Peach Crisp is an easy and delicious dessert made with fresh peaches and buttery, crispy oat topping. This simple dessert recipe is one of the best ways to enjoy summer peaches.
Peach crisp is a perfect summer dessert to make with fresh summer peaches. But don’t just limit enjoying this dessert to the summer months! You can prepare this crisp with frozen or canned peaches, meaning you can enjoy year-round!
Every year my family receives a large bushel of fresh peaches from a local farm. And while nothing quite beats biting into a juicy, plump peach, everyone is willing to give up some of those perfect peaches for this peach crisp.
Peaches are tossed with sugar and spices and then topped with a buttery, cinnamony oat topping. As the peaches bake, their sweetness and flavor intensify, while their juices thicken for a luscious sauce. The crisp topping adds crunch and a buttery richness to finish off this recipe perfectly.
Whether served a la mode, with whipped cream or served plain, this peach crisp is a must-make dessert!
Fresh or Frozen Peaches?
While I prefer reserving this recipe for when peaches are fresh and in season, you can prepare any time of the year using frozen or canned peaches. Frozen peaches work really well in place of fresh peaches. While canned peaches are not my favorite in this recipe, they can be used in a pinch–which a few cautions.
Fresh Peaches
When using fresh peaches for peach crisp, select peaches that are firm and ripe. It is okay if your peaches are SLIGHTLY under-ripe, as they will be sweetened and soften as they bake.
For the best texture, I do recommend peeling your peaches. To peel peaches, the easiest method is to parboil the peaches slightly. This will let the peach skin peel away from the fruit, leaving the flesh intact.
You need 6 cups of sliced peaches which is about 8 medium peaches.
How to Peel Peaches
- Score the skin of the peach slightly. I simply make an “x” on the top of the peach.
- 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.
- Immediately place in an ice water bath to cool the peaches and stop the cooking process.
- Use a paring knife to peel the skin, which should easily peel off the flesh of the peach.
Frozen Peaches
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.
Canned Peaches
My least favorite option is to use canned peaches in this peach crisp. Canned peaches have already been cooked and are most often sweetened. When baked with a crisp topping, they break down even further, creating a very soft filling. However, in a bind, canned peaches do work. If you use canned peaches, 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.
Important Tips for the Best Peach Crisp
- This Peach Crisp is made with ground cinnamon and ginger and freshly grated nutmeg. Ginger may seem like an odd addition to a 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 is a must for this crisp–but 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.
- Not much beats a buttery crisp topping. When using butter for this crisp recipe, there are a few things to keep in mind. First, be sure you use unsalted butter. This will allow you to control the added salt, which ultimately effects the final flavor of the peach crisp. You also want to be sure your butter is at room temperature. That way it will easily incorporate into your flour and oats, to make a perfectly uniform crumble.
How to Make Peach Crisp
Step One: Prepare Peaches
If using fresh peaches, be sure to peel and slice. 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 your peaches with the lemon juice, sugar, and cornstarch. The cornstarch will help sweetened peach juices to thicken as the crisp bakes.
Step Two: Prepare Topping
For the crisp topping, 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.
Step Three: Bake Crisp
Place the peach mixture in 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!
Step Four: Serve
In my book, Peach Crisp is best served warm with a generous scoop of vanilla ice cream. I love how the ice cream melts into the crisp, sweetening it even more!
You can store leftover crisp in a sealed container in the fridge for 3-4 days just be sure to cool to room temperature before putting in the refrigerator. Warm individual servings up in the microwave, as desired. I have even been known to serve this peach crisp with milk for breakfast–no judgment, please!😉
More Delicious Fruit Desserts
Grab some fresh or frozen peaches and bake up a sweet treat to enjoy! And don’t forget to drop a comment letting me know how much you enjoyed this recipe for Peach Crisp–I love hearing from you!
Peach Crisp
Ingredients
- 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
- 2/3 cup brown sugar
- 1/2 cup rolled oats quick cooking or old-fashioned
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- ⅛ teaspoon ground ginger
- 1/3 cup unsalted butter softened
Instructions
- 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 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.
Notes
- One small lemon should yield 1 teaspoon zest and 1 tablespoon lemon juice.
- Fresh peaches are best for this crisp. If you want to substitute frozen peaches, be sure to thaw them out completely first. Canned peaches can be used in a bind, but need to be drained completely and the cook time reduced by 10 minutes.
- To Peel Fresh Peaches:
- Score the skin of the peach slightly.
- 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 into an ice bath.
- Use a paring knife to peel the skin, which should easily peel off the flesh of the peach.
- I love using white wheat flour in this recipe, however, all-purpose works great.
- Store leftover Peach Crisp in a sealed container for up to 4 days in the refrigerator.
I did not find measurements for the brown sugar, nutmeg or salt. Also some idea if the amount of lemon zest and juice would have been helpful. I read the recipe several times and never saw the amounts.
Hi Barbara! I am sorry you are not finding the ingredients, they are right in the recipe card. It is 2/3 cup brown sugar, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt. As for the lemon juice and zest–you are right, that would be helpful to have a reference. I will add that now to the recipe notes. But one small lemon should yield 1 teaspoon zest and 1 tablespoon juice. I hope that helps clarify for you 🙂
I just made this last night and they are amazing!!! Everyone loved them. The instructions are well laid out and descriptive.
I am so glad you enjoyed it and that you found it was super easy to make.
Peach cobbler is my favorite But this crips was so much easier and just as good!!
I am glad you enjoyed this as much as peach cobbler Laura 🙂
Yum! Peach crisp is one of the best desserts! I love how easy this is to make!
I am glad you enjoyed and found this easy to make Natalie.