Peach Crisp

Dessert

Aug 23

Written By Amelia

I LOVEEEEEEE peaches- so in the summer I also love any dessert that involves them. This easy peach crisp combines sweet, juicy fresh peaches with a buttery brown sugar oat topping and plenty of crunchy turbinado sugar. Serve it warm with vanilla ice cream for the ultimate summer peach dessert- you will LOVE!!!!!!

About This Peach Crisp Recipe

Peach crisp is one of the easiest ways to make the most of fresh summer peaches! This version starts with 10 cups of sliced peaches tossed with brown sugar, lemon, vanilla, and cinnamon, then covers them with a buttery oat crumble. A generous sprinkling of turbinado sugar gives the top an extra crunchy finish as it bakes- divine!!

Why You’ll Love This Recipe

Packed with fresh peaches: You’ll use about 10 cups, so the peaches remain the star.
Buttery crumb topping: Brown sugar, oats, flour, and salted butter create a rich, crumbly topping.
Extra crunchy top: Turbinado sugar adds a delicious caramelized crunch.
Easy summer dessert: No pie dough, rolling, or complicated assembly required.
Perfect with ice cream: The warm peaches and crisp topping are made for a scoop of vanilla.

Ingredients You’ll Need

Fresh peaches
Light brown sugar
Granulated sugar
Cornstarch
Lemon juice
Vanilla extract
Cinnamon
Kosher salt
All-purpose flour
Old-fashioned oats
Salted butter
Turbinado sugar

How to Make Peach Crisp

Blanch the peaches briefly in boiling water, transfer them to an ice bath, then peel, pit, and slice. Toss the peaches with the sugars, cornstarch, lemon juice, vanilla, cinnamon, and salt and spread them into a 9x13 baking dish. Work cold butter into the flour, oats, sugars, cinnamon, and salt until crumbly, then scatter it over the peaches. Finish generously with turbinado sugar and bake at 350°F until golden brown and bubbling.

Tips for Success

Use ripe but firm peaches. Very soft peaches can break down considerably as they bake.
Don't skip the ice bath. Blanching followed by an ice bath makes fresh peaches much easier to peel.
Keep the butter cold. Cold butter helps create distinct buttery crumbs instead of a uniform paste.
Make some big crumbs. Squeeze portions of topping together and break them over the peaches for those larger, craggy clusters.
Look for bubbling filling. The crisp is ready when the topping is golden and you can see the peach juices actively bubbling.
Let it rest. Give the crisp about 30 minutes after baking so the peach filling has time to thicken.

Frequently Asked Questions

Do I have to peel peaches for peach crisp?
No, peach skin is edible, but peeling the peaches gives the finished filling a softer, smoother texture. Blanching makes them very easy to peel.

Can I make peach crisp without blanching the peaches?
Yes. If you don't mind the skins, you can simply pit and slice the peaches. You can also peel them with a vegetable peeler if they're firm enough.

Can I use canned or frozen peaches?
Fresh peaches are ideal for this recipe. Frozen peaches can work but should be thawed and drained well first. Canned peaches contain considerably more liquid and may require additional adjustments.

How do I know when peach crisp is done?
The crumb topping should be golden brown and the peach filling should be visibly bubbling around the edges and toward the center.

Why is my peach crisp watery?
Peaches naturally release a lot of juice as they bake. Cornstarch thickens those juices, and allowing the crisp to cool for about 30 minutes will thicken the filling further.

Does peach crisp need to be refrigerated?
For longer storage, cover and refrigerate leftover peach crisp. Reheat individual portions or warm the baking dish in the oven before serving.

Can I make peach crisp ahead of time?
You can prepare the topping ahead and refrigerate it separately. For the best texture, assemble the peach filling and topping shortly before baking.

What to Serve with Peach Crisp

A warm peach crisp really only needs a big scoop of vanilla ice cream. You could also serve it with freshly whipped cream, crème fraîche, or a drizzle of cold heavy cream. For an extra indulgent dessert, add a little salted caramel sauce.

More Recipes You’ll Love

Peach Crisp

Yield: 10-12

Author: Amelia is NOT a Chef

Prep time: 25 MinCook time: 55 MinInactive time: 30 MinTotal time: 1 H & 50 M

This easy peach crisp is loaded with fresh, juicy peaches and topped with a buttery brown sugar oat crumble and a generous sprinkle of crunchy turbinado sugar. Serve it warm with a scoop of vanilla ice cream for the perfect summer dessert.

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Ingredients

Peach Filling

8–10 large fresh peaches, peeled and sliced (about 10 cups)
⅓ cup packed light brown sugar
¼ cup granulated sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon kosher salt

Oat Crisp Topping

1 cup all-purpose flour
1 cup old-fashioned oats
¾ cup packed light brown sugar
½ cup granulated sugar
½ teaspoon ground cinnamon
½ teaspoon kosher salt
12 tablespoons (¾ cup / 1½ sticks) cold salted butter, cubed
¼ cup or more turbinado sugar, for topping

Instructions

Preheat the oven. Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
Blanch and peel the peaches. Bring a large pot of water to a boil and prepare a large bowl of ice water. Cut a shallow X into the bottom of each peach. Add the peaches to the boiling water for 30–60 seconds, then immediately transfer them to the ice bath. Once cool enough to handle, slip off the skins. Pit and slice the peaches.
Make the peach filling. Add the sliced peaches to a large bowl. Add the brown sugar, granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss until evenly coated. Transfer to the prepared baking dish and spread into an even layer.
Make the crisp topping. In a large bowl, combine the flour, oats, brown sugar, granulated sugar, cinnamon, and salt. Add the cold cubed butter and work it into the dry ingredients with your hands or a pastry cutter until the mixture is crumbly and holds together when squeezed, leaving plenty of larger buttery clumps.
Assemble. Crumble the topping evenly over the peaches without pressing it down. Generously sprinkle ¼ cup or more turbinado sugar over the top.
Bake. Bake for 50–65 minutes, until the topping is golden brown and the peach filling is bubbling around the edges and toward the center. If the topping is browning too quickly, loosely tent the baking dish with foil.
Cool and serve. Let the peach crisp cool for about 30 minutes before serving. Serve warm with vanilla ice cream.