Cinnamon Peach Crisp

Peaches are in season and I'm craving some Southern summer comfort food. Warm peaches and ice cream will surely put a smile on everyone's face.


I even ate this the next morning with a cup of coffee, ssshhhh, don't tell on me! It has oats in it, I mean it's basically breakfast right?




Prep Time: 25 minutes

Total Time: 40 minutes

Total Time: 1 hour and 5 minutes

Servings: 4


Ingredients for the Peach Filling

1. 1 1/2 lbs fresh peaches, peeled and quartered

2. 1 tbsp lemon juice

3. 1/3 cup sugar

4. 1 tbsp cornstarch

5. 1/2 tsp vanilla extract

6. 1/8 tsp salt


Ingredients for the Streusel Topping

1. 6 tbsps light brown sugar

2. 6 tbsps flour

3. 1/4 cup rolled oats

4. 1 tsp ground cinnamon

5. 1/8 tsp nutmeg

6. 1/8 tsp salt

7. 1/4 cup butter, softened


I baked this in a 1 quart baking dish.

Vanilla ice cream and cinnamon for serving!


Start by peeling and quartering your peaches. This is probably the longest part of this recipe, and if you have a helper they can do the peaches while you make the filling.



For the filling we are going to begin by pouring in 1 tbsp lemon juice into a medium size mixing bowl, then add in 1/3 cup sugar.



Add in 1 tbsp cornstarch to the lemon juice mixture. This will give our filling a little bit of thickness for those peaches.



To give this a nice flavor pour in 1/2 tsp vanilla extract.



Then sprinkle in 1/8 tsp salt and mix together with a fork working out any small clumps.



Your filling should look like this!



Throw in your quartered and peeled peaches and completely coat them. You can use a baking spatula or spoon to do this, but we just used our clean hands.




In a separate bowl we are going to make the Streusel topping and this will go quickly so why don't we preheat our ovens to 350 degrees.


Combine 6 tbsps brown sugar and 6 tbsps flour into a mixing bowl.



Add in 1/4 cup rolled oats to the flour mixture.




Give that 1 tsp ground cinnamon, 1/8 tsp nutmeg, and 1/8 tsp salt.







Whisk all of those ingredients together then grab your butter. It should have been sitting out this entire time so it's nice and soft. I cut mine into slices, tossed it into the flour mixture, and broke it down by hand. I initially started with a spoon but that was just taking too long.


You do what works!



This is what our completed product should look like, very crumbly!



If you were to double this recipe you would use a 2 qt baking dish but I used a small 1 quart and it held everything perfectly.


Grease your baking dish and evenly lay the peaches at the bottom.



Pour the streusel topping over the peaches and smooth it over with a baking spatula. Don't pat it or smash it down, just lightly and evenly distribute the topping.




Bake for 40 minutes or until the top is golden brown and bubbling.


Isn't that something? It smells absolutely delicious.



Give your bowl a spoonful and a scoop of ice cream. Then top by sprinkling cinnamon through a sieve and serve!



Did you make this recipe? If so I would love to see it, drop a picture in the comment or send it to me on social media Facebook @HisGirlSunday or Instagram @steffani_hisgirlsunday.



For more resources on building Catholic tradition, check out the blog section of my website or follow me on Facebook or Instagram to see what Catholic things I am doing to make our day to day life more joyful.


In Christ,

His Girl Sunday


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