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Warmly spiced fresh peaches are topped with a crumble topping in this Peach Crisp recipe. Serve with a scoop of ice cream for a quick and easy summer dessert!
Whenever fresh fruit is in season, I love to use it to make a fruit crisp dessert. Apple crisp, mixed berry crisp, and strawberry rhubarb crisp are some of my all-time favorite summer and fall desserts. This peach crisp recipe is the latest addition and oh, it’s so good! Sweet, juicy summer peaches topped with a simple oatmeal crumble topping…I really can’t get enough of it!
Why This Is The Best Peach Crisp Recipe
- Made with fresh peaches. While this recipe can be made with frozen fruit, I love to make it during the summer with fresh, juicy peaches. So good!
- Quick and easy. One of the reason I love any fruit crisp recipe is that they’re just so simple to make. The fruit filling and the crumble topping both take just a few minutes and a few ingredients to make.
- Enjoy with ice cream. My favorite way to enjoy this peach crisp is warm from the oven with a scoop of ice cream. There’s no better summer dessert, in my opinion.
Recipe Ingredients
Both parts of this peach crisp are made with just a few basic ingredients. Scroll down to the recipe card below for the exact measurements.
Ingredients for Filling:
- Peaches – Fresh peaches are the way to go for this recipe! Make sure they’re ripe or just slightly underripe so they are easier to peel.
- Sugar
- Cornstarch – Helps thicken the peach filling.
- Vanilla
- Ground Cinnamon – Adds warm flavor to the peach filling.
- Salt – Helps to balance out the sweet flavors.
Ingredients for Crumb Topping:
- Brown sugar – I like to use dark brown sugar for the richer molasses flavor but light brown sugar works too.
- All-purpose flour
- Rolled oats – I recommend old fashioned rolled oats. Quick oats get too chewy.
- Spices – Cinnamon and ground nutmeg add warm flavor to the topping.
- Salted butter – Kept cold and cut into very small pieces.
How To Make Peach Crisp
One of the reasons I love this recipe is because it’s so simple to make. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Grease the baking dish with non-stick spray.
- Make the topping. Toss the peaches with the sugar. Set aside. In another bowl, combine the brown sugar, flour, oats, cinnamon, and nutmeg. Cut the butter into the mixture to form coarse crumbs.
- Make the filling. Add the vanilla, cornstarch, cinnamon, and salt to the peaches. Toss to coat.
- Assemble. Pour the peaches into the baking dish. Add the crumb topping evenly on top.
- Bake. Bake for 45-minutes, until the topping is golden brown and the juices are bubbling.
- Enjoy. Let cool for 15 minutes before serving.
Tips & Tricks
Here are a few things to keep in mind when making this peach crisp recipe.
- Frozen peaches work too. If you want to make this when peaches aren’t in their prime, you can also use frozen. Just make sure to thaw them before putting everything together as it will likely affect the overall baking time and your crumb topping may burn before the peaches are caramelized.
- Add salt if using unsalted butter. You can use unsalted butter instead of salted. If you use unsalted butter, add ¼ teaspoon of salt to your crumb topping.
- Toss the peaches with sugar first. I like to do this step before I make the topping. The sugar helps draw out some of the juices from the peaches.
- Cool before serving. Give the peach crisp 15 minutes or so to cool before serving. Otherwise, it will just fall everywhere when you serve it.
Serving Suggestions
I recommend enjoying peach crisp warm. If it cools before you get to dive in, just pop a serving in the microwave for 30 seconds or so. It’s wonderful as-is but I do love to add a scoop of vanilla ice cream and a sprig of mint. Whipped cream is another great option.
How To Store Leftovers
- Fridge. Store leftover peach crisp in the fridge. Transfer it to an airtight container or cover the baking dish tightly with foil. It’s best enjoyed within 2-3 days.
- Reheat. Pop individual servings in the microwave for 30 seconds or so to enjoy warm.
Peach Crisp
Warmly spiced fresh peaches are topped with a crumble topping in this Peach Crisp recipe. Serve with a scoop of ice cream for a quick and easy summer dessert!
Servings: 9 slices
Ingredients
Peach Filling:
- 3 pounds ripe peaches peeled, pitted and cut into 8 pieces
- 2/3 cup white granulated sugar
- 2 Tablespoons corn starch
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Crumb Topping:
- ¾ cup dark brown sugar packed
- ¾ cup white all-purpose flour
- 2/3 cup old fashioned rolled oats
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ stick salted butter cut into very small pieces
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9-inch baking dish with non-stick spray, set aside.
- Place the sliced peaches in a large bowl and add the sugar. Toss to fully coat. Set aside.
- In a medium bowl, mix together the brown sugar, flour, rolled oats, cinnamon and nutmeg.
- Add the diced butter to the flour mixture and use a pastry blender or large fork to mix the butter with the flour to create coarse crumbs.
- Grab the bowl of peaches and add the vanilla, cornstarch, cinnamon and salt. Toss to evenly coat all the slices.
- Pour the prepared peaches into the bottom of your prepared dish.
- Add the crumb topping to the top of the peaches and spread out to evenly cover.
- Bake for 45-50 minutes, or until the topping is golden brown and the juices are bubbling around the edges.
- Remove from heat and allow to rest for 15 minutes before serving.
- Optional: Serve with vanilla ice cream and sprig of mint.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Store leftover peach crisp in the fridge. Transfer it to an airtight container or cover the baking dish tightly with foil. It’s best enjoyed within 2-3 days.
Nutrition
Calories: 279kcal | Carbohydrates: 54g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 137mg | Potassium: 273mg | Fiber: 3g | Sugar: 45g | Vitamin A: 650IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg
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