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This easy perfect peach crisp is made with fresh peaches and topped with a sweet and crumbly topping. Be sure and serve it with a nice big scoop of vanilla ice cream.
Why You’ll Love This Recipe!
Are you a cobbler or a crisp fan? I go back and forth but the other day after my neighbor delivered some freshly picked peaches I decided it was a peach crisp kind of day. I love how easy and delicious a crisp is.
The best part of a crisp? Those peaches were delicious but I have to admit that my favorite part is that crunchy, crisp topping that goes over the peaches!
This peach crisp is my favorite easy summer dessert.
Ingredients Needed
- Peaches . About 4 lbs.
- Flour. My preference is unbleached all purpose flour
- Brown sugar
- Butter
- Cinnamon
- Salt
- Rolled Oats. I use old fashioned oats but you can also use quick oats, the topping just won’t be as chewy.
How to Peel Peaches
The hardest part of this crisp is peeling the peaches but I’ve got a quick easy trick for you.
- Fill a large pan with water and bring to a boil.
- Fill a large bowl with cold water.
- Once water has come to a boil, add peaches to boiling water a couple at a time and leave in water for a minute or so.
- Remove peaches and put into cold water. The skin should peel right off. If it doesn’t, leave in the boiling water for a little longer.
- Cut the peach in half, remove the stone and slice!
How to Make Peach Crisp
- Preheat oven to 350 degrees F.
- Put peeled, sliced peaches into a bowl and cover with 1/4 cup brown sugar. Stir to coat and allow to sit for about 30 minutes.
- In a mixer bowl, combine flour, oats, remaining brown sugar, cinnamon, salt, and cold butter. Mix with paddle attachment until all dry ingredients are incorporated and mixture is crumbly.
- Place peaches into a 10″ cast iron pan or 9 x 13″ baking dish. You will need about 4 lbs. of peaches for a cast iron pan and 5 lbs. for a 9 x 13 pan.
- Sprinkle peaches with crumbles.
- Bake for 50-60 minutes or until topping is golden brown and juices are bubbling.
What’s the difference between a peach crisp and a peach cobbler?
A cobbler also uses fruit but it is topped with some type of dough. It can be biscuits, a pastry or some type of batter.
A crisp also uses fruit but has a streusel topping which is typically a combination of butter, sugar, flour and oats.
Peaches work great in either dessert!
How to Serve Peach Crisp
I like to serve this easy peach crisp right out of the cast iron pan. Just grab a spoon and dig in.
Serve with:
- Sweetened Whipped Cream
- Vanilla Ice Cream
- Cinnamon Ice Cream
- Brown Sugar Ice Cream
- Drizzle with heavy whipping cream
Variations
- Change up your fruit. In addition to peaches you can use your favorite fruit or whatever is in season. A berry crisp is a definite favorite at our house as well as an apple crisp. You could also combine blueberries in with the peaches for a delicious combination. Cherries, strawberries and rhubarb make a delicious crisp too.
- Add in nuts to the streusel topping. The addition of some chopped walnuts, pecans or almonds would be delicious. Add in about 1/2 cup.
Frequently Asked Questions
Absolutely! I prefer to use fresh fruit but the recipe works well with frozen fruit also. Just be sure and drain your fruit and add in a 2-3 tablespoons of flour or cornstarch to the fruit to help thicken it a bit as frozen fruit can make it a little more runny.
You could also use canned peaches, just drain the peaches first. They won’t take as long to bake either .
Place any leftovers in airtight containers or cover the baking dish with foil or plastic wrap. It will keep in the refrigerator for up to 3 days. Serve it cold or you can rewarm in a microwave or an oven at 350 degrees F until warmed through.
You can freeze it! Be sure to cool it first and then wrap with a layer of plastic wrap and then a layer of foil. It can keep in the freezer for up to a month. You can freeze it before baking or after.
Bake at 350?F until heated all the way through.
Some of my other favorite Peach desserts:
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Peach Crisp
Ingredients
- 4-5 lbs. peaches peeled and sliced
- 1 cup all purpose flour
- 1 cup brown sugar divided
- 1 cup cold butter cut into small pieces
- 2 tsp cinnamon
- 1/2 tsp salt
- 2 cups old fashioned oats
Instructions
- Preheat oven to 350 degrees F.
- Put peeled, sliced peaches into a bowl and cover with 1/4 cup brown sugar. Stir to coat and allow to sit for about 30 minutes.
- In a mixer bowl, combine flour, oats, remaining brown sugar, cinnamon, salt, and cold butter. Mix with paddle attachment until all dry ingredients are incorporated and mixture is crumbly.
- Place peaches into a 10″ cast iron pan or 9 x 13″ baking dish. Cover with crumbled topping.
- Bake for 50-60 minutes or until topping is golden brown and juices are bubbling.
Tips & Notes:
- Fill a large pan with water and bring to a boil.
- Fill a large bowl with cold water.
- Once water has come to a boil, add peaches to boiling water a couple at a time and leave in water for a minute or so.
- Remove peaches and put into cold water. The skin should peel right off. If it doesn’t, leave in the boiling water for a little longer.
- Cut the peach in half, remove the stone and slice!
Nutrition Facts:
Christina says
I followed the recipe exactly & it came out perfectly! I had frozen peaches & the flour trick worked great!
E says
Such an awesome recipe!!! My partner and I have really enjoyed it. We’ve made it twice so far!
CMK says
I don’t see a mention of the old fashioned oats. When is that put into the mix?
Leigh Anne says
Sorry about that – updated the recipe!
Tammy says
This sounds so good. Would it work with canned peaches with syrup as well or do they need to be fresh?
Leigh Anne says
I’ve never tried it with canned peaches. I would drain them and cut down on the sugar as they tend to be sweeter. I might pick frozen peaches over canned if possible.