Okay, so let’s get into the nitty gritty here. You came searching for a peach crisp recipe because, believe me, I totally get it—sometimes you just want something warm and fruity without all the drama of pie crust, am I right? Maybe there’s a crew coming over, or the peaches on your counter are about to go south. Or, heck, you just need a sweet fix on a Tuesday for no one but yourself. By the way, if peaches are your thing, you should see this classic southern peach cobbler recipe and—totally switching gears here—if you’re needing something easy and different for dinner, these easy crispy tuna patties slap too.
Table of Contents
How to Make Peach Crisp
So, let’s not drag this out. Making peach crisp is easier than losing your keys (trust me, I do it weekly). Start with ripe peaches. Peel them if you’re feeling motivated; leave the skins on if you’re feeling blessed with laziness. Slice them up right in your baking dish—no extra bowl if you don’t wanna wash it later. Sprinkle with sugar and a little flour, give it a quick toss, and boom, filling is done.
The topping is my favorite part (and my mom’s). Oats, flour, brown sugar, cinnamon, and—don’t skip this—cold butter. You want little nuggets of buttery oat clusters, not a paste, so pinch them together with your fingers. Spread that topping over your peaches, throw it all in the oven at about 350°F until golden and bubbly. Your kitchen will smell completely illegal. No joke, this thing comes out looking like a five-star restaurant dessert.
I tried this peach crisp recipe on a whim, and now my family begs for it every weekend! It’s hands-down the easiest crowd-pleaser on our summer table.
Fresh Peaches or Canned Peaches?
This question gets spicy in my house. Real talk—fresh is best if you have it. I’m picky, though, and if peaches aren’t perfect, I don’t stress. Canned peaches totally work for peach crisp recipe too. Actually, my mom sometimes sneaks a can into the bowl even in peach season, because “more peaches, more better,” as she says.
Fresh brings a brighter flavor and a bit of tartness, but canned peaches mean you can bake this even in December when peaches cost more than gas. Just drain ’em well so your crisp isn’t a soup. Frozen peaches? A solid runner-up. Honestly, use what you’ve got. Nobody’s counting.
Peach Crisp Recipe Tips
Let me overshare for your own good. I’ve trial-and-errored this peach crisp recipe more times than I care to tally:
- Don’t skip the pinch of salt in the topping. Trust.
- Toss your peaches with a spoonful of cornstarch (especially if you used canned).
- If you want it extra crisp, broil for the last two minutes.
- Leftovers keep in the fridge for three days, but they rarely make it there.
You could even swap out peaches for berries or apples on a whim. Honestly, the base is flexible. By the way—want to see some other fresh fruit ideas? Check out this perfect peach pie recipe or my family’s secret apple cake recipe.
Ingredients to Use & Why
Here’s my straight-shooting list. You want simple:
Peaches: Obviously. Go for fresh if they’re sweet and in season, but canned saves the day too.
Oats: The old-fashioned kind, not instant. They give you that chewy, toasty top.
Brown Sugar: It melts into a gooey, caramel-like situation—way better than plain white sugar, in my totally biased opinion.
Butter: Cold and not pre-melted. You want it to chunk up in the mix.
Flour: Holds the topping together.
Cinnamon: Optional but totally recommended. Adds warmth.
Vanilla: Also optional, but I throw it in everything sweet because I’m relentless.
A pinch of salt: Yes, you need it. It wakes up the whole dessert.
If you’re feeling wild, a handful of pecans or almonds hits different in the crumble, too. Just saying.
Favorite Peach Recipes
Honestly, if you’ve already made this peach crisp recipe and feel like flexing your peachy skills even further, I’ve got a few solid suggestions. Peach crisp is the comfort-food classic, but oh man, have you checked out the classic southern peach cobbler recipe? That’s like peach crisp’s slightly more extra cousin. Also, don’t overlook the blackberry cobbler recipe if you like a little tang in your fruity desserts.
In case you are feeling more of the pie vibe, perfect peach pie recipe takes peaches to another universe, and you get to roll out dough like you’re on TV. Or, for wild cards, check out something like the apple crisp cheesecake. Fruit + cheese = always a win.
Common Questions
Q: Do I need to peel peaches for peach crisp?
A: No! I’m lazy and never do. Skins soften when you bake, and more fiber never hurt anybody.
Q: Can I make this peach crisp recipe ahead of time?
A: Heck yes! Prep it early, store it in the fridge, bake when ready.
Q: Can I freeze peach crisp?
A: Absolutely. Freeze baked or unbaked, just note the topping might not be quite as crisp after reheating, but it’ll still taste delish.
Q: What’s the best way to reheat leftovers?
A: Toss a serving in the microwave, or better yet, reheat in the oven so the topping crisps back up.
Q: Any way to make peach crisp gluten-free?
A: Use gluten-free oats and swap the flour for almond flour or your favorite blend.
One Bite And You’ll Get It
There you have it, friends—peach crisp recipe magic that pretty much guarantees happy faces at the table and not a crumb left for breakfast (but who am I to judge if you eat it cold from the fridge). Whether you tinker with the topping or keep it old-school, this is one for the family vault. And don’t forget to try other winners like Mom’s Peach Crisp Recipe or peek at The Perfect Peach Crisp – Sally’s Baking, you’ll see we all put a twist on it. If you want a slightly less sweet, tangy version, check out this Peach Crisp Recipe – Love and Lemons. Go make it. Let your house smell like summer, even in January.
Peach Crisp
Ingredients
Fruit Filling
- 6 cups fresh peaches, sliced Peel if desired, or leave the skins on for ease.
- ¼ cup granulated sugar Adjust to taste depending on peach sweetness.
- 2 tablespoons all-purpose flour Helps thicken the filling.
- 1 pinch salt Enhances overall flavor.
Crisp Topping
- 1 cup old-fashioned oats Do not use instant oats.
- ½ cup all-purpose flour Holds the topping together.
- ½ cup brown sugar Adds a caramel-like flavor.
- 1 teaspoon ground cinnamon Optional but recommended for added warmth.
- ½ cup cold butter, cubed Important for creating a crumbly topping.
- 1 pinch salt Balances sweetness.
Optional Additions
- 1 teaspoon vanilla extract Adds depth to the flavor.
- ½ cup chopped pecans or almonds For an extra crunch in the topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a baking dish, slice the peaches and sprinkle them with sugar, flour, and a pinch of salt. Toss to combine.
Creating the Crisp Topping
- In a bowl, mix oats, flour, brown sugar, cinnamon, and another pinch of salt.
- Add cold cubed butter and mix with your fingers until crumbly.
- Spread the oat topping evenly over the peach filling.
Baking
- Bake in the preheated oven for 30 minutes or until the topping is golden and the peaches are bubbly.
- Optional: Broil for an additional 2 minutes for extra crispiness.
Serving
- Allow to cool slightly before serving.
