Made with sweet, spiced peaches and a buttery, crispy oat topping, this Homemade Peach Crisp is an easy, delicious dessert recipe that can be made with fresh or frozen peaches.
When it comes to a crowd-pleasing, easy dessert recipe, look no further than a delicious fruit crisp. From Blackberry Crisp to Apple Crisp to this Peach Crisp, everyone loves the contrast between sweet, spiced fruit to crispy oat topping, especially when served with a scoop of homemade vanilla ice cream or homemade whipped cream.
And while I love ALL recipes for fruit crisp, this recipe for peach crisp is one of my all-time favorite dessert recipes for MANY reasons!
why you will love homemade peach crisp
- This peach crisp has the most amazing contrast in flavor and texture. 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.
- Peach Crisp can be made with fresh or frozen peaches. In fact, you can even make this recipe using canned peaches!
- Homemade Peach Crisp is a relatively easy dessert to make. Especially if you use canned or frozen peaches. And fruit crisps are a rather forgiving recipe for a baked dessert. So you don't need to stress about overmixing or measuring everything down to the ounce.
Ingredients Needed for Peach Crisp
- Peaches: This recipe can be made using fresh, frozen, or canned peaches, making it a dessert that can be enjoyed year found.
- 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.
- 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 and 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: Use whole wheat flour, all-purpose flour, or a 1:1 gluten-free flour blend.
- Spices: This Peach Crisp is made with ground cinnamon, ginger, and 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.
What Type of Peach is Best for Peach Crisp?
Nothing compares to fresh, ripe freestone peaches when it comes to making this peach crisp, grilled peaches, or peach cobbler. However, this recipe for peach crisp is still delicious when made with frozen peaches or canned peaches, just keep in mind the following recommendations.
- For Peach Crisp with Fresh Peaches: Select eastern peaches that are ripe, yet firm. Peel the peaches, discard the pit, and slice before proceeding with this recipe.
- For Peach Crisp with 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 and drain off the excess liquid prior to making the crisp.
- For Peach Crisp with Canned Peaches: Select peaches canned in fruit juice, not heavy syrup, and drain well before proceeding with the recipe.
How to Make The Best Homemade Peach Crisp
Step One: Prepare the Peaches. You want to begin preparing peach crisp by mixing the sliced peaches with lemon juice, lemon zest, sugar, and cornstarch. Let that mixture sit while you move on to preparing the crisp topping, as this will allow time for the peaches to begin to render their natural juices.
Step Two: Prepare the Oat Crisp. For a crumbly, buttery, topping, a crisp topping made with a combination of flour, oats, spices, butter, and brown sugar is the way to go! Use your hands or fork to combine the butter with the dry ingredients to create the perfect crumble.
Step Three: Assemble and Bake. At this point, your peaches should be nice and juicy and the crumble is ready to go. Simply place the peach mixture into a buttered baking dish and then sprinkle the crumble evenly over the top of the crisp and bake until the peaches are softened and the oat crisp is golden. Serve as is or with a scoop of ice cream.
If you happen to have leftover peach crisp, allow it to cool to room temperature, and then store it 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.
FAQs about Homemade Peach Crisp
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.
Yes! Simply use gluten-free oats and an all-purpose 1:1 gluten-free flour blend to make a delicious Gluten-Free Peach Crisp.
Yes! To double this recipe, simply double the ingredients and use a 4-quart or 9x13 baking dish to bake the peach crisp. The baking time will remain the same.
More Delicious Peach Recipes
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- 6 cups peeled and sliced peaches about 8 peaches, or 2 pounds of peaches
- 1 medium lemon juice and zest
- 1 ½ tablespoons cornstarch
- ¼ cup granulated sugar
- ⅛ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅓ cup all-purpose flour
- ⅔ cup dark or light brown sugar
- ½ cup rolled oats quick cooking or old-fashioned
- ¼ teaspoon salt
- ⅓ cup unsalted butter softened
- Preheat oven to 350℉ and grease a 2-quart baking dish or 8x8 cake pan.
- In a large mixing bowl, gently stir together the sliced peaches, cornstarch, lemon zest, lemon juice, and granulated sugar in a large bowl. Let that mixture sit for 5-10 minutes while you prepare the peach crisp topping.
- In a separate mixing bowl, mix together flour, brown sugar, salt, ginger, nutmeg, cinnamon, and oats until the mixture is well combined. Add in butter and using fingers, fork, or pastry cutter, mix butter into oat mixture until evenly distributed and the crisp topping is crumbly.
- Pour the peaches into the prepared pan. Sprinkle the crumble topping evenly over the peach mixture.
- Bake for 45 minutes, or until the crisp topping is browned and the peach mixture is bubbly.
- Serve warm with ice cream or whipped cream.
- 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.