Peach Crisp, made with sweet, spiced peaches and buttery, crispy oat topping, is an easy to make, yet delicious dessert.
While this recipe for peach crisp is perfect for summer peaches, you can also prepare this recipe using frozen or canned peaches, so that you can enjoy year-round.
This easy dessert delivers the perfect amount of sweetness from the peaches, warmth from the spices, and texture from the buttery oat topping.
As the crisp bakes, the peaches' sweetness and flavor intensify, while their juices thicken to form a luscious sauce. The oat crumble turns golden brown and adds not only texture but buttery richness to finish off this recipe perfectly.
One thing is for sure, this peach crisp is a must-make dessert! You are going to love it!
Ingredients Needed for Peach Crisp
- Peaches: When it comes to peaches, select peaches that are ripe, yet firm. While fresh peaches will produce the best flavor, you can use frozen peaches or even canned peaches.
- Spices: This Peach Crisp is made with ground cinnamon, ginger, and freshly grated nutmeg. Ginger may seem like an odd addition to peach crisp, but trust me, the little kick that ginger gives this dish makes a world of difference in flavor. It is also so important to use freshly grated nutmeg, as the taste is superior to ground nutmeg (and don't worry the whole nutmeg lasts just as long as the dried variety in your pantry!)
- Lemon juice: Be sure you use FRESH lemon juice, not jarred lemon juice. The lemon juice's acidity helps to break down the peaches as they bake while adding brightness to the overall flavor to the crisp.
- Cornstarch: The cornstarch coats the peaches, so as they bake and render their juice, the juice thickens up, creating a rich sauce.
- Sugar: Granulated sugar is best for the peaches, brown sugar is best for the crisp topping.
- Butter: Be sure to use unsalted butter that is at room temperature. This will allow you to control the added salt, which ultimately affects the final flavor of the peach crisp.
- Oats: Use either rolled or quick-cooking oats for the crisp topping, not steel-cut oats.
- Flour: The Peach Crisp topping needs a bit of flour to hold the crumble together. Use all-purpose or whole wheat flour.
How to Make Peach Crisp
- If using fresh peaches, be sure to peel and slice the peaches. If using frozen, be sure to defrost peaches fully, and if using canned peaches, be sure to drain well.
- After your peaches are prepared, toss with the lemon juice, sugar, and cornstarch in a large mixing bowl.
- Allow the peach mixture to sit while you prepare the crisp topping. This will allow the peaches to begin to render their juices.
- In a separate mixing bowl, mix together the oats, flour, and spices together.
- Add in the butter, and using a fork, pastry cutter, or your hands, mix the butter into the mixture until a crumbly mixture forms and the butter is evenly distributed in the mixture.
- Place the peach mixture into a buttered baking dish and then sprinkle the crumble evenly over the top of the crisp.
- Bake, uncovered for 40-45 minutes, or until the peaches are softened and the crumble is browned. And be prepared--the smell of this crisp baking is heavenly!
In my book, Peach Crisp is best served warm with a generous scoop of vanilla ice cream or whipped cream. The contrast of the cold cream to the warm crisp is ideal. I also love how the ice cream melts into the crisp--peaches and cream are a match made in heaven!
You can store leftover, cooled peach crisp in a sealed container in the fridge for 3-4 days in the refrigerator. Warm individual servings up in the microwave, as desired. You can also reheat the entire dish by preheating the oven to 300 degrees F, remove the peach crisp from the refrigerator while the oven preheats, and then bake for 15-20 minutes, or until warmed through.
Yes! Using frozen peaches is a great alternative to fresh peaches, when peaches are not in season. Frozen peaches are picked when perfectly ripe and they have the added benefit of already being peeled and sliced for you. Just be sure to defrost your peaches in the refrigerator before preparing this crisp.
Yes. select peaches canned in fruit juice, not heavy syrup, and drain well before proceeding with the recipe. You may want to decrease the bake time by 10 minutes as well, as the canned peaches do not need as long to break down.
For the best texture, I do recommend peeling your peaches.
The easiest method is to parboil the peaches slightly. Score the skin on the peaches with a paring knife. Drop the peaches into boiling water for 15 seconds, or until the skin begins to peel. Use a slotted spoon to remove the peaches from the water and place them into ice water. Once cooled, remove the peaches from the ice bath and the skin should just peel right off.
Ripe peaches should have a peach smell to them and be soft, yet not mushy to the touch. The skin should also be wrinkled right around the stem.
Yes! Simply use gluten-free oats and an all-purpose 1:1 gluten-free flour blend.
More Delicious Fruit Desserts
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- 6 cups peeled and sliced peaches about 8 peaches, or 2 pounds of peaches
- 1 ½ tablespoons cornstarch
- 1 lemon juice and zest
- ¼ cup granulated sugar
- ⅓ cup flour
- ⅔ cup brown sugar
- ½ cup rolled oats quick cooking or old-fashioned
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon ground ginger
- ⅓ cup unsalted butter softened
- Preheat oven to 350 degrees and grease a 2 quart baking dish.
- Stir together the peaches, cornstarch, lemon zest, lemon juice, and granulated sugar in a large bowl. Let sit for 5-10 minutes while you prepare the peach crisp topping.
- In a separate bowl, mix together flour, brown sugar, salt, cinnamon, ginger, nutmeg, and oats until mixture is well combined. Add in butter and using fingers, fork or pastry cutter, mix butter into oat mixture until evenly distributed and crisp topping is crumbly.
- Pour peaches into prepared pan. Crumble topping evenly over peach mixture.
- Bake for 45 minutes, or until crisp topping is browned and peach mixture is bubbly.
- Score the skin of the peach slightly with a knife.
- Bring a large pot of water to a rapid boil. Place peaches in a large pot of boiling water for 15-20 seconds, or until the skin begins to split.
- Remove peaches from boiling water with a slotted spoon and place them into an ice bath.
- Use a paring knife to peel the skin, which should easily peel off the flesh of the peach.
This recipe was orginally shared in 2020 but updated in 2021 with a new video.