The Perfect Peach Crisp
This dump-and-go peach crisp is the ultimate lazy dessert — no peeling, no mixing bowls, no fuss. Just layer canned or fresh peaches, sprinkle on a simple oat topping, and bake! It’s warm, bubbly, and golden-crisp with minimal effort. Perfect for when you want something sweet without spending all day in the kitchen.
Equipment
- 1 9 x 13 inch baking pan
Ingredients
Filling
- 2 30 oz canned sliced peaches
Crisp Topping
- 1½ cups flour
- 1½ cups brown sugar
- 1½ cups oats *I use old-fashioned rolled oats
- 2 tsp cinnamon
- 1 cup butter *softened, straight from the fridge is fine
Instructions
Filling
- Preheat the oven to 375℉.
- If you don't mind large slices, dump your peaches into your pan and proceed. If you want bite-sized pieces, cut your peaches a bit smaller (I usually cut each peach slice into 2-3 pieces).
Topping & Baking
- Add the flour, brown sugar, oats, and cinnamon to a large bowl. Then add your butter and use a pastry blender, two knives, or a fork (been there) to combine until you have pea-sized crumbs.
- Dump your crisp topping on top and spread it around so it is about even across the top. Then bake it for 35-40 minutes, until the top is golden brown.
Notes
- This recipe can also be halved easily to fit in an 8x8-inch baking dish. Just be sure to decrease the baking time to 25-35 minutes.
