Your Go-to Peach Crisp Recipe
Peach crisp is peak summer dessert perfection; it’s fast, easy, and phenomenal with a scoop of vanilla ice cream. You’ll love how the juicy, sweet flavor of the peaches pairs so well with the crumbly, oatmeal cookie-like topping in my version. While this peach crisp recipe is new to the blog, it’s been a staple in our home for years, and I first shared it over on a friend’s website. This year, we’ve even had the opportunity to make it with our homegrown peaches (sneak peek of our “orchard” in today’s recipe video)–what a treat!
Why You’ll Love This Recipe
Great peach flavor! We’ll add just a few flavor enhancers (vanilla, brown sugar, and cinnamon) to complement the peaches without overshadowing them. Crisp topping: it can be hard to find a peach crisp recipe that actually stays crisp after baking (since peaches are so juicy!). Mine is fine-tuned to have a perfectly tender and juicy filling with a crisp, crumbly topping. Fast prep: only 15 minutes to make the filling and topping before everything goes in the oven. It’s a classic summer dessert. Just like strawberry shortcake and blueberry pie, you shouldn’t let summer slip by without making a batch of peach crisp (and enjoying it on the porch with a glass of sweet tea while the sun sets!).
Ingredients
Before we get started, let’s review a few of the ingredients:
Peaches. Fresh summer peaches are ideal here. For the easiest slicing, use a freestone variety. Thawed frozen peaches can work in a pinch, but they aren’t my preference. I don’t recommend using canned peaches (they’re just too soft). Oats. I prefer and recommend old-fashioned rolled oats (just like when making my homemade granola), since instant oats make for a more crumbly topping. You could use instant oats in a pinch though! Cinnamon. This adds a sweet, spiced flavor. If you’d like, you can play around with the spices in the filling and use some nutmeg or ginger too, but we always prefer cinnamon. Baking soda. Have you ever poked your fork into a crumble or streusel topping just to find it rock hard and unyielding? Baking soda solves this problem by making the topping porous (microscopically so) so that it stays crisp above all those juicy peaches but still breaks easily beneath your fork. Unsalted butter. Unlike my apple crisp recipe, we are using cold butter here today. I know, it’s a pain–but just like when making my berry crisp, I found that cold butter made for a crispier topping. This is best here, since our filling is much juicier with peaches than with apples!
SAM’S TIP: If your peaches are especially sweet and juicy, you can reduce the sugar in the recipe. I wouldn’t cut the sugar too much though–make sure to add at least 2 tablespoons. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Peach Crisp
SAM’S TIP: If you dig into your peach crisp too early, it will be VERY hot and the filling will be liquidy. I recommend waiting 10-15 minutes after removing the crisp from the oven before serving. As it cools, the sauce thickens (making it perfect for spooning over ice cream!). I have a few other peach recipes (listed below), but I’m looking to add a few more to my collection now that our peach orchard is producing fruit. What would you like to see? Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
More Peach Recipes
