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With sweet juicy peaches and cinnamon crumble topping, this peach crisp recipe is perfect topped with a scoop of vanilla ice cream.
Peach Crumb Bars and Dump Cake are among my favorite peach desserts to make along with this peach crisp recipe.
Crisp Vs. Cobbler
This easy peach crisp recipe is the perfect peach dessert. The crumble on top has a delicious brown sugar cinnamon flavor and a tasty texture thanks to the oatmeal.
This is different than a cobbler since cobblers usually have a thick Biscuit or Pie Dough topping.
The peaches are sweet, juicy, and everything you could want a peach to be. I love taking advantage of fresh peaches when they’re in season, and this peach crisp is the perfect way to showcase them.
Crisps and crumbles are quite easy. You can easily throw together a fruit crisp, use whatever fruit is in season, and it’s always a crowd-pleaser.
How to Make Peach Crisp
This peach crisp is full of fresh peach flavor and a deliciously crispy topping.
PREP. Preheat the oven to 350°F and lightly grease a 3-quart ceramic baking dish (I used a 9×13 inch pan). Do not use a metal pan.
PREP THE PEACHES. Prepare a large bowl of ice water, adding water and ice cubes. Bring a large pot of water to boil.
Add the peaches to the boiling water for about 2 minutes, then use a slotted spoon to transfer them to the bowl of ice water for about 1 minute.
Remove the peaches from the cold water – peel, core, and slice. The peel should slide off after blanching.
PEACH LAYER. Toss the sliced peaches with the sugar, cinnamon, lemon juice, and cornstarch. Pour/spoon the mixture into the bottom of the prepared pan.
MAKE THE CRUMBLE. In a large bowl toss together the flour, oats, sugars, cinnamon, nutmeg, and salt.
Using a pastry cutter or 2 forks, cut in the cold, chopped butter until it’s in pea-sized crumbles. Gently stir in the egg yolk. If you squeeze the crumble in your palms, it should form clumps. Crumble over top of the peaches.
BAKE + COOL. Bake the crumble in the preheated oven for 40-45 minutes. If around 30 minutes you notice the top getting too brown, tent a piece of aluminum foil over top.
Cool for at least 15 minutes before serving. Serve this crisp with Vanilla Ice Cream, Whipped Cream, or even a drizzle of Caramel Sauce.
Use canned or frozen peaches
If you don’t have fresh peaches, you can use canned or frozen in this easy peach crisp.
Canned peaches. Drain the peaches first and discard the liquid. Toss the sliced peaches with brown sugar, spices, and cornstarch and prepare the same as using fresh peaches.
Frozen peaches. Thaw the peaches first and drain all the extra liquid. I also recommend adding 1 extra tablespoon of cornstarch if using frozen peaches.
Recipe tips
This best peach crisp recipe is topped with a sweet oat crisp.
Old-fashioned/rolled oats. Quick oats are ok, but they don’t have as much texture. I do not recommend using instant oats or steel-cut oats.
Ripe peaches. Freestone peaches are ideal because the flesh pulls away from the center pit quite easily.
- These peaches have reddish-orange skin and yellow flesh.
- Use perfectly ripe peaches, ones that are not too hard or too soft. Since peaches ripen after they have been picked, the ones at the market may be pretty hard.
- Leave them on the counter for a few days to ripen.
- A peach is ripe when it gives off a sweet aroma and has a little give when you gently press it.
Check for doneness. The peach filling should be bubbling and the crumble topping should be a nice golden brown. The crisp will thicken as it cools.
Storing Info
STORE. Allow the easy peach crisp recipe to cool, cover, and place the crisp in the fridge. Cooked fruit desserts usually last just 2-3 days.
FREEZE. Allow the peach crisp to cool, wrap the pan in plastic wrap, and then wrap it in foil to keep moisture out. Place in the freezer for up to 1 month. Leftovers can be divided into airtight containers and stored in the same manner.
Recipe FAQ
Peaches from the store are often hard. If you want them to ripen faster I suggest placing them in a brown bag, along with an apple or banana. They should ripen in about a day.
Freestone peaches are ideal because the flesh pulls away from the center pit quite easily. Common types of freestone peaches include Early Amber, Fay Elberta, Glohaven, Golden Jubilee, and Loring.
Ultimately, whether or not to peel the peaches is a personal preference. If you enjoy the texture and color of the peach peel, feel free to skip the blanching step and leave the peel intact. Just ensure that the peaches are thoroughly washed before using them in the recipe.
For More Fruit Treats, Check Out:
- Easy Fruit Salad
- Strawberry Cream Cheese Bars
- Crock Pot Apple Crisp
- Pineapple Casserole
- Peach Cobbler With Cake Mix
Peach Crisp Recipe
Ingredients
Peach Layer
- 4 pounds peaches* about 12 medium peaches
- ½ cup sugar
- ½ teaspoon cinnamon
- ¼ cup cornstarch
- 2 tablespoons fresh lemon juice
Crumble Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- ½ cup brown sugar
- ½ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup cold unsalted butter cut into small pieces
- 1 large egg yolk
Instructions
- Preheat the oven to 350°F and lightly grease a 3-quart ceramic baking dish (I used a 9×13 inch pan). Do not use a metal pan.
Blanch the Peaches
- Prepare a large bowl of ice water, adding water and ice cubes.
- Bring a large pot of water to boil.
- Add the peaches to the boiling water for about 2 minutes, then use a slotted spoon transfer them to the bowl of ice water for about 1 minute.
- Remove the peaches from the cold water – peel, core, and slice. The peel should slide off after blanching.
Make the Peach Layer
- Toss the sliced peaches with the sugar, cinnamon, lemon juice, and cornstarch.
- Pour/spoon the mixture into the bottom of the prepared pan.
Make the Crumble
- In a large bowl toss together the flour, oats, sugars, cinnamon, nutmeg, and salt.
- Using a pastry cutter or 2 forks, cut in the cold, chopped butter until it's in pea-sized crumbles. Gently stir in the egg yolk. If you squeeze the crumble in your palms, it should form clumps
- Crumble over top of the peaches.
Bake and Cool
- Bake the crumble in the preheated oven for 40-45 minutes. If around 30 minutes you notice the top getting too brown, tent a piece of aluminum foil over top.
- Cool for at least 15 minutes before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a quick & delicious crisp!!
So good!
I doubled the Topping cause I like more Topping !
Yummy! I love that topping too! 🙂
Very delicious. I cooked it about 20 min longer because it took my oven longer to crisp it! I wasn’t sure about the oats but this was so very incredibly delicious. Thank you
You’re welcome! I’m so glad you enjoyed the dessert!
Made this tonight. Omitted the egg, however. There were enough peaches for a 9×13, however, not enough topping. Next time I’ll double the crumble topping. We haven’t tried it yet, but it smells delicious!
LOVED IT! This is the best recipe that I have found for peach crisp. Can this be frozen after you bake it? To enjoy at a later date.
Yes, just wrap the crisp in plastic wrap and then wrap in foil to keep moisture out. You ca keep it in the freezer for up to 1 month.
Have made it three times in two weeks!!!
So yummy.
Excuse me —-typing late at night .Used ONR large can of peaches —not two .
I followed the recipe as written except for using canned peaches and leaving out the nutmeg .Two cans of peaches were too small an amount of fruit for fruit to topping ratio.
I added some fresh blue and black berries .
Taste was good but texture was off .The topping was gummy —I cooked for two minutes over the rec time .I do not think further cooking was the answer as the sides were beginning to turn too dark ( glass pan ) .
I might try again and leave out the egg yolk.
Thanks for the feedback and for giving the recipe a try!
For this recipe how many and what size cans to use canned peaches.
I’d say to use either 2 15 oz cans or a large 29 oz can, making sure the peaches are drained really well.