Peach Crisp Recipe
Peach Crisp is our favorite summer peach dessert. The peach juices bubbling under the crisp buttery crunchy topping is completely irresistible. Add a generous dollop of vanilla ice cream and it just doesn’t get any better!
The oats and almonds in this Peach Apricot crumble give the topping amazing texture – you’ll savor every crumb. It’s one of those recipes where there is (literally) no crumb left behind. Blow out your scented candles folks – this is the real deal!
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Ingredients for Peach Crisp Recipe:
Sweet ripe peaches (locally grown if available) are best but you can make peach crisp with frozen peaches if that is what you have on hand, so you can continue the tradition in winter time. This is the coziest dessert when the weather cools down.
Have fun with this and experiment with different stone fruits. Try apricots, plumbs or even pitted cherries or blueberries for a pop of flavor and color.
How to Blanch and Peel Peaches:
1. Bring a pot of water to a rolling boil. Add peaches and in boiling hot water for one minute or just until skins peel off easily then immediately transfer them to cold water to stop the cooking process. Once peaches are cool enough to handle, the skins should peel of easily.
How to Make Classic Peach Crisp:
Once you have your peaches peeled, the process for making a peach crisp couldn’t be easier! Once you have the topping down, you can master any fruit crisp recipe (p.s. with plums, or apricots, you can skip the blanching step).
- Blanch, peel and slice peaches
- Combine peaches with lemon juice, flour and sugar to make the filling
- Pulse together the topping in the food processor
- Pour topping over peaches, add almonds and bake
Serve warm with a side of vanilla ice cream in summer or with hot tea in winter. Leftovers are just as good warmed up the next day.
Most Popular Peach Recipes:
- Country Peach Preserves – Mom’s Recipe is pectin free!
- Perfect Peach Pie – it’s just as good and juicy as it looks
- Summer Peach Cake – quick and perfect for unexpected company
- Pork Tenderloin with Grilled Peaches – you won’t believe how easy this is!
Peach Crisp Recipe
This Peach Crisp is our favorite summer peach dessert. The peach juices bubbling under the crisp buttery crunchy topping is completely irresistible. Add a generous scoop of vanilla ice cream and it doesn't get any better!
Ingredients for the Filling:
- 2 1/2 lbs peaches (8 medium), fresh or frozen*
- 2 Tbsp fresh lemon juice (omit if using frozen fruit)
- ¼ cup all-purpose flour
- 1/4 cup granulated sugar
Ingredients for the Topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup brown sugar packed
- 1/8 tsp sea salt
- 8 Tbsp 1 stick cold, unsalted butter, diced
- ½ cup old fashioned rolled oats or quick-cooking oats
- 1 cup sliced almonds divided
Preheat oven to 350 degrees F. Butter a 9x12 casserole baking dish. I
To Blanch Peaches: Place peaches in boiling hot water for one minute or just until skins come off easily then transfer immediately to cold water. Peel, pit and slice into 1/2" thick pieces. Transfer to a large bowl and toss peaches with 2 Tbsp lemon juice.
How to Make Peach Crisp:
Preheat oven to 350 degrees F. Butter a 9x12 casserole baking dish. In a small bowl, whisk together 1/4 cup sugar, 1/4 cup flour and toss with the sliced fruit just until evenly coated. Pour into buttered baking dish.
In a food processor** fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp (pinch) of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
Transfer mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
Spread the topping evenly over the fruit and sprinkle the top with ½ cup of almonds. Bake 45 minutes at 350˚F or until top is golden and the fruit is bubbling at the edges.
*If using frozen fruit, fully thaw, drain and dab with paper towels to remove excess juice.
**If you don't have a food processor, you can use a whisk for the dry ingredients and a pastry blender/cutter to cut the butter into the dry ingredients.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: What is your favorite way to enjoy peaches? Let me know in a comment below! We are always looking for fun new ways to use up the sweet peaches from my parent’s tree.