Peach Crisp Recipe

4.95 from 67 votes

Peach Crisp Recipe

This easy Peach Crisp Recipe is loaded with juicy fresh peaches and a buttery oat topping for a simple homemade dessert everyone loves.

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: American

Servings: people

Author: Kristyn Merkley

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 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 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

Recipe Tips.

Use ripe but slightly firm peaches, so they hold their shape while baking.
Make sure the butter stays cold for the best crisp topping texture.
Let the crisp cool before serving so the filling has time to thicken.
Serve warm with vanilla ice cream or whipped cream for an easy dessert everyone loves.
Canned peaches. Drain the peaches first and discard the liquid. Toss the sliced peaches with brown sugar, spices, and cornstarch and prepare them 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.

Store. Cool, cover, and place the crisp in the fridge. Cooked fruit desserts usually last just 2-3 days.

Freeze. 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.

Nutrition