Peach Crisp
A golden, bubbling peach crisp with a buttery oat topping that perfectly balances sweet juicy peaches with warm cinnamon spice. This easy homemade dessert celebrates summer’s best fruit in a comforting dish that’s delicious warm from the oven or chilled the next day.
Easy Peach Crisp Recipe
There’s something magical about a homemade peach crisp that captures the essence of summer in every bite. This classic peach dessert transforms simple ingredients into something extraordinary – juicy, ripe peaches baked until tender beneath a crispy, buttery topping that creates the perfect textural contrast. What makes this peach crisp recipe a standout is its perfect balance of sweetness and warm spices that complement the natural flavor of fresh peaches without overwhelming them.
Peach crisp holds a special place in American dessert tradition, particularly in the South where peach season is celebrated with enthusiasm. Dating back generations, fruit crisps emerged as simpler alternatives to pies, allowing home cooks to showcase seasonal bounty without the fuss of making pastry. Today, this peach crisp recipe continues that tradition, bringing comfort and nostalgia to modern tables.
THIS RECIPE:
- Uses fresh, ripe peaches for maximum flavor and natural sweetness
- Features a perfect crisp-to-fruit ratio with a buttery, cinnamon-spiced oat topping
- Requires minimal prep time with no special equipment needed
- Works beautifully with frozen peaches when fresh aren’t in season
| Recipe Detail | Information |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 8 servings |
| Yield | 9×9-inch baking dish |
This peach crisp recipe strikes the perfect balance between simplicity and wow-factor. With just a few pantry staples and fresh peaches, you can create a dessert that feels special enough for entertaining yet easy enough for weeknight baking. The hands-on time is minimal, allowing the oven to do most of the work while your kitchen fills with an irresistible aroma of baking peaches and cinnamon.
Ingredients for Peach Crisp
The quality of your peach crisp depends significantly on using the best ingredients possible, particularly when it comes to the star of the show – fresh peaches. Ripe, fragrant peaches will deliver that perfect balance of sweetness and subtle acidity that makes a truly memorable peach crisp. While you don’t need fancy or exotic ingredients, paying attention to freshness and quality will elevate this simple dessert.
For the Peach Filling:
- 8 medium ripe peaches (about 2½ pounds), peeled and sliced
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
For the Crisp Topping:
- 1 cup old-fashioned rolled oats (not quick oats)
- ¾ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- ½ cup chopped pecans or walnuts (optional)
When selecting peaches, look for fruits that yield slightly to gentle pressure and have a sweet, fragrant aroma at the stem end. The best peaches for baking have no green areas and feel heavy for their size. During peak season (June through August), local farm-fresh peaches will provide superior flavor, but good-quality frozen peaches can work well when fresh aren’t available.
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Peaches | 2½ pounds (8 medium) | Choose fragrant, slightly soft fruits with no green patches; freestone varieties are easier to pit |
| Butter | ½ cup (1 stick) | Use unsalted, high-fat European-style butter for richer flavor |
| Oats | 1 cup | Select old-fashioned rolled oats for better texture; avoid instant oats which become mushy |
| Spices | As listed | Fresh ground cinnamon and nutmeg offer significantly better aroma and flavor |
| Nuts (optional) | ½ cup | Toast nuts lightly before adding to enhance their flavor |
How to Make Peach Crisp
Creating this homemade peach crisp involves two simple components: preparing the juicy peach filling and mixing the crumbly oat topping. The beauty of this dessert lies in its straightforward preparation that allows the natural sweetness of ripe peaches to shine through. The process creates wonderful layers of texture, from the tender baked fruit to the crisp, buttery topping.
Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
Prepare the peaches:
- If using fresh peaches, bring a large pot of water to a boil.
- Score an X on the bottom of each peach with a knife.
- Blanch peaches in boiling water for 30-45 seconds.
- Transfer immediately to an ice bath to cool.
- Slip off the skins, remove pits, and slice peaches into ½-inch wedges.
Make the filling:
- In a large bowl, gently combine sliced peaches, granulated sugar, flour, lemon juice, vanilla, cinnamon, nutmeg, and salt.
- Toss carefully to avoid crushing the fruit.
- Transfer mixture to the prepared baking dish, spreading evenly.
Prepare the topping:
- In a medium bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
- Add cold cubed butter and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Stir in chopped nuts if using.
Assemble and bake:
- Sprinkle the topping evenly over the peach filling.
- Bake in preheated oven for 40-45 minutes, until the topping is golden brown and the filling is bubbling around the edges.
- If the topping browns too quickly, cover loosely with aluminum foil.
Cool before serving: Allow the peach crisp to rest for at least 15-20 minutes before serving. This cooling period helps the juices thicken slightly and prevents burning your mouth on the hot filling.
Tips for Making Peach Crisp
Pro tip: For the perfect crisp topping texture, keep your butter very cold and don’t overwork it into the dry ingredients. Pea-sized butter pieces create those desirable crispy clusters after baking.
- Use ripe but firm peaches that hold their shape when baked
- For easier peeling, blanch peaches in boiling water followed by an ice bath
- Balance sweetness based on your peaches’ ripeness – reduce sugar slightly for very sweet fruit
- Work quickly when handling the butter to prevent it from warming too much
| Technique | Recommendation |
|---|---|
| Peach preparation | Leave peach slices fairly thick (about ½-inch) so they maintain structure while baking |
| Crisp topping | Use cold butter and work it just until coarse crumbs form – overmixing will make the topping less crisp |
| Baking setup | Place the baking dish on a sheet pan to catch any potential overflow during baking |
| Doneness check | Look for bubbling around the edges and golden brown topping as indicators that your crisp is fully baked |
When mixing the crisp topping, the texture should resemble wet sand with visible butter pieces. This creates the perfect crumbly texture once baked. If the mixture becomes too warm while you’re working with it, refrigerate it for about 10 minutes before sprinkling over the filling.
Make-Ahead Instructions
One of the great advantages of this peach crisp recipe is that several components can be prepared in advance, making it perfect for entertaining or planning ahead for family dessert.
The crisp topping can be prepared up to 3 days ahead of time. Simply mix all the dry ingredients with the cold butter as directed, then store in an airtight container in the refrigerator. The cold environment will keep the butter from melting and preserve that perfect crumbly texture.
For the peach filling, you can peel and slice the peaches up to 24 hours in advance. Toss the sliced peaches with the lemon juice to prevent browning, then store in an airtight container in the refrigerator. Add the remaining filling ingredients just before assembling the crisp.
The entire crisp can be fully assembled (unbaked) up to 12 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, remove from the refrigerator while the oven preheats, then bake as directed, possibly adding 5-10 extra minutes to account for the chilled ingredients.
For a freshly-baked taste anytime, freeze unbaked crisp (without the topping) for up to 3 months. Add the refrigerated topping just before baking, and bake from frozen, adding about 15-20 minutes to the baking time.
Storing Leftovers
Proper storage ensures your peach crisp remains delicious for several days after baking. After the crisp has completely cooled, cover it loosely with plastic wrap or aluminum foil. For the best texture preservation, store at room temperature for up to 2 days – this helps maintain the crispy topping.
For longer storage, refrigerate the covered crisp for up to 5 days. Keep in mind that while refrigeration extends the shelf life, the topping will gradually absorb moisture from the filling and lose some of its crispness.
When ready to enjoy refrigerated leftovers, reheat individual portions in a 350°F oven for 10-15 minutes to restore some crispness to the topping. Alternatively, microwave for 30-45 seconds for a quick warm-up, though this won’t re-crisp the topping.
Always check for signs of spoilage before consuming leftovers – any unusual odor, mold, or fermentation indicates it should be discarded.
Freezing Peach Crisp
Peach crisp freezes beautifully, allowing you to enjoy this summer dessert year-round or prepare it well in advance of special occasions.
For the best results when freezing baked peach crisp, allow it to cool completely, then cover tightly with a layer of plastic wrap followed by aluminum foil or transfer to an airtight, freezer-safe container. Label with the date and freeze for up to 3 months. This double-wrapping prevents freezer burn and preserves flavor.
When ready to enjoy, thaw the frozen crisp overnight in the refrigerator for the best texture. Reheat in a 350°F oven for 20-25 minutes until warmed through and the topping has crisped up again. Place a piece of foil loosely over the top if it begins to brown too much.
For individual portions, consider freezing in small, oven-safe ramekins. These can go directly from freezer to oven for a convenient single-serving dessert. Add about 10-15 minutes to the reheating time if baking from frozen.
Pro tip: For the freshest-tasting results, consider freezing the peach filling and crisp topping separately in freezer bags. Assemble and bake when ready – this produces results nearly identical to freshly made peach crisp.
Serving Suggestions
A warm peach crisp straight from the oven creates a perfect canvas for various accompaniments that enhance its fruity, spiced flavors.
Classic vanilla ice cream is the quintessential pairing – the cold, creamy texture against the warm, fruity crisp creates a delightful temperature contrast. Premium vanilla bean ice cream works particularly well, but don’t hesitate to experiment with butter pecan, cinnamon, or even caramel ice cream for delicious variations.
For a lighter option, serve with a dollop of freshly whipped cream, lightly sweetened with a hint of vanilla. Greek yogurt with a drizzle of honey offers a tangy alternative that balances the crisp’s sweetness.
For presentation, serve individual portions in shallow bowls while still warm (about 15-20 minutes after removing from the oven). This timing allows the filling to set slightly while maintaining its warmth. Garnish with a small sprig of fresh mint or a light dusting of ground cinnamon for visual appeal.
Beverage pairings that complement peach crisp include:
- Coffee or espresso – the bitter notes balance the sweetness
- Earl Grey tea – bergamot notes enhance the fruit flavors
- Dessert wines such as Sauternes or Moscato d’Asti
- Bourbon or amaretto for an adult accompaniment
FAQ
Can I make peach crisp with canned peaches?
Yes, you can substitute canned peaches when fresh aren’t available. Use peaches packed in juice rather than syrup, drain well, and reduce the sugar in the filling by about 2 tablespoons. You’ll need about 5-6 cups of drained canned peaches to replace fresh.
Do I have to peel the peaches?
While peeling isn’t absolutely necessary, most prefer peeled peaches in crisp. Peach skins can become tough and slightly bitter when baked, potentially detracting from the smooth texture of the filling. The blanching method makes peeling quick and easy, but if you’re short on time, you can leave skins on ripe, thin-skinned peaches.
How do I know when my peach crisp is done baking?
A properly baked peach crisp will have these indicators: the topping is golden brown (not pale), the filling is visibly bubbling around the edges, and if you insert a knife into the center, the peaches should be tender but still hold their shape. Underbaked crisp will have a raw flour taste in the filling.
What can I substitute for butter to make this dairy-free?
For a dairy-free version, replace butter with solid coconut oil (same amount) or a plant-based butter substitute. Coconut oil creates a delicious flavor profile with the peaches, though the texture may be slightly different. Ensure your substitute is properly chilled before incorporating into the topping mixture.
Can I reduce the sugar in this recipe?
Yes, the sugar can be adjusted based on your taste preferences and the sweetness of your peaches. For very ripe, sweet peaches, you can reduce the granulated sugar in the filling by up to half. In the topping, reducing sugar by 2-3 tablespoons won’t significantly affect the texture, though it will be less sweet and may not brown quite as well.
