Sheet Pan Peach Crisp
User Reviews
5
Sheet Pan Peach Crisp
Description
This peach crisp is assembled on a buttered rimmed sheet pan, layering peeled peach slices tossed with lemon juice, vanilla, sugar, and flour to thicken juices during baking. The oat-based crisp topping, made from old fashioned rolled oats, flour, brown sugar, cinnamon, and chilled butter cut in until crumbly, spreads evenly atop the peach layer. Baking at 375°F for 45 minutes produces a golden brown, crisp topping while the peaches soften but keep their shape. The lemon juice adds brightness, and vanilla enhances peach flavor.
Serving the peach crisp warm with vanilla ice cream adds a creamy, cool contrast to the tart and slightly spiced fruit mixture. The topping offers a crunchy texture against the tender filling. This dessert is well suited for summer when peaches are in season or anytime peach preserves are available.
Notes advise using old fashioned rolled oats, not quick oats, to maintain texture. The option to omit added salt or add sea salt after baking allows adjusting the sweet-salty balance. Leftovers keep in the refrigerator for up to 3 days and reheat well in the oven, making it practical to prepare in advance or enjoy over several days. Serving with caramel sauce is suggested for added richness.
Ingredients
For the Peach Filling
- 8-10 peaches peeled and sliced
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 3 tablespoons flour
- ½ cup sugar
- 2 tablespoons butter softened
For the Crisp Topping
- 1 cup flour
- 1 cup rolled oats old fashioned
- 1 cup brown sugar
- ½ teaspoon salt optional
- ½ teaspoon cinnamon
- 10 tablespoons butter chilled and cut into small cubes, salted
Instructions
- Preheat oven to 375 degrees. Rub softened butter all over a rimmed sheet pan.
- Combine sliced peaches, lemon juice, and vanilla and sugar (you can do this in a bowl or on your prepared sheet pan). Give it a good toss, then sprinkle flour over the top and toss again gently to coat the peaches. (If you did this step in a bowl, transfer now to your buttered sheet pan and spread peaches out in an evenly layer)
- To make the peach crisp topping, whisk together flour, oats, brown sugar, salt, and cinnamon. Use your fingers, a fork, or a pastry cutter to cut in the chilled butter cubes until a crumbly mixture forms. Spoon the topping evenly over the peach layer.
- Bake for 45-45 minutes until topping is crisp and golden brown. Serve peach crisp warm with vanilla ice cream.
Notes
- Use old fashioned rolled oats, not quick oats, for the topping to maintain texture.
- You can omit the additional salt or add a sprinkle of coarse sea salt after baking to balance the sweetness.
- Serve warm with vanilla ice cream and optionally drizzle caramel sauce for extra richness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in an oven-safe dish at 350°F for about 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 76g | 25% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 290mg | 12% |
| Potassium | 288mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 52g | 104% |
| Vitamin A | 933IU | 19% |
| Vitamin C | 7mg | 8% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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