Peach crisp is the perfect dessert to showcase the juicy sweetness of peaches paired with a buttery, crunchy topping. Whether you’re using fresh, frozen, or canned peaches, this recipe brings out their natural flavor in the most comforting way possible. It’s simple to prepare, requires minimal ingredients, and delivers that warm, home-baked goodness that feels like a hug in dessert form. Perfect for summer picnics or cozy winter nights, this peach crisp is a must-have in your baking rotation. Let’s dive into how you can make this crowd-pleasing treat with ease.
Why You’ll Love This Peach Crisp
This homemade peach crisp is everything you want in a fruit dessert: sweet, tangy, and delightfully crunchy. It’s:
Quick and easy — ready in under an hour.
Adaptable — use fresh, frozen, or canned peaches.
Comforting — perfect for any season or occasion.
Crowd-pleasing — a dessert that everyone loves.
Ingredients
For the Peach Filling:
3 cups sliced peaches (fresh, frozen, or canned; see notes)
3 tablespoons all-purpose flour
¼ cup organic sugar (adjust if using canned peaches)
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 tablespoon lemon juice
Pinch of salt
For the Crumb Topping:
4 tablespoons butter, melted
½ cup rolled oats
½ cup chopped pecans
¼ cup light brown sugar
¼ cup all-purpose flour
Step-by-Step: How to Make Peach Crisp
Prep the Oven & Dish: Preheat your oven to 350°F (176°C). Lightly grease an 8″ x 8″ baking dish.
Make the Filling: In a medium bowl, combine the sliced peaches with lemon juice, flour, sugar, vanilla, cinnamon, and a pinch of salt. Stir well and transfer to the prepared baking dish.
Mix the Topping: In a small bowl, combine the oats, pecans, brown sugar, flour, and melted butter. Use a fork or your hands to mix until crumbly.
Assemble: Sprinkle the crumb topping evenly over the peaches.
Bake: Place the dish in the oven and bake for 30–40 minutes, until the topping is golden brown and the filling is bubbly.
Cool & Serve: Let cool for 10–15 minutes before serving.
Helpful Tips
Peeling Peaches: For fresh peaches, blanch them in boiling water for 30 seconds, then transfer to an ice bath to easily remove the skins.
Don’t Skip the Lemon Juice: It brightens the flavor and balances the sweetness.
Crunchy Topping: For extra crispiness, toast the oats and pecans lightly before mixing into the topping.
Substitutions and Variations
Nut-Free: Skip the pecans or replace with sunflower seeds or extra oats.
Spices: Add a pinch of nutmeg or ginger for a warm, spiced flavor.
Gluten-Free: Use gluten-free oats and substitute flour with almond or oat flour.
Sugar Swap: Replace white sugar with coconut sugar or maple syrup for a refined sugar-free option.
Storage Instructions
Refrigerator: Store leftovers loosely covered in the fridge for up to 4 days.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm in the oven at 350°F for 10–15 minutes or microwave individual portions for 30–60 seconds.
Nutritional Information
Calories: 287 kcal
Carbohydrates: 38g
Protein: 3g
Fat: 15g
Saturated Fat: 5g
Fiber: 3g
Sugar: 24g
Sodium: 70mg
Vitamin C: 6mg
Serving Suggestions
Serve your peach crisp warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a lighter option, pair it with Greek yogurt for breakfast or brunch. It also pairs beautifully with a drizzle of caramel sauce for an extra indulgent treat.
Frequently Asked Questions About Peach Crisp
1. Can I use canned peaches?
Absolutely! If using canned peaches, make sure to drain them well and reduce the added sugar slightly since they are often packed in syrup.
2. How do I make this ahead of time?
Prepare the filling and topping separately, then assemble just before baking. Store in the fridge for up to 24 hours before baking.
3. Can I double this recipe?
Yes! Double the ingredients and bake in a 9×13-inch dish for larger gatherings.
4. What’s the difference between a crisp and a cobbler?
A crisp has a crumbly oat topping, while a cobbler has a biscuit-like topping.
5. How do I keep my topping from getting soggy?
Ensure the filling isn’t too watery by draining canned peaches well or thawing frozen ones completely before using.
Conclusion
Thank you for stopping by and sharing in my love for peach crisp! This recipe is one of my favorites because it’s as easy as it is delicious — a true comfort dessert that never fails to impress. I hope it brings as much joy to your table as it does to mine. Happy baking, and may your kitchen always be filled with warmth, sweetness, and good company.
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Peach Crisp
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Peach Crisp combines juicy peaches with a buttery oat and pecan topping for a warm, comforting dessert. Perfect with ice cream or caramel drizzle.
Ingredients
Peach Filling:
3 cups sliced peaches (fresh, frozen, or canned; see notes)
3 tablespoons all-purpose flour
¼ cup organic sugar (adjust if using canned peaches)
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 tablespoon lemon juice
Pinch of salt
Crumb Topping:
4 tablespoons melted butter
½ cup rolled oats
½ cup chopped pecans
¼ cup light brown sugar
¼ cup all-purpose flour
Instructions
Preheat oven to 350°F (176°C). Lightly grease an 8×8-inch baking dish.
In a bowl, mix peaches with lemon juice, flour, sugar, vanilla, cinnamon, and salt. Transfer to the baking dish.
In another bowl, combine oats, pecans, brown sugar, flour, and melted butter until crumbly.
Sprinkle topping over peaches.
Bake for 30–40 minutes, until the topping is golden and filling is bubbly.
Cool for 10–15 minutes before serving.
Notes
Fresh Peaches: Blanch in boiling water for 30 seconds, then place in ice water for easy peeling.
Frozen Peaches: Thaw completely before using.
Canned Peaches: Drain well and reduce sugar slightly.
Make-Ahead: Prepare filling and topping separately, refrigerate for up to 24 hours, then assemble and bake.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 portion
- Calories: 287 kcal
- Sugar: 24 g
- Carbohydrates: 38 g
- Protein: 3 g