This peach crisp is made of sweet juicy peaches topped with an irresistible crumbly oat topping. Serve it warm with vanilla ice cream for a perfect summer dessert.
There’s just nothing better than peak-season summer fruit. The cherries are extra-large, the watermelons are the perfect ripeness, and the peaches are juicy and succulent. While they’re delicious to eat on their own, one of my favorite ways to use up fresh peaches is making this peach crisp. It’s the ultimate peachy summer treat!
Peach Crisp Recipe
This simple dessert features baked peach slices topped with a cinnamon crumble oat topping. Vanilla ice cream is the final piece that brings it all together as it melts atop the warm fruit. It’s perfection in every bite.
For a seasonal variation, see my fall apple crisp.
Also, for more peach recipes check out my Peaches and Cream Popsicles and Peach Caprese Salad.
What’s the difference between a peach cobbler, crumble, and a crisp?
Cobblers are made with dough toppings. Crumbles are made with a topping consisting of flour butter and sugar. Crisps are made with a crumbly crisp topping usually made from flour, butter, and sugar with the addition of oats.
Ingredients For Peach Crisp
Here’s what you need for the filling
- Fresh peaches –You want peaches that are just turning ripe. Overly ripe peaches will turn into mush.
- Lemon juice – It balances the sweetness of the peaches.
- Vanilla extract – For depth of flavor.
- Cornstarch – It helps the peach juices thicken as they bake
Here’s the ingredients for the crumb topping
- Oats- The oats give the topping the perfect streusel texture. Old-fashioned oats hold their shape better than quick oats, but quick oats can be used if that’s what you have on hand.
- Butter- this makes the melt in your mouth crumble. I use unsalted butter.
- Flour- I use oat flour but regular flour would work fine too
- Brown sugar- this gives a warm, cozy sweetness.
- Cinnamon-balances the sweetness. I add it to the crumb topping and a little to the peach filling.
Do You Take The Skin Off The Peaches?
Deskinning the peaches is optional, but I think the dish comes out even better with this additional step. The easiest method I’ve found is to blanch them. In order to do this, quickly drop the peaches into boiling water for thirty seconds, then remove and place them into ice water. This technique will cause the skins to peel off easily.
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Some Tips And Variations
- Plan ahead. Buy your peaches ahead of time and let them ripen on the counter. You don’t want them to be overly ripe because then they’ll be too mushy.
- Let the peach crisp sit before serving. The crisp will be molten hot when it first comes out of the oven. Let it cool at least 10-15 minutes before serving. It will still be warm, and will give the juices time to thicken.
- Substitute some of the peaches for fresh blueberries or cherries for a fruit medley.
- Add your favorite nuts chopped up to the crumble topping for added crunch.
How To Store And Reheat The Peach Crisp
The peach crisp leftovers can be stored in an airtight container for 3-4 days in the refrigerator (if it even lasts that long!). To reheat, place the crisp in an oven-safe dish at 350 degrees until heated through. Alternatively, you can reheat in the microwave as well.
Summer Favorite
This peach crisp is the perfect way to use up fresh peaches while they’re still in season.
More Favorite Summer recipes
- Tomato Panzanella Salad
- Pesto Pasta Salad
- Watermelon Arugula Salad
- Grilled Zucchini Corn Salad
- Black Bean Corn Salad
- Tomato Tart
Peach Crisp
Ingredients
- 5 fresh peaches peeled and sliced into 1/2 inch slices
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 Tablespoon cornstarch
For the crumble topping
- ½ cup rolled oats
- ¼ cup oat four
- 6 tablespoons brown sugar
- 1 teaspoon cinnamon
- Pinch salt
- ¼ cup butter room temperature and cubed
- Optional: chopped nuts walnuts pecans, slivered almonds
Instructions
- In a medium bowl combine, rolled oats, oat flour, brown sugar, cinnamon and salt. Add cubed butter to the bowl. Cut with a pastry cutter (or 2 knives, or the back of a fork) until well combined and mixture resembles coarse meal. Optional: add nuts to the crumb mixture if using and stir well. Chill in the refrigerator until needed
- Preheat oven to 350°F.
- To peel the peaches: bring a large pot to a boil. Score an ‘x’ on the bottom of the peach. Place peaches into the boiling water for 30 seconds. In a large bowl add ice and cold water. Spoon the peaches out of the boiling water and plunge them in the ice water bath and let cool. Peel the skin off the peaches than cut into ¼-1/2-inch slices and place in a large bowl.
- To the peaches add lemon juice, vanilla extract, cinnamon and cornstarch. Stir well to combine.
- Grease a 9x9 baking dish. Add the peaches to the greased pan and spread as evenly as possible, lightly pressing down.
- Spread crumbs evenly over peach mixture and pat down. Bake for 45- 50 minutes until peaches are soft, and the crumble is lightly browned.
- Take out of the oven and let cool for 10-15 minutes before serving with vanilla ice cream or whipped cream.
Nutrition Facts
198 Calories, 9 gram fat, 3 gram protein, 30 gram total carbohydrate, 3 grams of fiber, 20 gram sugar, 4 mg sodium Notes
• Plan ahead. Buy your peaches ahead of time and let them ripen on the counter. You don’t want them to be overly ripe because then they’ll be too mushy. • You can substitute regular flour for oat flour. • Let the peach crisp sit before serving. The crisp will be molten hot when it first comes out of the oven. Let it cool at least 10-15 minutes before serving. It will still be warm, and will give the juices time to thicken. • Substitute some of the peaches for fresh blueberries or cherries for a fruit medley. • Add your favorite nuts chopped up to the crumble topping for added crunch.
What’s your favorite summer recipe? Share in the comments below and let me know if you make this recipe. Also, be sure to stay in touch and follow me on Facebook, Instagram and Pinterest
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