Cinnamon-oat peach crisp recipe for a delicious dessert

Ingredients for Cinnamon-oat peach crisp

• 2,250 g medium peaches, peeled, sliced 1.25 cm thick

• 133 g caster sugar

• 300 g plain flour

• 180 g old-fashioned oats

• 133 g light brown sugar, packed

• 20 g ground cinnamon

• 5 g kosher salt

• 225 g chilled unsalted butter, cut into small pieces

• 1,140 ml vanilla ice cream

How to make Cinnamon-oat peach crisp

1. Toss the peaches, granulated sugar, and 2 tablespoons of flour in a large bowl until well combined. Let the mixture sit for 30 minutes, tossing occasionally.

2. Place a rack in the centre of the oven and preheat to 180°C (fan 160°C).

3. In another large bowl, whisk together the oats, brown sugar, cinnamon, salt, and the remaining 125 g of flour until evenly mixed.

4. Using an electric mixer on low speed, gradually add the butter to the oat mixture. Once all the butter has been added, increase the speed to medium-high and beat for about 3 minutes, or until there are no dry bits left in the bowl.

5. Scrape the peaches and any collected juices into a 33 x 23 cm baking dish. Evenly scatter the oat topping over the peaches.

6. Bake the crisp for 60–70 minutes, or until the peaches are soft, the fruit juices are bubbling, and the topping is a deep golden brown.

7. Once baked, transfer the baking dish to a wire rack and allow the crisp to cool for 1 hour.

8. Serve the crisp in bowls and top with generous scoops of ice cream.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.