Perfect Peach Crisp Recipe

This delicious peach crisp is made with common pantry ingredients, and it is so easy to make you can whip this up for the perfect summer dessert any time! With juicy peaches soaked in sweet cinnamon syrup and topped with a crispy crumble topping. This peach crisp is best served with a scoop of vanilla ice cream.

Course Dessert

Cuisine Southern

Keyword easy peach crisp, fresh peach crisp, fruit crisp, peach cobbler, peach cobbler crisp, peach crisp recipe, peach crisp with fresh peaches, peach crumble

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 303kcal

Author Beth Pierce

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.

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