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.
I will make the peach crisp when it is cooler ,looks delicious to hot to put the oven on thank you for the recipes
I hope you love it, Theresa!
Would LOVE to see more blooper videos! Thanks Natasha I love all of your recipes!
Aww, thank you, Tiana! I’m so glad you’re enjoying my videos!
Would it be ok of instead of all purpose flour I use almond flour instead?
Hi Maria, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Peach crisp is my hubby’s favorite! We made it for Father’s Day & it was delicious!! One perk to having a peach tree, is yummy desserts all the time!
Always a hit in our home! So glad to hear you’re enjoying it also, Kristyn!
Yummy! My husband and son are so excited to try this recipe! So excited to make this soon!
That’s so great! I hope you all love this recipe!
I made this crisp as 4th of July dessert. The food processor made it easy to make the topping but I used it too long and the butter was no longer pea size. Regardless, this dessert made not-so good yellow peaches turn into a wonderful treat 💛
I’m so glad it turned into a wonderful treat for the holiday! I hope you had the best time celebrating yesterday!
can this be done with a crock pot
Hi Joni, I haven’t tested that through so I won’t be able to provide any specific instructions on it. If you test it out in a crock pot or slow cooker, please let me know how it goes.
Can I use another fruit like apple instead of peaches?
Hi Kurlina, I imagine that should work too. I also saw others commented that they used apples and it was lovely!
Hello, I made peach crumble or crisp before but it doesn’t melt all the way or build a crispy topping when I baked it but I done it without oats before n it turn out great but I why not this time it did it work of it having dry pieces of flour that not crispy.
Hi Angelina, make sure you blend the butter into the mixture enough. That is the usual culprit if your topping seems dry and floury. Also, when measuring your flour, make sure to spoon it into the measuring cup and then scrape off the top, other-wise you compact the flour and end up with too much.
can i use walnuts or macadamia instead of almonds?
Hi Kyle, I haven’t tried that yet but please let us know how it goes if you do an experiment.
This is delicious:) I also added a layer of the crumble on the bottom and pat it down with a spatula and it turned out great! Thanks for the recipes:)
You are so welcome, Karina. I’m so glad you loved it!
That is genius! The topping is so wonderful that people ask me to double it. What a great fix, put it on the bottom!
Am preparing the crisp tonight with blueberries and will try the packed bottom, adding extra blueberries. Amazing recipe
Hi Tina! Sounds wonderful! Thank you for the review. 🙂
Can the peach crumble be frozen?
Enjoy your week off
Hi Dee, To be honest, I haven’t tried to freeze the filling so I’m not sure. If you try it, let me know.
Hi…I now this is late from your original post..but I was planning to have company for BBQ thought it would be the perfect dessert, just as I finished putting the filling together the phone rang and we rescheduled. I put the filling in the freezer and yesterday I thawed it and spread it in the pan, put the crumble on top and it turned out amazing!
Hi JoAnna, good to hear that it turned out great! Thanks for sharing and I hope you’ll love all the other recipes that you will try.
Can’t wait to try this!! You are such a beautiful and good cook! Keep the recipes coming.
You’re so nice! Thank you for that wonderful compliment!
Can’t wait to try this!! You are such a beautiful and good cook!
Thank you, Angie. I hope you enjoy this!
Huge fan of your all recipes. They are so easy to make and so delicious to eat. Regularly follow all your recipes. God bless you. Keep up the good work done.
Thank you so much for trusting my recipes and for supporting us. May you love all the recipes that you will try!
All look’s delicious
I hope you love this recipe Rose!
Can the recipe be doubled into a 9×13 pan?
Hi Traci, I haven’t tested that to advise but I bet that could work!
if i don’t use the almonds would i have to add more rolled oats to make up the difference?
You can omit them. The top wouldn’t be as pretty as with the almonds, but we’ve forgotten the almonds before and it still tastes great
Hey, delicious with SC peaches except I chopped all “topping” ingredients before I realized separate steps. Probably for the best since husband not a fan of chucks of almonds!
Really enjoy your Fb watch videos!!
I’m so glad you’re enjoying our videos laura! Thank you for that wonderful feedback!
If I’m using frozen peaches, how many ounces I would need for this recipe? 16 oz will be enough you think?
Hi Natasha, I would do at least 16 oz of frozen peaches.