Southern-Style Peach Crisp with a cinnamon-oats topping! A rustic, down-home dessert made with simple ingredients!
Visual learner? Watch me make this peach crisp from start to finish!
I got me a handheld steam cleaner and that’s the reason I was M.I.A last week. I’m not even joking. Oh.My. Gawd. I originally got it to clean my super dirty baseboards, but you guys, I’m obsessed!
Which is crazy because I’m usually not one of those chicks that get excited about gadgets, especially not cleaning gadgets, but this thing is so satisfying. Somebody come take the wheel PLEASE!!! Wait, can I come steam your house??
I’ve steamed away all the crude from every tiled surface, all the gunk that likes to hide around the faucets and sinks, and even the cabinet doors tiny nooks and crannies. All the dirt and grime just melts away. Ahhhhh so magical.
Oh, what does this have to do with peach crisp? Well throughout this week-long steaming frenzy, I managed to make one of the most delicious peach crisps. I couldn’t wait to settle down and get it recorded and posted for you guys. It’s the perfect thing to do if you’re drowning in peaches or just want an old-fashioned and filling dessert after a hearty meal.
And yes you can totally switch out the peaches for berries or apples. I love simple, rustic recipes like this!
If you like your peach crisp filling sweet and creamy and the topping, crisp but not crunchy, then this is the recipe for you! I’m a sucker for this topping! The top stays perfectly crisp but the underside is so creamy and almost like actual oatmeal once its mix with those peach juices.
My goodness, I couldn’t stop eating this stuff. I served it sizzling hot with vanilla ice cream on the side after dinner and then had it cold for breakfast. I mean, it has oats and peaches, so that totally counts as a balanced breakfast in my book.
Peach Crisp With Oats or Peach Crisp Without Oats?
You can certainly leave out the oats if you’re looking for a peach crisp recipe without oats, but mercy, they sure do make the topping incredible! My boys call it the oatmeal cookie topping. The topping has flour, white sugar, brown sugar, cinnamon, all-spice, salt, oatmeal, and butter! It’s no wonder it’s so amazing! Throw in some pecans for some extra crunch if that’s how you like to get down!
Should I use Rolled Oats or Quick Oats?
Many people swear by old-fashioned oats for crumbles and crisps. I actually prefer 1-minutes oats and that’s what I used for this recipe. It’s didn’t create a topping as crisp as old-fashioned oats but I love the texture!
Peach Crisp made with frozen, fresh, or canned peaches.
I prefer frozen peaches for most peach desserts. Mainly because I love how frozen peaches seem to retain their bright orange color and firm texture, even after baking. You can certainly use canned or fresh, though. Just make sure that the peaches are pure and canned in their own juices without added ingredients.
Grab some peaches and make this fantastic peach cobbler this weekend! You’ll be glad you did.
Old-Fashioned Peach Crisp (with oats)
- 3 lbs frozen sliced peaches thawed and drained (see note)
- 3/4 cup granulated sugar
- 2-3 tablespoons all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 3/4 cup all-purpose flour
- 3/4 cup oats (1-minute or old-fashioned oats) I used 1-minute oats
- 1 ½ teaspoons cinnamon
- ¼ teaspoon all-spice
- ⅛ teaspoon salt
- 8 tablespoons unsalted butter chopped
- Preheat oven to 350 F.
- In a bowl stir together thawed and drained peaches and granulated sugar.
- Stir flour into peaches until syrup has thickened. (may need more or less flour to thicken to your liking)
- Using a slotted spoon, place peaches in a deep dish pie plate. (let the excess syrup drip off. See note). Set aside.
- To make the toppings, in a separate bowl stir together brown sugar, granulated sugar, flour, oats, cinnamon, all-spice and salt until combined.
- Cut in butter using your hands until mixture is crumbly.
- Sprinkle topping evenly over peaches.
- Bake for 35-45 minutes or until topping has browned and crisp. (May need longer)
- Let crisp cool slightly to allow syrup to thicken, about 10-15 minutes.
- Serve warm with a side of vanilla ice cream. Best served the same day. (Topping will not be as crisp the next day or when reheated.)