Peach Crisp is a simple and easy dessert made with fresh peaches topped with a delicious and crunchy brown sugar, cinnamon oat streusel! This peach crisp is the ultimate summer comfort food!
This Peach Crisp is no doubt the absolute best! Layers of sweet melt-in-your-mouth tender peaches and perfectly browned cinnamon-spiced crunchy topping is everything you want in a fruit crisp!
I love to serve this amazing fruit dessert warm, right out of the oven topped with a scoop of vanilla ice cream or a generous dollop of whipped cream.
Peach Crisp Ingredients
- Fresh Peaches – Ripe, peeled and sliced. You can leave the skin on if you don’t mind it.
- Granulated Sugar
- Cornstarch – This ingredient helps in creating a smooth sauce as the fruit bakes and releases its juices. Potato starch, tapioca flour, rice flour, arrowroot or regular all-purpose flour can be used instead.
- Lemon Juice – Freshly squeezed is best.
- Brown Sugar – I use light brown sugar.
- All-Purpose Flour
- Cinnamon
- Butter – you can use salted or unsalted butter.
- Rolled Oats – old fashioned rolled oats (not instant)
How To Make Peach Crisp
- Preheat the oven.
- Mix the sliced peaches with granulated sugar and cornstarch. Stir in the lemon juice and mix well.
- Pour the peach mixture in a lightly greased baking dish.
- In a large bowl, mix the flour, brown sugar, cinnamon and butter.
- Cut the butter with a fork or pastry blender until the mixture resembles coarse crumbs.
- Stir in the oats and mix to combine.
- Sprinkle the oat mixture over the peaches.
- Bake until the fruit juices are bubbling and the top is golden brown. Remove from the oven and serve warm.
Do You Have To Peel The Peaches For A Crisp?
Not necessarily! I think when it comes to making a peach crisp, keeping the peel on or off the peaches is a matter of preference. Both ways produces soft, tender and juicy peaches. If you prefer the peel off, below is the best way to get it done!
How To Easily Peel Peaches
If the task of peeling a bunch of peaches seems daunting to you, here is the easy and fool-proof way to get the peach peels right off without much effort.
You will need a pot of boiling water and an iced-water bath.
- With a paring knife, cut a small x in the bottom of each peach, then place a few peaches into a pot of boiling water (2 to 3 peaches at a time).
- Leave the peaches in the hot boiling water for about 30 seconds.
- Remove the peaches with a slotted spoon and place them in a bowl with iced water. Keep the peaches in the iced-water bath for about 40 seconds. The iced cold water shocks the peaches and stops the peaches from cooking.
- Remove the peaches from the iced-water bath and peel off the skins. You can also rub the skins off with a kitchen towel or a piece of paper towel – this is especially helpful if you forgot to cut a small x on the peaches.
What Is The Difference Between A Peach Cobbler and A Peach Crisp?
A cobbler is a fruit dessert topped with dollops of biscuit dough. When baked, the top of a cobbler looks like cobblestones. In a crisp, the fruit is topped with a crumbly mixture – like a streudel. According to some fruit dessert experts, a crisp – unlike a crumble, always contains oats.
Can I Use Canned Peaches to Make This Recipe?
Yes, you can use canned peaches in juice, drained. Follow the recipe as written.
Can I Use Frozen Peaches to Make Peach Crisp?
Yes, you can use frozen peaches to make this crisp recipe. Thaw the peaches first and drain any extra liquid.
Useful Peach Conversions
- 3 to 4 medium peaches make 1 pound of peaches.
- 2 medium peaches make 1 cup of sliced peaches.
- 10 ounces of frozen peaches make about 1 cup of sliced peaches.
- 1 (15-ounces) canned peaches (drained) make about 2 cups of sliced peaches.
- For this crisp recipe, you will need 8 cups of sliced peaches, which equals about 16 medium peaches (or roughly 4 pounds of fresh medium peaches).
Peach Crisp Recipe Tips
- You can leave this crisp on a counter top (room temperature), covered for 24 hours.
- You can store the peach crisp covered in the refrigerator for up to 3-4 days. Keep in mind that the texture of the oat topping will change and be less crispy.
Take A Look At These Peach Recipes:
Homemade Peach Crisp
Ingredients
- 8 cups ripe peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon juice. freshly squeezed
- 1 cup brown sugar, packed
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 cup cold butter, cut into pieces
- 1 cup old-fashioned oats
Optional
- Vanilla ice cream or whipped cream for serving.
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 13 x 9 baking dish.
- In a large bowl, combine the sliced peaches, granulated sugar, cornstarch and lemon juice. Mix well until the peaches are well coated.
- Pour the peach mixture into the prepared baking dish.
- In a large bowl, combine the brown sugar, flour and cinnamon. Using a pastry cutter or a fork, work the butter into the flour mixture until it resembles coarse crumbs. Stir in the oats.
- Sprinkle the crumble/streudel over the peach mixture.
- Bake for 45-50 minutes or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven. Cool for 5 minutes before serving. Serve warm, at room temperature or cold.
Notes
- For this crisp recipe you will need 8 cups of sliced peaches, which equals to about 16 medium peaches (or roughly 4 pounds of fresh medium peaches).
- If you want to use frozen peaches for this crisp recipe, thaw the peaches first and drain any extra liquid.
- If using canned peaches, make sure the peaches are canned in juice. Drain the peaches before proceeding with the recipe instructions.
- Nutrition facts are an estimate and will vary depending on the brand of ingredients used.
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