This easy peach crisp is one of my favorite summer treats that can easily be made all year long.
Preheat the oven to 350 degrees and prepare a 9 x 13 baking dish.
In a large bowl combine the peaches and all of the ingredients for the filling except the lemon juice and stir well.
Pour the peach mixture into the prepared 9 x 13 dish and set aside. Drizzle the lemon juice on top of the peach mixture.
In a separate large bowl combine all of the ingredients for the topping.
Use a stand mixer on low/medium speed for 1 minute until fully crumbled and combined.
Sprinkle the topping over the peach mixture.
Bake the peach crisp in the oven for 35-40 minutes.
Remove from the oven and allow to cool for 10 minutes before scooping and serving.
Serve with vanilla ice cream.
- Shredding the butter for the topping helps keep the oat crumble crisp over the peaches.
- Use fresh, canned, or frozen peaches for this recipe. Peel fresh peaches before slicing them. Drain and rinse canned peaches before using them. Thaw and drain frozen peaches before baking them into the crisp.
Calories: 354kcal | Carbohydrates: 84g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 30mg | Potassium: 300mg | Fiber: 3g | Sugar: 64g | Vitamin A: 368IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 2mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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