Peach Crisp Recipe

There’s just something magical about a Peach Crisp: the golden, buttery oat topping, the bubbling sweet fruit underneath, and the way every bite delivers the perfect blend of summer nostalgia and homey comfort. From busy weeknights to family gatherings, this timeless treat always hits the spot with its juicy, cinnamon-scented peaches and irresistible crunchy topping. Trust me, when you bring this dessert to the table still warm from the oven, you’re guaranteed to win hearts—and requests for seconds!

Ingredients You’ll Need

Every ingredient in this Peach Crisp recipe is a building block for pure delicious joy—simple, familiar, and just right. Let’s take a closer look at what you’ll need and why each part matters so much to the final result.

• Fresh peaches: 8 cups, peeled and thinly sliced—fresh peaches bring bright, juicy flavor and that luscious, seasonal texture.
• Granulated sugar: ½ cup—this adds just the right amount of sweetness to the fruit without overpowering its natural taste.
• All-purpose flour: ½ cup plus 2 tablespoons—used both to thicken the peach juices and create a crumbly, satisfying topping.
• Cornstarch: 1 tablespoon—helps the peach juices become silky and not runny at all.
• Ground cinnamon: 2 teaspoons, divided—just a bit in the filling and topping lends irresistible warmth and depth to the whole dessert.
• Salt: ¼ teaspoon—brings out all the natural sweetness in the peaches and balances the flavors.
• Light brown sugar: ¾ cup, packed—gives the topping rich caramel notes that pair perfectly with peaches.
• Salted butter: ½ cup (1 stick), at room temperature—for that essential, melt-in-your-mouth crispiness and buttery flavor in every bite.
• Old-fashioned oats: 1 ¾ cups—create that classic, chunky crisp topping we all crave (quick oats are a distant second best here!).

How to Make Peach Crisp

Step 1: Prep the Pan and Preheat the Oven

First things first—let’s get everything ready so your Peach Crisp bakes to perfection. Preheat your oven to 400°F for that irresistible warm crisp top. Butter a 9×9 baking pan generously; the butter helps prevent sticking and adds a subtle richness as the edges caramelize.

Step 2: Make the Peach Filling

In a large bowl, toss together your peach slices with granulated sugar, 2 tablespoons flour, cornstarch, 1 teaspoon cinnamon, and salt. Mixing everything really thoroughly makes sure the peaches are evenly coated. The flour and cornstarch will gently thicken the peach juices during baking, so your filling is perfectly luscious—not watery.

Step 3: Create the Crisp Topping

Grab that same bowl (no need to wash—who needs more dishes?) and cream together the brown sugar, the remaining ½ cup flour, the butter, and the rest of the cinnamon. You want to mix until you have a clumpy, wet breadcrumb-like mixture. Now, stir in the oats until everything is combined into coarse, golden clusters. Using your hands really helps work the butter into the oats for the best crumble texture!

Step 4: Assemble and Bake

Spread the peach filling evenly in your buttered pan, and then scatter the oat topping over the fruit in a generous, even layer. Pop the pan into your preheated oven and bake for 20 to 25 minutes. You’ll know it’s done when the filling is bubbling around the edges and the oats turn lightly golden brown. Let it rest for at least 10 minutes out of the oven so the juices settle and your Peach Crisp holds its shape when served.

How to Serve Peach Crisp

Garnishes

A scoop of vanilla ice cream is almost non-negotiable with Peach Crisp—the way it melts into the warm filling is heaven on a spoon! If you’re feeling adventurous, a swirl of whipped cream, a sprinkle of extra cinnamon, or even a handful of toasted nuts like pecans or almonds will elevate the look and add more layers of flavor and crunch.

Side Dishes

Peach Crisp is a star all on its own, but pairing it with something creamy can make dessert feel even more special. Try serving with Greek yogurt for a tangy, not-too-sweet option for brunch, or with a drizzle of heavy cream for a comforting classic vibe. Even a glass of chilled sweet white wine or a cup of strong black coffee can make the flavors pop!

Creative Ways to Present

If you want a showstopper, bake the Peach Crisp in mini ramekins for individual servings—guests love their own personal portion. For a rustic look, serve straight from a cast iron skillet right to the table. Or layer cooled crisp in glass jars with vanilla yogurt and extra fruit for a pretty, casual parfait.

Make Ahead and Storage

Storing Leftovers

If you somehow manage to have leftovers, simply cover the Peach Crisp tightly with foil or plastic wrap and refrigerate. It keeps beautifully for up to three days. The topping may soften a little, but it’s still delicious (honestly, it’s fantastic even cold with a spoon straight from the fridge).

Freezing

You can absolutely freeze Peach Crisp—either before or after baking! If freezing unbaked, assemble and cover tightly, then freeze up to three months. When ready to enjoy, bake straight from frozen, adding about 10 extra minutes to the bake time. For leftovers, cool completely, wrap well, and freeze; thaw overnight in the fridge before reheating.

Reheating

To enjoy that just-baked warmth and crispiness, reheat Peach Crisp in a 350°F oven, uncovered, for about 15 minutes. If you’re in a hurry, a quick zap in the microwave works (try 30-second bursts), though the topping won’t be quite as crunchy.

FAQs

Can I use frozen or canned peaches for Peach Crisp?

Absolutely! Frozen peaches work brilliantly—just thaw and drain off excess liquid first. Canned peaches can be used in a pinch, but be sure to rinse them if they’re packed in syrup, and pat them dry so your filling isn’t too runny.

Is it possible to make Peach Crisp gluten-free?

Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour, and use certified gluten-free oats. The result will still be golden, bubbly, and utterly satisfying.

Can I prepare Peach Crisp ahead of time?

Definitely—with a couple options! You can assemble the filling and topping separately and store them in the refrigerator up to a day ahead; then just sprinkle on the topping and bake when ready. Or, bake it fully, refrigerate, and gently reheat before serving.

What’s the difference between Peach Crisp and peach cobbler?

The key is in the topping: a Peach Crisp sports that crumbly, buttery oat topping, while cobbler is topped with more of a biscuit or cake-like batter. Both are wonderful, but the crisp is crunchier and more textured.

How do I keep the topping extra crunchy?

For ultra-crispy topping, make sure your butter is room temperature but not melted, and don’t overmix once you add the oats—clumps are your friend! If you love even more crunch, stir some chopped nuts into the topping before baking.

Final Thoughts

If you’ve never experienced the sheer joy of a homemade Peach Crisp, this is your sign to gather some fresh peaches and give it a try. Each spoonful is a happy dance for your tastebuds—pure comfort, easy to make, and a guaranteed crowd-pleaser. Can’t wait for you to fall in love with this recipe!

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