There’s nothing quite like the comforting aroma of a freshly baked Peach Crisp filling your kitchen. Juicy, ripe peaches mingle with a hint of cinnamon, while the golden, buttery topping adds a satisfying crunch. In just 45 minutes, you can create this dessert that’s as delightful to make as it is to eat. Perfect for summer gatherings or cozy nights in, it’s a treat that balances sweetness and texture in every bite.
This recipe is a crowd-pleaser, offering a luscious blend of flavors and a wholesome touch with its fiber-rich ingredients. The tender peaches contrast beautifully with the crisp, crumbly topping, making each spoonful irresistible. Plus, it’s surprisingly simple to whip up, leaving you more time to savor the moment. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this Peach Crisp is sure to become a favorite.
Ingredients for Peach Crisp
- For the Peach Filling:
- 2 lbs peaches, cored and sliced ¼-½” thick (about 5-6 cups)
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon all-purpose flour
- 1 Tablespoon lemon juice (freshly squeezed preferred)
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon table salt
- For the Topping:
- ¾ cups (95 g) all-purpose flour
- 1 cup (80 g) old-fashioned rolled oats
- ½ cup light brown sugar, firmly packed
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ¾ teaspoon ground cinnamon
- 8 Tablespoons (113 g) unsalted butter, very cold and cut into 8 pieces
- Optional for Serving:
- Vanilla ice cream
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease an 8×8 glass or ceramic baking dish with butter and set aside.
- Prepare the Peach Filling: In a large mixing bowl, combine the sliced peaches, granulated sugar, lemon juice, vanilla extract, flour, cinnamon, and salt. Toss until the peaches are evenly coated.
- Make the Topping: In a separate large mixing bowl, whisk together the flour, oats, brown sugar, baking soda, salt, and cinnamon. Use a pastry cutter to cut the cold butter into the mixture until it begins to clump together.
- Assemble the Crisp: Give the peach mixture one final stir, then pour it evenly into the prepared baking dish. Scatter the crumble topping evenly over the peaches.
- Bake: Transfer the baking dish to the center rack of the preheated oven. Bake for 28-33 minutes, or until the peach mixture is bubbling and the topping is golden brown. The peaches should be tender when pierced with a fork or knife.
- Cool and Serve: Allow the crisp to cool for 10-15 minutes before serving. Serve warm, optionally topped with vanilla ice cream for an extra treat!
Perfect Pairings: Serving Suggestions
This peach crisp is delicious on its own, but it truly shines when paired with a scoop of vanilla ice cream. For a twist, try whipped cream or a drizzle of caramel sauce. If you’re feeling adventurous, a dollop of Greek yogurt adds a tangy contrast to the sweet peaches.
Storing and Reviving Your Crisp
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) for 10-15 minutes until warm and crispy. For a quick fix, microwave individual portions for 20-30 seconds, though the topping may lose some crunch.
Recipe Variations to Explore
Swap peaches for apples, berries, or a mix of your favorite fruits. For a nutty twist, add chopped almonds or pecans to the topping. If you’re gluten-free, use almond flour instead of all-purpose flour for the filling and topping.
Time-Saving Tips for Busy Bakers
Use pre-sliced frozen peaches to skip the prep work—just thaw and drain them first. For the topping, prepare it ahead of time and store it in the fridge or freezer until ready to use. This recipe also works great in a toaster oven for smaller batches.
Equipment Tips for Best Results
An 8×8 glass or ceramic baking dish ensures even baking and a golden crust. A pastry cutter makes blending the butter into the topping quick and easy, but you can also use your fingers or a fork. For easy cleanup, line the dish with parchment paper before greasing.
Peach Crisp Recipe
Ingredients
- 2 lbs peaches cored and sliced to be ¼-½” thick (about 5-6 cups) (see note)
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon all-purpose flour
- 1 Tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon table salt
Topping
- ¾ cups (95 g) all-purpose flour
- 1 cup (80 g) old-fashioned rolled oats
- ½ cup light brown sugar firmly packed
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ¾ teaspoon ground cinnamon
- 8 Tablespoons (113 g) unsalted butter very cold and cut into 8 pieces
- Vanilla ice cream for serving optional
Instructions
- Preheat oven to 375F (190C) and lightly grease the sides and bottom of an 8×8 glass or ceramic baking dish with butter. Set aside.
- In a large mixing bowl, combine peaches, sugar, lemon juice, vanilla, flour, cinnamon and salt and toss together until well combined.
- In a separate large mixing bowl, whisk together flour, oats, brown sugar, baking soda, table salt, and cinnamon.
- Use a pastry cutter to cut the butter into the oat mixture until it begins to clump together.
- Assemble & BakeGive the peach mixture one more stir then pour it evenly into prepared baking dish. Scatter crumble topping evenly over the peach mixture.
- Transfer baking dish to center rack of preheated oven and bake for 28-33 minutes or until peach mixture is bubbling and topping is golden brown. Peaches should be tender if pierced with a paring knife or fork.
- Allow to cool at least 10-15 minutes before serving warm, preferably topped with vanilla ice cream!