I legit can’t even hold in my excitement when peach season rolls around because I get to make my peach crisp. I make it so easy by topping peaches with a buttery crisp streusel topping. Bake it up, top with a little vanilla ice cream or whipped cream, and it’s a whole mood boos.
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How to Make a Peach Crisp
Step 1: Prep the Peach Filling
- After you preheat the oven, go ahead and get that peach filling going. Toss the peach slices in sugar, cornstarch, vanilla, and salt and make sure the peaches are coated well.
- Spread those peaches over the bottom of a buttered baking dish and set aside.
Step 2: Prep the Crisp Topping and Add to Peaches
- Start by whisking together all the dry ingredients until they’re well-combined, then work in the softened butter and watch that crumble come together.
- Spread that spiced crisp topping over the top of the peaches and be sure to hit every spot especially the edges.
Step 3: Bake and Serve it up!
- Bake your crisp for 40-45 minutes, or until the top is golden brown and the filling is bubbling.
- Cool the crisp for about 15 minutes before you smother it in whipped cream or ice cream and serve.
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Peach Crisp Recipe
This classic Peach Crisp recipe is made with juicy, ripe peaches and topped with the butteriest, crispiest streusel topping!
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Servings: 8 servings
Ingredients
For the Peaches
- 6 cups fresh peach slices, sliced 1/2 inch thick with skin removed or frozen, defrosted and drained
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
For the Crisp Topping
- 3/4 cup light brown sugar
- 3/4 cup all purpose flour
- 1/2 cup old fashioned rolled oats
- 2/3 cup pecans chopped
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup salted butter softened
Instructions
- Preheat the oven to 350 degrees and set the oven racks to the middle positions. Grease a 2 quart baking dish or very large cast iron skillet using butter or shortening.
- In a large bowl, mix together the peaches, granulated sugar, cornstarch, vanilla, and salt. Set aside.
- In another large bowl, whisk together the light brown sugar, flour, oats, pecans, cinnamon, and nutmeg. Add the softened butter and mix with a wooden spoon (or use your fingers) until the mixture is crumbly.
- Spread the peaches out in the prepared baking dish. Sprinkle the crisp crumble evenly over the top. Bake for 40-45 minutes, or until the top is golden-brown and the filling is bubbly.
- Remove from the oven and cool for 15-20 minutes before serving.
- Serve with a dollop of whipped cream or vanilla ice cream!
Notes
Storage
I keep it in the same pan, bring to room temp and cover it with plastic wrap or aluminum foil. Store the covered dish in the refrigerator for up to a week.
Can you freeze?
Baked peach crisp actually freezes pretty well! If freezing an entire crisp, you’ll just need to cover the dish with a double layer of plastic wrap and aluminum foil. If freezing leftovers, you’ll want to transfer them to an airtight, freezer-safe container. It should be good to go for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350 degree oven for 20 minutes or until heated through.
Nutrition
Calories: 374kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 181mg | Potassium: 193mg | Fiber: 3g | Sugar: 35g | Vitamin A: 612IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg
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Recipe Tips
- Peaches: Ripe is key. Grab yellow peaches instead of white since they hold up better when baked.
- Skin on or off? I suggest removing the skin for a cleaner taste.
- Peach Slices: Keep the peach slices evenly sliced at least ½ inch thick or more. Otherwise, they’ll break down and get mushy during baking.
- Browning Too Fast: Cover it with foil so the topping doesn’t burn. This way the peaches will continue to bake and soften but the topping won’t over-brown.
- Let it Rest: At least 15 minutes is good before diving in
Ingredient Notes
- Peaches: Frozen also works. Just make sure you completely defrost and drain all the liquid. Pat the peaches dry with paper towels to ensure the filling doesn’t get too watery.
- Cornstarch: Swap in tapioca starch or even use sifted flour.
- Pecans: You can totally leave this out (just replace with more oats) or you can swap them out for other chopped nuts like walnuts or almonds.
- Spices: Swap insome apple pie spice, pumpkin pie spice, cardamom, allspice or ginger.
Recipe Help
Can you make this recipe in advance?
Yep. However I prefer to assemble both the peach filling and topping and keep them separate until you are ready to bake it up. This way, the topping won’t get soggy. Just store in the fridge.
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If i am not using nuts, can you please tell me the amount of extra oats i should use. thanks !
You can actually keep all measurements the same and will still have enough crisp topping.
Love your recipes, this one is another winner! So great for summer, we made it with berries and peaches.
Made this with some of our fresh peaches from our tree. The whole family loved it. This will be one of our go to summer time desserts. Thanks!
This was so moist and flavorful! Will definitely be making again!! 🙂
Peach crisp is one of my favorite summer desserts!! I can’t wait to make this recipe for our 4th of July BBQ coming up!
I love making any kind of fruit crisp, but with being summer, the peaches could not be better. Love how you took advantage of the fresh peaches this time of year for this yummy dessert.