Perfect for summer, this Coffee Peach Crisp is the ultimate light cookout treat! Covered with vanilla or coffee ice cream: a must! The topping is buttery with a rich coffee undertone, and the warm peach filling adds a fruity freshness.
If feeding a crowd and using a larger baking dish, the ingredients could easily be doubled!
This Coffee Peach Crisp recipe was originally created in collaboration with The Bean Coffee Company for Instagram! Visit my page to check out the video tutorial!
- 3 15-oz Cans Peaches
- 3 Tbsp Sugar
- 2 Tsps Saigon Cinnamon
- 1/4 Tsp Nutmeg
- 1 Tsp Lemon Juice
- 1 Tsp Brewed Coffee
- 1 Cup Old Fashioned Oats
- 1/2 Cup All-Purpose Flour
- 1 Cup Light Brown Sugar, lightly/loosely packed
- 1 Tbsp Coffee Grounds
- 1/4 Tsp Sea Salt
- 10 Tbsp Unsalted Butter, room temperature, cubed
- Vanilla Or Coffee Ice Cream
- Optional – Decorative Coffee Bean Garnish
Preheat the oven to 375º and grease a 9-inch baking dish with butter
Drain the peaches and add them into a large bowl, making sure to remove excess liquid to avoid a soggy filling
Add in the sugar, cinnamon, nutmeg, lemon juice, and brewed coffee, and toss until evenly coated
Add the filling to the baking dish, again making sure not to transfer excess liquid, and set aside
In a second large bowl, mix the oats, flour, brown sugar, coffee grounds, and salt together
Mix in the cubed butter until thoroughly mixed and crumbly, then add it on top of the filling
Bake for 43 min – The top will be golden and the fruit will be bubbling along the edges
Serve warm with ice cream on top
Ingredient recommendations linked!