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. Bursting with sweet, ripe fresh peaches and baked to golden perfection, this recipe is perfect for summer gatherings or cozy family dinners.
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
• For perfectly sliced peaches, start by scoring the skin around the equator, then twist halves apart—skins will slip right off.
• 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.
• 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.
Nutrition
Calories: 300kcal
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