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Peach Crisp

This easy Peach Crisp is full of ripe, sweet peaches topped with a cinnamon-flavored streusel topping. Serve warm with a scoop of vanilla ice cream for a truly delicious summer dessert.

Peach Crisp topped with ice cream in a bowl.

 

Crisps are wonderfully easy to make. This Blueberry Coconut Crisp is another of my favorites. They really are one of the simplest ways to turn ripe summer fruit into a juicy and flavorful dessert.

Overhead of crisp with peaches in a white pie plate.

 

This Peach Crisp recipe is a wonderful way to use up ripe summer peaches, but it also works well with canned peaches or frozen peaches.

It has a thick layer of brown sugar streusel on top. I like to have a lot of steusel in proportion to the fruit. If you don’t, you can cut back on the steusel amount.

 

Spoon scooping Peach Crisp out of pie pan.

 

Fresh peach filling

 

The filling is a simple mixture of sliced peaches, sugar, and cornstarch. You can use either yellow or white peaches.

It can be made even quicker with canned or frozen peaches since peeling and slicing the peaches is the most time consuming part, but I think the taste of fresh peaches is best. You will need about 7 to 8 medium peaches. To easily peel the peaches, place them whole in boiling water for about 30 seconds. Let them cool slightly and the skin will readily peel off of the flesh.

If you use canned peaches, be sure to use the ones packed in fruit juice and not in syrup and drain them well.

 

Peach Crisp topped with ice cream in a bowl.

More Summer Peach Desserts:

Peach Crisp topped with ice cream in a bowl.

Peach Crisp

This easy Peach Crisp is full of ripe, sweet peaches topped with a cinnamon-flavored streusel topping. Serve warm with a scoop of vanilla ice cream for a truly delicious summer dessert.

PREP: 15 mins
COOK: 30 mins
SERVINGS: 8

Ingredients

Topping

  • 3/4 cup all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 10 tablespoons cold butter, cut into pieces
  • 1 1/4 cups old-fashioned oats

Filling

  • 5 to 6 cups sliced fresh peaches
  • 1/3 cup sugar
  • 2 tablespoons cornstarch

Instructions

  • Combine flour, brown sugar, cinnamon, and salt in a medium bowl. Add butter and cut it in with a pastry blender. You can use your fingers if you don't have a pastry blender.
  • Stir in oats. Refrigerate until needed.
  • Place peaches in a medium bowl. Stir in sugar and cornstarch.
  • Transfer peach mixture to a greased deep dish 9-inch pie plate or casserole dish.
  • Sprinkle oat mixture on top.
  • Bake for 30 to 35 minutes.

Notes

To easily peel the peaches, place them in boiling water for 30 seconds. Let them cool for a minute or two and the skin will easily peel off.
If your peaches are super ripe and juicy, you may want to add an extra 1/2 tablespoon of cornstarch.

Nutrition

Calories: 388kcal
Course: Dessert
Cuisine: Southern
Keyword: peach crisp, summer

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Peach Crisp with vanilla ice cream

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6 thoughts on “Peach Crisp”

    1. Made tonight my husband and I really enjoyed it! Had to guess on oven temp and time ! Turned out great!

  1. Tried following this recipe, but the “crust” is not able to be sprinkled with that cold butter. It just becomes a big blob of oats and sugar. Not sure how you expected me to sprinkle that.
    35 min in the oven and I just want to throw it out.

  2. Michele Burns

    How about fresh mango ripe off the tree? I thought that would be delicious and probably don’t need much sugar at all mangoes are very sweet. What do you think?Also ive made your peach crisp and its delicious!

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