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.
You have questions? We have answers!
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:
- Bourbon and Peach BBQ Ribs in the Oven
- Sticky Chicken with Peach Glaze and Grilled Peaches
- Peach Panzanella Salad
- Peach Cobbler Waffles
- Peach Bread
- Peach Pie Recipe
- Peach Galette
- Peach Dump Cake
- Easy Peach Vanilla Jam
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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 1 hour and 5 minutes or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven. Cool for 5 to 10 minutes before serving.
Chef’s Tips
- 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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Deborah Stahl says
I am sure this will be delish. I amSO aggravated the way recipes are written!!! I just want the recipe!! Mother of God I didn’t know all these people could write half a book on a recipe!! I read and read and read trying to find the amount of each ingredient. Then buried in the recipe I finally found how long to bake it. I finally clicked on print recipe to actually see it! After the crisp was in the oven I scrolled and scrolled and scrolled a low and behold I finally found the recipe! I could hardly get it in the oven after over a half hour of dealing with finding the recipe AND being so aggravated! Years ago I took home economics and we were taught to write at the top of the recipe the temperature of the oven, how low to bake/cook, and what size pan/dish to bake it in.
Kathy says
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Chris says
This turned out perfect. Loved it with ice cream on top.
Donna says
I can never say no to using fresh peaches in baking, and this crisp is no exception. That streusel on top is just phenomenal!
Linda says
This is like the perfect summer dessert. And served warm out of the oven with a scoop of ice cream is the way to go. Thanks for the tip on peeling them too. Never knew it could be that easy.