This irresistible Peach Crisp delivers the perfect balance of sweet, juicy peaches and golden-brown crumble in just 50 minutes. Each warm, comforting serving packs natural fruit sweetness beneath a buttery oat topping that crunches with every spoonful.
At 378 calories per portion, this classic dessert captures summer’s bounty while keeping things simple with an easy 20-minute prep time. The crisp topping bakes to perfection in 30 minutes, making it an ideal choice for both casual family dinners and special occasions.
Ingredients Section
For the Crumb Topping
- All-purpose flour (1/2 cup): The base for our crispy topping
- Rolled oats (1/2 cup): Use old-fashioned for the best texture
- Brown sugar (1/2 cup): Creates a caramelized sweetness
- Baking powder (1/2 tsp): Helps achieve perfect crispiness
- Spices: Cinnamon and nutmeg for warm flavor notes
- Cold butter (1/3 cup): Keep it chilled for the best crumbly texture
For the Peach Filling
- Fresh peaches (3.5 lbs): Choose ripe, firm peaches for best results
- Granulated sugar (1/4 cup): Enhances the natural sweetness
- All-purpose flour (2 tbsp): Helps thicken the fruit juices
- Lemon juice (2 tsp): Adds brightness to the filling
- Vanilla extract (1/2 tsp): Enhances overall flavor
Instructions Section
- Prepare the Peaches: Peel and slice peaches into 3/4-inch pieces, toss with sugar and let rest for 20 minutes
- Make the Topping: Blend dry ingredients with cold butter until crumbly, then refrigerate
- Preheat: Set oven to 375°F while preparing other components
- Create the Filling: Drain peaches, reserve 1/4 cup juice, mix with remaining ingredients
- Assemble: Transfer peach mixture to 8×8 dish, top with chilled crumble
- Bake: Place in oven for 30-35 minutes until golden brown
- Serve: Cool for 10 minutes, then serve warm with vanilla ice cream if desired
Serving Suggestions
This sweet and comforting peach crisp tastes amazing warm from the oven! While it’s great on its own, a scoop of cold vanilla ice cream on top creates pure magic – the contrast between warm crisp and cold, creamy ice cream is simply wonderful.
You can also try it with a dollop of whipped cream or a drizzle of caramel sauce. For breakfast or brunch, serve it slightly warm with a spoonful of Greek yogurt.
Storage Tips
After your peach crisp has cooled completely, cover it with plastic wrap or transfer to an airtight container. It will stay fresh in the fridge for up to 4 days.
The topping might soften a bit, but it’ll still taste great! When you want to enjoy it again, warm individual portions in the microwave for 20-30 seconds. You can also freeze this crisp for up to 3 months – just wrap it well and thaw overnight in the fridge before reheating.
Recipe Tips
Want super-tender peaches? Look for ones that give slightly when pressed – they’ll be perfect for baking. If your peaches are firm, let them ripen on the counter for a day or two.
For easy peeling, drop them in boiling water for 30 seconds, then transfer to an ice bath – the skins will slip right off! Don’t skip the step where the peaches sit with sugar – this creates a lovely syrup that makes the filling extra juicy and flavorful.
Simple Variations
Feel free to play with this recipe! Add a handful of raspberries or blueberries to the peaches for a mixed fruit crisp. Love nuts? Mix some chopped pecans or almonds into the topping.
You can swap the vanilla extract for almond extract, or add a tiny pinch of cardamom to the filling for a unique twist. If you’re out of fresh peaches, frozen ones work too – just thaw and drain them first.
Peach Crisp
Equipment
- 8×8 inch baking dish
- Pastry blender or fork
Ingredients
For the crumb topping
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 dash ground nutmeg
- 1 dash salt
- 1/3 cup unsalted butter cold, diced into small chunks
For the Peach filling
- 3 1/2 pounds fresh peaches about 6-8 peaches, peeled, cored and sliced about 3/4in thick
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
- 1 dash salt
- 1 dash cinnamon
Instructions
- Peel Peaches and slice into ¾ inch thick slices. Add the sliced peaches to a medium size bowl.
- Add ¼ cup sugar and toss to coat. Allow peaches to sit for about 20 minutes, to allow the sugar to pull some of the juice out of them.
- To make crumble topping, add all topping ingredients to a bowl. Use a pastry blender or fork to cut in butter until mixture resembles small crumbs. Refrigerate.
- Preheat oven to 375 degrees F.
- Drain the peaches, reserving the peach juice, and placing the peaches in a large bowl. Measure out ¼ cup of the peach juice and add it to a small bowl (you can discard the rest, or drink it because it’s delicious!).
- Stir in the flour, lemon juice, vanilla, salt, and cinnamon. Pour mixture over peaches and toss to combine.
- Pour peaches into a 8×8” or similar size dish. Sprinkle oat topping evenly over the top.
- Bake for 30-35 minutes or until golden brown and top is set.
- Remove from oven and cool for at least 10 minutes before serving. Serve with vanilla ice cream, if desired.
