This easy peach crisp recipe is lightly sweetened, sliced, sun-ripened peaches topped with a buttery cinnamon crumble oatmeal topping. The end result is pure bliss and so much easier and quicker than a peach pie. This is one of our go-to easy summer desserts. The kids like theirs a la mode, but I like mine straight up so I can savor every bite of the ripe peaches.
Do you like peaches? We just love peaches. Correction, we adore them. This crisp. Peach Coffee Cake, Fresh Peach Salsa, and Peach Bellini are just a few of our favorite recipes. This easy fruit crisp can be assembled in about fifteen minutes, making it easy enough for a weeknight but special enough for company.
How to make the best Peach Crisp
Start by peeling and slicing your peaches. Be sure to see my easy peach-peeling tips below. Now in a large bowl, stir together the peaches, pineapple or lemon juice, a little bit of brown sugar, cornstarch, vanilla extract, and cinnamon. Spoon the peach slices into a baking dish and set it aside for a few minutes while you make the topping.
In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Now using a pastry cutter, cut in the butter until the mixture is crumbly. Next, stir in the oats. Then sprinkle it over the peaches. Finally, bake the peach crisp until it is bubbly on the edges and golden brown on the top.
Tips for peeling peaches
- Score the peaches on the bottom by cutting the skin with a knife in the shape of an X that is about an inch by an inch.
- Bring a large pot of water to a boil. Drop the peaches a couple at a time in the boiling water for 1 minute or up to 2 minutes for peaches that are not quite ripe.
- Use a slotted spoon to remove them and plunge them into an ice bath. Let them soak for about two minutes before drying them.
- Using your fingers, pull back the skins starting at the bottom with the scored skin.
Tips for making homemade Peach Crisp
- For best results, use fresh sun-ripened peaches at peak season as they are so flavor-packed. In a pinch, you can use frozen peaches but do not thaw them. I pick mine up at the farmer’s market.
- Cut your chilled butter into small cubes. It really helps with the task of cutting in butter.
- I like to use old-fashioned rolled oats. They add more texture, crunch, and flavor than their quick oat cousins.
- Mix up the fruit by replacing half the fruit with cherries, strawberries, or blueberries.
- Store leftovers on the kitchen counter for up to 24 hours (if it lasts that long) and then covered in the fridge. If your house is exceptionally warm, then store it in the refrigerator soon after it cools.
- This crisp is equally delicious with apples, blueberries, blackberries, or any combination of these.
- Serve with a scoop of vanilla ice cream or fresh whipped cream.
What’s the difference between a crisp, cobbler, and crumble?
Summer just would not be the same without these scrumptious desserts. They all start with a base of cooked, bubbly, sweet fruit, but when it comes to the toppings, things are a little different. Regardless of which one you are preparing, the topping should not cover all of the fruit. Instead, there should be little pockets for the fruit to bubble up through, creating the most heavenly bites.
- The Crisp is topped with a crumbly streusel topping that includes rolled oats. Try our Easy Apple Crisp recipe for another fruity option.
- The Cobbler is topped with a buttery biscuit-like topping. You’d love our Blueberry Cobbler and Blackberry Cobbler.
- The Crumble is topped with a streusel topping like the crisp, but it does not contain oats.
More peach recipes to try
Perfect Peach Crisp Recipe
Ingredients
Peach Mixture
- 6 cups peeled sliced fresh peaches
- 1 1/2 tablespoons pineapple or lemon juice
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Crisp Topping
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup chilled butter cut in small cubes
- 1 cup old fashioned rolled oats
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, gently stir together the peaches, pineapple juice or lemon juice, brown sugar, cornstarch, vanilla extract, and cinnamon. Spoon into a 9 x 9 inch or equivalent size baking dish.
- Whisk together flour, brown sugar, cinnamon, and salt. Using a pastry blender, cut in butter until crumbly. Stir in the oats.
- Bake for 30 minutes or until the fruit is bubbly and the top is golden brown.
Video
Notes
- For best results, use fresh sun-ripened peaches at peak season as they are so flavor-packed. In a pinch, you can use frozen peaches but do not thaw them. I pick mine up at the farmer's market.
- Cut your chilled butter into small cubes. It really helps with the task of cutting in butter.
- I like to use old-fashioned rolled oats. They add more texture, crunch, and flavor than their quick oat cousins.
- Mix up the fruit by replacing half the fruit with cherries, strawberries, or blueberries.
- Store leftovers on the kitchen counter for up to 24 hours (if it lasts that long) and then covered in the fridge. If your house is exceptionally warm, then store it in the refrigerator soon after it cools.
- This crisp is equally delicious with apples, blueberries, blackberries, or any combination of these.
- Serve with a scoop of vanilla ice cream or fresh whipped cream.
Nutrition
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Jackie Borden
Made this for a dinner with friends over the weekend and added cherries with the peaches. It was a big hit! I’ll make it again, and will experiment with other fruit. This is a great go to crisp recipe
Beth Pierce
Thank you, Jackie! So glad that you enjoyed it!
Zab Zaria
Great peach crisp recipe. It reminded me of my Grandmothers crisp. Thanks for the great memories.