This easy Peach Crisp recipe is made with a combination of fresh, juicy peaches, warm spices, and a crispy, crunchy topping of oats and brown sugar. Serve it warm with a scoop of creamy vanilla ice cream for the perfect summer dessert.
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There is nothing quite like fresh, juicy peaches in the summertime. Over here, on the East Coast, farms stands line the sides of the highway that takes travelers to and from the beaches. Their gravel parking lots are always full with tourists and locals alike.
While they all offer a large variety of produce, peaches are definitely the most popular fruit.
With summer upon us and fresh peaches all around, I decided to take my fan-favorite Apple Cranberry Crisp recipe and transform it into an easy, sweet Peach Crisp recipe.
The peaches have the same warm, spicy flavor as those in my Peach Cobbler recipe, but with a crispier, crunchier topping.
Why This Recipe Works
Fresh peaches are plentiful in the summer and delicious in dessert recipes like this crisp. Frozen or canned peaches can be used, if needed.
This is an easy to make recipe that can be doubled or tripled to serve a crowd during summer gatherings. This recipe can easily be made gluten free, as well. For gluten free adaptations, see the recipe card at the bottom of this post.
Peach Crisp goes great with a scoop of vanilla ice cream and a sprinkle of extra cinnamon.
How to Make Peach Crisp
Ingredients
- Peaches: fresh taste best, but frozen or canned peaches can be used.
- Flour: regular or gluten free all purpose flour can be used.
- Oats: use gluten free, if necessary.
- Brown Sugar
- Cinnamon
- Vanilla Extract
- Unsalted Butter
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Slice the peaches about 1/4-inch thick. You can peel them first if you prefer, but you don’t have to.
Butter the inside of a medium baking dish.
Preheat your oven to 350°F.
Create!
Add the peaches to a medium size bowl with brown sugar, flour, cinnamon, and vanilla extract.
Pour evenly into the prepared baking dish.
For the topping, mix the rolled oats, flour, brown sugar, and butter pieces to a small bowl. Mash with a fork, pastry cutter, or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumbs evenly over the peaches.
Bake for 45 minutes, or until the topping is golden brown.
Present!
Serve with a big scoop of vanilla ice cream and a sprinkle of cinnamon, if desired.
Tips and Techniques for the Best Peach Crisp
- Use fresh peaches for the best results. Frozen or canned peaches can also be used.
- Make sure the butter for making the crumble is cold.
- Easily make this recipe gluten free by using gluten free oats and flour.
- Store any leftovers tightly wrapped in the refrigerator. Use within 2-3 days.
FAQ’s
Do You Have To Peel Peaches For A Crisp?
No. There is no need to peel the peaches first, unless you simply prefer to.
Can You Use Frozen Or Canned Peaches To Make A Peach Crisp?
Using fresh peaches will give you the best flavor, however, frozen or canned peaches can be used.
Can You Freeze Peach Crisp?
You can freeze the filling for the peach crisp. When you are ready to prepare the crisp, simply thaw the filling, pour into a baking dish, and assemble the topping before baking.
More Peach Recipes
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Peach Crisp
Ingredients
Peach Filling
- 4 cups peaches (sliced, about 5-6 peaches)
- 1/4 cup brown sugar (packed)
- 2 tablespoons all purpose flour (gluten free, if necessary)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Crisp Topping
- 1 cup rolled oats (gluten free, if necessary)
- 1/3 cup all purpose flour (gluten free, if necessary)
- 1/2 cup brown sugar (packed)
- 1/4 cup unsalted butter (cold, cut into small pieces)
Instructions
- Preheat oven to 350°F.
Peach Filling
- Butter the inside of a medium baking dish.
- Add the peaches to a medium size bowl and mix with brown sugar, flour, cinnamon, and vanilla extract.
- Spread peaches evenly into the prepared baking dish.
Crisp Topping
- Mix the rolled oats, flour, brown sugar, and butter pieces to a small bowl.
- Mash with a pastry cutter, fork or your fingers to combine everything until the mixture resembles coarse crumbs.
- Sprinkle the crumbs evenly over the peaches.
- Bake for 45 minutes, or until golden brown.
- Serve warm or chilled.
Notes
Tips and Techniques
- Use fresh peaches for the best results.
- Make sure the butter for making the crumble is cold.
- Easily make this recipe gluten free by using gluten free oats and flour.
- Store any leftovers tightly wrapped in the refrigerator. Use within 2-3 days.
Nutrition
This recipe was originally published on July 2, 2018. It was updated with new images, step-by-step instructions, tips, techniques, FAQ’s and video in July 2021.
