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Cozy Peach Crisp Recipe with Oat Streusel and Cinnamon Vanilla Ice Cream

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A warm, comforting peach crisp topped with a buttery oat streusel and served with cinnamon vanilla ice cream, perfect for cozy nights and simple homemade dessert cravings.

Ingredients

Scale
  • 6 medium fresh peaches, peeled, pitted, and sliced (or thawed frozen peaches)
  • 1/3 cup granulated sugar (67g)
  • 1/4 cup brown sugar (50g)
  • 1 cup old-fashioned rolled oats (90g)
  • 3/4 cup all-purpose flour (95g) (can substitute almond or oat flour for gluten-free)
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed (113g)
  • 1 tablespoon lemon juice (15ml)
  • 2 tablespoons cornstarch (16g)
  • About 2 cups vanilla ice cream (480ml), preferably cinnamon vanilla

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Peel, pit, and slice about 6 medium peaches into roughly 1/2-inch slices. Toss them gently in a bowl with 1/3 cup granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons cornstarch. Set aside for 10 minutes to macerate.
  3. In a separate bowl, combine 1 cup rolled oats, 3/4 cup all-purpose flour, 1/4 cup brown sugar, 1 1/2 teaspoons ground cinnamon, and 1/4 teaspoon salt. Cut in 1/2 cup cold, cubed unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized pieces.
  4. Pour the peach mixture into an 8×8-inch baking dish, spreading it evenly. Sprinkle the oat streusel topping evenly over the peaches, covering the fruit completely.
  5. Bake for 40 to 45 minutes until the topping is golden brown and crisp and the peach filling is bubbling. If the topping browns too quickly, loosely cover with foil halfway through baking.
  6. Let the crisp cool slightly for about 10 minutes to thicken the filling.
  7. Serve warm with a generous scoop of cinnamon vanilla ice cream on top.

Notes

Use cold butter for the streusel to achieve the best crumbly texture. If peaches are very juicy, toss immediately with cornstarch and sugar to avoid watery filling. Tent with foil if topping browns too fast. For dairy-free/vegan, substitute butter with coconut oil and use plant-based cinnamon vanilla ice cream. You can prepare the crisp a day ahead and refrigerate before baking. Leftovers keep refrigerated up to 3 days and reheat at 325°F for 15 minutes. Freeze baked crisp wrapped tightly for up to 2 months.

Nutrition

Keywords: peach crisp, oat streusel, cinnamon vanilla ice cream, cozy dessert, easy peach dessert, homemade peach crisp, gluten-free peach crisp, vegan peach crisp

Find it online: https://avabowls.com/cozy-peach-crisp-recipe-with-oat-streusel-and-cinnamon-vanilla-ice-cream-easy-homemade-dessert/