Forget the fancy flours and a surplus of ingredients. This back to basics Peach Crisp needs no fluff to stand out amongst the crowd and it will guarantee you a winning spot at the dessert table time and time again.
This crumble dessert is gorgeous, easy to make, and addictively delicious. The buttery topping is made simple with oats and brown sugar and whether you use fresh or frozen peaches, they will end up juicy and sweet every time.
The great thing about crisps is that they work for every occasion. You can adapt for any time of the year by using seasonal fruits or going with the frozen fruit option for an out-of-season fruit.
Give this recipe a try for your next holiday gathering or cookout. It won’t let you down!
CRISP VS. CRUMBLE (Are they the same thing?)
Before we begin, let’s clarify. Are crisps and crumbles the same thing? No, they are not! All crisps are crumbles but not all crumbles are crisps.
A crisp is a specific type of crumble. A “crumble” can refer to any dessert with a crumb topping, but when we say crisp, we are directly implying there is going to be a crumbly oat topping.
A crisp topping will always contain whole oats, also known as old-fashioned or rolled oats. Okay, now back to baking.
HOW TO MAKE A PEACH CRISP
To begin, get your oven preheating to 375°F. Temperature plays a significant role in how beautifully your crisp topping bakes, so be sure that your oven is fully preheated before placing your peach crisp inside of it!
PREPARE YOUR DISH
You will also need to prepare your baking dish. You can use either an 8 x 8″ baking dish or a small casserole or au gratin dish with a 1.5 to 2-quart capacity.
An 8 x 8″ baking dish will provide you with a deep-dish style crisp, while a small casserole or au gratin dish will provide you with a thinner layer of filling and a more pronounced crisp topping.
Once you have your baking pan picked out, grease it and set it aside to make your crisp topping.
MAKE THE CRISP TOPPING
To make the crisp topping for your peach crisp, combine brown sugar, all-purpose flour, cinnamon, rolled oats, and salt in a large bowl. Whisk the ingredients together until they are well combined.
Then, scatter the butter over the top and use your fingers to rub the butter into the dry ingredients. It may at first seem like these ingredients aren’t going to bind, but after just one minute, you will start to see significant improvement.
Keep working the butter and the dry mix together, rubbing it between your fingers, until the mixture appears crumbled and no sandy, dry patches remain.
Once you have your crisp topping ready to go, you can move on to the peach filling.
A great thing about this topping is that it works for any fruit. Try our Cherry Crisp next!
PREPARE YOUR PEACHES
For the filling, you’ll need about 1 1/2 pounds of sliced peaches. For a Peach Crisp, you can use either fresh, ripe peaches or frozen peaches that have been thawed and drained of excess juices.
HOW TO PEEL FRESH PEACHES
Since you’ll need to use ripe peaches for this Peach Crisp recipe, and peeling peaches with a vegetable peeler can prove a lit-tle tricky, you’re really much better off using the “blanch and shock” method.
Bring a large pot of water to a roaring boil and have ready a large bowl of ice water off to the side. Use a paring knife to cut a shallow “X” across the top of your peaches. Then, use a slotted spoon to drop your scored peaches into the boiling water and allow them to boil for about 30 seconds.
Transfer the peaches to the ice bath and as soon as they are cool enough to handle, peel away the skin.
HOW TO THAW FROZEN PEACHES
Frozen peaches can be a significant time-saver in prep, but your peach slices must be completely thawed. To thaw frozen peach slices, place them in the refrigerator overnight or leave them out on the counter at room temperature for about 4 to 5 hours.
MIX FILLING INGREDIENTS
When you have your peach slices ready to go, add them to a medium-sized mixing bowl with granulated sugar, cornstarch, cinnamon, salt, fresh lemon juice, and pure vanilla extract. Stir the ingredients together until the peaches are fully coated, and the mixture is evenly distributed.
ASSEMBLE AND BAKE
Now it is time to assemble your Peach Crisp! Add the peach filling to the prepared dish and crumble the crisp topping all over the top. Transfer it to the oven and bake at 375°F for 30 minutes.
Once the topping is golden brown, and the filling along the sides of the dish is hot and bubbly, your Peach Crisp is ready!
Remove it from the oven and allow it to cool for about 20 minutes before serving. Once it is time to serve, spoon the Peach Crisp into bowls, and serve with a scoop of vanilla ice cream or a dollop of whipped cream, and enjoy!
6 MORE SUMMER DESSERTS YOU’LL LOVE
- Key Lime Pound Cake
- Strawberry Shortcake Cupcakes
- Smores Brownies
- Lemon Blueberry Pound Cake
- No-Bake Peanut Butter Pie
- Banana Pudding Trifle
This Peach Crisp is simple and sweet perfection! Juicy peaches under a layer of crunchy, buttery goodness. You can't go wrong!
- 3/4 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon (optional)
- 3/4 cup old-fashioned rolled oats
- Scant 1/2 teaspoon fine sea salt
- 1/3 cup room temperature, unsalted butter, cut into 1/2" cubes
- 1 1/2 pounds sliced peaches* (about 3 - 3 1/2 cups)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cinnamon (optional)
- Juice of a lemon
- 1 teaspoon pure vanilla extract
Preheat the oven to 375°F and have ready greased a 1 1/2 to 2-quart capacity baking dish, such as an 8x8" baking dish or small au gratin/casserole dish.
Add the brown sugar, flour, ground cinnamon (if using), oats, and salt to a large bowl. Whisk to combine.
Scatter the butter across the top of the mixture. Rub the butter into the flour mixture using your fingertips until it is well-mixed and no longer appears dry.
Add the peaches, sugar, cornstarch, salt, cinnamon (if using), lemon juice, and vanilla to a medium-sized mixing bowl. Stir until the peaches are coated and everything is evenly distributed.
Pour the peach filling into the prepared dish. Sprinkle the crumble across the top and bake for 30 minutes, until the topping is a deep golden brown and the edges are bubbly.
Remove the crisp from the oven and allow to cool for about 20 minutes. Serve and enjoy!
*You can use fresh or frozen sliced peaches. However, if frozen peaches are used, make sure they are entirely dethawed, and excess juices are allowed to drain before using.
You can dethaw frozen peaches by placing them in the refrigerator overnight or by allowing them to sit out at room temperature for at least 4 hours.