Peach Crisp Recipe
This peach crisp recipe is perfect when peaches are in season. There is nothing like a plateful of this slightly sweet peach dessert. I prefer it plain but it’s also fun to serve with a dollop of vanilla ice cream. This peach crisp recipe is easy to throw together and can be on your table in less than 45 minutes!
In season fruit makes a difference
I love peaches and wait patiently for them to come in season. One of the first things I make is this peach crisp recipe. Not only is it easy to make but it stores well in the fridge for a week, if not more, so you can enjoy it for days. That is, if you don’t have a horde of people to serve it to.
The second thing I make with fresh peaches is my peach margarita.
Even though I never asked my grandmother what her favorite fruit was, I believe her answer would have been peaches. She ate them year round and made peach crisp or cobbler more times than I can remember. I always think of her when I make this delicious dessert.
What’s your favorite peach recipe? Leave me a comment as I’d love to know.
What is the difference between crisp and cobbler?
A crisp doesn’t have a bottom crust, just a loose, crispy layer on top. A cobbler has a crust on the bottom and some batter dropped on top. So a cobbler is more doughy than a crisp.
How easy is this recipe?
It’s sooooo easy. Peach crisp is basically a bunch of peaches mixed with sugar, a little bit of corn starch and topped with an oatmeal/sugar mixture and then baked into a delicious dessert.
I decided to make the peach crisp because frankly, I prefer crisp over cobbler. I love the crispy oatmeal topping.
Can I use canned or frozen peaches?
A big yes on the frozen peaches, but in my opinion a rousing NO on canned. The reason is they are way too sweet, even if you rinse them.
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Ingredients and substitutions
- Peaches – buy peaches that are just coming ripe as they will be sweet and cook perfectly.
- Brown sugar – I use this sugar a lot in my baking. I prefer dark brown sugar, but you can use the light version too.
- Corn starch – this helps thicken the peach mixture.
- Rolled Oats – I use rolled oats because they are more hearty than the instant version.
- Flour – my favorite flour to use is sprouted spelt which is darker than white flour but cooks the same.
- Butter – I always use butter. I never use margarine as I really don’t like the ingredients in most margarines.
Helpful tips
- Use ripe peaches but not too ripe. If they appear too ripe, don’t use them in this recipe. Over ripe peaches tend to become mushy and you want the peaches slightly firm after they’ve been cooked.
- Wash the peaches before using. I remove the stem and leaves, then I squirt unscented, foaming soap in my hands and gently rub it over the skin of each peach. Next, I run cold water over the peaches to wash away the soap. Lastly, I take a paper towel and gently dry the peaches.
- I tend to like desserts that aren’t too sweet, so I use less sugar than other bakers. Try it this way and you’ll be surprised that you don’t need as much sugar to make a delicious and very satisfying dessert.
- You can serve this peach crisp recipe either warm or cold.
How to cut the peaches?
- Starting at the top of the peach where the stem is, take a sharp knife and cut vertically down and around the peach full circle, back to the top.
- Place your hands on each side of the cut and twist until one side of the peach comes away from the other.
- Whichever half contains the pit, cut in half again the long way. (Or if the pit splits with the peach, cut both halves a second time.)
- Take your knife and wiggle it to widen the cut, which usually dislodges one of quarters from the pit so you can simply pull the pit off the other quarter with your fingers.
- Once the pit is removed, slice up the peach and cut the slices into bite-sized chunks.
- If the peach doesn’t separate from the pit easily, slice it up whole and gently cut the slices away from the pit, further cutting the flesh into chunks if you have to.
How to make this peach crisp recipe
Pre-step
Take out the butter at least 1/2 hour before you start the crisp.
Step one
Preheat oven to 375 degrees Fahrenheit and get a baking dish and a mixing bowl.
Step two
Gather the ingredients: peaches, brown sugar and corn starch. (A)
Step three
De-pit and cut the peaches in chunks (see the helpful tips) and place them in the mixing bowl with sugar and corn starch. (B)
Step four
Take a spatula and mix the ingredients together. (C)
Step five
Transfer the peach mixture to a baking dish.
The crisp topping
Step six
Gather the ingredients for the crisp topping – oats, flour, brown sugar and butter. (D)
Step seven
Place the ingredients in a mixing bowl. (After I snapped the photo, I took a knife and cut the butter into smaller pieces.) (E)
Step eight
Take a pastry cutter and cut the butter evenly into the oatmeal mixture. (F)
Step nine
Sprinkle the crisp topping over the peaches.
Step nine
Bake the peach crisp recipe for 35 – 40 minutes.
Time to plate it and serve.
Yum.
I hope you enjoyed this peach crisp recipe! It’s so yummy, either plain or with a dollop of ice cream.
More popular fruit recipes
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Peach Crisp Recipe
Ingredients
Filling
- 5 medium peaches (washed and sliced – see notes)
- 1/4 cup brown sugar
- 1 tablespoon corn starch
Crisp
- 1/3 cup brown sugar
- 2/3 cup flour
- 2/3 cup rolled oats
- 6 tablespoons butter (softened – take out at least 1/2 hour before starting the recipe)
Instructions
- Preheat oven at 375 F and get the baking dish, mixing bowl and spatula
- Place sliced peaches, 1/4 cup brown sugar and corn starch in mixing bowl and combine with a spatula. Transfer to a baking dish
Crisp
- Add oatmeal, flour, sugar and butter to another mixing bowl and with a pastry cutter, cut the butter into the oat mixture
- Sprinkle over peaches. (I use my hands)
- Bake for 35 minutes
- Serve
- Smile
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- Use ripe peaches but not too ripe. If they appear too ripe, don’t use them in this recipe. Over ripe peaches tend to become mushy and you want a baked peach crisp that has slightly firm sliced peaches.
- Wash the peaches before using. I remove the stem and leaves, then I squirt some unscented had soap in my hands and gently rub my hands over the skin of each peach. Next, I run cold water over the peaches to wash away the soap. I take a paper towel and gently dry the peaches.
- I tend to like desserts that aren’t too sweet, so I use less sugar than other recipes. So, try it this way and you’ll be surprised that you don’t need as much sugar to make it a delicious and very satisfying dessert.
- You can eat this peach crisp warm or cold as it’s satisfying either way.
- Starting at the top of the peach where the stem is, take a sharp knife and cut vertically down and around the peach full circle, back to the top.
- Place your hands on each side of the cut and twist until one side of the peach comes away from the other.
- Whichever half contains the pit, cut in half again the long way. (Or if the pit splits with the peach, cut both halves a second time.)
- Take your knife and wiggle it to widen the cut, which usually dislodges one of quarters from the pit so you can simply pull the pit off the other quarter with your fingers.
- Once the pit is removed, slice up the peach and cut the slices into bite-sized chunks.
- If the peach doesn’t separate from the pit easily, slice it up whole and gently cut the slices away from the pit, further cutting the flesh into chunks if you have to.
