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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.
We Love Peach Crisp!
This easy peach crisp recipe is the perfect peach dessert.
We love it for so many reasons, including:
- SIMPLICITY. Takes some time, but directions are easy to follow and it’s practically fool-proof.
- FOR PEACH LOVERS. It’s perfectly peach and great to make during peach season.
- THE CRUMBLE. The delicious brown sugar cinnamon crumble on top is to die for and ties in perfectly with the peach flavor.
- STORES + FREEZE. Easy to store, easy to freeze.
Crisps (and crumbles) really 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. 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.
- 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.
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.
For more RECIPES:
Recipe For Apple Crisp
1 hr 5 mins
Easy Peach Cobbler
45 mins
Fresh Peach Cobbler
50 mins
Peach Cobbler with Cake Mix
45 mins
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.Â
- Bring a large pot of water to boil.Â
- 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.Â
- 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.Â
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.Â
- Cool for at least 15 minutes before serving.Â
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If using can or frozen peaches, how many cans or cups of peaches do you suggest using in place of the fresh?
Real Good !!!
Good !!!
Had to throw this out. The peaches turned bitter! I don’t know why or what happened. The topping had an off flavor too and maybe the bitterness from the peaches seeped through to that as well. I will remake it with canned peaches.