Peach Crisp
Summer desserts don’t get any better than this fresh peach crisp! It features a juicy peach filling and a sweet, buttery oat topping. We love it warm from the oven with a scoop of vanilla ice cream.
This peach crisp tops my list of favorite summer desserts. It is just so good! Other desserts that I love to make in the summertime include Cherry Pie, Strawberry Shortcake and this Apricot Crisp.
Peach Crisp is the Ultimate Summer Dessert
We’ve been going to the farmer’s market every Saturday this summer, and one thing we are always sure to buy plenty of are fresh peaches. We just can’t get enough of this juicy stone fruit!
Most of the peaches we buy seem to get eaten for breakfasts and snacks, but I always make sure to save some to make this peach crisp at least a couple of times during peach season.
My favorite summer desserts are the ones that highlight the natural sweetness of fresh fruit, and this peach crisp is no exception. It is the best combination of sweet peaches, with a touch of vanilla and cinnamon, plus a crisp, buttery oat topping. It’s pure dessert bliss!
This peach crisp recipe is so easy to make, and perfect for entertaining. I like to serve it warm from the oven, but it’s delicious at room temperature too if you want to bake it ahead.
Peach Crisp Recipe Ingredients
Here’s what you’ll need to make this peach crisp. Find the full recipe with ingredient amounts below.
Peach Crisp Filling
- Peaches: You’ll need 3.5 to 4 pounds of ripe peaches, which is about 8-10 medium peaches. It sounds like a lot, but they cook down as the crisp bakes.
- Sugar: I use just 1/4 cup of granulated sugar to sweeten the peach filling. You can use more or less sugar, depending on the sweetness of your peaches and how sweet you prefer your peach crisp.
- Cornstarch: To thicken the filling.
- Lemon Juice: Brightens up the flavors.
- Vanilla: Adds a touch of warm sweetness.
- Cinnamon: I just love the combination of peaches and warmly spiced cinnamon.
The Crisp Topping
- Old Fashioned Oats: The oats add texture to the topping.
- All-Purpose Flour: You can substitute whole wheat flour if desired.
- Brown Sugar: To sweeten the topping.
- Cinnamon & Nutmeg: For warm spice.
- Salt: To bring out all of the flavors.
- Butter: Working cold butter into the dry ingredients makes them clump together and adds rich, buttery flavor.
How to Peel Peaches
You have a couple of options for how to peel the peaches:
- Paring Knife: Use a sharp paring knife to gently trim off the peach skins.
- Boiling Water Method: Use a sharp knife to cut a small X on the bottom of each peach. Place the whole peaches in a pot of gently boiling water for 30 seconds to 1 minute. Then use a slotted spoon to transfer the peaches to a bowl of ice water. Once cool, the skins will be easy to peel off of the peaches.
How to Make Peach Crisp
Make the peach filling. In a large mixing bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, vanilla and cinnamon. Stir gently. Set aside so that the peaches can start to release some of their juices while you prepare the topping.
Make the topping. Stir together the oats, flour, brown sugar, cinnamon, salt and nutmeg. Add the cold butter cubes and use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture starts to clump together and the largest pieces of butter are the size of peas.
Put it all together. Stir the peach mixture again to make sure everything is well combined. Pour the peaches and all juices from the bowl into a greased 8×8 or 9×9-inch square baking dish. Sprinkle the topping evenly over the top of the peaches.
Bake at 350° F for 35-40 minutes, until the filling is bubbly and the topping is golden brown. Let the peach crisp cool slightly before serving.
Recipe Variations
- Double the recipe to feed a crowd. Bake a double recipe in a 9×13-inch baking dish or other similarly sized baking dish.
- Frozen peaches. While this crisp is best made with fresh peaches, you can use frozen peaches when it’s not peach season. Thaw the frozen peaches completely and drain off any liquid. I like to chop the frozen peaches into smaller pieces, since they typically come frozen as very thick slices.
- Use other fruit. This recipe is also delicious with nectarines, apricots, blueberries, blackberries or cherries. Or try my Apple Crisp recipe.
I’ll never turn down a serving of this homemade peach crisp! I’ve even been known to enjoy the leftovers for breakfast, with a scoop of Greek yogurt or cottage cheese. This Peach Cobbler is another of my favorite peach recipes.
Peach Crisp
Ingredients
Peach Filling
- 3 ½ – 4 pounds fresh peaches, peeled and sliced ½-inch thick, 8 cups sliced (8-10 medium peaches)
- ¼ cup granulated sugar*
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Crisp Topping
- ¾ cup old fashioned oats
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ½ cup cold unsalted butter, cut into ½-inch cubes
Instructions
- Preheat oven to 350° F. Lightly grease an 8×8 or 9×9-inch square baking dish.
- Make the peach filling: In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, vanilla and cinnamon. Stir to combine. Set aside; the peaches will start to release some of their juices.
- Make the topping: In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, salt and nutmeg. Add the cold butter cubes and use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture starts to clump together and the largest pieces of butter are the size of peas.
- Assemble peach crisp: Stir the peach mixture again to make sure everything is well combined. Then pour the peaches and any juices from the bowl into the greased baking dish. Sprinkle the topping evenly over the top of the peaches.
- Bake for 35-40 minutes, until the filling is bubbly and the topping is golden brown. Let cool slightly before serving. Serve warm or at room temperature.
Notes
- I find 1/4 cup of granulated sugar to be the perfect amount for the filling. You can use more or less sugar, depending on the sweetness of your peaches and how sweet you prefer your peach crisp.
- Frozen peaches: While this crisp is best made with fresh peaches, you can use frozen peaches when it’s not peach season. Thaw the frozen peaches completely and drain off any liquid. I like to chop the frozen peaches into smaller pieces, since they typically come frozen as very thick slices.
- Recipe can be doubled. Bake a double recipe in a 9×13-inch baking dish or other similarly sized rectangular baking dish.
