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Peach Crisp Recipe
Nothing says summer like a warm, homemade Peach Crisp Recipe topped with crunchy oat crumble and juicy fresh peaches.
Whether you’re a longtime baker or just craving an easy summer dessert, this fruit crisp feels like sunshine in every bite. Let me explain why this simple baked treat has become my go-to when peaches are in season—and why you’ll love sharing it with friends and family.
Why You’ll Love This Recipe
- Bursting with sweet, ripe fresh peaches—no canned fruit here
- Easy oat topping comes together in minutes (no hand-chopping required)
- Baked to golden perfection with a buttery, slightly crunchy crumble
- Perfect warm from the oven or chilled for a refreshing twist
- Homemade dessert that rivals bakery classics—without the fuss
- Flexible for gluten-free or vegan swaps (see Variations)
- Great for summer potlucks, barbecues, or cozy family dinners
- Uses pantry staples you likely already have on hand
Ingredients
• 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches; use firm, fragrant fruit)
• 2 tbsp granulated sugar (or coconut sugar for a richer flavor)
• 1 tsp pure vanilla extract (Nielsen-Massey is my favorite)
• 1 tsp lemon juice (brightens the peach sweetness)
• 1/4 tsp ground cinnamon (optional, but lovely)
Topping
• 1 cup old-fashioned rolled oats (not instant—gives the best oat topping texture)
• 3/4 cup all-purpose flour (swap 1:1 gluten-free flour blend if needed)
• 1/2 cup packed light brown sugar (or coconut sugar)
• 1/4 tsp fine sea salt
• 1/2 cup cold unsalted butter, diced (for dairy-free, use vegan margarine)
• 1/3 cup chopped pecans or walnuts (optional, for extra crunch)
Tip: For perfectly sliced peaches, start by scoring the skin around the equator, then twist halves apart—skins will slip right off.
Directions
- Preheat and prep. Preheat your oven to 375°F (190°C). Butter a 9×9-inch baking dish or lightly spray with nonstick cooking spray.
- Season the peaches. In a large bowl, gently toss the sliced peaches with sugar, vanilla, lemon juice, and cinnamon until evenly coated. Snap! It’s already smelling like summer.
- Layer the fruit. Pour the peach mixture into your prepared dish, spreading it out so every slice gets some love. Let any extra juices pool—it makes the base extra saucy.
- Make the oat crumble. In a separate bowl, whisk oats, flour, brown sugar, and salt. Add the cold butter cubes, then use a pastry cutter (or two forks) to blend until mixture resembles coarse crumbs—some pea-size bits are perfect.
- Add nuts (if using). Gently fold in pecans or walnuts for a little nutty surprise in every bite.
- Top and bake. Sprinkle the oat topping evenly over the peaches. Slide into the oven and bake 35–40 minutes, until the topping is golden brown and juices are bubbling around the edges. If you peek and it’s not quite crisp, give it another 5 minutes.
- Cool and serve. Let it rest 10–15 minutes so the juices thicken slightly—this helps each spoonful hold together. Serve warm with vanilla ice cream or a dollop of whipped cream for extra decadence.
Servings & Timing
Makes 6–8 servings
Prep Time: 20 minutes (peeling and slicing takes most of it)
Bake Time: 35–40 minutes
Rest Time: 10 minutes
Total Time: About 1 hour
Variations
• Berry Peach Crisp: Stir 1 cup fresh raspberries or blackberries into the fruit layer.
• Tropical Twist: Add diced mango and a pinch of cardamom to the peaches.
• Nut-Free: Skip the nuts and mix in 1/4 cup shredded coconut for chewiness.
• Vegan Delight: Use coconut oil instead of butter and maple syrup in place of granulated sugar.
• Mini Crisps: Divide into four 4-inch ramekins—adjust bake time to 25–30 minutes.
• Boozy Boost: Splash 1–2 tablespoons bourbon or rum over the peaches before topping.
Storage & Reheating
Store covered in the fridge for up to 3 days—just pop it back in a 350°F (175°C) oven for 10 minutes to crisp up. For longer stashes, freeze leftovers (tightly wrapped) up to 2 months; thaw overnight in the fridge, then reheat as above. Make-ahead tip: Assemble the crisp up to the topping stage, cover, and refrigerate or freeze. When you’re ready, add the topping and bake from chilled or frozen (add 5–10 minutes to bake time).
Notes
• I learned early on that perfectly ripe peaches make all the difference—too firm and they taste underwhelming, too soft and you risk mushy filling.
• If your topping isn’t browning evenly, rotate the pan halfway through baking.
• For a deeper flavor, let the sugared peaches sit for 10 minutes before baking to macerate; it brings out extra juice and sweetness.
• Adjust sugar in the fruit to match peach sweetness—if yours are super sweet, reduce to 1 tablespoon.
FAQs
Q: Can I use frozen peaches?
A: Absolutely—thaw and drain them first to prevent an overly watery filling, then pat dry before tossing with sugar.
Q: My topping went soggy—what happened?
A: Likely too much fruit juice escaped. Try coating the bottom of your dish with a thin layer of cornstarch or extra flour before adding fruit to thicken the juices.
Q: How do I make this crisp gluten-free?
A: Swap the all-purpose flour for a 1:1 gluten-free blend—Bob’s Red Mill works beautifully—and ensure your oats are certified gluten-free.
Q: Can I skip peeling the peaches?
A: You can, especially if they’re organic and thin-skinned; just halve them well so you don’t get big chunks of peel in every bite.
Q: What’s the best way to serve this dessert?
A: A scoop of vanilla ice cream—Ben & Jerry’s is a classic—or a spoonful of tangy Greek yogurt to contrast the sweetness.
Q: Is it okay to prepare ahead?
A: Yes! Assemble, cover, and refrigerate overnight; bake straight from the fridge (add a few extra minutes so the center heats through).
Q: How do I get extra crunch on top?
A: After 30 minutes of baking, switch to broil for 1–2 minutes—watch closely to avoid burning.
Q: Can I use a cast-iron skillet?
A: Definitely—cast iron holds heat well and creates crispier edges.
Conclusion
This Peach Crisp Recipe is the ultimate homemade dessert: sweet, summery, and ridiculously easy. With juicy fruit, buttery oat topping, and endless variations, it’s a crowd-pleaser all season long. Give it a try, then swing back and leave a comment—let me know how you topped yours and which twist is your favorite!
Peach Crisp Recipe
Ingredients
- 6 cups fresh peaches peeled and sliced (about 6–7 medium peaches; use firm, fragrant fruit)
- 2 tbsp granulated sugar (or coconut sugar for a richer flavor)
- 1 tsp pure vanilla extract (Nielsen-Massey is my favorite)
- 1 tsp lemon juice (brightens the peach sweetness)
- 1/4 tsp ground cinnamon (optional, but lovely)
- 1 cup old-fashioned rolled oats (not instant—gives the best oat topping texture)
- 3/4 cup all-purpose flour (swap 1:1 gluten-free flour blend if needed)
- 1/2 cup packed light brown sugar (or coconut sugar)
- 1/4 tsp fine sea salt
- 1/2 cup cold unsalted butter, diced (for dairy-free, use vegan margarine)
- 1/3 cup chopped pecans or walnuts (optional, for extra crunch)
Instructions
- Preheat your oven to 375°F (190°C). Butter a 9x9-inch baking dish or lightly spray with nonstick cooking spray.
- In a large bowl, gently toss the sliced peaches with sugar, vanilla, lemon juice, and cinnamon until evenly coated.
- Pour the peach mixture into your prepared dish, spreading it out so every slice gets some love. Let any extra juices pool—it makes the base extra saucy.
- In a separate bowl, whisk oats, flour, brown sugar, and salt. Add the cold butter cubes, then use a pastry cutter (or two forks) to blend until mixture resembles coarse crumbs—some pea-size bits are perfect.
- Gently fold in pecans or walnuts for a little nutty surprise in every bite.
- Sprinkle the oat topping evenly over the peaches. Slide into the oven and bake 35–40 minutes, until the topping is golden brown and juices are bubbling around the edges. If you peek and it’s not quite crisp, give it another 5 minutes.
- Let it rest 10–15 minutes so the juices thicken slightly—this helps each spoonful hold together. Serve warm with vanilla ice cream or a dollop of whipped cream for extra decadence.
Notes
• If your topping isn’t browning evenly, rotate the pan halfway through baking.
• For a deeper flavor, let the sugared peaches sit for 10 minutes before baking to macerate; it brings out extra juice and sweetness.
• Adjust sugar in the fruit to match peach sweetness—if yours are super sweet, reduce to 1 tablespoon.
