This easy recipe for Peach Crisp makes the most of ripe, juicy peaches. It’s simple enough for a weeknight dessert yet perfect for guests. Add a scoop of vanilla ice cream for the best summer dessert that’s hard to resist.
Peachy Perfection
Sweet, juicy peaches are paired with a buttery, cinnamon-spiced oat topping to create a warm, comforting dessert with just the right amount of crunch.
This recipe for peach crisp is super easy to make, using simple ingredients and without fancy techniques.
It’s the perfect summer dessert and a delicious way to use fresh, ripe peaches.
Bake a crisp ahead of time and let it sit before serving. The flavors blend and develop as it rests, making it even more delicious for holidays and parties.
What Makes This Recipe For Peach Crisp So Good?
Peaches: Use ripe peaches for the best flavor and texture. Fresh peaches work beautifully in this recipe, and peeling them gives the finished crisp a softer texture.
Sugar: Sweetens the peaches and helps bring out their natural flavor. It helps create delicious fruit sauce as the peaches bake.
Flour: I mix it with the peaches to help thicken their juices as they bake. Flour is also an important part of the crisp topping, giving it structure.
Rolled Oats: An essential ingredient to create a hearty texture, crunch, and slightly nutty flavor that is delicious along with peaches.
Butter: Brings a rich flavor and helps the topping brown and crisp in the oven. For best results, make sure it is incorporated into the dry ingredients.
Brown Sugar: Is sweet with a caramelized flavor and helps the topping develop golden-brown edges.
Cinnamon: Adds warm spice to complement the sweet peaches without overpowering them.
Peel, Pit & Slice
Peeling the peaches ensures they are especially tender.
An easy way to remove the skin is to blanch them.
Pour boiling water over the peaches, then transfer them to an ice-water bath. The skins should slip off easily. If a stubborn peach refuses to cooperate, simply use a vegetable peeler.
Once peeled, slice the peaches and remove the pits.
How to Make Peach Crisp
Mix oat topping ingredients together. Shred butter into the mixture and work it in.
Prepare the peach layer and place in a baking dish.
Top peaches with the crumble mixture.
Bake until golden brown, rest and serve.
Peachy Possibilities: Recipe Variations
You can use frozen peaches in this recipe, just add an extra 1 Tablespoon flour to the fruit mixture.
You can modify this recipe for peach crisp by adding 1 cup fresh blueberries, strawberries, or raspberries to the peaches for a delicious combination.
Add ½ cup of chopped pecans or walnuts to the topping for extra crunch.
Stir 1 teaspoon of vanilla extract into the peach mixture for a subtle boost of flavor.
Make it gluten free. Simply replace the all-purpose flour with gluten-free baking flour at a 1:1 ratio. Certified gluten-free oats are the safest choice, especially for anyone with celiac disease.
Crisp-Making Secrets
Choose peaches that are ripe but not mushy. They should smell sweet and give slightly when gently pressed.
Shred cold butter into oat mixture so it’s easier to blend throughout the topping. You want little bits of butter throughout for the best texture.
Cover the peaches from edge to edge so every bite has that buttery oat topping.
Cook until peach juices are bubbling. This shows that it has thickened and the crisp is ready.
Allow the crisp to cool before serving. The juices will thicken as it rests.
Serving Suggestions
Serve peach crisp warm or at room temperature with a scoop of vanilla ice cream. Cold ice cream melting over the warm peaches and crispy topping is hard to beat.
Add a dollop of whipped cream or a even spoonful of vanilla yogurt.
A Sweet Finish
Cover leftover peach crisp and refrigerate for up to 4 days.
Warm individual portions in the microwave, or reheat the entire dish in a 350°F oven until heated through. The oven will help bring back some of the crispness in the topping.
Freeze cooked and cooled peach crisp for up to 3 months. Cool completely, cover tightly, and freeze. Thaw in the refrigerator before reheating.
Make this easy recipe for Peach Crisp with ripe peaches, a cinnamon sugar syrup, and a buttery oat topping.
Equipment
small baking dish
small bowl
Ingredients
Peaches
5cupspeaches
½cupsugar
1tablespoonflour
Crisp Topping
1½cuprolled oats
1cup flour
1cupbutter
½teaspooncinnamon
¾cupbrown sugar
Instructions
Preheat oven to 350˚F
Topping
In a mixing bowl combine 1 cup flour, 1½ cup rolled oats, ½ teaspoon cinnamon, and ¾ cup brown sugar.
Shred 1 cup butter into mixture. Blend well until butter is incorporated into the mixture and it looks crumbled. You can use two knives, or your fingers to incorporate the butter. Set aside.
To Blanch Peaches
Place ripe peaches in a bowl, pour boiling water over them.
Place ice cubes in a large bowl and pour cold water in. Set each peach into the ice water.
The skin should peel off easily. If not, use a peeler to remove the skin.
Assembly and Bake!
Slice peaches, remove the pits, and place in a bowl. Add ½ cup sugar and 1 tablespoon flour, then mix.
Fold peach mixture into a 2 quart dish.
Pour the crumbled mixture over the peaches.
Bake for 30 to 40 minutes, until peaches are tender, sauce is bubbling, and topping is golden.
