Cook and Scale
Classic Peach Crisp
6 servings · 40 min total
Juicy roasted peaches under a buttery cinnamon-oat crumble, served warm with vanilla ice cream — the quintessential summer dessert.
Ingredients
- 6 peach, ripe, halved and pitted
- 2½ dl rolled oats
- 1¼ dl wheat flour
- 1¼ dl brown sugar
- 100 g butter, cold, cubed
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 2 tbsp white sugar
- 1 pinch salt
- 1 g vanilla ice cream, to serve
Contains: Gluten, Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Prep the peaches — Preheat the oven to 190°C (375°F). Toss the peach halves with lemon juice and white sugar, then arrange them cut-side up in a baking dish.
- 2.
Make the crumble topping — In a bowl, rub together the rolled oats, wheat flour, brown sugar, cinnamon, salt and cold butter with your fingertips until the mixture forms coarse crumbs.
- 3.
Top the peaches — Scatter the crumble topping generously over the peach halves.
- 4.
Bake the crisp — Bake for 25–30 minutes, until the topping is golden and the peaches are bubbling and tender.
- 5.
Cool and serve — Let cool for a few minutes, then serve warm with a scoop of vanilla ice cream.