Peach Crisp with Fresh Peaches

Make the most of the season with this easy recipe to create a peach crisp with fresh peaches and a sweet crispy oat topping.

I love a good crisp. Apple crisp in the fall is something I often make. A triple berry crisp with blueberries, blackberries, and raspberries is perfect in the spring. By summertime, we can make a tasty cherry crisp and today's hero, a fresh peach crisp.

The recipes are all basically the same with slight variations.

Making a Fresh Peach Crisp

Fresh summer peaches are the hero of this dish. Can you use canned? Yes, but it wouldn't taste nearly as good. Can you skip the oats? Yes, but then you would be making a crumble and you might want to increase the amount of the other ingredients to replace the oats.

Step 1 - Wash and Slice the Peaches

Wash your fresh peaches and slice them thinly. No peeling necessary. I think it looks really pretty with the skin on. However, if you want to peel the peaches you can. Then toss the peach slices into a baking dish that has been sprayed with cooking oil.

Step 2 - Season the Peaches

Add a little cinnamon and a few chopped pecans for extra flavor and crunch.

Step 3 - Make the Crisp Topping

Combine oats with cinnamon, salt, brown sugar, and flour. Then mix in melted butter for a sweet and crunchy topping.

Step 4 - Spread on the Crisp Topping

This crisp topping is not enough to cover the peaches and I like it that way. However, you could double the topping recipe to cover more of the surface.

Step 5 - Bake in the Oven

Bake for 40 minutes in a 375 degree oven. It will be nice and golden brown with bubbling juices from the fruit.

Once the crisp has cooked slightly feel free to serve it warm with a scoop of vanilla ice cream on the side. And, if by chance there's any left you can store it by covering it with plastic wrap or transferring it to an airtight container for a couple of days.