BEST Peach Crisp

Kimberly Killebrew

Life is made sweeter with this delicious peach crisp! It can be made in your slow cooker or in oven with perfect results either way!

5 from 93 votes

Prep Time 15

Cook Time 25

Total Time 40

Course Dessert

Cuisine American

Servings servings

Calories 393 kcal

For the Filling:
8 large ripe peaches or about 6 cups frozen or canned peaches (thawed and drained) , peeled, pits removed and sliced
1/4 cup sugar
OR white sugar alternative sweetener
2 tablespoons all-purpose flour (gluten free: substitute 3 teaspoons cornstarch)
1 tablespoon lemon juice
1 teaspoon quality pure vanilla extract
For the Topping:
1 cup all-purpose or whole wheat flour (gluten free: substitute almond flour)
1 cup old-fashioned oats
1 cup packed light brown sugar
OR brown sugar alternative sweetener
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cut into cubes

Oven Method: Preheat the oven to 350 degrees F.
Place the sliced peaches in large bowl with the sugar, flour, lemon juice and vanilla and stir to combine.
Oven Method: Spread the mixture out into a 3-quart baking dish.
Slow Cooker Method: Place the mixture in the slow cooker.
In another bowl combine the flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt. Add the butter and cut it into the flour mixture until it resembles coarse crumbs. Sprinkle the crumb topping over the peaches.
Oven Method: Bake at 350 degrees F for 20-25 minutes or until it's bubbly and the topping is golden.
Slow Cooker Method: Place the lid on the slow cooker and cook on LOW for 4 hours or on HIGH for 2-3 hours until the peaches are soft and the topping is golden. For the last 30 minutes open the lid to help crisp up the topping.
Serve warm with ice cream, whipped cream, or homemade vanilla sauce.

Keyword Peach Crisp

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