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Peach Crisp Recipe

Peach Crisp

Steven
Fresh, juicy peaches baked under a buttery, cinnamon-spiced oat topping make this Peach Crisp Recipe one of the easiest summer desserts you can pull together. It comes together with pantry staples, needs no fancy pastry skills, and turns ripe peaches into something truly special.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10
Calories 310 kcal

Equipment

  • 9x13-inch baking dish - Ceramic recommended for even heating
  • Large mixing bowl
  • Medium mixing bowl
  • Pastry cutter - Alternatively, use a fork
  • Vegetable peeler - Swivel peeler recommended
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife - Paring knife for scoring peaches

Ingredients
  

  • 8 cups fresh peaches - 1.4 kg, about 8-10 medium peaches, peeled and sliced 1/2 inch thick
  • 1/2 cup granulated sugar - 100g
  • 2 tablespoons cornstarch - 16g
  • 1 tablespoon fresh lemon juice - 15 ml
  • 1 teaspoon pure vanilla extract - 5 ml
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For the Crumble Topping

  • 1 cup all-purpose flour - 125g
  • 1 cup old-fashioned rolled oats - 90g
  • 3/4 cup packed brown sugar - 150g
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup cold unsalted butter - 170g, cubed
  • 1/2 cup chopped pecans - 60g, optional
  • vanilla ice cream - for serving
  • freshly whipped cream - for serving (optional)
  • caramel sauce - for serving (optional)
  • toasted pecans - extra for garnish (optional)

Instructions
 

  • Bring a large pot of water to a boil and prepare a bowl of ice water. Score an X on the bottom of each peach, blanch for 30 seconds, then transfer to the ice bath. Peel the skins off, slice into 1/2-inch thick slices, and discard pits.
  • Preheat your oven to 350°F (175°C). Lightly butter the inside of a 9x13 inch baking dish.
  • In a large bowl, combine sliced peaches with granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Toss gently to coat, then let sit for 5 minutes. Pour the mixture into the prepared baking dish.
  • In a medium bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter until the mixture resembles coarse, pea-sized crumbs. Stir in the pecans if using.
  • Evenly sprinkle the crumble topping over the peach filling, covering all surfaces including corners and edges. Do not press down; keep it light and loose.
  • Bake on the middle rack for 40 to 45 minutes until the topping is deep golden brown and the filling is bubbling at the edges. Tent with foil if browning too quickly.
  • Let the crisp cool on a wire rack for at least 15 minutes before serving to allow the filling to thicken. Serve warm, with ice cream or whipped cream if desired.

Notes

  • Use ripe but slightly firm peaches to prevent a watery filling; overly soft peaches can break down too much during baking.
  • Keep the butter very cold until you mix it into the dry ingredients; this is the key to a crisp, crumbly topping.
  • Do not skip the cornstarch—it thickens the peach juices and prevents a soupy filling.
  • Let the crisp rest before slicing so the juices have time to set and hold together when served.
  • If your peaches taste tart, add an extra tablespoon of sugar to the filling to balance the acidity.
  • For a gluten-free version, use a certified gluten-free flour blend and gluten-free rolled oats.
  • Try swapping half the peaches for blueberries or raspberries for a mixed berry crisp.
  • Add a tablespoon of bourbon to the filling for a deeper, warmer flavor.
  • Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F oven for 15-20 minutes to re-crisp the topping.
  • Baked and cooled crisp can be frozen for up to 3 months in an airtight container.
Keyword easy dessert, fruit crisp, peach crisp recipe, summer dessert