Perfect Peach Crisp
This delicious peach crisp is made with juicy, ripe peaches baked until tender and topped with a crunchy oat brown sugar streusel. Enjoy this easy recipe all year round by using fresh, frozen, or even canned peaches!
Why this recipe is so great:
- Easy to make – All you have to do is toss some sliced peaches in flour, sugar, and spices. Then top with a simple streusel made with flour, oats, brown sugar, and butter. Pop it in the oven and in half an hour you’ll have a bubbling peach crisp ready to be served!
- So much fruit and a thick crumb topping – There are 5 cups of heavenly peaches in this crisp recipe and it’s topped with a thick layer of crumb topping so every bite is a perfect ratio of fruit to crumb topping.
- Tastes amazing – The peaches are baked to perfection in cinnamon and sugar. They are soft and tender and coated in a thick simple syrup. The streusel is rich and buttery, sweetened with warm brown sugar, and delightfully crunchy.
- Enjoy all year round – You can use fresh peaches when they are in season, frozen peaches for convenience (no peeling or slicing), or even canned peaches for ease (just open the can!) with this recipe.
Ingredients you’ll need:
- Peaches – fresh, frozen or canned
- Granulated sugar
- All-purpose flour
- Ground cinnamon
How to make peach crisp:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large bowl, toss the sliced peaches with some granulated sugar, flour, cinnamon, and nutmeg (optional) until combined.
- Transfer the mixture into a greased 9″ round ceramic or glass baking dish.
- In a medium bowl, mix together the flour, rolled oats, and brown sugar. Pour in the melted butter and stir until all is moistened. Break up the mixture into bite-sized pieces and sprinkle over top of your peaches.
- Bake at 350F for about 30 minutes or until lightly browned on top and bubbling around the edges. Let cool and serve as is or with some whipped cream or a scoop of vanilla ice cream.
Select peaches that are ripe but firm because it makes them much easier to peel and slice.
How to peel peaches:
There are several methods for peeling peaches. You can boil and blanch them, you can use a microwave to help loosen the skin, or you can straight up use a vegetable peeler or paring knife and peel them like you would an apple.
Boil and blanch – Bring a pot of water to a boil and soak the peaches for 10-20 seconds. Remove the peaches with a slotted spoon and immediately immerse them in ice water. Allow the peaches to cool to the touch. Make a small incision just into the peel of the peach using a paring knife and peel back the skin. Repeat until the entire peach is peeled.
Microwave method – Using a knife, cut an X in the bottom of the peach. Place on a microwave-safe dish and heat for 30-60 seconds (30 seconds for one peach, 60 seconds for multiple) and simply peel back the skin of the peach where you cut the X.
How to slice peaches:
- Find the natural indent of the peach, start at the stem and cut the peach in half using a sharp paring knife.
- Gently twist each side of the peach in opposite directions and the peach should pull apart into two halves. Remove the pit using your fingers to pull it out, or use a spoon to pry it out.
- Place the peach cut-side down on a cutting board and cut lengthwise into your desired thickness.
How to store peach crisp:
Let cool completely, tightly cover, and store in the fridge for up to 3 days.
How to freeze peach crisp:
Once completely cooled, transfer the crisp into a freezer-friendly container, and store in the freezer for up to 3 months. Tip: Bake it in an aluminum baking pan with a lid for easier freezing and storage.
What’s the difference between peach crisp and peach cobbler?
A peach cobbler is baked with dollops of dropped biscuit dough on top. A peach crisp is baked with a layer of crispy crumb topping.
Why is my peach crisp runny?
Once the crisp has completely cooled, if it’s still runny, then either the fruit was extra juicy or there was not enough thickener. Try adding another tablespoon or two of thickener next time and that should help.
How to reheat peach crisp:
Place in a 350F preheated oven for 15 minutes or until heated through and crisp on top.
Can you freeze peach crisp before baking?
Yes, fully assemble the crisp and store in the freezer for up to 3 months. Tent with foil and bake from frozen at 350F for about an hour until bubbling and lightly browned.
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Did you make this recipe? Please kindly leave a comment with your star rating below.
This delicious peach crisp is made with juicy, ripe peaches baked until tender and topped with a crunchy oat brown sugar streusel.
- 5 cups peaches (peel, pitted, and sliced from about 5–6 peaches)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1 cup (125g) all-purpose flour
- 1/2 cup (45g) rolled oats
- 1/2 cup (100g) packed brown sugar
- 1/2 cup (114g) unsalted butter, melted
- Preheat oven to 350F and grease a 9″ round ceramic or glass baking dish.
- In a large bowl, toss the sliced peaches, granulated sugar, flour, cinnamon, and nutmeg (if using) until combined. Transfer the mixture into the prepared baking dish.
- In a medium bowl, mix together the flour, rolled oats, and brown sugar. Pour in the melted butter and stir until all is moistened. Break up the mixture into bite-sized pieces and sprinkle over top of the peach filling.
- Bake for 30-35 minutes or until lightly browned on top and bubbling around the edges. Let cool and serve as is or with some whipped cream or a scoop of vanilla ice cream.
Leftovers can be covered and stored in the fridge for up to 3 days.
You can use fresh, frozen or canned peaches with this recipe.
Fresh – follow the recipe as instructed.
Frozen – thaw and drain.
Canned – drain well and reduce the sugar if the fruit is already sweetened.
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: peach crisp recipe