Peach Crisp
Savor the best of summer with our fresh Peach Crisp recipe, a flavorful dessert showcasing sweet, seasonal fruit. Made with fresh peaches and a crisp, oat topping, it’s a simple yet indulgent treat perfect for larger gatherings or smaller family get togethers.
Ok friends, we need to talk about my recipe for peach crisp. Since peaches are only in season for a couple of months each year, make sure you grab a bunch and make this recipe!
John and I are fortunate to live in the southern United States close to Georgia, allowing us an extended peach season compared to others. That means this crisp recipe is on rotation throughout the summer months.
It comes together in about an hour from start to finish. Less than that if you choose not to peel the peaches.
The filling has the perfect taste and consistency; lightly spiced and sweet with just the right amount of syrup and soft peaches. The topping is my oatmeal crumble topping which adds even more buttery, brown sugar and cinnamon notes.
And don’t forget a scoop of vanilla ice cream! It’s the bow that ties this dessert together. This easy crisp recipe is one of our favorites. John and I hope you love it as much as we do!
FAQs
Kim’s Tips
Tips
- Fully combine the topping ingredients. Make sure you thoroughly mix the ingredients for the oatmeal topping to avoid ending up with floury, sandy patches that do not bake well.
- Use less butter. To make the streusel topping extra crunchy, use 6 tablespoons of butter instead of 8 tablespoons.
- Macerate the peaches. Don’t skip out on macerating the peaches. Adding a couple of tablespoons, or more, of sugar to the fresh peaches ahead of time pulls away excess moisture before you make the filling.
- Use your hands! In my opinion, the best way to mix the crumble topping is by using your hands! This way you’re able to fully incorporate the ingredients.
- Add other fruits. Add a cup of fresh blueberries, blackberries, or diced apples for more flavor and color.
How to Store Leftovers
Refrigerator: Store leftover peach crisp in an airtight container in the fridge for 4-5 days.
Freezer: Bake the crisp, let it cool completely, then cover it tightly in plastic wrap and aluminum foil. It freezes well for about 2 months. Thaw in the refrigerator overnight and heat in the oven at 350°F until warmed through.
How to Make Peach Crisp with Fresh Peaches
- Preheat the oven to 375°F, and lightly grease a 9×13-inch baking dish.
- Place the sliced peaches and 2 tablespoons of sugar into a large bowl. Toss to combine. Set the bowl aside for 15-20 minutes.
- After 15-20 minutes, drain away excess liquid from the peaches. Add the ½ cup of remaining sugar, flour, lemon juice, vanilla, salt, cinnamon, and nutmeg. Toss to combine.
- Transfer the peach filling to the prepared baking dish, and set aside.
- In a medium bowl, use a pastry cutter, two forks or your hands to combine the oats, butter, flour, brown and granulated sugar, salt, and cinnamon. The butter should be fully incorporated and no sandy patches in the bowl.
- Sprinkle the crisp topping over the peach filling.
- Bake, uncovered, for 30-40 minutes until the topping is golden brown and crunchy and the filling bubbles.
More Dessert Recipes You May Love
Ingredients
For the Peach Filling:
- 3 to 3 ½ pounds fresh peaches, peeled and sliced into ¾-inch slices (about 6-8 large peaches)
- ½ cup + 2 tablespoons granulated sugar, divided
- ¼ cup all purpose flour
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla
- ¼ teaspoon salt
- Pinch of ground cinnamon
- Pinch of ground nutmeg
For the Crumble Topping:
- 1 cup old-fashioned rolled oats
- 8 tablespoon unsalted butter, cubed
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Instructions
To Make the Peach Filling:
- Preheat the oven to 375°F, and lightly grease a 9×13-inch baking dish.
- Place the sliced peaches and 2 tablespoons of sugar into a large mixing bowl. Toss to combine. Set the bowl aside for 15-20 minutes.3 to 3 ½ pounds fresh peaches
- After 15-20 minutes, drain away excess liquid from the peaches. Add the ½ cup of remaining sugar, flour, lemon juice, vanilla, salt, cinnamon, and nutmeg. Toss to combine.¼ cup all purpose flour1 tablespoon freshly squeezed lemon juice1 teaspoon vanilla¼ teaspoon saltPinch of ground cinnamonPinch of ground nutmeg
- Transfer the peach filling to the prepared baking dish, and set aside.
To Make the Crumble Topping:
- In a medium bowl, use a pastry cutter, two forks or your hands to combine the oats, butter, flour, brown and granulated sugar, salt, and cinnamon. The butter should be fully incorporated and no sandy patches in the bowl.1 cup old-fashioned rolled oats8 tablespoon unsalted butter½ cup all-purpose flour½ cup brown sugar¼ cup granulated sugar½ teaspoon salt½ teaspoon ground cinnamon
- Sprinkle the crumble topping over the peach filling.
- Bake, uncovered, for 30-40 minutes until the topping is golden brown and crunchy and the filling bubbles.
- Serve warm with a scoop of vanilla ice cream!
Suggested Equipment
Notes
- Fully combine the topping ingredients. Make sure you thoroughly mix the ingredients for the oatmeal topping to avoid ending up with floury, sandy patches that do not bake well.
- Use less butter. To make the streusel topping extra crunchy, use 6 tablespoons of butter instead of 8.
- Macerate the peaches. Don’t skip out on macerating the peaches. Added a couple of tablespoons, or more, of sugar to the fresh peaches ahead of time pulls excess moisture away before you make the filling.
- Use your hands! In my opinion, the best way to mix the crumble topping is by using your hands! This way you’re able to fully incorporate the ingredients.
- Add other fruits. Add a cup of fresh blueberries, blackberries, or diced apples for more flavor and color.