What Makes This Recipe So Good
This is a simple recipe that tastes rich and complex, but you don’t have to be pro baker to pull it off. Cinnamon and brown sugar add so much warmth and classic cobbler flavor to the already-delicious peaches.The brown sugar cinnamon oat topping crisps up beautifully in the oven. There’s something so pleasing about the crisp texture of the topping with the tender juicy peaches, and then that flavor? Seriously, this might be the best part of this whole recipe. Maybe. IDK – those peaches are pretty great, too.You can freeze this recipe and enjoy incredible peach crisp all year round! Prepare the peach filling as instructed, and freeze only that in an airtight container or sealable freezer bag. When you’re ready to eat it, let it thaw, then continue as instructed with the rest of the crisp. You can make this peach crisp 1-2 days in advance and warm it in the oven, but I think it’s got the best flavor and texture when it’s fresh. Leftovers will keep up to 4 days if you refrigerate them in an airtight container. To reheat, pop a serving in the microwave, or set it under the broiler to crisp the topping back up.
Key Ingredients
Peaches – Ripe, fresh peaches give you the most flavor, but canned peaches packed in juice would be fine. You’ll want to drain them well first. Whether you peel your peaches or not is entirely up to you! Both methods will work here. If you’d like to use frozen peaches you can – just make sure to thaw them first and drain any extra juice.Flour – The flour helps hold the brown sugar oat topping together, so don’t leave it out. It’s not enough to make the peach crisp heavy or doughy like a cobbler, but it really makes a difference!Oats – In addition to the brown sugar, the oats add to the crispness of the peach crisp topping. They give the dish a nice, slightly nutty flavor, too. If you have quick oats instead of rolled, you can use those, but the topping will be a little softer than if you used rolled.
Chef’s Tips
When you toss the peaches in their brown sugar cinnamon coating, let them sit for 5 minutes or so. Giving them time to soak up the spices will amplify the flavors. The sugar also brings out some of the juice from the peaches.For another layer of warm flavor, add a little nutmeg to your peach crisp topping along with the brown sugar and cinnamon. SO good!I love to serve my peach crisp with a big scoop of vanilla bean ice cream, but it’s also really good with just a little whipped cream for a lighter option. You could also serve it with a little vanilla yogurt for a peach crisp parfait. White peaches tend to be little sweeter than yellow peaches, so you might want to adjust the amount of brown sugar based on the type of peaches you’re using. If your peaches aren’t quite ripe yet, you can use a little extra brown sugar.
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