When you find yourself with a bounty of fresh peaches, you make Peach Crisp!
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I have the most amazing neighbors. They grow all sorts of things. It’s very impressive to me how they can grow so many things, year round, when I have trouble keeping a cactus alive. 🙂 They have a peach tree and in the summer there’s an abundance of fresh, juicy, white peaches. This is so exciting because they always share!
This Peach Crisp is a cinch to put together, the hardest part is peeling the peaches. It has a crunchy, sweet, but not too sweet, cinnamon crumble topping that just warms the soul. It’s the perfect summer dessert! Peach Crisp is delicious by itself, topped with vanilla ice cream, or for breakfast with coffee. (it is made with fruit, after all!)
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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For the Filling
- Fresh Peaches: The star of the show! Choose ripe, juicy peaches that are slightly soft to the touch and fragrant. You can peel them or leave the skins on for extra texture and color. Fresh peaches bring natural sweetness and moisture to the crisp. If out of season, frozen or canned (drained) peaches can be used, but fresh will always taste best.
- Light Brown Sugar: Adds sweetness and a hint of molasses flavor that pairs beautifully with the warm spices and fruit. Swap in granulated sugar for a lighter finish.
- Cornstarch: This thickens the peach juices as they bake, turning them into a luscious, syrupy filling instead of a watery mess. Substitute flour, arrowroot or tapioca if you don’t have cornstarch.
- All-Purpose Flour: It combines with butter and sugar to form a crumbly, golden-brown crust.
- Salt: Just a pinch balances all the sweetness and enhances the natural peach flavor. Don’t skip it—it makes everything pop!
- Cinnamon: This warm, cozy spice adds depth and classic flavor that pairs perfectly with peaches.
For the Topping
- Old-Fashioned Oats: These hearty, whole oats give your crisp that signature rustic texture and golden crunch. Unlike quick oats, which can become mushy, old-fashioned oats hold their shape and create a deliciously chewy, toasty topping. If you’re going gluten-free, be sure to use certified gluten-free oats.
- Granulated Sugar: Adds sweetness and helps create a lightly crisp texture when baked.
- Cinnamon: A cozy, classic spice that pairs beautifully with peaches and oats.
- All-Purpose Flour: Helps bind the topping ingredients together, giving it structure. It absorbs some of the butter and forms those perfect little crumbly clusters. It also helps the topping brown evenly and hold its shape.
- Unsalted Butter: The magic ingredient that brings everything together!
How To Make Peach Crisp
Prepare the filling. In a large bowl mix together the peaches, brown sugar, cornstarch, flour, salt and cinnamon. Pour into prepared baking dish.
Prepare the topping. In a bowl cream together the butter, sugar, flour and cinnamon. Add in the oats and mix to combine. I find using my hands is the easiest way to mix in the oats. Dot the oat mixture on top of the peach filling until it’s mostly covered.
Bake for 45-50 minutes.
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Tips and Tricks
- You can use frozen or can peaches if you don’t have fresh. If they are frozen, thaw first.
- Can substitute almond flour for all purpose flour.
- If the peaches are not ripe, speed up the process by placing them in a paper bag and adding a banana. Leave on your counter for 1 day.
- Refrigerate leftovers and warm in the microwave before enjoying.
- Serve with whipped cream or vanilla ice cream.
- Freeze it! This dessert can be make ahead and frozen. Let the crisp cool completely after baking. Cover in a layer of plastic wrap and then a layer of foil. Thaw in the refrigerator overnight, bake in the oven at 350ºF for 25 minutes. Freeze up to 2 months. This would be great to make as a meal prep gift!
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Peach Crisp With Fresh Peaches
Equipment
- 1 9 x 9 baking dish
Ingredients
For the filling
- 6 cups fresh peaches peeled, cored and cut into 1 inch slices
- 1 cup light brown sugar packed
- 1 tbsp cornstarch
- 2 tbsp all purpose flour or almond flour
- 1/2 tsp salt
- 1/2 tbsp cinnamon
For the topping
- 1 1/2 cup old fashioned oats
- 1/2 cup granulated sugar
- 1/2 tbsp cinnamon
- 1/2 cup all purpose flour or almond flour
- 1/2 cup unsalted butter 1 stick
Instructions
- Preheat oven to 350°F
- Lightly spray a 9″ x 9″ baking dish with nonstick spray or butter it
- In a large bowl, mix together the peaches, brown sugar, cornstarch, flour, salt and cinnamon. Pour into the baking dish.
- In the same bowl, cream together the butter, sugar, flour and cinnamon with a hand mixer. Add in the oats and mix until combined and crumbly. I find using my hands is the easiest way to mix in the oats. Dot the oat mixture on top of the peach filling until it’s mostly covered.
- Bake for 45-50 minutes until bubbly and the topping is golden brown.
- Serve alone, with ice cream or whipped cream.
Video
Notes
- You can use frozen or can peaches if you don’t have fresh. If they are frozen, thaw first.
- Can substitute almond flour for all purpose flour.
- If the peaches are not ripe, speed up the process by placing them in a paper bag and adding a banana. Leave on your counter for 1 day.
- Refrigerate leftovers and warm in the microwave before enjoying.
- Serve with whipped cream or vanilla ice cream.
- Freeze it! This dessert can be make ahead and frozen. Let the crisp cool completely after baking. Cover in a layer of plastic wrap and then a layer of foil. Thaw in the refrigerator overnight, bake in the oven at 350ºF for 25 minutes. Freeze up to 2 months.
