5.0 from 24 votes
Sheet Pan Peach Crisp
If you're in love with peach season as much as me, this recipe is perfect for you! Sheet Pan Peach Crisp won't let you down with its warm, sweet peaches and crisp, cinnamon topping.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 450 kcal
Course:
Dessert
Cuisine:
American
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 old fashioned rolled oats
- 1 cup brown sugar
- ½ teaspoon salt optional
- ½ teaspoon cinnamon
- 10 tablespoons salted butter chilled and cut into small cubes
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.
Cup of Yum
Notes
- Oats: be sure to use old fashioned rolled oats, NOT quick cooking oats.
- Salt: I like to add the extra salt even though I am using salted butter because I love the sweet and salty flavor it gives to the crisp. You can also leave out the 1/2 teaspoon of salt, taste after it is baked, and then add a sprinkle of coarse sea salt over the top of the crisp.
- Serving option: if you really want to take this to the next level, serve with ice cream and a generous drizzle of caramel sauce.
- Storage and reheating: allow to cool completely before transferring to an airtight container (try to keep the crisp on top) and storing in the fridge up to 3 days. Reheat in an oven-safe dish at 350 for about 10 minutes.
- *Nutrition stats are for the peach crisp only and do not include the ice cream.
Nutrition Information
Calories
450kcal
(23%)
Carbohydrates
76g
(25%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
38mg
(13%)
Sodium
290mg
(12%)
Potassium
288mg
(8%)
Fiber
4g
(16%)
Sugar
52g
(104%)
Vitamin A
933IU
(19%)
Vitamin C
7mg
(8%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 450
% 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.