Peach Crisp Easy Recipe
Peach Crisp is a favorite summer peach dessert. The peach juices bubbling under the crisp crumble topping are completely irresistible. It tastes like a Peach Pie but is easier to make since you don’t need a pie dough. Add a generous dollop of vanilla ice cream and it just doesn’t get any better!
The rolled oats and almonds in this Peach Crisp give the topping amazing texture – you’ll savor every crumb. It’s one of those recipes where there is (literally) no crumb left behind.
Classic Peach Crisp
When peaches are in season, this peach crisp is on the regular rotation. Of course, we make Peach Preserves when we get a bumper crop of peaches, but this crisp is a very satisfying way to savor summer peaches.
We’ve made this peach crisp with peaches still warm from my parent’s peach tree and it was a true delight, but it also works well with store-bought peaches since baking brings out their juicy sweetness. Also, homemade peach crisp will make your kitchen smell wonderful.
- Sweet ripe peaches – locally grown, if available, are best but you can make peach crisp with frozen peaches if that is what you have on hand and enjoy this cozy dessert when the weather cools down.
- Lemon juice – keeps the fruit from discoloring and balances the sweetness.
- Sugar + flour – tossed with the fruit to sweeten and thicken the filling.
- Flour, sugar, salt, and butter – combined in a food processor to create a buttery crumbly topping.
- Oats and almonds – added just before baking for a nutty flavor and crunchy texture.
Can I Substitute the Fruit?
This is the same topping we used for our Blueberry Crumble and juicy Cherry Crumble. It’s a keeper of a topping that we have loved for years and it works great over stone fruit and berries.
This recipe is versatile and you can use different stone fruit like apricots, nectarines, plums, or a combination of those. We also love adding pitted cherries or blueberries to the peach crisp mixture for a pop of flavor and color.
How to Blanch and Peel Peaches
Bring a pot of water to a rolling boil. Carefully add peaches to boiling hot water for one minute or just until skins peel off easily then immediately transfer them to cold water to stop the cooking process. Once peaches are cool enough to handle, the skins should peel off easily.
Pro Tip: Blanching peaches works best with ripe seasonal pitches. Under Ripe peaches are more difficult to peel and may require a longer blanching time in the water.
How to Make Peach Crisp
Once you have your peaches peeled, the process of making a peach crisp couldn’t be easier! Once you have the topping down, you can master any fruit crisp recipe (p.s. with plums, or apricots, you can skip the blanching step).
- Blanch, peel, and slice peaches
- Combine peaches with lemon juice, flour, and sugar.
How to Make Crumble Topping
- In a food processor, pulse together flour and both sugars and salt then add butter and pulse until pea-sized. Add oats and make large crumbles with fingertips. Stir in half of the almonds.
- Pour crumble topping over peaches, add remaining almonds and bake
Pro Tip: When pulsing in the food processor, the mixture is done when the butter is in pea-sized pieces. You can also use a pastry blender to cut the butter into the flour mixture and make the cobbler topping without a food processor.
How to Tell if Crisp is Done?
The peach crisp is ready when the topping is golden, nuts are toasted, and thick peach juices are bubbling at the edges. DO NOT BROIL which can burn the almonds on top.
To Serve Peach Crisp
Scoop Peach Crisp into bowls and serve with a side of vanilla ice cream in summer or with hot tea in winter. Leftovers are just as good warmed up the next day.
Why is My Peach Crisp Runny?
- Too many peaches – if increasing peaches, make sure to increase the rest of the filling ingredients (flour, sugar, lemon juice) proportionally.
- Extra Juicy Peaches – Sometimes the peaches used are super juicy and need just a tad more flour. If you see the peaches releasing a ton of juice in the bowl, add another Tablespoon of flour.
- Let it Rest – The peach syrup will also thicken up more as it cools. Let it rest after it comes out of the oven.
More Peach Recipes
Peach Crisp Recipe
This Peach Crisp is our favorite summer peach dessert. The peach juices bubbling under the crisp buttery crunchy topping is completely irresistible. Add a generous scoop of vanilla ice cream and it doesn’t get any better!
Ingredients for the Filling:
- 2 1/2 lbs peaches (8 medium), fresh or frozen
- 2 Tbsp fresh lemon juice (omit if using frozen fruit)
- ¼ cup all-purpose flour
- 1/4 cup granulated sugar
Ingredients for the Topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup brown sugar packed
- 1/8 tsp sea salt
- 8 Tbsp 1 stick cold, unsalted butter, diced
- ½ cup old fashioned rolled oats or quick-cooking oats
- 1 cup sliced almonds divided
Preheat oven to 350 degrees F. Butter a 9×12 casserole baking dish.
To Blanch Peaches: Place peaches in boiling hot water for one minute or just until skins come off easily then transfer immediately to cold water. Peel, pit and slice into 1/2″ thick pieces. Transfer to a large bowl and toss peaches with 2 Tbsp lemon juice.
Preheat oven to 350 degrees F. Butter a 9×12 casserole baking dish. In a small bowl, whisk together 1/4 cup sugar, 1/4 cup flour and toss with the sliced fruit just until evenly coated. Pour into buttered baking dish.
In a food processor** fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp (pinch) of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
Transfer mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
Spread the topping evenly over the fruit and sprinkle the top with ½ cup of almonds. Bake 45 minutes at 350˚F or until top is golden and the fruit is bubbling at the edges.
*If using frozen fruit, fully thaw, drain and dab with paper towels to remove excess juice.
**If you don’t have a food processor, you can use a whisk for the dry ingredients and a pastry blender/cutter to cut the butter into the dry ingredients.