Easy peach crisp pairs soft, juicy baked peaches with a buttery brown sugar crumble that turns crisp and golden in the oven. The fruit is tossed with sugar, cinnamon, and nutmeg, dotted with butter, and covered with a simple topping made with just flour, brown sugar, and butter.
It takes about 70 minutes from start to finish, and most of that is hands-off baking time. It is the kind of dessert you can put together with pantry staples and a bowl of ripe peaches.
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Why This Easy Peach Crisp Recipe Works
Butter slices placed on top of the fruit melt into the juices while the crumble above bakes, so the filling turns silky instead of watery. The spices keep the peach flavor front and center.
The topping needs only three ingredients and mixes in minutes with a mixer on low speed, which keeps the pieces crumbly. The high oven heat browns the crumble before the fruit overcooks, giving you both a crisp top and tender fruit.
Ingredients for Easy Peach Crisp
- 8 fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/4 cup butter, sliced
- 2 cups all-purpose flour
- 1 cup light brown sugar, packed
- 1 cup butter (2 sticks), softened
Peaches: ripe, fragrant fruit makes the juiciest crisp. Well-drained thawed frozen peaches work in a pinch.
Nutmeg: it adds a warm, mellow spice. Extra cinnamon can replace it if you prefer.
Butter: it is used twice, once under the topping and once inside the crumble, for rich flavor throughout.
Flour and brown sugar: they make up the crumble. A gluten-free flour blend can be swapped for the all-purpose flour.
How to Make Easy Peach Crisp
1. Heat the oven. Preheat the oven to 400 degrees F.
2. Make the crumble. In a large bowl, whisk the flour and brown sugar. Add 1 cup butter and mix on low speed until the mixture looks crumbly.
3. Season the sugar. In a medium bowl, whisk the granulated sugar, salt, nutmeg, and cinnamon.
4. Coat the peaches. Peel and slice the peaches, then toss them with the spiced sugar until every slice is coated.
5. Fill the dish. Pour the peaches into a 9×13 inch baking dish or a 3-quart dish.
6. Dot with butter. Place the 1/4 cup sliced butter randomly over the fruit.
7. Top and bake. Spread the crumble evenly over the peaches and bake uncovered for 45 to 55 minutes, until the topping is golden brown and the fruit bubbles at the edges.
How to Serve Easy Peach Crisp
Serve the crisp warm with vanilla ice cream, a spoonful of whipped cream, or a drizzle of caramel sauce. A sprinkle of chopped nuts adds crunch.
If you like fruit and crumble, compare it with grandmas apple crisp. For a breakfast treat, try blueberry crumble muffins, a slice of peach buttermilk pound cake, or a piece of cinnamon streusel coffee cake.
How to Store and Reheat Easy Peach Crisp
Cool the crisp, cover it, and refrigerate within two hours. Leftovers keep for 3 to 4 days.
Reheat portions in a warm oven so the topping crisps up again. You can also freeze the crisp in portions and thaw it in the fridge before reheating.
Tips and Variations for Easy Peach Crisp
Use ripe peaches. They give the most flavor and release enough juice to soften under the crumble.
Peel with a quick blanch. Dip the peaches in boiling water briefly, then in cold water, to loosen the skins.
Adjust the sugar. Very sweet peaches need less sugar, while tart fruit may need a little more.
Keep the crumble loose. Mix only until crumbly so the topping stays crisp rather than pasty.
Check the fridge time. The University of Minnesota Extension recommends eating refrigerated leftovers within 3 to 4 days.
Add oats or nuts. A handful of rolled oats or chopped pecans in the crumble adds texture.
Try a smaller dish. A 3-quart baking dish makes a thicker, deeper crisp.
Frequently Asked Questions About Easy Peach Crisp
What is the difference between peach crisp and cobbler?
A crisp has a crumbly topping made with flour, sugar, and butter, while a cobbler has a soft biscuit or batter topping.
Can I use frozen peaches in easy peach crisp?
Yes. Thaw them and drain off the extra liquid before tossing with the sugar mixture.
How do I know when easy peach crisp is done?
The crumble should be golden brown and the juices should bubble around the edges of the dish.
Can I make easy peach crisp ahead of time?
Yes. Assemble it a few hours ahead and keep it covered in the fridge, then bake it just before dessert.
Do I need to use a mixer for the topping?
No. A pastry cutter or your fingertips also work, as long as you stop when the topping looks crumbly.
Easy Peach Crisp
Equipment
- 9×13 Baking Dish
- Electric mixer
Ingredients
Main Ingredients
- 8 fresh peaches peeled and sliced
- ¾ cup granulated sugar
- ¼ tsp salt
- ½ tsp nutmeg
- 1 tsp cinnamon
- ¼ cup butter sliced, for the fruit
- 2 cup all-purpose flour
- 1 cup light brown sugar packed
- 1 cup butter softened, 2 sticks, for the crumble
Instructions
Cooking
- Heat the oven. Preheat the oven to 400 degrees F.
- Make the crumble. Whisk the flour and brown sugar, add 1 cup butter, and mix on low speed until crumbly.
- Coat the peaches. Whisk the sugar, salt, nutmeg, and cinnamon, then toss the sliced peaches until coated.
- Fill the dish. Pour the peaches into a 9×13 inch or 3-quart baking dish and dot with the sliced butter.
- Top and bake. Spread the crumble over the fruit and bake uncovered 45 to 55 minutes until golden and bubbling.
