School is back in session here in Knoxville, but it is still very much summer. I wanted to do something fun with the kids before plunging back into our school routine, so I decided to take them peach picking at our local orchard. There were tons of peaches just begging to be picked and we came home with half a bushel. I froze a bunch, canned some in light syrup, and decided to use the rest for this Easy Cinnamon Oatmeal Peach Crisp. Let me show you how easy it is:
The most time consuming part of this recipe will be peeling the peaches. You will need 4 cups total. I peeled 4 yellow peaches and 4 white peaches. If you want to skip this part, you can easily use canned or frozen peaches. Just make sure the canned peaches are drained of their syrup and that the frozen peaches are completely thawed and patted dry with a paper towel. Pour the peaches into a greased 8×8 glass pan.
In a small bowl, combine 1/2 cup each of flour and brown sugar. Then add in 1.5 teaspoons of cinnamon and 1/4 teaspoon of salt. Mix it well until it is thoroughly combined.
Now use a pastry cutter to cut in 1/2 cup (or 1 stick) of butter. Try to make the sugar and butter mixture as crumbly as possible. The pastry cutter greatly aids in obtaining the proper consistency but you can also use your hands (though that is quite a bit messier). Now gently mix in 1 cup of quick cooking oats.
Pour the oatmeal mixture over the peaches and pat it down slightly so that it is layered evenly. Bake the peach crisp at 350 degrees for 30 minutes.
So if this recipe has oatmeal, does that mean I can eat it for breakfast? Why yes, yes it does. Been there, done that, going to do that again, lol!
Mmmmmmm, doesn’t that look divine? Now all I need is a big scoop of vanilla ice cream! If you thought this recipe was easy, check out my Crockpot Peach Cobbler. It is totally brainless and great for guests. You can’t mess it up!
Go ahead and save this picture on your Pinterest account. And if you need any other dessert ideas check out my Delectable Desserts board that is full of yummy indulgences. Until next time, happy cooking!
- 4 cups peeled peaches, about 7-8 medium
- ½ cup cold butter
- ½ cup brown sugar
- 1.5 tsp cinnamon
- ¼ tsp salt
- ½ cup flour
- 1 cup quick oats
- Heat oven to 350 degrees.
- Peel peaches and slice. Arrange in a greased 8x8 pan.
- In a medium bowl, mix all ingredients except the butter and oats.
- Use a pastry cutter to cut in the butter until crumbly.
- Fold in the oats to the crumbly butter mixture and then press on top of the peaches.
- Bake at 350 degrees for 30 minutes.
- Serve warm with vanilla ice cream.