This amazing Peach Crisp recipe turns 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!
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What peaches are best for peach crisp?
Fresh peaches are in season from May to August. 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.
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.
You'll need about 5-6 ripe peaches.
You can use frozen peaches if you'd like. Make sure they 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 sweet syrup in the crisp.
It will also allow the crisp to bake more evenly and prevent the middle from being under-cooked.
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.
How to make peach crisp
Preheat your oven to 350°F (175°C) and lightly grease an 8” x 8” baking pan with cooking spray or butter. If you are using fresh peaches, peel, pit and cut the flesh into slices.
Place the fresh peach slices, lemon juice, all-purpose flour, white sugar, vanilla extract, ground cinnamon and a pinch of salt in a large mixing bowl and toss to coat the peaches evenly. (photo 1)
Pour the peach and sugar mixture into the greased baking dish and spread evenly. (photo 2)
Next move on to the crisp topping. Place the dry ingredients, chopped pecans, light brown sugar, rolled oats and all-purpose flour into a mixing bowl and stir to combine evenly. (photo 3)
Pour the melted butter into the dry mixture and use a fork to incorporate it thoroughly. The mixture will be lumpy. (photo 4)
Use your hands to evenly distribute the crumble over the peach mixture and then bake the peach crisp, uncovered, for 30-35 minutes. (photo 5)
You'll know when it's done when you see the juices bubbling around the edges and the topping is golden brown.
Let the crisp cool for about 15 minutes before serving. Serve with a side of vanilla ice cream for that perfect "peaches and cream" dessert! (photo 6)
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 bake this crisp in a 9" x 13" baking dish by modifying the recipe 1.5 times the ingredients.
How to store and freeze
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.
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Peach Crisp
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Equipment
- 8" x 8" baking dish
Ingredients
Peach Filling
- 3 cups ripe peach slices (peeled, pitted and sliced, about 5-6 peaches)
- juice of one lemon
- 3 tablespoons flour
- ¼ cup sugar
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- pinch of salt
Crumb Topping
- 4 tablespoons butter (melted)
- ½ cup chopped pecans
- ¼ cup light brown sugar
- ½ cup oats
- ¼ cup flour
Instructions
- Preheat oven to 350°F.
- 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 cool for 10-15 minutes before serving.
Notes
- 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
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Charles says
Sounds delicious I can’t wait to make it this weekend
Amy Duska says
Let us know how you like it! 🙂
Karl @ Healthy Kreation says
I'm with you Amy, I dont like it when its too hot or too cold. Fall and spring are just perfect for me. I dont get to work with peaches often but this seems like a great recipe to try. Thanks for sharing this.
Amy says
Thanks Karl!
Melissa Griffiths says
I'm with you - I love fall and can't wait for the weather....and the food! This crisp looks amazing and now I need some!
Amy says
Thanks Melissa!
Kankana says
That would make such a perfect weekend breakfast! Fruit crisps are always so comforting.