This Peach Crisp recipe is made with juicy, ripe peaches and topped with the butteriest, crispiest streusel topping! Each bite of this crisp is filled with tender peaches and oat-filled brown sugar goodness! If you love these, you will also love these Peach Crumble Bars, Peach Cobbler, and Peach Cobbler Cheesecake.
By Leidi Rodriquez
PEACH CRISP RECIPE
Hey guys! It’s your girl Leidi! I’m back and here to share a brand new, spunky Spring/Summer recipe: Peach Crisp. You might have read that and been thinking, “been there, done that”. But you’re wrong!
There are about a million and one recipes out there for peach crisps, cobblers, and crumbles. Until you’ve found the right one, you just gotta keep trying ‘em all!
But, I’ve got good news! The search is OVER. My Peach Crisp is here to steal the show and your stomach in one go. Warm, sticky, spiced, and oh so buttery, this crisp is destined to be your go-to fruit-filled sunny day treat.
PEACH CRISP RECIPE VS PEACH CRUMBLE
So, what the heck is the difference between a crisp and crumble anyway? In some places, the two terms are interchangeable but that’s not the situation in my neck of the woods.
To me, a crumble is a dish of baked fruit with a streusel crumb topping. The topping is made with a combination of butter, flour, and sugar. Like a crumble, a crisp is also a baked fruit dessert, but the topping is less dense and usually includes oats.
PEACH CRISP INGREDIENTS
Outside of the peaches, there ain’t much to this recipe. At least nothing you probably don’t already have. It’s time to start raiding the pantry people.
Go ahead and pull all this stuff out:
- FROZEN PEACHES
- GRANULATED SUGAR
- VANILLA EXTRACT
- KOSHER SALT
- LIGHT BROWN SUGAR
- ALL PURPOSE FLOUR
- OLD FASHIONED OATS
- SALTED BUTTER
FROZEN VS FRESH PEACHES
I developed this peach crisp recipe keeping in mind that trying to find out of season peaches is impossible. I wanted to make sure this was a recipe that was accessible all year long! Frozen peaches are more often than not frozen at their peak, so you won’t be sacrificing much in flavor and/or texture.
But, of course, fresh peaches offer a certain oomph that you straight up can’t deny. Be sure to buy peaches with orangey-pink skin tones and a slight give when pressed into. Stone fruit should be aromatic without even having been sliced yet.
HOW TO MAKE PEACH CRISP
Fruit crisps are crazy easy to make. They don’t require much active effort and by the end you’ve got a sweet, warm crisp calling your name!
This is what you gotta do:
- TOSS UP THE PEACHES- You know how we roll around here, you gotta preheat that oven first! And while you wait for that bell to ding, go ahead and coat the peaches in sugar, cornstarch, vanilla, and salt. Spread those peaches over the bottom of a buttered baking dish and set aside.
- PREPARE THE CRISP- This is my favorite part. Anything having to do with lots of butter is my favorite. 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!
- BAKE, COOL, AND SERVE- Bake your crisp for 40-45 minutes, or until the top is golden brown and the filling is bubbling. There’s nothing like the smell either! Cool the crisp for at least 10 minutes before you smother it in whipped cream or ice cream and serve.
- Don’t skip out on properly defrosting and draining the peaches. The excess liquid will cause your crisp to be very soggy.
- If using fresh peaches, I prefer to use yellow ones. I find that they’re sweeter and juicier than white peaches. But either way you’re guaranteed a delicious result!
- Keeping the skin on or off of the peaches is up to you, just keep in mind that you’ll need to peel them before they’re sliced.
- Keep the peach slices at least ½ an inch thick or more. Otherwise, they’ll break down and get too mushy while baking.
HOW TO STORE PEACH CRISP
If you have any leftovers of this peach crisp recipe, which is a big “if”, I keep it in the same pan and cover it with plastic wrap or aluminum foil. Store the covered dish in the refrigerator for up to a week.
You can prevent the crisp from getting too soggy by allowing it to come to room temperature before covering it. Of course, after a few days there’s no avoiding the sogginess. It’ll still be tasty- just not crispy.
CAN YOU FREEZE PEACH CRISP?
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. Peach crisp can remain frozen for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350 degree oven for 20 minutes or until heated through.
I would not recommend preparing the crisp and freezing it before baking. The topping will get soggy.
GRANDBABY CAKES’ BEST CRISPS, CRUMBLES, AND COBBLERS
If you love this crisp, you’re gonna wanna check out these other iconic GBC recipes:
For the Peaches
- 4 cups frozen peaches defrosted and drained
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 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
- Preheat the oven to 350 degrees and set the oven racks to the middle positions. Grease a 2 quart baking dish 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!