Nothing says summer comfort quite like a warm peach crisp fresh from the oven. Juicy, sun-ripened peaches bubble beneath a golden oat topping that bakes up sweet and crisp. I love how the fruit softens into a thick, jam-like layer while the crisp bakes into a golden, buttery crown. It is simple to make, tastes comforting, and always feels right at family gatherings or slow weekend meals.
Table of Contents
Why You’ll Love This Recipe
• Quick to prepare with everyday ingredients
• Perfect dessert for barbecues, family dinners, or potlucks
• Comforting flavors that please both kids and adults
• Crisp topping stays golden and crunchy
• Pairs beautifully with vanilla ice cream
This peach crisp stands out because of its perfect balance of juicy filling and crisp topping. The texture contrast is just right, and the touch of cinnamon brings a cozy warmth. It feels like something your grandmother would make but with a modern touch that guests will remember.
Why You’ll Love This Recipe
• Quick to prepare with easy steps that fit into busy days
• Uses simple ingredients you likely already have in your kitchen
• Works for fresh, frozen, or canned peaches so you can enjoy it any time of year
• Bakes into a mix of soft fruit and a crisp, golden topping that feels comforting and satisfying
• Always a hit at gatherings because the warm peach filling pairs perfectly with a scoop of vanilla ice cream
What makes this version stand out is the balance of sweet peaches, a lightly spiced topping, and the key method of keeping the butter cold for the best crunchy texture. It looks impressive, tastes homemade, and brings a cozy feeling to the table.
Ingredients Needed
For the Peach Filling
• Five cups sliced peaches, peeled or unpeeled. Aim for about seven hundred fifty to eight hundred grams
• One quarter cup all purpose flour, spooned and leveled
• One half cup granulated sugar
• A small pinch of salt
• One tablespoon lemon juice
• One half teaspoon vanilla extract
For the Crisp Topping
• One half cup packed light or dark brown sugar
• Two thirds cup all purpose flour
• One teaspoon ground cinnamon
• One quarter teaspoon salt
• One half cup cold unsalted butter cut into small cubes
• Two thirds cup whole rolled oats or quick oats
• Optional addition: Two thirds cup chopped or halved unsalted pecans
How to Make Peach Crisp
- Set your oven to 350°F or 177°C. Lightly grease a deep nine inch pie dish, a nine inch square pan, a ten inch cast iron skillet, or any baking dish that holds about two to two and a half quarts. Keep the dish nearby.
- Place the sliced peaches in a large bowl. Add the flour, sugar, salt, lemon juice, and vanilla. Stir gently until the peaches look evenly coated. Spread this mixture into your prepared dish.
- In a separate medium bowl, combine the brown sugar, flour, cinnamon, and salt. Add the cold butter. Cut the butter into the dry mix with a pastry cutter or two forks until you see small, firm crumbs. Mix in the oats and pecans if using.
- Sprinkle the topping across the fruit so it covers the surface in an even layer.
- Bake for forty five to fifty minutes. Look for a golden top and bubbling fruit around the edges. These signs show that the filling has thickened properly.
- Place the dish on a cooling rack for at least a few minutes. The short rest helps the juices settle so the fruit layer holds together when served.
- Keep any leftovers covered in the refrigerator for up to five days.
Expert Tips and Troubleshooting for the Perfect Crisp
Achieving the Ultimate Crunch
Cold butter is your best friend here. Firm, chilled cubes create tiny pockets that hold their shape while baking. These pockets help the topping bake into crisp clusters instead of turning soft. Keep the butter in the refrigerator until the exact moment you mix it in.
Cooling time matters too. Give the crisp at least five to fifteen minutes to rest once it leaves the oven. This wait helps the juices settle so the filling stays thick instead of runny.
The Soggy Crisp Fix
Too much liquid
Ripe peaches work well but very soft peaches release extra juice. If you use frozen peaches, thaw them first and gently blot away excess moisture before adding the other ingredients.
Not baked long enough
The crisp needs to bubble at the edges. This bubbling activates the flour so the filling thickens properly. If the topping browns too quickly before the juices bubble, you can loosely cover the top with foil.
Make Ahead and Storage
You can prepare the topping ahead of time and keep it in the refrigerator for up to two days. Leave the fruit mixture unassembled until you are ready to bake so it stays firm.
A fully baked crisp freezes well for up to three months. For reheating, warm it in a 350°F oven for twenty minutes or until heated through.
Variations: Spice and Flavor Boosts
Spice Swap
Nutmeg, ginger, or cardamom can shift the flavor into something warmer or more fragrant. A small pinch of any of these spices blends nicely with peaches.
Fruit Mix Ins
Blueberries, raspberries, or chopped strawberries add bright pops of flavor. Replace part of the peaches with one of these fruits for a mixed summer crisp.
Nutty Crunch
Chopped pecans, walnuts, or sliced almonds bring extra texture. Add them to the topping for a richer, crunchy finish.
Serving and Storage Tips
Serving
Peach crisp tastes amazing while warm. A scoop of vanilla ice cream or a spoonful of whipped cream adds a cool contrast to the soft fruit and crunchy topping. If you prefer a lighter option, serve it with plain yogurt for breakfast.
Storage
Cover the dish tightly and keep it in the refrigerator for up to five days. For the best texture when reheating, warm individual portions in the oven rather than the microwave. A short bake at 350°F brings back the topping’s crispness.
Helpful Notes
• If your peaches taste slightly tart, you can add a little extra sugar to the filling.
• If your peaches are very sweet, reduce the sugar a bit so the dessert does not turn overly sweet.
• For extra aroma, add a small splash of almond extract to the filling. A tiny amount goes a long way.
• If you want a thicker fruit layer, add an extra teaspoon of flour to the filling mix.
• For a firmer topping, chill the assembled crisp for ten minutes before baking. This keeps the butter cold and helps the topping stay crunchy.
Conclusion
This peach crisp brings together sweet peaches and a golden, crunchy topping in a way that feels cozy and satisfying every time. The simple prep, flexible ingredient options, and reliable texture make it a recipe you can trust whether you bake for family dinners or weekend treats. The mix of warm fruit and crisp oats creates a dessert that tastes comforting yet still feels special.
If you try this recipe, leave a comment and a star rating to share how it turned out. I would love to hear which twists you added. Share your photos on Pinterest or Facebook so others can enjoy it too.
What variation did you try with your peaches?
You might Wanna try these:
Peach Crisp
Ingredients
Peach Filling
- 5 cups sliced peaches peeled or unpeeled, about 750–800g
- 0.25 cup all-purpose flour spooned and leveled
- 0.5 cup granulated sugar
- 1 pinch salt small pinch
- 1 tbsp lemon juice
- 0.5 tsp vanilla extract
Crisp Topping
- 0.5 cup light or dark brown sugar packed
- 0.66 cup all-purpose flour
- 1 tsp ground cinnamon
- 0.25 tsp salt
- 0.5 cup cold unsalted butter cut into small cubes
- 0.66 cup whole rolled oats or quick oats
- 0.66 cup chopped or halved pecans optional
Instructions
- Preheat oven to 350°F (177°C). Grease a 9-inch pie dish or similar baking dish (2 to 2.5-quart capacity).
- In a large bowl, mix sliced peaches, flour, sugar, salt, lemon juice, and vanilla until evenly coated. Pour into prepared dish.
- In a medium bowl, combine brown sugar, flour, cinnamon, and salt. Add cold butter and cut into the dry mix until small crumbs form.
- Mix in oats and pecans (if using). Sprinkle topping over peach mixture in an even layer.
- Bake for 45–50 minutes until top is golden and fruit bubbles at the edges. If topping browns too quickly, cover loosely with foil.
- Let cool for at least 5 minutes to allow the juices to set. Serve warm with ice cream or your favorite topping.
- Refrigerate leftovers covered for up to 5 days. Reheat in the oven for best results.
Notes
Nutrition Facts (Per Serving)
Calories: 310Total Fat: 12g
Saturated Fat: 7g
Carbohydrates: 48g
Sugars: 31g
Protein: 3g
Fiber: 3g
Cholesterol: 30mg
Sodium: 140mg
FAQs
What is the difference between peach crisp and peach crumble?
A peach crisp uses oats in the topping, giving it a crunchy texture. A crumble topping skips the oats and has a softer, more cake like feel made from flour, sugar, and butter.
How do you keep a peach crisp from being soggy?
Blot juicy peaches and check that the filling bubbles during baking. The bubbling shows that the flour has thickened the juices. Let the crisp cool for a few minutes so the fruit layer can set.
What’s the secret to a crispy crumble?
Cold butter is the key. Firm butter creates small clusters that bake into crisp pieces. Warm butter melts too fast and makes the topping soft.
What’s the best way to serve peach crisp?
Serve it warm with vanilla ice cream, whipped cream, or yogurt. The warm fruit and cold topping create a simple but satisfying contrast.
What ingredient makes a crisp different from a cobbler?
Oats set a crisp apart. A cobbler uses a biscuit or cake style topping while a crisp uses an oat based topping with a crunchy finish.
What spices go well in peach crisp?
Cinnamon pairs perfectly with peaches. Nutmeg, ginger, and cardamom also add depth and can change the flavor style with just a small amount.