Why You’ll Love Peach Crisp Recipe

I like this recipe because it highlights the natural sweetness of peaches without being overly complicated. I enjoy how the topping turns golden and crisp while the fruit underneath becomes soft and syrupy. It’s comforting, easy to prepare, and perfect for sharing with family or friends.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Peaches:
▢2 to 2.5 pounds peaches,, about 8 peaches (you can also use canned peaches, drained)
▢1 to 2 tablespoons lemon juice,, you can also use vanilla extract or almond extract
▢2 tablespoons cornstarch
▢¼ cup granulated sugar

For the Topping:
▢1 cup all purpose flour
▢½ cup brown sugar
▢½ cup granulated sugar
▢½ teaspoon ground cinnamon
▢¼ teaspoon salt
▢⅛ teaspoon ground nutmeg
▢½ cup butter,, diced (1 stick/8 tablespoons)
▢¾ cup old fashioned rolled oats or quick cooking oats
▢⅓ cup chopped pecans,, optional
▢Vanilla ice cream,, for serving, optional

Directions

I start by preheating the oven to 350˚F and buttering a 9×9 or 9×12 baking dish.
To blanch the peaches, I bring a large pot of water to a boil and add the peaches for about one minute, just until the skins loosen. I transfer them immediately to ice-cold water.
I peel the peaches, remove the pits, and slice them into ½-inch thick pieces. I place them in a bowl, toss with lemon juice, then sprinkle with cornstarch and sugar and mix until coated. I spread the peaches evenly in the prepared baking dish.

To make the topping, I add the flour, brown sugar, granulated sugar, cinnamon, salt, and nutmeg to a food processor and pulse to combine. I add the diced butter and pulse until the mixture looks like pea-sized crumbs.
I transfer the mixture to a bowl and mix in the oats and pecans by hand. I sprinkle the topping evenly over the peaches.
I bake for about 45 minutes, until the topping is golden brown and the fruit is bubbling. I let it rest for 8 to 10 minutes before serving, usually with vanilla ice cream.

Servings and Timing

I usually get about 8 servings from this recipe. Prep time takes around 10 minutes, bake time is about 45 minutes, and I allow another 10 minutes for resting, bringing the total time to roughly 1 hour and 5 minutes.

Variations

I sometimes substitute nectarines or a mix of stone fruits for the peaches. When I want a warmer spice profile, I add a pinch of ginger or cardamom to the topping. I also like using almonds or walnuts instead of pecans when that’s what I have on hand.

Storage/Reheating

I store leftovers covered in the refrigerator for up to four days. To reheat, I warm individual portions in the microwave or place the dish in the oven until heated through. I like serving it warm so the topping stays crisp.

FAQs

Can I use canned peaches?

I can use canned peaches as long as they’re well drained before baking.

Do I need to peel the peaches?

I prefer peeling them for a smoother texture, but I can leave the skins on if I want a more rustic dessert.

Can I make this ahead of time?

I can assemble it ahead and bake it just before serving for best texture.

What type of oats work best?

I use old fashioned rolled oats, but quick cooking oats also work well.

Can I make this gluten-free?

I can substitute a gluten-free flour blend for the all-purpose flour.

Is this dessert very sweet?

I find it nicely balanced, with the peaches still shining through.

Can I freeze peach crisp?

I can freeze it after baking, then reheat in the oven until warmed through.

How do I know when it’s done?

I look for a golden topping and bubbling fruit around the edges.

Can I reduce the sugar?

I can slightly reduce it, especially if the peaches are very sweet.

What pairs well with peach crisp?

I love serving it with vanilla ice cream or whipped cream.

Conclusion

I keep this Peach Crisp recipe in my collection because it’s simple, comforting, and always satisfying. It’s one of those desserts I turn to when I want to showcase fresh fruit in the most delicious way possible.