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.
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.
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.
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.
More Summer Peach Desserts:
- Peach Praline Upside-Down Cake
- Georgia Peach Pound Cake
- Peach-Cinnamon Bread Pudding
- Easy Summer Peach Cobbler
- Skinny Peach Cobbler
- Peach Crisp Coffee Cake
- 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
- 5 to 6 cups sliced fresh peaches
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 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.
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