This Peach Crisp is a delicious dessert recipe, perfect for enjoying the popular stone fruit! Baked fruit topped with an oat topping.
Why You Will Love This Recipe
I love the simplicity of a fruit dessert like this Peach Crisp!
The simple flavors really let the peach shine through with a great balance of texture.
This recipe is easy to make in advance and great for a group dessert.
Ingredients
These are the ingredients you need to make a peach cristp:
- Peaches
- Oats
- Brown Sugar
- Granulated Sugar
- Lemon Juice
- Lemon Zest
- Flour
- Butter
- Cinnamon
- Nutmeg
- Salt
Equipment
This is the equipment you need to make the recipe:
- Knife
- Cutting Board
- Baking Dish (I like to use a pie dish)
- Baking Sheet
- Tin Foil
- Spatula
- Measuring Cups
- Measuring Spoons
Instruction Overview
First make the topping by mixing the dry ingredients together.
Add the butter and squeeze the butter into the mixture repeatedly until well incorporated.
Refrigerate it at least 15 minutes.
Meanwhile, prepare your filling.
Peel and pit the peaches and chop them up into chunks.
Then mix with the remaining filling ingredients and pour into your pie dish or baking dish. I love to use a pie dish because they are so pretty!
Sprinkle the topping across the fruit and bake until the fruit is bubbling and the topping is starting to be golden brown, about 45 minutes.
Let it sit 5-10 minutes efore serving for the fruit juices to settle.
Modifications and Substitutions
Nectarines are a great swap for peaches. Learn all about the difference of peaches and nectarines for more information.
Can frozen peaches be used in a crisp? Yes, you can use frozen peaches. See details in the FAQ section below for what you need to do differently.
Kim’s Tips
If your fruit seems extremely ripe or juicy, let it strain before mixing for the filling or double up the cornstarch to help thicken the liquid.
Did the fruit turn out super liquidy? No worries, you can drain some of it off. Leave a little bit in though as there is flavor in it from the other ingredients!
FAQs
What is the difference between peach cobbler and peach crisp?
The filling is the same, and the difference is in the topping.
A cobbler has a biscuit or cookie like topping.
A crisp has a topping similar to a streusel, including oats that help the topping to crisp up.
Whats the difference between a crumble and a crisp?
Unlike cobbler, a crumble and a crisp are both very similar. They are both representative of a streusel topping, but a crumble tends to not have any oats nor nuts in it.
Is it necessary to peel peaches for crisp?
It is recommended in order to not get tougher texture when eating the skin.
You can find our tips on how to easily peel peaches here on this site.
Can frozen peaches be used in a crisp?
Yes, you can use frozen peaches however they will have a lot more moisture in them. So it is best to first let them thaw and drain off the juices that come out before using in the recipe.
How do you cut peaches for Peach Crisp?
After peeling, cut the fruit away from the pit.
Cut the fruit into wedges, similar to an apple. Then dice up the wedges into chunks, about 3-4 per wedge.
Does peach crisp need to be refrigerated?
No. It can stay at room temperature up to 3 days. But if refrigerated, can last up to 5 days.
Peach Crisp
Equipment
- Knife
Ingredients
Crisp Topping
- â…“ cup flour
- ¼ cup light brown sugar packed
- ¼ cup sugar granulated (white)
- ¼ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 5 Tablespoons unsalted butter softened, cut into 1/2 inch chunks
- ¾ cup oats
Filling
- 3 pounds peaches
- ¼ cup sugar
- 2 teaspoons cornstarch
- 1 ½ Tablespoons lemon juice fresh (about 3/4 large lemon)
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 375°F with the rack in the lower middle position.
- In a medium or large bowl, make the topping by combining the flour, brown sugar, sugar, cinnamon, nutmeg, and salt.⅓ cup flour, ¼ cup light brown sugar, ¼ cup sugar, ¼ teaspoon cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
- Add the butter and oats to the topping mixture and use your fingers to squeeze the butter into the mixutre repeatedly until well incorporated.5 Tablespoons unsalted butter, ¾ cup oats
- Refrigerate the topping mixture for at least 15 minutes.
- Peel and remove pits from peaches. Slice into ¼ to ½ inch thick slices.3 pounds peaches
- In a medium bowl, combine the peaches with the remaining filling ingredients.¼ cup sugar, 2 teaspoons cornstarch, 1 ½ Tablespoons lemon juice, 1 teaspoon lemon zest
- Toss to combine and pour into a pie dish or 8×8 inch baking dish.
- Remove the topping from the refrigerator and sprinkle in chunks over the top of the fruit filling.
- Bake for approximately 45 minutes or until the fruit is bubbling and the top crisp is turning a golden brown.
- Let cool for 5-10 minutes before serving for the fruit juices to set. Serve warm with ice cream.
Notes
Nutrition
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