Peach Crisp is an all-American dessert. Juicy peaches covered in a crunchy oat topping, it’s perfect with vanilla ice cream on a warm day!
Easy, fast desserts like Peach Cobbler are great for cookouts, potlucks, or just a quick weeknight treat. Fresh fruits like juicy peaches make any Pie Recipe the perfect summertime dessert!
Sabrina’s Peach Crisp
Fruit crisps are a great way to use just-past-ripe fruit that’s a little squishy and bruised, but still firm enough to hold up in a pie or fruit crisp. From Apple Crisp to Blueberry Crisp to this fresh Peach Crisp recipe, it’s so easy to turn ripe fruit into a delicious, warm dessert begging for a scoop of Vanilla Ice Cream.
Ingredients
Peach Filling
- 6 peaches , sliced (about 4 cups)
- 1/3 cup sugar
- 1/4 cup flour
Crisp Topping
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 cup butter , chilled
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup rolled oats
Instructions
- Preheat oven to 350 degrees. Grease a 9×13-inch baking dish and set aside.
- Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture.
- Place crisp topping in the refrigerator while you make peach filling.
- Combine peaches, flour, and sugar in a large bowl. Stir until all of the peaches are well coated with the flour and sugar.
- Arrange peaches evenly in the baking dish.
- Sprinkle topping over peaches, pressing gently for an even, slightly flat topping.
- Bake for 35-45 minutes, or until topping is golden brown.
Nutrition
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Table of Contents
About This Recipe
This crisp recipe is so easy to make and adapt to what you have on hand. Substitute nuts for the oats for even more crunch or almond flour to make a gluten free crisp. You can even cut the sugar by just using fresh peaches without the other filling ingredients.
Can This be Made Ahead of Time?
To make ahead of time, prepare your peaches and cover with the crisp topping. Wrap tightly and keep in the fridge for up to a day. You can make the fruit crisp topping ahead and store for up to a month in the freezer, perfect to make a quick crisp when fruit goes just past ripe!
Tips and Tricks
If you have particularly juicy peaches or just like a really thick fruit crisp, use this method to get them to release their juices. Toss peaches (or fruit) in a mixture of sugar and salt and let sit for about 20-30 minutes before making your crisp. Drain juices, reserving about 2 tablespoons to mix back into the peach filling.
This recipe is so much better with fresh, juicy peaches. You can use frozen peaches but the texture is going to be a lot softer. If you use frozen peaches, make sure to thaw and drain well so your peach filling isn’t runny or soggy. If you prefer peeled fruit, blanch the fresh peaches with an easy tip below.
How to Store
- Serve: Crisp can be stored at room temperature for up to 2 days, covered tightly with plastic wrap in a cool, dry spot.
- Store: Keep your crisp in the refrigerator for up to 1 week in an airtight container. To keep from getting soggy, make sure it’s completely cooled before storing.
- Freeze: Cool crisp before freezing and store in a sealed container for up to 2 months in the freezer.
Alternative Cooking Techniques
Slow Cooker
Set and forget a slow cooker crisp for an even easier dessert. Grease slow cooker with butter and spread peaches evenly in bottom. Prepare crisp topping as usual and sprinkle over peaches. Cook crisp on low for 3-4 hours, or until peaches are tender.
Frequently Asked Questions
Bring a large pot of water to boil. Fill a large bowl with cold water and ice, leaving room to add peaches and it won’t overflow. Place 2-3 peaches into the boiling water for about 30 seconds, then remove and place directly ice bath. Repeat with remaining peaches. Skins should easily loosen for peeling, no knife needed!
A fruit cobbler has a biscuit or pie dough on top whereas a fruit crisp has a crumbly topping. This one made with rolled oats, brown sugar, flour, and unsalted butter that gets crunchy and crisp after baking.
Variations
- Peach Filling: Make different fruit crisps with firm fruits or stone fruits like plums, apricots, apples, or pears.
- Spices: Try adding a teaspoon or two of cinnamon or nutmeg to the peach filling for some warm, spiced flavor.
- Berries: Make an easier Raspberry Peach Crisp by adding fresh (or frozen, thawed) raspberries to the peach filling. You can also use blackberries, blueberries, strawberries, or a mix of your favorites instead of the peaches.
- Nuts: Give your Crisp a bit of crunch by stirring in chopped almonds, pecans, or walnuts to crisp topping or into the peach filling, or both!
- Bourbon: Add a tablespoon of bourbon or whiskey to the peach filling for kick to this Southern favorite and top with Salted Caramel Sauce.
Related Recipes
More Fruit Desserts for Summer
Made this two days ago. Was quite the hit!! Have a bag of peaches left. Asked my daughter if she thought peach muffins might be good. She wants me to make another peach crisp. So that’ll be twice in 3 days! Gotta make sure we have ice cream!
Agreed! Ice cream is a great add Caryl! Thanks for the kind review.
I was gifted with a load of ripe peaches. Grabbed 9X9 disposable pans and made this for neighbors & friends. They all asked for the recipe!
Good for you Mel! Thanks for the great review!
Made this with peach pie filling, it was really good.
Great! Thanks Lee and thanks for the five star review.
Looked delicious and it was very very hot so chose to use the slowcooker. Hope it turns out for my guests.
A slow cooker! How did it turn out?
Can I freeze this before I bake? I am ready to pick my tree!
Delicious as written. Thanks!
This was awesome!
Can this be frozen to bake later?
Loved this recipe. I added fresh strawberries with the peaches. I used fresh peaches that were not completely ripe. I liked this because the peaches did not get mushy. I baked for a longer time because I like crispy top brown.
Sabrina, this was so good!!! I like the ease of it and I even used canned peaches that I sliced and it was still really good. I broiled for a few minutes at the end, other than that followed it exactly. Thank you so much for posting, will definitely be making it again. Oh I did put whipped cream on top which only enhanced it!!!
I only had two peaches on hand but were going bad, ended up slicing those along with an apple and followed the rest of the recipe accordingly. Broiled for a few mins at the end to make sure it was extra crispy, paired with some vanilla ice cream and was a crowd pleaser with the hubs! A keeper for sure.
Yes, Lindsey! Thank you!
Can you freeze this peach crisp?
I need to now if it can be frozen to bake later as well!
Can I use canned peach pie filling for this recipe ????
I have not tried that so I don’t know how the consistency or flavor would turn out! Sorry!
I have used canned peach pie filling and just made the crisp for the top and it was delish.
Yay! thank you
Is peeling the peaches ‘optional’ or necessary. I’m not clear on that. This recipe sounds easy and yummy. Peaches are my favorite.
It’s completely optional. 🙂
Was absolutely delicious. Served it warm with vanilla ice cream for desert.
My husband is currently eating some of the left overs cold for breakfast – he says it is very tasty even cold!
I like his style! Thanks for coming back to let me know, Mary Ann.
Can I use more peaches than the recipe calls for?
You sure can. Just make sure they are seasoned to your tastes! AND..make sure your baking dish accommodates the extra peaches and liquid so you don’t boil over in the oven! Please let us know how your crisp turned out!
Turned out beautiful, can’t wait to try it!!
Thanks for the 5 stars, LeNea.