Southern Peach Crisp with Brown Sugar Oat Topping
A comforting dessert featuring tender baked peaches topped with a sweet, crunchy brown sugar oat mixture.
Ingredients
Peach Filling
- 20 ounces frozen peaches moist and flavorful
- ½ cup granulated sugar adds sweetness
- ½ teaspoon ground cinnamon warm, aromatic flavor
- ½ teaspoon pure vanilla extract enhances overall flavor
- 1 pinch ground nutmeg adds warmth and depth
- ¼ teaspoon salt balances sweetness
- 1 tablespoon all-purpose flour helps thicken the filling
Crisp Topping
- ¼ cup all-purpose flour structural agent for topping
- ¼ cup quick-cooking oats provides crunch
- 6 tablespoons brown sugar adds moisture and flavor
- ⅛ teaspoon salt balances flavors in topping
- ⅛ teaspoon baking powder helps topping rise
- ⅛ teaspoon baking soda adds fluffiness
- 3 tablespoons melted unsalted butter binds topping together
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit.
- In a large skillet, combine the frozen peaches, granulated sugar, ground cinnamon, vanilla extract, pinch of nutmeg, and salt.
- Cook over medium heat, stirring occasionally, until the mixture becomes juicy but not overly soft.
- Mix in the tablespoon of all-purpose flour until thoroughly combined.
Topping Preparation
- In a small bowl, combine the remaining flour, oats, brown sugar, salt, baking powder, and baking soda. Stir until well mixed.
- Add the melted butter to the dry mixture and stir until large clumps form.
Baking
- Pour the peach filling into a pie dish, spreading it evenly.
- Cover the peach filling with the oat topping, spreading it evenly across the surface.
- Bake in the preheated oven for 30 to 40 minutes, until the topping is golden brown and the peaches are soft.
- Once done, remove from the oven and let cool slightly before serving.
Notes
Serve warm with yogurt for breakfast or as a snack with tea or coffee. Reheat leftovers at low temperature for best results.