No-Peel Peach Crisp Recipe with Oats

5 from 1 vote

My peach crisp with oats is loaded with juicy fresh peaches and a buttery brown sugar streusel topping! There's no peeling needed and I use just 10 simple ingredients.

Prep Time10

Cook Time45

Total Time55

Course: Desserts

Cuisine: American

Servings: servings

Calories: 434kcal

Author: Samantha Erb

Ingredients

For the Filling:

8 large peaches
¼ cup granulated sugar
2 teaspoons lemon juice freshly squeezed
1 tablespoon cornstarch or tapioca flour
1/8 teaspoon salt

For the Topping:

1 ½ cups rolled oats
¾ cups all-purpose flour
¾ cup brown sugar packed
¾ cup unsalted butter cold (or even frozen)
2 teaspoons ground cinnamon
½ teaspoon salt

Instructions

Preheat the oven to 375 degrees F and grease a 2-quart baking dish.
Cut unpeeled peaches into ½-inch slices and place them in a large mixing bowl.
Add sugar, lemon juice, cornstarch, and salt to the peaches and stir gently using a soft silicone spatula.
Transfer the peaches to the prepared baking dish and gently pat them down to create an even layer.
In a medium-sized bowl, stir together the oats, flour, brown sugar, cinnamon, and salt.
Cut the cold butter into cubes and using a pastry cutter mix the cubes into the dry ingredients until the mixture resembles a crumble-like topping.
Sprinkle the crumble over the peaches, making sure that the peaches are covered.
Place the baking pan in the oven and bake for 45 minutes or until the top is golden brown and the peaches are bubbling.
Allow to cool before serving.

Notes

Storage: Store leftovers in an airtight container or covered with plastic wrap in the fridge for 3-4 days.

Reheating: Place it in the oven at 350 degrees F for about 10 minutes or in an air fryer for 5 minutes to get the streusel topping nice and crisp again.

Nutrition