3-Ingredient Peach Crisp with Granola Topping

From the kitchen of Carly

Soft, jammy peaches meet crunchy granola clusters in the easiest summer dessert. Brown sugar and salt coax out every bit of stone fruit sweetness, while olive oil turns the granola golden and crisp. Five minutes to assemble, thirty-five to bake, and you're done.

3-Ingredient Peach Crisp with Granola Topping

Peaches and granola are a natural pairing, but baking them together transforms the dynamic. The fruit collapses into a soft, jammy base while the granola toasts in olive oil until it's crisp and golden. What could be easier than three ingredients plus a pantry granola you already have on hand?

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 6 mediumpeaches
  • 1/4 cuplight brown sugar
  • 1 pinchkosher salt
  • 2 cupgranola
  • 2 tbspolive oil
  • 1A 2-quart baking dish

Instructions

  1. Set the oven to 375°F. Cut the peaches into 1/3-inch wedges, skin on, and discard the pits. You should end up with about 6 cups of sliced fruit.

  2. Tumble the fruit into the baking dish with the brown sugar and salt, tossing to coat. Slide it into the oven and bake until the juices are bubbling and most of the liquid has cooked off, 35 to 40 minutes.

  3. While the fruit bakes, combine the granola and olive oil in a medium bowl and toss until the clusters are well coated.

  4. Scatter the granola evenly over the bubbling fruit and return the dish to the oven for another 7 to 10 minutes, until the topping is warmed through and golden brown. Rest for 5 minutes before serving.

Tips from the kitchen

  • Use peaches that are ripe but still firm enough to slice cleanly; they'll soften plenty in the oven and you want them holding their shape, not turning to mush.
  • Don't skip the oil on the granola. It's what renders the clusters crunchy and pushes them toward golden brown instead of just warm.
  • Vent your baking dish by leaving it uncovered the whole time so the peach juices actually evaporate and don't turn your crisp soggy.

Variations

  • Swap granola for crushed vanilla wafers mixed with a touch of melted butter for a more delicate, cakelike topping.
  • Add 1/4 teaspoon vanilla extract and a whisper of cardamom to the fruit base before baking for warmth that plays against the peaches.
  • Layer a spoonful of thick yogurt or vanilla ice cream under the warm crisp on the plate instead of on top.

Make ahead and storage

Leftovers keep in the fridge for up to 3 days. Reheat gently in a 300°F oven for about 10 minutes to restore granola crunch; the fruit can also be eaten cold straight from the dish.