Fresh Peach Crisp Recipe

overhead view of peach crisp in a bowl with vanilla ice cream on top and peach crisp in a baking dish in background.

5 from 7 votes

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.

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Author: Grace Vallo

Equipment

8x8" 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 8x8” 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 9x9” pan, but keep in mind that the crisp will be thinner and more spread out.

Nutrition