There is no better way to enjoy peach season than with this fresh peach crisp recipe! Ripe and juicy peaches topped with a crisp oat topping and baked until bubbly and served warm with a scoop of ice cream.
Summer calls for cobblers, crisps and pies! Try this Blueberry Peach Cobbler or Raspberry Peach Galette!
PEACH CRISP RECIPE
Peach season just got a lot better with this fresh peach crisp recipe! Bubbly and juicy peaches topped with a sweet crisp topping, typically served with vanilla ice cream. This easy and delicious summer dessert is going to become a total crowd pleaser. This fresh peach crisp is great for gatherings, potlucks, or even just for a sweet treat.
WHAT YOU NEED-
PEACH FILLING
- Peaches– For the best results you want to use fresh peaches that are ripe but still slightly firm. You can also swap the fresh peaches for canned peaches.
- Sugar– To sweeten the peach filling, you can use either granulated sugar, brown sugar, maple syrup or any other sweetener you like. You can also use sugar-free sweetener like stevia for a healthier version.
- Vanilla– Adding vanilla extract adds extra flavors to the filling. You can also swap vanilla out for rum, whiskey or even bourbon.
- Cornstarch– To thicken the peaches and the juices, you want to use cornstarch! The cornstarch is key to getting delicious thick peach crisp.
- Cinnamon– The added cinnamon adds perfect warmth to this peach crisp recipe; you don’t want to skip it.
CRISP TOPPING
- Butter– The butter is what gives you the buttery, golden crisp topping. You want to use unsalted cubed cold butter. Salted butter can also be used, just leave the salt out of the rest of the recipe.
- Flour– You want to use all-purpose flour for the crisp topping.
- Oats– For the best results, you want to use old-fashioned rolled oats. You can also use quick oats.
- Sugar– You can use either brown sugar or granulated sugar to sweeten the crisp topping.
- Cinnamon– Adding cinnamon gives extra flavor but it is optional.
- Salt– To enhance the flavors, add salt to the mixture.
- Pecans– I love adding pecans to my topping! You can swap the pecans or walnuts, almonds, or just leave out the nuts fully.
HOW TO MAKE PEACH CRISP WITH FRESH PEACHES
Not only is this dessert delicious, but it is also so easy to make, it can be ready to go into the oven in under 10 minutes!
- In a casserole dish or cast-iron skillet, add all the ingredients for the peach filling and mix to coat all the peaches.
- Combine all the dry ingredients for the crisp topping in a bowl. With a pastry mixer or your hands, mix in the cold cubed butter until a crumbly mixture forms.
- Add the crisp topping over the peaches, evenly covering all the peaches.
- Bake until the topping is golden and crisp and the juices are bubbling.
- Remove from the oven and allow it to cool for 5-10 minutes. (The peach crisp is best when served warm, not piping hot.)
- Serve warm with ice cream, yogurt, whipped cream or plain.
CRISP VARIATIONS-
You don’t have to just keep this as a peach crisp! You can totally swap out the peaches for a different fruit or mix the peaches with other fruit for a combo!
- Berry Crisp– Skip the peaches and instead make a berry crisp! Use a combination of your favorite berries like strawberries, blackberries, raspberries, and blueberries.
- Peach Blueberry Crisp– The combination of peaches and blueberries is top tier! Make a peach blueberry crisp by adding half peaches and half blueberries.
- Peach Blackberry Crisp– Combine both peaches and blackberries for a delicious fruity crisp dessert! I love to make mainly peaches and a kick of blackberries.
- Apple Crisp– Swap out the peaches for apples! Apple crisp makes for a delicious fall dessert.
- Strawberry Rhubarb Crisp– Another great summer crisp is strawberry rhubarb crisp. The crisp is loaded with fresh strawberries and rhubarb.
QUESTIONS YOU MIGHT HAVE:
No, the main difference between these two desserts is the topping! Crisps use a streusel topping while cobblers use a doughy biscuit topping.
No, you do not have to peel the peaches. You can peel them if you prefer.
Be sure to cut the peaches all the same size so that they bake evenly. You want to cut them no larger than 1/2 inch thick.
Although for the best results I recommend that you use fresh peaches, you can totally use frozen peaches. When using frozen peaches, you don’t need to thaw them. Just add another ½ Tbsp cornstarch, since you will have more water in the frozen peaches.
Yes! If you are going to use canned peaches, you will want to drain the peaches and adjust the sweetness level, since canned peaches usually already are sweetened.
You want to use old-fashioned oats, also known as rolled oats for the best results.
There are several different ways that you can make this a healthier dessert! Swap out the flour for almond flour and reduce the sweetness level and allow the natural sugars to be the sweetener. You can also swap the butter for coconut oil.
Yes! Swap the all-purpose flour for almond flour or gluten free flour.
Once the peach crisp is fully cooled, cover and store in the fridge for 3-4 days.
Yes! You can prepare the peach crisp and store it in the fridge for 1-2 days before baking. Or you can bake it and then reheat it when ready to enjoy.
OTHER FRUIT DESSERT RECIPES-
Summer calls for fresh and juicy fruit! Try these delicious fruit recipes:
Fresh Peach Crisp Recipe (with Oats)
Ingredients
Peach Filling-
- 5-6 ripe peaches sliced
- 1/3 cup granulated sugar
- 1 ½ Tbsp cornstarch
- ½ tsp cinnamon
Crisp Topping-
- 2/3 cup all-purpose flour
- 1 cup old-fashioned oats
- 1/3 cup brown sugar
- ½ tsp ground cinnamon
- 1/3 cup chopped pecans or walnuts, almonds
- ¼ tsp salt
- 1/2 cup unsalted butter cold and cubed
Instructions
- Preheat the oven to 400°F.
- In a casserole dish or cast-iron skillet, add the sliced peaches, sugar, vanilla, cornstarch and cinnamon and mix until the peaches are fully coated.
- In a separate bowl, combine the flour, oats, brown sugar, cinnamon, pecans, and salt.
- Add in the cold cubed butter with your hands or a dough blender and mix until the mixture is crumbly. (Don’t overmix — you still want some chunks of butter. It should be crumbly, not smooth.)
- Add the crisp topping over the peaches, sprinkling evenly over all the peaches.
- Bake at 400°F for 40-45 minutes, until the topping is golden brown and juices are bubbling around the edges. Remove it from the oven and cool it for 5 minutes.
- Serve warm with vanilla ice cream, yogurt, or plain.
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