Peach Crisp with Almond Oat Topping

This peach crisp is the perfect summer dessert juicy, sweet peaches topped with a golden, buttery oat and almond crumble. Whether made with fresh or frozen fruit, it’s easy to prepare and even easier to love.

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Ingredients

For the Peach Filling:

• 2½ lbs peaches (about 8 medium), fresh or frozen*
• 2 tablespoons fresh lemon juice (omit if using frozen peaches)
• ¼ cup all-purpose flour
• ¼ cup granulated sugar

For the Crisp Topping:

• 1 cup all-purpose flour
• ¼ cup granulated sugar
• ⅓ cup packed brown sugar
• ⅛ teaspoon sea salt
• 8 tablespoons (1 stick) cold unsalted butter, diced
• ½ cup old-fashioned rolled oats (or quick oats)
• 1 cup sliced almonds, divided

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Instructions

1. Preheat and Prepare Baking Dish

• Preheat oven to 350°F (175°C).
• Butter a 9×12-inch casserole or baking dish and set aside.

2. Prepare the Peaches

For fresh peaches:

• Bring a large pot of water to a boil. Add peaches and boil for 1 minute or until skins loosen easily.
• Transfer peaches to a bowl of ice water to cool. Peel, pit, and slice into ½-inch thick pieces.
• Toss with lemon juice in a large mixing bowl.

For frozen peaches:

• Thaw and drain excess liquid. No need to blanch or use lemon juice.
• In a small bowl, whisk together ¼ cup flour and ¼ cup sugar. Toss with the sliced peaches until evenly coated. Pour fruit mixture into the prepared baking dish.

3. Make the Crisp Topping

• In a food processor fitted with a steel blade, combine 1 cup flour, ¼ cup granulated sugar, ⅓ cup brown sugar, and ⅛ teaspoon salt. Pulse a few times to mix.
• Add the diced cold butter and pulse until the mixture forms pea-sized crumbs.
• Transfer to a bowl, stir in oats, and gently mix in ½ cup of the sliced almonds using your hands to form crumbles.

4. Assemble and Bake

• Evenly sprinkle the crisp topping over the fruit in the baking dish.
• Top with the remaining ½ cup sliced almonds.
• Bake at 350°F for about 45 minutes, or until the top is golden and the fruit is bubbling around the edges.

5. Cool Slightly and Serve

• Let rest for 10–15 minutes before serving. Best served warm.

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Why You’ll Love This Recipe

• Classic & Comforting: Warm, sweet, and nostalgic—just like grandma used to make.
• Crispy and Juicy: A perfect contrast of buttery crunch and tender peaches.
• Simple Ingredients: No fancy tools or complicated techniques required.
• Flexible: Works great with fresh or frozen peaches.

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Tips

• Use cold butter for the crispiest topping.
• If the top browns too fast, loosely cover with foil for the last 10 minutes.
• Let the crisp rest before serving to allow juices to thicken.
• Add a pinch of cinnamon to the topping for extra warmth.

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Variations and Substitutions

• Different Fruits: Try nectarines, plums, apples, or a mix of berries and peaches.
• Nut-Free: Omit almonds or substitute with sunflower seeds or shredded coconut.
• Gluten-Free: Use gluten-free flour and oats.
• Vegan: Replace butter with vegan margarine or coconut oil.

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FAQs

Can I make peach crisp ahead of time?
Yes! Assemble and refrigerate it (unbaked) for up to 24 hours. Bake just before serving.

How do I store leftovers?
Store covered in the fridge for up to 3 days. Reheat in the oven to keep the topping crisp.

Can I freeze it?
You can freeze the assembled unbaked crisp or freeze leftovers. Reheat in the oven from frozen or thawed.

What’s the best way to reheat it?
Bake at 350°F for 10–15 minutes or until warmed through and topping is crisp.

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Serving and Suggestions

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• Drizzle with caramel sauce or honey for extra sweetness.
• Perfect for summer cookouts, potlucks, or holiday dessert tables.
• Enjoy with coffee or tea as a cozy afternoon treat.