Peach Crisp Recipe
This Peach Crisp Recipe is a cozy, old-fashioned dessert with jammy, cinnamon-kissed peaches and a buttery oat topping. It’s simple to make, works with fresh, frozen, or canned peaches, and is perfect warm with a scoop of vanilla ice cream.
Ingredients
- 6-7 cups sliced peaches about 7–9 medium peaches; fresh, frozen, or well-drained canned
- 1/3 cup granulated sugar use 1/4 cup if peaches are very sweet; up to 1/2 cup if they’re tart
- 2 tablespoons brown sugar light or dark, for the filling
- 2 tablespoons cornstarch increase to 2 1/2–3 tablespoons if fruit is very juicy or adding berries
- 1 teaspoon ground cinnamon for the peach filling
- 1/4 teaspoon ground nutmeg optional but lovely
- 2 teaspoons lemon juice about half a small lemon
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats avoid quick oats for best texture
- 3/4 cup all-purpose flour can swap up to half for oat flour or almond flour
- 1/2 cup brown sugar packed, for the topping
- 1/4 cup granulated sugar for the topping
- 1/2 teaspoon ground cinnamon for the topping
- 1/4 teaspoon fine sea salt do not skip; makes the flavors pop
- 1/2 cup unsalted butter cold, cut into small cubes (1 stick)
- 1/3 cup chopped pecans or walnuts optional but recommended, for added crunch
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter or spray a 9×13-inch baking dish (ceramic or glass works well). If baking in a metal pan, start checking for doneness a few minutes early as it browns faster.
- If using fresh peaches, optionally peel them by scoring a small X on the bottom of each peach, blanching in boiling water for 30–45 seconds, then transferring to an ice bath and slipping off the skins. Slice peaches into about 1/2-inch wedges. If using frozen peaches, thaw just until you can separate the slices and pat dry to remove excess moisture. If using canned peaches, drain very well.6-7 cups sliced peaches
- In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg (if using), lemon juice, and vanilla extract. Toss gently until the peaches are evenly coated and the mixture looks glossy and slightly syrupy. Pour the peach mixture into the prepared baking dish and spread into an even layer.6-7 cups sliced peaches, 1/3 cup granulated sugar, 2 tablespoons brown sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 teaspoons lemon juice, 1 teaspoon vanilla extract
- In a medium bowl, stir together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter, two knives, or your fingers to work the butter into the dry ingredients until you have pea-sized clumps and a crumbly mixture with both larger clusters and smaller bits. Stir in the chopped nuts, if using.1 cup old-fashioned rolled oats, 3/4 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, 1/2 cup unsalted butter, 1/3 cup chopped pecans or walnuts
- Sprinkle the crisp topping evenly over the peach filling without packing it down so it stays loose and craggy. Bake for 35–45 minutes, until the topping is deep golden brown and the peach filling is bubbling around the edges and starting to thicken. If the topping is browning too quickly, tent the dish loosely with foil for the last 10 minutes.
- Let the peach crisp rest for 15–20 minutes before serving to allow the juices to thicken. Serve warm with vanilla ice cream, whipped cream, or a spoonful of vanilla Greek yogurt. Leftovers are also delicious cold, especially with coffee the next morning.
Notes
Gluten-free: Use certified gluten-free oats and a 1:1 gluten-free flour blend; keep an eye on browning. Dairy-free: Use a firm vegan butter stick and vegan-friendly sugar. To reduce sugar, cut the sugars in both filling and topping by about 25–30%, especially if using very ripe, sweet peaches. Taste your peaches first and adjust sweetness accordingly. If your topping looks powdery before baking, work in an extra tablespoon or two of butter until it’s sandy and clumpy. For very juicy fruit or if adding berries, increase cornstarch in the filling to 2 1/2–3 tablespoons. The crisp can be assembled up to 24 hours ahead, covered, refrigerated, and baked straight from the fridge, adding a few extra minutes to the bake time. Store leftovers covered in the refrigerator for 3–4 days, or freeze the baked crisp for up to 2 months; reheat in a 350°F oven for 10–15 minutes for best texture.
Nutrition
Calories: 350kcal
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