Peach Crisp

Ingredients

• 65 g (½ cup)plain flour, spooned and levelled
• 150 g (¾ cup), packedlight brown sugar
• ½ teaspoonground cinnamon
• ¼ teaspoonsalt
• 115 g (½ cup), cold and cut into small cubesunsalted butter
• 100 g (1 cup)old-fashioned rolled oats
• 5 cups, about 6–7 medium peachespeaches, sliced
• 65 g (⅓ cup)granulated sugar
• 31 g (¼ cup), spooned and levelledplain flour

Instructions

1. 1

   Prepare the dish

   Heat the oven to 177°C (350°F). Spray a 23 cm pie plate or a 20–23 cm square baking dish with non-stick cooking spray, then set it aside.

2. 2

   Mix dry ingredients

   In a large bowl, whisk together 65 g flour, the brown sugar, cinnamon and salt until evenly combined.

3. 3

   Make the topping

   Add the cold cubed butter and work it into the dry ingredients with a pastry cutter or fork until the mixture is crumbly and beginning to clump. Stir in the oats, then refrigerate the topping while you prepare the filling.

4. 4

   Coat the peaches

   Put the sliced peaches in a large bowl and scatter over the granulated sugar and 31 g flour. Stir until the slices are coated.

5. 5

   Assemble the crisp

   Spoon the peaches into the prepared baking dish. Take the topping from the fridge and scatter it over the fruit.

6. 6

   Bake until bubbling

   Bake for 40–50 minutes, until the topping is lightly golden and the juices bubble around the edges.

7. 7

   Cool before serving

   Take the dish out of the oven and set it on a wire rack to cool slightly before serving.

What is peach crisp?

Peach crisp is an American baked fruit dessert, with sweetened peaches beneath a crumbly topping rather than a pastry crust. This version uses oats for a distinct crisp texture and cinnamon to complement the fruit.

The topping is kept cold while the peaches are prepared, helping it hold its crumbly texture as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 453 calories, 6g protein, 76g carbs, 20g fat.

The peaches and sugars provide most of the carbohydrates, while flour and oats add more. Butter is the main source of fat, and the oats, flour and fruit contribute a modest amount of protein. Serve a scoop alongside plain yoghurt, or add fresh fruit, for a more balanced plate.

Choosing and preparing peaches

Ripe peaches: Choose fruit that gives slightly when pressed and smells fragrant. Slice the peaches evenly so they soften at a similar rate.

Coating: Flour and granulated sugar are stirred through the slices before baking. This helps thicken the juices released by the fruit.

Getting a crumbly topping

Cold butter: Cut it into small cubes and work it into the flour, sugar, cinnamon and salt with a pastry cutter or fork. Stop when the mixture is crumbly and starting to come together rather than blending it into a smooth dough.

Rolled oats: Stir these in after cutting in the butter. Chilling the finished topping while making the filling keeps it firm for scattering over the fruit.

Baking cues to watch

Golden top: The topping should look lightly browned by the end of baking. If it is not there yet, use the full 50 minutes as a guide.

Bubbling edges: Juices bubbling around the sides are the recipe’s cue that the filling is hot and baked through. The total baking time is 40–50 minutes.

Serving the crisp

Rest briefly: Let the dish cool slightly on a wire rack before serving, so the filling is easier to scoop and not piping hot.

To serve: Offer it warm on its own or with a spoonful of yoghurt, cream or ice cream. Keep additions separate so everyone can choose.

Why the topping needs a head start

The topping comes together first, then chills while the peaches are coated and placed in the dish. That short rest makes it easier to scatter the crumbs evenly over the fruit.

Avoid pressing the topping into a solid layer. A loose, even scatter leaves room for the peach juices to bubble up at the edges.

Recipe notes & tips

• Measure the flour by spooning it into the cup and levelling it, rather than packing it down.
• Cut the butter into small, similarly sized cubes so it is easier to work into the dry ingredients.
• Keep the topping in the fridge while you prepare the fruit.
• Spread the peaches evenly in the dish so the topping covers them from edge to edge.
• Set the baking dish on a wire rack after baking and allow it to cool slightly before scooping.

Variations

• Add nutmeg: Use a small pinch alongside the cinnamon for a warmer spice note.
• Mix in berries: Replace some of the sliced peaches with fresh berries.
• Use nectarines: Swap the peaches for sliced nectarines in the same quantity.
• Add chopped nuts: Stir a handful into the oat topping for extra crunch.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside each warm serving.

Common mistakes to avoid

• Soft topping mixture: Keep the butter cold and chill the topping while preparing the filling.
• Dense topping: Work the butter in with a fork or pastry cutter and stop when the mixture is crumbly.
• Uneven fruit pieces: Slice the peaches to a similar thickness so they bake more evenly.
• Dry-looking filling: Coat all the peach slices with the sugar and flour before transferring them to the dish.
• Underbaking: Wait for a lightly golden topping and bubbling juices around the edges, allowing up to 50 minutes.

How to store

Cover and refrigerate leftovers for up to 3 days. Reheat portions in the oven until warmed through, or use a microwave; the topping may soften after storage.

Frequently asked questions