When peach season arrives, I’m All. Over. It. I head to the farmers market and purchase bagfuls every time I see them. Then I bring them home and make all the peach things. Moon Milk, Stuffed, Baked Peaches, Peaches n’ Cream Puff Pancakes…you name it. Right now though, we are enjoying every bit of perfect weather this summer has been serving up and I wanted all the peaches, but also something quick. That’s when this peach crisp recipe comes in handy. I can pull it all together in under 30 minutes and pop it in the oven while we eat dinner. Served right out of the oven with vanilla ice cream? Heaven.
Why this Recipe Works
Grab your peaches and head to your kitchen — this recipe is soon to become your new favorite for a few important reasons. Simple — Made with fresh fruit and pantry staples, this peach crisp recipe is so easy to cobble together (see what I did there)? Younger school-aged kids can even make this on their own! Fresh ingredients — While you can use frozen peaches, for best flavor I think it’s important to use fresh peaches. They are in abundance right now and you can even pass this dessert off as a serving of fruit! Great hot or cold — I like to eat this best peach crisp basically right out of the oven. But when I have leftovers, I have been known to eat it right out of the fridge, too (for breakfast, at that!). Picnic-perfect — Have you been tasked with bringing dessert to a potluck or picnic? This peach crisp is easy to make and take and serve! It holds its own at room temperature for several hours.
Here’s How you Make it
What’s the Difference between Peach Cobbler and Peach Crisp?
Both peach cobblers and peach crisps start out with the best summer fruit, but the difference lies in the topping. A cobbler starts out the same with the sliced peaches, sugar, etc. in the bottom of the pan, but it’s topped with thick dough like biscuits, pie crust, or another pastry crust. A crisp has a topping that’s a — you guessed it — crumbly topping like the one with flour, oats, brown sugar, salt, cinnamon, and butter that we use in this recipe. The crumbles get “crispy” in the oven, whereas the topping of a cobbler just bakes or puffs up.
How do You Store Peach Crisp?
If you have any leftovers (big “if” in my house), I keep it in the same pan and cover with plastic wrap or foil. You can keep it at room temperature for 2 days, or pop it in the fridge and keep, covered, for up to 1 week. You can mitigate the sogginess of the crisp by letting it cool completely before chilling, but by around 5-7 days, the crisp will become soggy regardless. Still tasty — but not crispy.
Expert Tips
I use yellow peaches when making peach dishes, because I think they are sweeter than white, but use what you love or what you can find. Peaches can be used with the skin on or off, it’s a personal preference. They are easiest to peel before you slice them.
Keep the peach slices relatively thick — about a ½ inch or more. Otherwise, they will break down too much when they are baking and become too soft or even mushy. When cutting peaches, I peel first (if you are taking the skin off), then I run a sharp knife around the circumference of the pit. Use two hands to twist the peach into two halves, then pop the pit out. Turn each pit half flat-side down and slice into even pieces.
Best Dessert Recipes
Cream Cheese Lemon Bars Strawberry Cobbler Raspberry Crumb Bars Fudge Ripple Chocolate Ice Cream (no churn) Snow-Capped Lemon Cookies Sheet Pan Peach Crisp
Did you make this recipe? Please leave it a review below!
title: “Peach Crisp” ShowToc: true date: “2024-09-18” author: “Bernard Taylor”
Warm peach crisp is dessert perfection when topped with homemade vanilla ice cream. I am not sure there is a better combination.
Peach Crisp
Confession time – baking with peaches used to make me slightly crazy because of the way the peach flesh would attach to the pit. It was never easy to get out and I always felt like I was squishing the peach to do it.
Then I learned the difference between freestone and clingstone peaches. Now I always look for freestone whenever they’re available, which means the peach flesh is not attached to the pit and it pops out easier. I get it, it sounds silly but it was a game changer. I have also learned that ripe peaches will smell, sweet and peachy. While that seems obvious, it wasn’t until I was able to find peaches at a local farmers’ market that were truly fresh from being picked that I really understood this difference. Living in Ohio vs. Arizona I have really come to appreciate what we can get fresh from the farm here in Ohio. The freshness is like nothing I experienced in Arizona and I am definitely here for it! When it comes to peeling peaches, it can be a pain if they aren’t perfectly ripe. Sometimes when baking I just don’t peel them. If they are slightly difficult to peel and I don’t feel like letting them get a bit riper. I will go ahead and slice them skins and all and my dishes turn out just fine. If I really want to peel them and the skins aren’t sliding off easily a quick blanch will do the trick. Just drop them in boiling water for 30 seconds and then immediately into an ice bath. The skins will literally slide right off.
Peach Crisp from Fresh Peaches
Fresh is my favorite way to make these but you can use frozen. If using frozen make sure they are thawed or adjust your cooking time accordingly. The ingredients you will need:
Peach Filling Ingredients
peaches light brown sugar cinnamon nutmeg kosher salt cornstarch
Crisp Topping Ingredients
old-fashioned oats all-purpose flour * light brown sugar butter, melted
* Gluten-Free Alternative
brown rice flour
Easy Peach Crisp
Peach Recipes
Cooking, preserving, and baking with fresh seasonal fruits and vegetables has me looking forward to summer and fall every year. There are so many peach jam recipes out there but this one is my go-to for a daily spread. Like many recipes, it starts with plenty of fresh peaches, sugar, and pectin. Lemon juice adds both a tart flavor and acidity that helps with the “preserving” part of homemade preserves. Sweet and juicy with plenty of real peach flavor and just the right touch of cinnamon, this cobbler is the last homemade peach cobbler recipe you’ll ever need. And lest you forget, this ice cream is summer happiness in a bowl. When they’re in season, I put peaches in and on everything. Sweet yellow peaches are tossed with fresh greens and basil then topped with mozzarella and prosciutto before being drizzled with a balsamic glaze to make this Peach Salad.
