There are many peach crisp recipes, but this one’s the best. Picture caramelized fresh peaches bubbling in brown sugar and cinnamon, finished with a thick, buttery topping. This dessert is worth it.
Get your spoons ready because this peach crisp won’t last long, hot out of the oven. It’s the perfect ode to late summer and early fall, using fresh summer peaches blended with fall flavors like cinnamon and brown sugar.
Speaking of warm fruit desserts, you’ll want to try this Easy Blackberry Cobbler after you’ve had the last few bites of Peach Crisp (to quell the sadness!).
Why You’ll Love This Peach Crisp Recipe
This peach crisp should be illegal…it’s that good. Here are the top 5 reasons why you’ll love it:
- Bubbling, flavorful fresh peach filling
- The BEST crunchy, crumbly, soft topping (yes, all 3 awesome adjectives)
- Not skimping on the topping: there’s plenty!
- Serve in so many ways, with Whipped Cream, vanilla ice cream, Candied Pecans, or a drizzle of caramel sauce
- Make it ahead and reheat!
Peach Crisp Ingredients
Peach Filling
- Fresh peaches – you can’t beat fresh peaches in a peach crisp! Just-ripe peaches are the best to use (not hard and not mushy soft).
- Light brown sugar – brown sugar adds a touch of sweetness and a hint of molasses, and helps with caramelization.
- All-purpose flour – a bit of flour helps to thicken your peach filling so it’s not too soupy.
- Butter – butter adds richness and a luscious filling.
- Lemon juice – a splash of lemon juice cuts the sweetness and richness of the peaches.
- Vanilla extract – vanilla flavor can’t be beaten!
- Cinnamon – a touch of cinnamon adds warm flavor.
- Salt – salt enhances flavor.
Crisp Topping
- All-purpose flour – flour is the base for an awesome crisp topping.
- Old-fashioned rolled oats – rolled oats add chewiness and flavor.
- Light brown sugar – brown sugar adds a hint of molasses flavor, sweetness, and caramelization.
- Unsalted butter – butter helps your topping crisp up.
- Cinnamon – cinnamon adds warm flavor.
- Vanilla extract – vanilla, again, can’t be beaten
- Salt – salt enhances flavor.
How to Make Peach Crisp
Full instructions in the recipe card; this is just an outline!
- Filling.
Mix brown sugar, flour, melted butter, lemon juice, vanilla, cinnamon, and salt for the peach filling.
- Peaches.
Slice peaches (skin on) into ½” slices, gently combine with filling. Microwave for 15-20 seconds to loosen mixture if needed for better coating.
- Spread.
Spread peach mixture in greased 8×8” pan.
- Topping.
Combine flour, oats, brown sugar, melted butter, cinnamon, vanilla, and salt for topping.
- Layer.
Sprinkle topping over peaches evenly using hands.
- Bake.
Bake for 35 minutes at 375 degrees, tenting with foil if topping browns too fast. Filling should bubble, and topping should be golden. Cool for 5-10 minutes before serving.
Peach Crisp Storage
- Store: store peach crisp right in the baking dish, covered when completely cooled, in the fridge for up to 4 days.
- Reheat: if you are reheating the entire crisp, place baking dish in a 350-degree oven for 20-30 minutes, tenting with foil if the topping starts to get too brown. For smaller portions, place in a smaller oven-safe dish and adjust the time accordingly. You can also easily microwave single servings of peach crisp, uncovered, for about 30 seconds.
- Freeze: cool the crisp completely, and place in a freezer-safe container for up to 3 months for best quality. Thaw in the fridge overnight and then reheat.
Recipe Tips
- Add in some chopped pecans or walnuts to the topping for an extra buttery crunch.
- You can use a 9×9” pan but keep in mind that the crisp will be slightly thinner and more spread out.
- If the topping is browning too quickly in the oven, feel free to tent the crisp lightly with foil.
- Feel free to add 2/3 cup of fresh berries to the filling if desired!
Frequently Asked Questions (FAQs)
They differ in texture and topping, with cobbler having a softer, cake or biscuit-like layer and crisp boasting a crispy, granola-like topping.
To ripen peaches quickly, place them in a paper bag at room temperature with a ripe banana or apple. The ethylene gas released by these fruits accelerates the ripening process.
Fresh peaches are the best to use and are highly recommended. If you can’t find fresh peaches, you can use frozen, unsweetened peaches. Thaw them and pat them dry to remove excess liquid before using them in the peach crisp.
I do not recommend using canned peaches; they are too mushy and wet!
There’s no need to peel peaches for the crisp. In fact, the skin-on is preferred!
Serve alone as-is, with vanilla or caramel ice cream, caramel sauce, fresh Whipped Cream, fresh berries, or Candied Pecans.
More Fruit Dessert Recipes You’ll Love!
Fresh Peach Crisp
Equipment
- 8×8" baking dish
Ingredients
Peach Filling
- 7 medium just-ripe peaches
- ¼ cup light brown sugar, packed
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, melted
- 1 tablespoon lemon juice
- ½ tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Crisp Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 cup light brown sugar, packed
- 1 ½ sticks (12 tablespoons) unsalted butter, melted
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 375℉. In a bowl, mix together the peach crisp filling (brown sugar, flour, melted butter, lemon juice, vanilla, cinnamon, and salt).
- Cut peaches (leaving skin on) into roughly ½” thick slices. Toss peaches gently into the filling mixture. If filling is too thick to coat peaches, microwave for 15-20 seconds and then re-toss.
- Add peach mixture to a 8×8” greased pan, spreading out evenly.
- In a separate bowl, add all topping ingredients (flour, oats, brown sugar, melted butter, cinnamon, vanilla, and salt). Mix together until well-combined.
- Use your hands to sprinkle topping evenly across the peaches. Don’t press down!
- Bake for 35 minutes. If topping is browning too quickly, lightly tent with foil. At 35 minutes, filling should be bubbly and hot, and the crisp topping should be golden and crispy. Let cool for 5-10 minutes before serving.
Video
Notes
- Add in some chopped pecans or walnuts to the topping if you’d like!
- You can use a 9×9” pan, but keep in mind that the crisp will be thinner and more spread out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
