Peach Crisp (Fresh, Frozen or Canned Peaches)

Peach crisp with a scoop of vanilla ice cream on top.

Peach Crisp (Fresh, Frozen or Canned Peaches)

Peach crisp, a divine fusion of tangy peaches and crispy, buttery crumbles, is the ultimate summer dessert. This recipe for peach crisp can be made indoors in the oven or on the stove, or outdoors on a Blackstone.

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 382kcal

Author Darcey Olson

Cost $7.00

Ingredients

FILLING

2 peaches (ripe and firm)
1 tbsp brown sugar
½ tbsp lemon juice (fresh)
¼ tsp vanilla extract

TOPPINGS

3 tbsp butter (divided)
¼ cup rolled oats
¼ cup brown sugar
⅛ tsp ground cinnamon
⅛ tsp ground nutmeg
1 pinch kosher salt

Instructions

PREP THE PEACHES

Cut the peaches into 1/4" - 1/2" slices and add to a large mixing bowl. Add the sugar and lemon juice and let rest for 15-10 minutes before mixing in the vanilla.
2 peaches (ripe and firm), 1 tbsp brown sugar, ½ tbsp lemon juice (fresh), ¼ tsp vanilla extract

BLACKSTONE

Turn the Blackstone on low heat and let pre-heat for at least 5 minutes. Add 2 tbsp butter and let melt before adding the oats. Toast, tossing frequently, for 5-7 minutes until the oats turn a light brown. Watch closely as they can burn easily.
3 tbsp butter (divided), ¼ cup rolled oats
Add 1 tbsp of butter to the toasted oats followed by the brown sugar, cinnamon, nutmeg and salt. Toss well to combine. Cook, tossing frequently, for another 3-4 minutes. DO NOT OVERCOOK as the sugar will burn and clump together.
3 tbsp butter (divided), ¼ cup brown sugar, ⅛ tsp ground cinnamon, ⅛ tsp ground nutmeg, 1 pinch kosher salt
While the topping is cooking, add the peaches to another part of the grill. Cook, tossing frequently, for 4-5 minutes until soft.
Transfer the peaches into two bowls followed by the toppings.
Optional - top with vanilla ice cream or whipped cream! Let cook for a few minutes before serving.

STOVETOP

Place a medium cast iron skillet on the stove and pre-heat over low heat for at least 5 minutes. Add 2 tbsp butter and let melt before adding the oats. Toast, stirring frequently, for 5-7 minutes until the oats turn a light brown. Watch closely as they can burn easily.
3 tbsp butter (divided), ¼ cup rolled oats
Add 1 tbsp of butter to the toasted oats followed by the brown sugar, cinnamon, nutmeg and salt. Toss well to combine. Cook, tossing frequently, for another 4-5 minutes. DO NOT OVERCOOK as the sugar will burn and clump together. Transfer to a bowl and set aside.
1 tbsp brown sugar, 3 tbsp butter (divided), ⅛ tsp ground cinnamon, ⅛ tsp ground nutmeg, 1 pinch kosher salt
Add the peaches and cook, tossing frequently, for 4-5 minutes until soft.
2 peaches (ripe and firm)
Transfer the peaches into two bowls followed by the toppings.
Optional - top with vanilla ice cream or whipped cream! Let cook for a few minutes before serving.

Notes

Do not overcook the oats or the topping. Both burn quickly, so keep your eyes on them when making.

Peach Crisp With Canned Peaches - To use canned peaches, drain them and use them in place of the fresh peaches. No other edits are required.

Peach Crisp With Frozen Peaches - Allow the peaches to thaw and drain the excess liquid. No other edits are required.

Nutrition