Peach Crisp

Peach Crisp is a delicious dessert made with peaches, oats, cinnamon, and more. Perfect for the summer, and delicious enough to make all year long.

If you love peaches as much as I do, make certain to check out our Chicken with Avocado Peach Salsa as well because the salsa is such a sweet-tasting surprise!

When it comes to eating a dessert with fruit in it, I have my favorites for sure. Basically, anything that I can add fresh fruit into, like this Grape Salad, Strawberry Cobbler, Strawberry Dump Cake, or this Strawberry Poke Cake.

I find that I REALLY enjoy the crumble topping of this recipe as well. So much so that with every single bite, I have to get that perfect ratio of fresh peach with topping as well.

Speaking of toppings, you might be wondering what the difference is between a crisp and a cobbler. Cobbler recipes tend to use a biscuit type topping, where the crisps recipes are usually an oat based topping. Both are delicious, so I’m happy with them all.

And since this simple peach dessert is amazing with vanilla ice cream, I always have a pint (or two) ready and waiting in the freezer.

PEACH CRISP RECIPE

The fun part about making this easy peach crisp is that it’s meant to be enjoyed and isn’t one for “show”. Sure, it’s pretty to look at but since the topping is made up of crumbly goodness, you can literally add it on and not have to worry about the appearance.

It makes for quick prep work for this homemade dessert and also huge flavor as well.

INGREDIENTS YOU NEED

• Fresh peaches: I prefer fresh peaches when they are in season, but you can also use frozen or canned peaches as well. I go into more detail about your peach choices below.
• Lemon juice: This is poured over the peaches in the crisp to help give that flavor a little more tartness.
• Granulated sugar: To be added into the peach mixture that is the base of this recipe. It’s used for added flavor and also to help draw out the excess water in peaches to keep this dessert from becoming soggy.
• Powdered sugar: Also added to the peach mixture for increased flavor.
• Cornstarch: Used to help thicken up the peach mixture for the crisp.
• Cinnamon: Cinnamon helps gives this recipe a vibrant taste and encourages a feeling of warmth.
• Vanilla extract: Helps bolden the flavors of the peaches, and helps create that warmth, almost fall-like flavors, with the cinnamon.
• Brown sugar: The perfect flavor boost to the old fashioned oats with this crumbled topping.
• Old fashioned oats: Oats are the main piece of the topping for this delicious dessert.
• All-purpose flour: Used to help thicken the peach crisp topping.
• Shredded butter: It’s important to shred the butter versus melt it. I explain that in further detail in our FAQ section below. Can you guess the reason why we shred versus melt?
• Cinnamon: Enhances the flavors of the topping and keeps in line with the warmth you will experience from eating this dessert.
• Allspice: I don’t use a lot, but this little spice helps enhance the flavors and helps bring in more cinnamon flavor with a little clove as well.

PEACHES: FRESH, CANNED, OR FROZEN?

The best part about this peach crisp is that you can use peaches in the season when they are fresh, or you can use canned and or frozen peaches. I’m going to quickly walk you through using each one of these peach variations so that you can decide which one will be the easiest for you.

HOW TO USE FRESH PEACHES IN A CRISP RECIPE:

To use fresh peaches in a crisp recipe, you first want to make sure you peel off the skin. Since you are using 4 cups of fresh sliced peaches for this recipe, you are generally looking at needing to peel anywhere from 7-10 peaches. You can read this article that details how to peel peaches.

HOW TO USE CANNED PEACHES IN A CRISP:

If using canned peaches, you will need to use two large 15.5 oz cans to get to the 4 cups needed for this recipe. If the peaches are canned in a sugary syrup, you will want to lightly rinse the peaches to help remove that extra sugar and flavor.

CAN I USE FROZEN PEACHES?

If you want to use frozen peaches, that is also an option. In order to use frozen peaches, you will need to thaw and then drain the peaches to remove any excess liquid and water. This will help prevent the peach crisp from becoming too soggy.

WHAT SIZE BAKING DISH SHOULD BE USED:

I like to personally use a 9 x 13 baking dish for this recipe, but you can actually use several different sized dishes. Just make sure to take note that the cook time may vary and differ slightly with each baking dish size and shape.

• SKILLET: You may want to increase the temperature to 375 degrees Fahrenheit and cook this recipe closer to an hour.
• 8×8 Baking Dish: You typically will still bake at 350 degrees Fahrenheit, but for closer to 35-40 minutes or until the topping has started to crisp and is turning a golden brown.
• 9′ Round Dish: This is usually increased to 375 degrees Fahrenheit and baked for about 35-40 minutes or until the topping has started to crisp and turn a golden brown.

I prefer my 9 x 13 for this dish, but I have made them numerous times in the skillet as well.

Now that I have all of that information covered for this peach crisp recipe, you might be wondering how it all comes together. Don’t worry, I’ve got you covered! These step by step photos will show you the way it’s done.

FAQS

What’s the difference between a crisp and a cobbler?

A crisp is usually made with an oat type topping and a cobbler is usually made with a biscuit-style topping like this Strawberry Nutella Cobbler. Both crisps and cobblers are delicious in my book!

Can you use canned peaches for this recipe?

You can! If you’re making this during a time of the year when peaches aren’t ripe and fresh, canned peaches will work perfectly, too! You can also use frozen peaches as well. We have gone over the different peaches and how to use them in the post a little further up in this post.

Why do you shred the butter for the topping?

I like to shred the cold butter with a grater for this crisp versus melting the butter, and here’s why. Butter is made up of close to 20% water. If you melt butter ahead of time you release the steam in the butter, and you may have to bake this crisp longer because the topping could remain soggy. If you use cold or frozen shredded butter, the water in the butter is still in tact, and when you bake it the steam from the water will release from the butter, allowing the topping to thicken easier and cook fully without becoming soggy.

Keep the butter in the refrigerator until the last minute and take a cheese grater to shred it for the topping. You will notice the difference when you have a perfectly flavored, crisp topping, that isn’t remotely soggy at all.

How do you know when the crisp is done baking in the oven?

You’re going to have to rely on the crumble topping to let you know that answer. Once you start to notice it turning a golden brown, it’s probably close to being done and needing to be pulled from the oven.

If you have any other fun recipe ideas for this peach crisp recipe, leave it below in the comments. We’re always looking for feedback or great ideas for all of you! 

YOU MIGHT ALSO ENJOY:

If you love this peach crisp recipe as much as we do, you might also enjoy these desserts.

• Apple Hand Pies
• Strawberry and Nutella Cobbler
• Apple Dump Cake
• Blueberry Crumb Bars