I absolutely love this Peach Crisp Recipe because it captures the sweet, sun-ripened flavor of fresh peaches perfectly without fussing over complicated techniques. When I first tried making a crisp rather than a pie, I was hooked—there’s something so satisfying about that golden, crunchy oat topping against tender, juicy peaches bubbling just underneath. This recipe is especially great during peach season, but honestly, once you try it, you’ll find yourself craving it year-round!
You’ll find that this Peach Crisp Recipe really shines as a weeknight dessert or a last-minute dish to bring to a gathering—it comes together quickly, and the ingredients are simple pantry staples you probably already have. I love that it’s both comforting and a little fancy, all in one pan. Plus, with a scoop of vanilla ice cream on top, it’s like a little celebration in every bite.
Why You’ll Love This Recipe
- Built on Simple Ingredients: Uses easy-to-find pantry staples plus fresh peaches for a deliciously fresh flavor.
- Quick to Prep and Bake: Perfect for busy weeknights or last-minute dessert cravings with just about 10 minutes prep time.
- Versatile and Crowd-Pleasing: Always a hit with family and guests, especially topped with vanilla ice cream.
- Tried and True Technique: Offers a reliably crisp topping and perfectly tender peaches every single time.
Ingredients You’ll Need
Choosing the right peaches is key here, and the rest of the ingredients work together to give you that unbeatable crisp texture and comforting flavor combination. I always recommend using ripe but firm peaches — this helps prevent your filling from becoming overly mushy while still giving you that sweet juiciness you’re after.
- Fresh Peaches: Look for peaches that are fragrant and slightly soft but still firm to avoid a mushy filling.
- Granulated Sugar: Balances the peaches’ natural tartness and provides just the right sweetness.
- All-Purpose Flour: Used both in the filling for thickening and in the topping for structure.
- Cornstarch: Helps thicken the peach juices so the filling isn’t too runny.
- Ground Cinnamon: Adds warm, aromatic spice that pairs beautifully with peaches.
- Salt: Enhances all the flavors and keeps the sweetness from feeling flat.
- Light Brown Sugar: Brings a rich, molasses-y flavor to the oat topping.
- Salted Butter: Adds moisture and richness while helping the topping crisp up just right.
- Old-Fashioned Oats: Create that signature crisp texture on top—avoid quick oats here for best results.
Variations
I love to mix things up a bit depending on the season and sometimes what’s in my pantry. This Peach Crisp Recipe is super flexible, and you can personalize it with your favorite flavors or dietary needs without losing that classic charm.
- Add Nuts: I often toss in chopped pecans or almonds into the oat topping for an extra crunch and nutty flavor. My family goes crazy for that texture!
- Use Different Spices: Sometimes I swap out cinnamon for a combo of nutmeg and ginger for a spiced twist that’s perfect for cooler months.
- Gluten-Free Version: Replace all-purpose flour with a gluten-free blend and use certified gluten-free oats to accommodate gluten sensitivities.
- Mix Fruits: Adding berries or sliced apples to the peaches makes for a colorful and flavor-packed variation I adore.
How to Make Peach Crisp Recipe
Step 1: Prep Your Peaches and Oven
Start by preheating your oven to 400°F and buttering a 9×9-inch baking dish, which helps the crisp release easily after baking. Peel and thinly slice 8 cups of fresh peaches—you want uniform slices so everything cooks evenly. Then, toss the peaches with granulated sugar, 2 tablespoons of flour, cornstarch, 1 teaspoon ground cinnamon, and a pinch of salt until everything is well coated. This mix will thicken nicely as it bakes, keeping the peaches juicy but not watery.
Step 2: Make the Crunchy Topping
In the same large bowl, cream together your brown sugar, remaining flour, butter (at room temp), and that second teaspoon of cinnamon until the mixture is wet and clumpy. Here’s a little trick I discovered: using your hands to blend in the oats makes the process faster and gives you a great texture without overmixing. Add in 1¾ cups old-fashioned oats and stir until you get a coarse, crumbly topping. This topping is where the magic happens—it crisps up just right to contrast the soft peaches.
Step 3: Assemble and Bake
Spread the peach mixture evenly in your prepared pan, then crumble the oat topping over it in one layer. Bake for about 20 to 25 minutes—or until you see the edges of the topping start turning a light golden brown and the juicy peach filling bubbles around the sides. Resist the urge to open the oven too often; just peek near the end to check. Once done, let it rest for 10 minutes so everything sets up nicely—this makes serving much easier.
I always serve mine warm, topped with a generous scoop of vanilla ice cream. It’s just heavenly.
Pro Tips for Making Peach Crisp Recipe
- Perfect Peach Prep: I learned that peeling the peaches and slicing them uniformly really helps the texture and prevents any unexpected fibrous bites.
- Don’t Overmix the Topping: Mixing the oat topping just enough to combine ensures it crisps up beautifully without turning gummy.
- Use Room Temperature Butter: Using softened butter lets you cream it properly with the sugars to get that perfect crumbly texture.
- Avoid Overripe Peaches: I once ruined a crisp by using too-soft peaches; sticking to peaches that are ripe but still firm gives you way better results.
How to Serve Peach Crisp Recipe
Garnishes
My go-to garnish is a big scoop of vanilla ice cream because it melts over the warm crisp and adds a creamy, cool balance. Sometimes, I sprinkle a little extra cinnamon or a handful of toasted almonds on top for a bit of flair and crunch. If I’m feeling fancy, a dollop of whipped cream with a light dusting of fresh nutmeg makes it look like it’s straight from a bakery!
Side Dishes
I love pairing this Peach Crisp with a simple cup of freshly brewed coffee or a pot of spiced tea—perfect for a cozy afternoon or dessert after dinner. If you’re serving at a larger brunch or gathering, adding a cheese platter or light salad can balance the sweetness nicely.
Creative Ways to Present
For special occasions, I’ve layered this Peach Crisp in pretty glass trifle bowls with whipped cream and fresh peach slices between layers—it looks stunning and serves beautifully at parties. Another fun idea is to serve individual portions in mini ramekins, which feels so personal and is perfect for gifting or fancy dinner parties.
Make Ahead and Storage
Storing Leftovers
I store leftover peach crisp in an airtight container in the fridge, and it keeps well for up to 4 days. I find keeping it chilled helps the flavors meld, but it’s best reheated so the topping regains its crunch and the peaches warm through nicely.
Freezing
Freezing works surprisingly well! I usually prepare the crisp completely, let it cool, then wrap it tightly in foil before freezing. When I want it, I thaw overnight in the fridge and reheat in the oven. The texture stays great, almost like freshly baked.
Reheating
To reheat, I pop individual servings in the microwave if I’m in a hurry—30-second bursts work wonders. For the whole dessert, I prefer reheating in a 400°F oven for 8-10 minutes to revive the crispiness of the oat topping and warm the peaches evenly.
FAQs
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Can I use frozen peaches for this Peach Crisp Recipe?
Yes, you can! Just make sure to thaw and drain any excess liquid from the frozen peaches before mixing them with the other filling ingredients. This helps keep your crisp from becoming too soggy.
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What’s the best way to peel peaches quickly?
I like to blanch them for about 30 seconds in boiling water, then immediately transfer to ice water—that loosens the skin and makes peeling a breeze without losing any of that juicy flesh.
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Can I make this Peach Crisp Recipe vegan?
Absolutely! Swap the butter for a vegan butter substitute or coconut oil, and make sure your brown sugar is vegan-friendly. The rest of the ingredients are plant-based.
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How do I double the recipe for a larger crowd?
Just double all the ingredients and bake in a 9×13-inch dish instead of 9×9. You’ll want to add about 10 extra minutes to the baking time—just keep an eye on the topping’s golden color and bubbling.
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What’s the difference between a crisp and a crumble?
Good question! A crisp topping includes oats, like in this Peach Crisp Recipe, giving it a crunchier, heartier texture. A crumble usually skips oats and is more of a flour-and-butter mixture, resulting in a softer topping.
Final Thoughts
This Peach Crisp Recipe holds a special place in my heart because it’s straightforward, delicious, and always warms up the kitchen with the smell of fresh fruit and cinnamon. It’s a dessert I feel confident making anytime I want to share something comforting yet impressive. Give it a try—you’ll love how easy it is to make and how quickly it disappears from the table!
Print
Peach Crisp Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peach Crisp recipe delivers a warm, comforting dessert featuring tender, thinly sliced fresh peaches topped with a golden, buttery oat crumble. Baked to perfection, it combines the natural sweetness of peaches with hints of cinnamon and brown sugar, making it an ideal treat to enjoy on its own or served with a scoop of vanilla ice cream.
Ingredients
Peach Filling
- 8 cups peeled and thinly sliced fresh peaches
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Crisp Topping
- 1/2 cup + 1/2 cup all-purpose flour (total 1/2 cup + 2 tablespoons divided)
- 3/4 cup packed light brown sugar
- 1/2 cup (1 stick) salted butter, room temperature
- 1 3/4 cup old-fashioned oats
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F. Butter a 9×9 baking pan thoroughly and set it aside to be ready for the filling.
- Make Peach Mixture: In a large bowl, combine the peeled and thinly sliced peaches with granulated sugar, 2 tablespoons of all-purpose flour, cornstarch, 1 teaspoon ground cinnamon, and salt. Mix until the peaches are evenly coated and the ingredients are well incorporated. Pour this mixture into the prepared baking pan and set aside.
- Prepare the Crisp Topping: Using the same large bowl, cream together the light brown sugar, remaining ½ cup flour, room temperature salted butter, and 1 teaspoon ground cinnamon until the mixture becomes wet and clumpy. Add the old-fashioned oats and stir everything until a coarse mixture forms. Using your hands can make this step easier and more effective.
- Assemble and Bake: Evenly crumble the oat topping over the peach mixture in the baking pan. Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the oat topping turns a light golden color around the edges.
- Rest and Serve: Remove the crisp from the oven and let it rest for 10 minutes to allow it to cool slightly and set. Serve warm, optionally topped with vanilla ice cream for an extra special treat.
Notes
- Storage: Store peach crisp in an airtight container in the refrigerator for up to 4 days. To reheat, bake in an oven-safe dish at 400°F until warmed through or microwave individual servings in 30-second intervals.
- Prep Ahead: Assemble the crisp but do not bake. Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. Remove about 30 minutes to an hour before baking to allow it to come to room temperature.
- Make Ahead: Bake as directed and cool. If serving within a few hours, leaving it at room temperature is fine. Reheat whole crisp in a 400°F oven for about 8 minutes or microwave servings individually.
- Scaling Up: To make a larger 9×13-inch version, double all ingredients and bake in a 9×13 casserole dish. Add approximately 10 minutes to the baking time, monitoring closely.
- Peach Selection: Use just-ripened peaches that still feel firm to avoid a mushy texture after baking. Avoid overly soft or overripe peaches for the best result.
Nutrition
- Serving Size: 1 slice (about 1/9th of recipe)
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
