Peach Crisp
I made this Peach Crisp last August after a very dramatic thunderstorm, and it tasted like sunshine finally making up with the clouds. My neighbor dropped off a sack of peaches form her tree, still warm, and I thought well alright then, dessert is happening. I set the radio low, pulled on the apron that never matches anything, and before I knew it, we were eating crisp straight from the pan. I pretend I portion it neatly but, who am I kidding.
Also, quick digression because my brain does this. If you live near a roadside fruit stand and they call you sweetie when you pay in cash, buy the peaches. They might be a bit wonky looking, but goodness, the flavor. Fancy store peaches sometimes look like models and taste like nothing. These do the opposite.
Why you’ll love this, at least I do
I make this when I want something warm and cozy that doesn’t ask for a million steps. My family goes a little wild for it because the top is crunchy and the peaches go jammy underneath, and yes we add ice cream because we are not saints. When the peaches are a tad underripe I still do it, I just add a smidge more sugar and it all works out. And if I had a long day, I skip peeling the peaches, because honestly, the skins soften right up.
One more thing. I used to fight with the topping clumping weirdly, but actually, I find it works better if the butter is cool but not fridge hard. Softish. That way it forms little crumbs instead of paste. Took me an embarrassing while to figure that out.
What you need, give or take
- 6 to 7 ripe peaches, about 900 g, sliced thick. I sometimes leave the skin on. If you want to peel them quickly, the blanch trick here is helpful: how to peel peaches
- 1 tbsp lemon juice, plus the zest if you feel fancy
- 1 to 3 tbsp granulated sugar, to taste. If peaches are super sweet, go low
- 1 tbsp cornstarch for a lightly saucy filling. Arrowroot works fine too
- 1 tsp vanilla extract, or a splash of almond extract if you like that bakery vibe
- Pinch of salt and a tiny pinch of cinnamon for the fruit, optional
Topping
- 3/4 cup old fashioned oats, a hearty handful. Quick oats in a pinch, but the texture changes
- 3/4 cup all purpose flour. My grandmother always insisted on Brand X, but honestly any version works fine
- 1/2 cup brown sugar, lightly packed. Coconut sugar works if you like a deeper flavor
- 1/2 tsp ground cinnamon, and a whisper of nutmeg if you have it
- 1/4 tsp fine salt
- 1/2 cup unsalted butter, about 115 g, cut in cubes and slightly soft
- Optional handful of chopped pecans or almonds. I toss them in when I want a bit of crunch
Substitutions I keep around
- No cornstarch? A tablespoon of flour in the fruit is fine. For gluten free, use 2 tsp arrowroot and a gluten free flour blend in the topping
- Butter can be swapped with coconut oil. It is good, but it wont brown quite the same and its a touch more crumbly
- A drizzle of honey in the fruit is lovely; reduce the sugar a bit if you do
How I actually make it
- Heat the oven to 350 F, which is 175 C. Place a rack in the center. I like a 9 inch square baking dish, but a deep pie plate works too. If you are curious about pan swaps, this chart is handy: baking dish size guide
- Toss the peaches with lemon juice, sugar, cornstarch, vanilla, and a pinch of salt. If the peaches are very juicy, add another teaspoon of cornstarch; if they are a bit firm, you can let them sit 10 minutes to get the juices going. This is where I usually sneak a taste. Okay, two tastes
- Mix the topping. In a bowl, combine oats, flour, brown sugar, cinnamon, nutmeg, and salt. Add the butter cubes and rub with your fingers or use a pastry blender until you get clumps that look like pebbly crumbs. Dont worry if it looks a bit weird at this stage, it always does
- Scatter the topping over the peaches. Not packed tight, just evenish. Sprinkle nuts on top if using
- Bake 35 to 45 minutes until the fruit is bubbling around the edges and the top is deep golden. If the top gets brown before the fruit bubbles, tent gently with a bit of foil. Or, on second thought, turn the heat down to 325 F and give it a few extra minutes
- Cool 15 minutes before serving so the juices thicken. I never make it to a full half hour, but do as I say not as I do
Notes from the messy middle
- If your peaches are super ripe and soft, slice them thicker so they hold some texture
- I used to peel every peach, then I stopped. The skins almost melt and add a teeny bit of color. If peel texture bugs you, peel two thirds and leave some on
- A squeeze more lemon after baking brightens things if the fruit was very sweet
- If the topping feels sandy, your butter was too cold. If it goes greasy, it was too warm. Aim for cool room temp; I know, finicky
Variations I have actually tried
- Ginger peach crisp: add 1 tsp grated fresh ginger to the fruit and a little ground ginger to the topping. Lively, in the best way
- Maple pecan: swap half the brown sugar for maple syrup in the fruit and toss chopped pecans into the topping. Reduce other sugar slightly
- Berry peach: a cup of blueberries mixed in is so good. Blackberries too, but they bleed and look a tad messy which I dont mind
- What did not work: I tried olive oil once because I ran out of butter. It tasted fine, but the topping went mealy and soft, so, not my fave
Gear I use, with cheats
I love baking this in a cast iron skillet because the edges caramelize beautifully. Is a skillet essential? I said yes for years, then I used a glass dish and it was perfectly lovely. If you dont have a pastry blender, two forks or your clean hands work. No mixing bowl? A big pot you arent using will do in a pinch, promise.
Keeping leftovers
Cover the pan and keep at room temp for 1 day, or refrigerate up to 4 days. Rewarm at 325 F for 10 to 15 minutes so the topping crisps back up. You can also microwave, but it goes a bit soft. Though honestly, in my house it never lasts more than a day.
How we serve it
Warm with vanilla ice cream is the move at my place. If you are feeling extra, try a drizzle of cold cream or a dollop of lightly sweetened yogurt for breakfast. For ice cream, this simple recipe is a trusty one: homemade vanilla ice cream
Pro tips I learned the slightly hard way
- I once tried rushing the cooling step and regretted it because the juices ran everywhere and the topping slid off like a tiny landslide. Give it a few minutes
- I over mixed the topping once, it turned into a paste. If that happens, crumble in a few extra tablespoons of oats to fix the texture
- Forgot the cornstarch, did you? Sprinkle a teaspoon over the fruit mid bake and stir just the edges, it will still thicken enough
FAQ, real questions I get
Do I have to peel the peaches
No. You can, sure, but you dont have to. The skins soften, and I like the color. If the fuzz bothers you, rub them with a towel after washing, then slice
Can I use frozen peaches
Yes, but dont thaw fully. Toss them with the sugar and starch while still icy so they dont get mushy. Add 1 to 2 extra teaspoons of starch because frozen fruit releases more juice
What if my peaches arent very sweet
Add a bit more sugar and a splash of vanilla, maybe some honey. Also bake a few minutes longer; the extra time concentrates flavor
Could I make this ahead
Kind of. Assemble the fruit and topping separately, keep both chilled, then combine right before baking. Baked crisp reheats fine, but the topping is crispest day one
Do I need oats for Peach Crisp
I think oats are classic, but you can skip them and use more flour for a streusel style vibe. The texture is different, still tasty
Can I reduce the sugar
You can. Keep a little in both layers for structure and browning. Taste your peaches first; if they are peak summer sweet, you might cut it by a third and be happy
Last tiny note, for the folks who mind details. If you want the topping extra craggy, chill it 10 minutes before baking, then crumble it on in chunky bits; it bakes up like those cozy cobblestones after rain. And if you made it this far, thanks for hanging out in my chatty kitchen.
Ingredients
- 6 cups fresh peaches, peeled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 teaspoon salt
Instructions
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1Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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2In a large bowl, toss the sliced peaches with granulated sugar, lemon juice, and ground cinnamon. Spread the peach mixture evenly in the prepared baking dish.
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3In another bowl, combine oats, flour, brown sugar, and salt. Add the chilled cubed butter and mix with a pastry cutter or fingers until the mixture resembles coarse crumbs.
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4Sprinkle the oat topping evenly over the peaches.
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5Bake for 35 minutes or until the top is golden brown and the peaches are bubbly.
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6Allow the peach crisp to cool slightly before serving. Enjoy warm, optionally with a scoop of vanilla ice cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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