Peach Crisp (aka Peach Crumble)
This easy peach crisp recipe (aka peach crumble) is loaded with fresh, juicy peaches topped with a generous helping of buttery brown sugar and oat streusel. Enjoy it warm with a scoop of vanilla ice cream.
Simply sweetened and topped with chunky streusel pieces that taste like oatmeal cookies, this easy Peach Crisp recipe will become your favorite!
Peaches are in peak season right now, especially in Utah. You can buy them by the bushel, half bushel, or box. In other words… peaches are available to buy in bulk, but you’ve got to have a plan to use them all up.
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This recipe uses 6-8 peaches, about 5 cups of sliced fruit, and is so easy to make with pantry staple ingredients.
We can never tire of this fresh peach crisp. It almost doubles as breakfast — there’s fruit and oatmeal — close enough, right?
The same topping for this peach crisp is great for strawberry crumble or this apple crisp recipe too.
How to Make Peach Crisp
Peach Crisp has two components: a fruit filling and streusel topping.
This peach crisp recipe keeps it simple for the peach filling by using:
- Fresh Peaches* (see section below for how to make with frozen or canned peaches)
- Granulated sugar
- Cornstarch
- Lemon juice
Peel, core, and slice the peaches. Then toss all of the filling ingredients together to macerate — release the peach’s natural juices.
Place peach filling in a 9-inch pie dish or similar 9-inch square baking dish.
The crisp topping has a hint of spices, and is made in thick, chunky pieces. All you need is:
- Old-fashioned oats
- All-purpose flour
- Light brown sugar
- Granulated Sugar
- Salt
- Cinnamon
- Butter
You can use a pastry blender, fork, or your hands to mix the topping together until it starts to clump together.
Sprinkle crumbs on top of the fruit and bake until brown and bubbling. So easy!
Can I use frozen or canned peaches?
Fresh fruit tastes the best in this easy peach crisp, but when peaches are not in season, frozen or canned peaches will work just fine.
For peach crisp with frozen peaches: Thaw the frozen peaches first, and drain any excess liquid. Then complete the recipe as written.
To use frozen peaches while still frozen, use an additional Tablespoon of cornstarch in the filling, as frozen fruit tends to release more liquid.
Bake time will be longer if baking with frozen fruit. Make sure the filling bubbles in the center and cover the pan with foil if the crisp topping starts to brown before the filling bubbles.
For peach crisp with canned peaches: Use canned peaches in 100% juice and drain them well first. Then complete the recipe as written.
NOTE: The canned peaches will be much softer than using fresh fruit in this peach crisp dessert.
If you use canned peaches in syrup they will be quite sweet already. Drain the peaches first, and reduce the amount of sugar in the filling by half as much.
You may even consider rinsing the syrup coated peaches off with water first, and draining them well beforehand. Then complete the recipe as written.
Peach Crisp vs. Peach Crumble
Peach Crisp and Peach Crumble are almost one and the same — the only difference is that peach crisp uses oats, whereas peach crumble is made without oats.
I prefer the heartiness and texture that oats add, but if you don’t love oats you can alter the recipe.
To change this peach crisp into a true peach crumble:
- Swap out the oats for flour in the same quantity. (1 1/3 cups flour total.)
- Increase both sugars to 1/3 cup each. (Instead of 1/4 cup each.)
- Melt the butter. (Instead of using it cold.)
Combine the topping ingredients until everything is wet and crumbly, like sand. Sprinkle on top and bake the same as you would the peach crisp.
Storage Tips
- To Store: Cover the crisp tightly and store at room temperature (68-72˚F) for 2-3 days, or in the refrigerator for 4-5 days.
- To Reheat: Place some peach crisp on a plate and nuke it in the microwave for 30-60 seconds. Alternately reheat the whole baking dish in a 350˚F oven for 15 minutes.
- To Freeze: Store in an airtight freezer container up to 3 months. Thaw in the refrigerator overnight before reheating.
What peaches are best for baking?
The best peaches for baking are freestone peaches. These are preferred because the pit comes out easily.
Most stores sell freestone peaches, but they are best when purchased from mid-June through mid-August for peak ripeness.
How to Ripen Peaches
Peaches are fresh and ready to use when they have a light scent and are soft to the touch when gently squeezed.
You can ripen firm peaches by placing them in a paper bag for 1-2 days. (Plastic bags will ripen the fruit too quickly and result in rotten fruit.)
Adding a banana or apple to the paper bag with the peaches can help speed the process along.
More Peach Desserts
- Peach Bars
- Fresh Peach Pie Recipe
- Peach Donut Recipe
- Layered Peaches and Cream Dessert
- Cream Cheese Peach Cobbler
- Peach Crumb Pie with Frozen Peaches
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Peach Crisp
Ingredients
Peach Filling:
- 2 ½ – 3 lbs (1.13-1.35 kg) fresh peaches, (about 6-8 peaches, or 5 cups sliced)
- ½ cup (100 g) granulated sugar
- 3 Tbsp cornstarch
- 1 Tbsp lemon juice
Crumb Topping:
- ⅔ cup (54 g) old fashioned oats
- ⅔ cup (80 g) all-purpose flour, (stir, spoon & level)
- ¼ cup (50 g) light brown sugar, gently packed
- ¼ cup (50 g) granulated sugar
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ½ cup (113 g) butter, (1 stick) cold
Extras:
- Vanilla Ice Cream or Sweetened Whipped Cream, for serving
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-inch round deep pie dish or similar 9×9-inch square baking dish.
- Cut peaches in half, twist to break apart, remove the pit. Peel/cut the skin off, and cut into thick 3/4-inch slices.
- In a large bowl, combine the peaches, sugar, cornstarch, and lemon juice. Fold until all fruit is coated. Empty peaches into the prepared baking dish.
- In a separate bowl, combine the oats, flour, brown sugar, granulated sugar, salt, and cinnamon. Stir together. Cut in the butter with a pastry blender or fork. Use your hands to help the crumble come together into chunks. (I like to keep the chunks a little bigger.) Sprinkle crisp topping over the peaches.
- Bake at 350˚F for 30-40 minutes or until the fruit bubbles in the center and the crisp browns on top. Check the crumble around 25 minutes and cover with foil if it’s browning faster than the center bubbles.
- Serve warm with a scoop of vanilla ice cream or sweetened whipped cream.
Notes
- To Store: Cover the crisp tightly and store at room temperature (68-72˚F) for 2-3 days, or in the refrigerator for 4-5 days.
- To Reheat: Place some peach crisp on a plate and nuke it in the microwave for 30-60 seconds. Alternately reheat the whole baking dish in a 350˚F oven for 15 minutes.
- To Freeze: Store in an airtight freezer container up to 3 months. Thaw in the refrigerator overnight before reheating.
- Oats: You can substitute quick oats for old fashioned oats.
- To use frozen peaches: Add one extra Tablespoon of cornstarch to the filling. Additional bake time will be needed for filling to bubble and thicken. Cover with foil if topping browns faster than filling bubbles. Alternately, thaw peaches and drain juices. Complete recipe as written.
- To use canned peaches: Use canned peaches in 100% juice and drain them first. Then complete the recipe as written. NOTE: The canned peaches will be much softer than using fresh fruit in this crisp dessert.
- If you use canned peaches in syrup they will be quite sweet already. Drain the peaches first, and reduce the amount of sugar in the filling by half as much. You may even consider rinsing the syrup coated peaches off with water first, and draining them well beforehand. Then complete the recipe as written.
Nutrition
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