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Peach Crisp with Fresh Peaches

Peach crisp with fresh peaches baked until deep golden with jammy edges, topped with a buttery oat crumble. Served warm with whipped mascarpone for a richer, tangy Italian-style cream that cuts through the caramelized topping.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American, Italian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Peach filling
  • 6 fresh peaches, peeled and sliced
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
Crisp topping
  • 1 cup rolled oats
  • 0.5 cup flour
  • 0.5 cup packed brown sugar
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 0.5 cup cold butter, cubed Use cold butter so the topping bakes into craggy crumbs.
Whipped mascarpone to serve
  • 0.5 cup mascarpone
  • 2 tbsp powdered sugar
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Bake the peach crisp
  1. Preheat the oven to 350°F. Toss the peaches with sugar, lemon juice, and cinnamon, then spread them evenly in a 9x13 dish.
  2. Cut the cold butter into the oat, flour, brown sugar, cinnamon, nutmeg, and salt mixture until crumbly. Spread the topping over the peaches.
  3. Bake for 40-45 min until deep golden and the juice bubbles at the edges. Let the crisp rest 10 min before serving.
Whip the mascarpone
  1. Whip the mascarpone with powdered sugar and vanilla until fluffy. Serve a dollop on top of each warm crisp portion.

Notes

Pro tip: bake on the lower-middle rack so the crumble turns deep golden while the peach juices thicken before the topping over-browns. Store leftovers covered in the fridge up to 3 days; reheat at 350°F until warmed through. Freezing is not recommended for the best oat-crumb texture. For a lighter option, use part-skim mascarpone (or a mascarpone-style cultured cream) while keeping the same sugar and vanilla.