Peach Crisp Recipe
Peach Crisp is our favorite summer peach dessert. The peach juices bubbling under the crisp buttery crumble topping is completely irresistible. It tastes like a Peach Pie but is easier to make. Add a generous dollop of vanilla ice cream and it just doesn’t get any better!
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The rolled oats and almonds in this Peach Crisp give the topping amazing texture – you’ll savor every crumb. It’s one of those recipes where there is (literally) no crumb left behind. Put away your scented candles folks – this is the real deal!
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 wintertime. This is the coziest dessert when the weather cools down.
For the crisp topping, we use a combination of flour, unsalted butter, 2 sugars, and a bit of salt to create a crumbly topping. The rolls oats and sliced almonds add amazing flavor and texture. This is the same topping we used for our Blueberry Crumble and juicy Cherry Crumble.
Can I Use Different Fruit with this Crumble?
This recipe is versatile and you can use different stone fruit like apricots, nectarines, plums, or a combination of those. We also love adding pitted cherries or blueberries to the peach crisp mixture for a pop of flavor and color.
How to Blanch and Peel Peaches:
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 off 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
- In a food processor pulse together flour and both sugars and salt then add butter and pulse until pea-sized. Add oats and make large crumbles with fingertips. Stir in half of the almonds.
- Pour crumble topping over peaches, add remaining almonds and bake
Pro Tip: When pulsing in the food processor, the mixture is done when the butter is in pea-sized pieces. You can also use a pastry blender to cut the butter into the flour mixture and make the cobbler topping without a food processor.
How do you tell if a Cobbler is Done?
The peach crisp is ready when the topping is golden, nuts are toasted, and thick peach juices are bubbling at the edges. DO NOT BROIL which can burn the almonds on top.
Why is My Peach Crisp Runny?
- Coat in Flour – Tossing the peaches with sugar helps to release juices and tossing with flour ensures that the finished peach juice turns into a thick syrup just like a peach pie filling. Do not skip this step or your peach crisp will seem runny.
- Extra Juicy Peaches – Sometimes the peaches used are super juicy and need just a tad more flour. if you see the peaches releasing a ton of juice in the bowl, add another Tablespoon of flour.
- Let it Rest – The peach syrup will also thicken up more as it cools.
To Serve: Scoop Peach Crisp into bowls and serve 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:
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 and these are our favorite summer 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:
Ingredients for the Topping:
Preheat oven to 350 degrees F. Butter a 9x12 casserole baking dish.
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.
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