Peach Crisp is a favorite summer peach dessert. The peach juices bubbling under the crisp crumble topping are completely irresistible. It tastes like a Peach Pie but is easier to make since you don’t need a pie dough. Add a generous dollop of vanilla ice cream and it just doesn’t get any better!
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.
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Classic Peach Crisp
When peaches are in season, this peach crisp is on the regular rotation. Of course, we make Peach Preserves when we get a bumper crop of peaches, but this crisp is a very satisfying way to savor summer peaches.
We’ve made this peach crisp with peaches still warm from my parent’s peach tree and it was a true delight, but it also works well with store-bought peaches since baking brings out their juicy sweetness. Also, homemade peach crisp will make your kitchen smell wonderful.
Ingredients
- 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 and enjoy this cozy dessert when the weather cools down.
- Lemon juice – keeps fruit from discoloring and balances sweetness.
- Sugar + flour – tossed with the fruit to sweeten and thicken the filling.
- Flour, sugar, salt, and butter – combined in a food processor to create a buttery crumbly topping.
- Oats and almonds – added just before baking for a nutty flavor and crunchy texture.
Can I Substitute the Fruit?
This is the same topping we used for our Blueberry Crumble and juicy Cherry Crumble. It’s a keeper of a topping that we have loved for years and it works great over stone fruit and berries.
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. Carefully add peaches to 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.
Pro Tip: Blanching peaches works best with ripe seasonal peaches. Underripe peaches are more difficult to peel and may require a longer blanching time in the water.
How to Make Peach Crisp
Once you have your peaches peeled, the process of 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.
How to Make Crumble Topping
- 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 to Tell if Crisp 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.
To Serve Peach Crisp
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.
Why is My Peach Crisp Runny?
- Too many peaches – if increasing peaches, make sure to increase the rest of the filling ingredients (flour, sugar, lemon juice) proportionally.
- 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. Let it rest after it comes out of the oven.
More Peach Recipes
- Fresh Peach Salsa – go-to summer salsa
- Country Peach Preserves – Mom’s Recipe is pectin free
- Summer Peach Cake – comes together fast
- Peach Cream Cheese Danish – shortcut dessert
- Peach Galette – with the easiest crust
- Grilled Pork Tenderloin – crowd pleaser
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. I hope this peach crisp recipe becomes a new favorite for you.
Peach Crisp Recipe
Ingredients
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
Instructions
- Preheat oven to 350 degrees F. Butter a 9×12 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 9×12 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.
Notes
**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.
Hi Natasha,
I want to make this recipe but I need to make it gluten free. Instead of flour in the filling I was going to use cornstarch. But I don’t know how much to use? I am using fresh peaches and gluten free oats and gluten free flour for the topping. I love watching your videos and use your recipes often.
Hi Scott! I haven’t tested any GF substations but when it comes to using cornstarch in place of flour, it’s recommended to use half the amount because it has twice the thicken power. I hope that helps. Let us know how it turns out.
Hi Natasha … Can I make the crisp with the peach skin left on?
Hi Linda, the skin peels off easily after boiling it. I haven’t tried with the skin left but feel free to experiment!
Try using a serrated peeler instead of blanching to peel the peaches.
Thank you so much for sharing that with us!
This was really yummy, but I think next time I’ll omit the almonds and use a few pecans instead. It was just too many almonds by far. Otherwise it was very good.😋
Natasha, this recipe is a home run! I have made it twice for company using peaches and blueberries since they are so plentiful now.
I did use a sugar substitute and brown sugar blend substitute and it worked great. Needed to save a few calories but still getting a treat.
Congrats on new cookbook. I know it will be a bestseller!
Blessings.
Hi Jonnie! Thank you!
I appreciate the feedback. I’m glad you enjoyed the recipe.
Hi! Can this recipe be made ahead of time? Maybe prepare it ahead of time and than bake it when the time comes or any advice would be appreciated.
Thank you! 💕
Hi Rachel! I would bake it and reheat it the next day. This way the peaches won’t discolor and the top will crisp up better.
Delicious recipe! Added blueberries…just because…and it was amazing!!! Thanks for the recipe Natasha!!!
Hi, Tracie! I’m glad to hear that. Thank you for the wonderful review.
Used Bear Naked Granola (oats, almonds, honey) vs. rolled oats, almonds and some of the sugar. Turned out STELLAR!!!
So glad to hear that, Brian. Thank you for sharing that with us.
Thanks for this comment Brian.
I am not too much into rolled oats so I also used a mix of nuts, almonds etc and it turned out sublime.
Thank you for sharing the receipe Natasa !!!
Hello Natasha, I have plenty of peaches from the peach truck which came to our area! I love this recipe. Can I substitute the almonds with pecans??
Hi Pierre, I bet this will be so good from a fresh peach truck! I haven’t tested this with pecans, we prefer it with almonds, but if you happen to use that instead, I’d love to know how you like the recipe!
I forgot to mention in my review that I used pecans because that’s what I had and it was delicious!!!
I just made this recipes with fresh peaches from my backyard. I did cut all the ingredients in half and baked in a 8×8 dish. It was delicious. I will be making this again.
Hi Julie, good to know that you enjoyed this recipe and it’s great that you used fresh ingredients. That’s always so much better!
So yummy and tasty! This site has been a kitchen saver! And I love how we share the same name! 😀 Mine is just spelled different.
I LOVE your name 😀! I’m so happy you’re enjoying my recipes!
Hi Natasha, I love this recipe, I always use fresh ripe peaches, but now that the peach season is coming to an end, I was wondering if can I use can peaches, I don’t have frozen peaches!!
Thank your for your reply, Blessings!!
Hi Cristina, I haven’t tried this with canned peaches to advise on the outcome. If you happen to test that out, I’d love to know how you like it!
I really liked this Peach Crisp recipe. It’s easy to make and it tastes great! I didn’t have enough almonds, so I used walnuts instead and it came out wonderful! Thanks for sharing!
Hello Beth, great to hear that it turned out great! Thank you so much for sharing that with us.
This was a fantastic recipe! Had to hold myself back from eating the whole pan, LOL! Thank you for the delicious recipe. Great way to use fresh peaches.
Thanks for your awesome review and feedback, Amanda. So glad you enjoyed this recipe!
Can you just peel the peaches without boiling and blanching?
Hi Maureen, it is usually pretty difficult to peel them that way unless they are very ripe. If it’s easy enough to peel, then you can skip the blanching step. Blanching just makes it super easy to remove the skins.
Mine is in the oven. Can’t wait to try it!!
I bet your home smells so good! I hope you love it, Marta!
Yum – my family loves me for making this! Thanks for a great recipe!
You’re welcome, Melissa! Glad your family loved this recipe.