There is nothing better than an easy dessert like this peach crisp recipe. It’s so simple and comes together with only a few ingredients. All you need is a couple of minutes to toss the peaches with some lemon juice, sugar, vanilla, cornstarch, and cinnamon, then mix the topping in another bowl. Then, spread the topping over the peaches, and the oven does the rest of your work for you. It’ll be ready before you know it.
While it may be simple, it’s sure to impress your guests. It’s the perfect summer dessert recipe when peaches are in season and are bursting with sweet, juicy flavor. Make it for your next summer barbecue, picnic, or even just as a weeknight treat. The fresh, sweet peaches really steal the show in this crisp recipe, and you’ll want to make it all summer long. Can’t get enough of peaches? Try my peach pie recipe, peach cobbler recipe, and peach cake recipe!
What You Need to Make This Recipe
Peaches — you need ripe peaches for the best flavor. If you squeeze them and they feel firm, they’re not ready to use. They’re ripe when the peaches are slightly tender, give to gentle pressure, and have a peachy smell.
Lemon juice — I recommend using fresh lemon juice for the best flavor. Fresh lemon juice tastes brighter than bottled juice.
Vanilla — use real vanilla extract instead of artificial extract for the best flavor.
Cornstarch — this helps the peach juices thicken as they bake.
Rolled oats — make sure to get old-fashioned rolled oats and not quick oats or steel-cut oats. Quick oats will fall apart, and steel-cut oats will not give you the right texture.
Brown sugar — I love the caramel flavor from brown sugar. You can also use dark brown sugar if you prefer. If you do not have brown sugar, see my guide on how to make brown sugar.
Butter — I recommend using unsalted butter as the salt content in salted butter is inconsistent between different brands.
How to Make Peach Crisp
1. Wash, cut the peaches in half, remove the pit, and slice them.
2. In a large mixing bowl, stir together the sliced peaches, lemon juice, and vanilla. Add the sugar, cornstarch, and cinnamon and stir until the fruit is evenly coated.
3. Pour into the greased 8×8 inch baking dish.
4. Whisk together the flour, oats, brown sugar, cinnamon, salt, and nutmeg in a medium mixing bowl.
5. Mix in the butter with a fork or your fingers until the mixture is sticky but still lumpy and crumbles.
6. Sprinkle over the top of the peaches. Bake for 50 minutes or until the topping is browned and the filling is very bubbly. Let cool for 15 minutes before serving with vanilla ice cream.
Pro Tips for Making This Recipe
- Avoid serving immediately. Giving the peach crisp a chance to cool will give the filling time to set up, so it doesn’t fall apart when you try to serve it.
- If your peaches aren’t quite ripe yet, hold off on making this crisp. Place the peaches in a brown paper bag for 1 to 2 days to help speed up the ripening process before using them. An unripe peach won’t be as sweet or juicy.
- Working the butter in with a fork instead of your hands will keep the butter cold so your crisp will stay crispy. The warmth from your hands can melt the butter.
- You can easily make this peach crisp gluten-free by swapping the flour for gluten-free flour.
- Avoid cutting the peaches too small as they’ll shrivel up as they bake.
- If you have more fruit on hand, you can also add them. Fresh blueberries, raspberries, and blackberries make for a wonderful addition.
- Add a handful of nuts such as pecans or almonds to the topping for an extra added crunch.
Frequently Asked Questions
Can I use frozen or canned peaches to make this crisp recipe?
You can definitely use frozen or canned peaches, especially if you want to enjoy this crisp year round and peaches aren’t in season. If using frozen peaches, thaw them and pat dry with a towel. If you’re using canned peaches, drain well and pat dry. I recommend using peaches canned in peach juice and not syrup.
How do I store leftovers?
Once the peach crisp has completely cooled, cover it tightly with plastic, and store it in the refrigerator for 2 to 3 days. If it’s still warm, condensation forms, and the crisp will become soggy.
How do I reheat this?
If you’re reheating individual portions of leftovers, you can simply pop it into the microwave for a minute or so to warm it up. If you want to reheat an entire dish, you could place it back in the oven and heat it until warm.
Can I freeze this crisp?
You can freeze the crisp before or after baking. If unbaked, tightly wrap it up and freeze for up to 3 months. When ready to enjoy, bake from frozen for an extra 10 to 15 minutes or until golden and bubbly. If baked, let the crisp cool completely before tightly wrapping it up and freezing for up to 3 months. When ready to enjoy, let thaw overnight in the fridge and reheat it in the oven until it’s warm and bubbly.
Why is my crisp runny?
Sometimes the peach crisp is runny if you add too many peaches, or the peaches are super juicy. If you have too many peaches or if there are a lot of juices released in the bowl, increase the flour or cornstarch a tad bit to balance it out.
What is the difference between a crisp, cobbler, and crumble?
All three desserts are very similar, mainly as they use similar ingredients. The main difference is the toppings. A crisp has crispy, streusel crumb topping, whereas a crumble has the same topping but without any oats, so the topping is a bit denser. In comparison, a cobbler doesn’t have any topping.
If you love this recipe try these out!
If you’ve tried this Peach Crisp recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Peach Crisp
Equipment
- Mixing Bowls
- 8" baking dish
Ingredients
For the Filling:
- 2 pounds peaches peeled, pitted, and sliced (4 to 6 peaches/900g/about 4 cups sliced)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar (150g)
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
For the Topping:
- ⅔ cup all-purpose flour (80g)
- ⅔ cup rolled oats (75g)
- ½ cup packed light brown sugar (110g)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 6 tablespoons unsalted butter cubed and softened (85g)
- Vanilla ice cream to serve
Instructions
- Preheat the oven to 350F. Butter an 8x8-inch baking dish (or a 2-quart baking dish).
For the Filling:
- In a large mixing bowl, stir together the sliced peaches, lemon juice, and vanilla. Add the sugar, cornstarch, and cinnamon and stir until the fruit is evenly coated. Pour into the greased baking dish.
For the Topping:
- In a medium mixing bowl, whisk together the flour, oats, brown sugar, cinnamon, salt, and nutmeg. Mix in the butter with a fork or your fingers until the mixture is sticky but still lumpy and crumbles. Sprinkle over the top of the peaches.
- Bake for 50 minutes or until the topping is browned and the filling is very bubbly. Let cool for 15 minutes before serving with vanilla ice cream.
Notes
- Avoid serving immediately. Giving the peach crisp a chance to cool will give the filling time to set up, so it doesn’t fall apart when you try to serve it.
- If your peaches aren’t quite ripe yet, hold off on making this crisp. Place the peaches in a brown paper bag for 1 to 2 days to help speed up the ripening process before using them. An unripe peach won’t be as sweet or juicy.
- Working the butter in with a fork instead of your hands will keep the butter cold so your crisp will stay crispy. The warmth from your hands can melt the butter.
- You can easily make this peach crisp gluten-free by swapping the flour for gluten-free flour.
- Avoid cutting the peaches too small as they’ll shrivel up as they bake.
- If you have more fruit on hand, you can also add them. Fresh blueberries, raspberries, and blackberries make for a wonderful addition.
- Add a handful of nuts such as pecans or almonds to the topping for an extra added crunch.
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