Peach crisp 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 pie. The kids like theirs a la mode but I like mine straight up like I enjoy my whiskey.
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 crisp can be assembled in about fifteen minutes making it easy enough for a weeknight but special enough for company.
How to make Peach Crisp
Start by peeling and slicing your peaches. Be sure to see my easy peach peeling tips. Now stir in a little pineapple or lemon juice, a little bit of brown sugar and cinnamon. Spoon the fruit 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 blender cut in the butter until the mixture is crumbly. Next stir in the oats. Then sprinkle it over the peaches. Finally bake until it is bubbly on the edges and lightly browned 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 than is about an inch by an inch.
- Drop the peaches a couple at a time in 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 in 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 Peach Crisp
- For best results use fresh sun-ripened peaches as they are so flavor packed.
- 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 crunch and flavor than their quick oat cousins.
- Store 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 than store in the refrigerator soon after it cools.
- This crisp is equally delicious with apple, 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.
- The Cobbler is topped with a buttery biscuit like topping.
- The Crumble is topped with a streusel topping like the crisp but it does not contain oats.
Made with common pantry ingredients this lightly sweetened fresh peach crisp is topped with a buttery cinnamon oatmeal topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: bake
- Cuisine: Southern
- 6 cups peeled sliced fresh peaches
- 1 1/2 tablespoons pineapple or lemon juice
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 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
- Preheat oven to 400 degrees.
- In a medium bowl gently stir together peaches, pineapple juice, brown sugar, and cinnamon. Spoon into 9 x 9 inch or equivalent size baking dish.
- Whisk together flour, brown sugar, cinnamon and salt. Using pastry blender cut in butter until crumbly. Stir in oats.
- Bake for 30 minutes or until the fruit is bubbly and the top is browned.
Keywords: easy peach crisp, peach cobbler crisp, peach crisp with fresh peaches, fresh peach crisp