · Easy
View recipe
Chocolate Chip Cookie Bars
A thick pan of chocolate chip cookie, cut into squares. The center should be set, not shiny and raw, and the edges should be golden.
40 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Coconut Macaroons
Shredded coconut, condensed milk, and an egg white bake into toasted mounds. The centers set in the oven, then the bottoms get a dip of melted chocolate.
37 min · Easy
View recipe
Edible Cookie Dough
This cookie dough is meant to be eaten unbaked, so the flour is heat-treated first and there are no raw eggs. Chocolate chips go in after the flour has cooled.
23 min · Easy
View recipe
Fudgy Skillet Brownies
Butter, chocolate, sugar, eggs, and a small amount of flour bake in a skillet until the edges are set and the center is still a little soft. That soft center is the fudgy part. It finishes as it cools.
43 min · Easy
View recipe
Oatmeal Raisin Cookies
Chewy oatmeal cookies with raisins, cinnamon, and enough salt that they do not taste only of sugar.
27 min · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.