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Peach Crisp Recipe

Peach Crisp

iamwinfred
This peach crisp recipe turns a bowl of ripe summer peaches into one of the coziest desserts you'll make all season. Juicy peach slices bake under a buttery brown sugar oat topping until the fruit is bubbling and the crumble is golden brown. It's the kind of dessert that fills the whole kitchen with a warm, cinnamon-scented smell.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings
Calories 320 kcal

Equipment

  • Sharp knife and cutting board
  • Large mixing bowl for peach filling
  • Mixing bowl for topping
  • Measuring cups and spoons
  • 9x9 baking dish or similar size baking dish
  • Whisk or fork for combining topping
  • Oven mitts
  • Swivel peeler (optional), for peeling peaches

Ingredients
  

  • 6 cups fresh peaches sliced, about 6 to 7 medium, ripe but still slightly firm
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract pure vanilla extract recommended
  • 1/2 teaspoon ground cinnamon divided, used in both filling and topping
  • salt pinch, divided, for filling and topping

Topping

  • 1 cup old fashioned rolled oats certified gluten free if needed
  • 3/4 cup all purpose flour
  • 2/3 cup light brown sugar packed
  • 1/2 cup unsalted butter melted
  • 1/2 cup chopped pecans raw, optional, adds crunch

For Serving (Optional)

  • vanilla ice cream for serving
  • fresh whipped cream optional
  • caramel sauce optional, for drizzling
  • toasted pecans optional, for garnish

Instructions
 

  • Wash peaches and slice into half-inch wedges. Leave skin on or peel first.
  • In a large bowl, combine peaches with sugar, cornstarch, lemon juice, vanilla, half the cinnamon, and a pinch of salt. Toss to coat and let sit for 10 minutes.
  • Preheat oven to 350°F. Lightly grease a 9x9 baking dish and pour in the peach mixture.
  • In a separate bowl, combine oats, flour, brown sugar, remaining cinnamon, and salt. Stir in melted butter until clumpy. Fold in pecans if using.
  • Scatter topping evenly over peaches and bake for 35-40 minutes until golden and bubbling.
  • Let rest for 10-15 minutes before serving warm with ice cream or whipped cream.

Notes

  • Choose peaches that give slightly when pressed. Rock hard peaches won't be sweet enough, and mushy ones will make the filling too watery.
  • Don't skip the resting step for the peach mixture. It helps the cornstarch do its job and thicken the juices.
  • Break the topping into small to medium clumps rather than a fine crumble. Larger pieces stay crisp instead of sinking into the fruit.
  • Bake on a rimmed baking sheet if your dish is very full, just in case the filling bubbles over.
  • Let the crisp rest before serving so the filling has time to set slightly and won't run all over the plate.
  • To make ahead: prepare the topping and store in the refrigerator a day in advance, then assemble and bake when ready to serve.
  • Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven at 300°F for 15-20 minutes to restore crispness.
  • To freeze: cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • For a vegan version: use plant-based butter substitute in place of the butter.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 52gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 75mgPotassium: 285mgFiber: 3gSugar: 34gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 6mg
Keyword easy fruit crisp, oat crumble topping, stone fruit dessert, summer peach crisp
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