I love going to the farmers market whenever I get a chance, especially when I’m just looking for some cooking inspiration and this time I got it from these deliciously ripe and sweet peaches from the Union Square Greenmarket… so I made this “can’t stop eating it” peach crisp!
This dessert is bound to impress and it’s so easy to make! Once you make this once you’ll be confident to make it again and substitute other fruits in for peaches as well (think apples in the fall, plums in the summer, etc!).
And it’s easy to make dairy-free (just use vegan butter instead and dairy-free/vegan ice cream!)
- 4 pounds peaches sliced 1/4 inch thick
- 1/2 cup granulated sugar
- 1 1/2 tablespoons flour
- 1 teaspoon cinnamon
- 1 1/2 cup old fashioned oats
- 3/4 cup flour
- 1/2 cup dark brown sugar
- 3 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1.5 sticks (12 tablespoons) chilled, unsalted butter (or vegan butter) cut into approximately 1 tablespoon pieces
- Vanilla ice cream or dairy-free, I used Oatly's new Vanilla Oat Milk ice cream
Mix peaches, sugar, flour and cinnamon in bowl let sit for 30 min.
Preheat oven to 350 degrees and set rack to the middle.
In a mixing bowl, add oats, flour, dark brown sugar, cinnaom, nutmet and kosher salt and stir until well combined. Using an electric mixer (hand or stand) on low speed, slowly add in the butter (about 2 tablespoons at a time) until incorporated. Increase speed to medium-high and mix for about 3 minutes.
Either in a cast iron skillet, small rammekins/cocottes, or baking dish add peach mixture. Top with the oat mixture. Bake for about 60 minutes or until the peaches begin to bubble and the top is a nice golden brown color! Let it cool for about 15 minutes before enjoying.
Top with your favorite vanilla ice cream and enjoy!