Peach Crisp

Peach Crisp anyone? Turn those sweet juicy peaches into this quick and easy dessert with a little cinnamon, sugar, pecans and oats! It’s so good, you won’t be able to resist a bite, especially with a side of vanilla ice cream!

Oh my goodness, is your mouth watering yet? This peach crisp not only looks amazing but it’s so easy to make, you just can’t mess it up! It can be made with fresh, frozen or canned peaches and the remaining ingredients are common pantry items that you probably already have!

This crisp is equally delicious served warm, cold or room temperature, which makes it perfect for potlucks, holiday parties, BBQs and picnics!

As a bonus, your house will smell divine, so let’s make some Peach Crisp!

Tips for Making Peach Crisp

• Fresh Peaches. Feel free to leave the peach skins on if you like them or don’t feel like peeling the peaches. You’ll need about 5-6 ripe peaches. Measure out 3 cups of peach slices.
• As a peach ripens it gets sweeter and the flesh is softer. To tell if the peach is ripe enough, gently press the peach to see if it is hard or soft. You want to choose a fruit that starts to slightly “give” when pressed. Hard peaches are not ripe enough to bake with. Peaches should be stored at room temperature with the stem side down in a single layer.
• Frozen Peaches. Let frozen peaches thaw completely before mixing with the filling ingredients. This will allow the fruit to release their juices which will combine with the sugar and create the syrup. It will also allow the crisp to bake more evenly and prevent the middle from being under-cooked. You will need 3 cups of frozen peach slices.
• Canned Peaches. If using canned peaches, make sure that you drain the liquid before mixing other ingredients. Canned peaches typically come packed in sweetened syrup or fruit juice, so you will need to adjust the sugar to your desired sweetness. You will need to purchase 2 (16 ounce) cans of peach slices and measure out 3 cups of fruit.
• Both old-fashioned rolled oats and quick cook oats work with this recipe.
• Make this a gluten-free peach crisp by replacing the rolled oats with gluten-free oats and the all-purpose flour with gluten-free all-purpose flour.
• You can make this recipe in a 9″ x 13″ baking dish by modifying the recipe 1.5 times the ingredients.
• Store the peach crisp in the refrigerator, covered for up to 4 days.
• Freeze the crisp after it has cooled completely. Wrap in two layers of plastic wrap before placing in the freezer. When you are ready to serve it, allow the dessert to thaw in the refrigerator overnight. Bake at 350 degrees for 20 minutes or until it is heated through.
• Peaches are in season from May to August but they freeze very well! It’s a good idea to purchase peaches in bulk and freeze them for use later in the year. Frozen peaches work great in fruit pies and jams.
• Add other berries to this recipe such as blueberries, blackberries or raspberries. Like I said before, it’s really hard to mess this one up!

Did you make this Easy Peach Crisp recipe? Let me know how it turned out by ★★★★★ RATING this recipe and leave a comment below!!

Peach Crisp

This Peach Crisp is unbelievably delicious and so easy to make! Juicy peaches in a sweet syrup, topped with oats, pecans and cinnamon. Serve with vanilla ice cream!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6

Calories: 261kcal

Author: Amy Duska

Equipment

• 8" x 8" baking dish

Ingredients

Peach Filling

• 5-6 ripe peaches peeled, pitted and sliced (about 3 cups fruit)
• juice of one lemon
• 3 tablespoons flour
• 1/4 cup sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon cinnamon
• pinch of salt

Crumb Topping

• 4 tablespoons butter melted
• 1/2 cup chopped pecans
• 1/4 cup light brown sugar
• 1/2 cup oats
• 1/4 cup flour

Instructions

• Preheat oven to 350 degrees.
• Mix the sliced peaches in a medium sized bowl with the lemon juice, flour, sugar, vanilla, salt and cinnamon. Pour into a 8" x 8" baking dish and set aside.
• Combine the crumb topping ingredients in a small bowl with a fork. Sprinkle evenly over the peaches.
• Bake for 30 minutes or until the crumb topping is golden brown and the crisp is bubbling.
• Remove and let sit for 10-15 minutes before serving.

Video

Notes

• Feel free to leave the peach skins 
• When shopping for peaches, choose a peach that starts to slightly "give" when pressed. 
• Let frozen peaches thaw completely before mixing with the filling ingredients. 
• If using canned peaches, make sure that you drain the liquid before mixing other ingredients. Adjust the sugar to your desired sweetness. You will need to purchase 2 (16 ounce) cans of peach slices and measure out 3 cups of fruit.
• Both old-fashioned rolled oats and quick cook oats work with this recipe.
• Make this a gluten-free peach crisp by replacing the rolled oats with gluten-free oats and the all-purpose flour with gluten-free all-purpose flour.
• You can make this recipe in a 9" x 13" baking dish by modifying the recipe 1.5 times the ingredients.
• Store the peach crisp in the refrigerator, covered for up to 4 days.
• Freeze the crisp after it has cooled completely. Wrap in two layers of plastic wrap before placing in the freezer. When you are ready to serve it, allow the dessert to thaw in the refrigerator overnight. Bake at 350 degrees for 20 minutes or until it is heated through.

Nutrition

Serving: 1g | Calories: 261kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Sugar: 18g

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