With sweet juicy peaches and cinnamon crumble topping, peach crisp is the perfect dessert with a scoop of vanilla ice cream.
Peach Crumb Bars, Dump Cake, and Cobbler are among my favorite peach dessert to make along with this peach crisp. There is something so tasty about perfectly ripe peaches, but frozen and jarred work just as well too!
Crisp Vs. Cobbler
This easy peach crisp is the perfect peach dessert. The crumble on top has a delicious brown sugar cinnamon flavor, and a delicious texture thanks to the oatmeal, which is different than a cobbler since they usually have a thick biscuit or pie dough topping.
For this crisp, 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. You really can’t beat a bowl of fresh peach crisp. Serve with ice cram or whipped cream, or even a drizzle of caramel, and we guarantee you will be in heaven.
How to Make Peach Crisp
Making peach crisp is simple, but we still want to share some tips with you on how to get the PERFECT crisp.
BLANCH THE PEACHES. The hardest/most time-consuming part is cutting up the peaches. We first blanch the peaches – which makes it easier to remove the peach skins. To blanch the peaches bring a large pot of water to a boil, then place about 4 peaches in the pot for 2 minutes.
Using a slotted spoon, carefully transfer the peaches to a bowl of ice cold water for about 1 minute. When you remove the peaches, the skin should almost slide off.
PEACH LAYER. The sliced peaches get tossed with a little sugar, cinnamon, cornstarch and lemon juice. The brown sugar and cinnamon add so much flavor, and the cornstarch helps to thicken the crisp so it doesn’t get too soupy. The lemon juice actually helps to bring out the flavor and juices of the peaches (don’t worry – you won’t taste it!
OAT CRUMBLE. Then for the crumble topping we whisk together flour, oats, white sugar, brown sugar, cinnamon, nutmeg, and a little salt. Then cut in the cold butter using a pastry cutter or 2 forks. I always cut the butter into small pieces first because it makes the process easier.
Then gently stir in the egg yolk. It should resemble wet sand when you’re done, and form clumps when you squeeze it in your palms – but it definitely won’t look like dough.
BAKE & COOL. Crumble the topping on top, and then bake the crisp in your preheated oven for about 40-45 minutes. After about 30 minutes I usually tent a piece of aluminum foil over top to prevent the peach crisp from getting too dark – but that will depend a bit on your oven.
Crisp FAQ + SToring Info
To use canned peaches, drain the peaches first and discard the liquid – then toss the sliced peaches with the brown sugar, spices and cornstarch just like you would if you were using fresh peaches.
To use frozen peaches, thaw the peaches first and then drain all the extra liquid. I also recommend adding 1 extra tablespoon of cornstarch if using frozen peaches.
I recommend using old-fashioned/large flake oats. Quick oats are ok, but they don’t have as much texture. I do not recommend using instant oats or steel cut oats.
To STORE short-term, cover and place the crisp in the fridge. Cooked fruit desserts usually last just 2-3 days. To FREEZE, wrap the crisp in plastic wrap and then wrap in foil to keep moisture out and place in the freezer for up to 1 month.
For more fruit treats, try these other favorites:
- Blueberry Peach Crumble
- Fruit Salad
- Strawberry Cream Cheese Bars
- Slow Cooker Apple Crisp
- Pineapple Casserole
Peach Crisp Recipe
- 4 lbs peaches* about 12 medium peaches
- 1/2 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cornstarch
- 2 tablespoons fresh lemon juice
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter cut into small pieces
- 1 large egg yolk
- Preheat the oven to 350F degrees and lightly grease a 3-quart ceramic baking dish (I used a 9x13 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 using a slotted spoon transfer them to the bowl of ice water for about 1 minute.
- Remove the peaches from the cold water - then 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.