This Peach Crisp recipe is a sweet and flavorful dessert that is the perfect way to enjoy fresh summer peaches.
The best thing about summer is the fresh fruit! Peach season is one of my favorites, and there’s nothing better than Peach Crisp on a hot day.
This recipe is easy to make and is always a hit with family and friends. Serve it warm over some delicious vanilla ice cream for a special treat!
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Why We Love This Recipe
I love a good fresh peach crisp! Peaches are one of the summer’s best fruit bounties. And you know, peaches even look like summer – with their blend of reds, oranges, and yellows.
Here in my part of California, the hillsides and fields are all golden in the summer.
I think my love of fresh peaches and summer started with my grandparent’s small farm outside of Stockton, California. As kids, my sister and I had extended summer stays there. And it was fun and carefree.
We collected eggs in the morning, picked ripe fruits from the small orchard, ran around with their dog Comet, watched soap operas with our grandma in the afternoons, and had dessert every night.
Her lemon poke cake was my favorite dessert, but the peaches were my favorite fruit. And my grandma often made peach crisps with them.
Fruit Crisp with Fresh Fruit
Fruit crisp is an ideal way to use up ripened summer fruits. Plus, it is a very forgiving and easy dessert recipe.
You can substitute the peaches with blueberries, nectarines, apricots, raspberries, strawberries, or a combination for a delicious fruit crisp.
As a big peach fan, I love the crispy, slightly crunch topping and soft, gooey sweetness of this dessert. And, in the fall, I like making apple crisp.
This fresh peach crisp recipe is quick and easy. Now that I’m a whiz at making biscuits, thanks to my how to make biscuits with self rising flour recipe, making peach cobbler made with Bisquick is a snap.
If you love fruit crisps, you will also love our apple crisp, and apple strawberry crisp.
Ingredients Notes and Substitutions
Filling Ingredients
- Peaches – peeled or unpeeled
- Granulated sugar
- Lemon juice
- Cornstarch
- Grated lemon zest
Topping Ingredients
- Oats – instant or rolled
- All-purpose flour
- Brown sugar
- Granulated sugar
- Cinnamon
- Nutmeg
- Salt
- Unsalted butter
- Finely chopped nuts
Recipe Variations
- You can add a touch of cinnamon or allspice to the filling for an extra layer of flavor.
- Add a little vanilla extract, fresh orange zest, or lemon juice to the peach mixture.
- For something different, try using brown sugar instead of white sugar in the topping. It adds a nice deep, caramel flavor.
- If you’re looking for a healthier option, try replacing the butter in the topping with coconut oil or ghee.
- Use almond flour in place of all-purpose flour to make it gluten-free.
How to Make Fresh Peach Crisp
Cooking preparation. Preheat oven to 375º F. Grease or spray your casserole dish with cooking oil—place peaches in a large bowl and set aside.
Clean and slice the peaches. I don’t always remove the peach skins, though it’s fine if you do. If you want to peel the peaches, use a serrated peeler to remove the skin.
Make the filling. In a small bowl, mix lemon juice, lemon zest, sugar, and cornstarch together and mix with the peaches then stir.
🎯 TFN Pro Tip
Note: The lemon juice serves two purposes, to provide a little tartness to balance the sweetness and to keep the peaches from browning.
Make the topping. In a medium bowl, add the topping ingredients. Using a pastry cutter or your fingers, smash the butter into crumb-sized pieces.
Assemble the crisp. Add the peach filling to the casserole pan, then evenly spread the topping mixture on top.
Bake the crisp. Bake at 375ºF for 40 minutes or until the topping is golden and it is lightly bubbling all over. That’s how you’ll know this peach dessert is done.
Ready to serve. Let cool for at least 10 minutes before serving. Serve it on its own, or top it with whipped cream or ice cream.
Serving Suggestions
This recipe is best enjoyed warm, right out of the oven. You can serve it on its own or with a scoop of vanilla ice cream or whipped cream.
It also pairs really well with some fresh fruit salad or a slice of sourdough cake recipe for an extra special treat!
Recipe FAQs
No matter what you do, this won’t remain crispy if it’s been resting on top of juicy cooked peaches for a while. Your baked peaches will naturally continue to release more juices as they sit, meaning the topping will eventually turn softer.
You can leave the skin on peaches for this recipe. Since the skins on the sliced peaches will soften during baking anyway, they’ll be very tender once baked. But if you’d rather not have them in your crisp, or other peach recipes, it’s perfectly OK to peel the peaches first.
Fridge: The crisps can be stored in the fridge for up to a week. If you want it to last longer, you can store it in an airtight container or wrap it tightly with foil.
Freezer: It also freezes well, so if you have any leftovers that you don’t plan on eating right away, just pop them into the freezer. Be sure to let it cool completely before freezing.
To reheat, simply thaw in the fridge overnight and then warm in the oven or microwave until fully heated through.
More Fruity Recipes To Love…
- Peach Pound Cake
- Blueberry Pound Cake Recipe
- Cottage Cheese and Fruit
- Recipe for Peach Cobbler with Cake Mix
If you tried this peach crisp recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Peach Crisp
Equipment
- Casserole dish
- small bowl
- medium bowl
- casserole pan
Ingredients
Filling
- 5 pounds peaches peeled or unpeeled, cut into 1/2-inch slices (5 pounds = about 6 large peaches)
- ¼ cup granulated sugar
- 1 ½ tablespoons lemon juice
- 2 teaspoons cornstarch
- ½ teaspoon grated lemon zest
Topping
- ¾ cup rolled oats or quick cooking oats, but not instant oatmeal
- 6 tablespoons all-purpose flour
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 5 tablespoons unsalted butter cut into 1/2” pieces
- ¼ cup finely chopped nuts
Instructions
- Preheat oven to 375º F. Grease or spray your casserole dish with cooking oil. Place peaches in a large bowl and set aside.
- In a small bowl, mix granulated sugar and corn starch. Add lemon juice and zest. Add to peaches and stir.
- In a medium bowl, add topping ingredients. Using a pastry cutter or your fingers, smash the butter into crumb-sized pieces.
- Add the peach filling to the casserole pan, then cover with topping. Bake at 375ºF for 40 minutes, or until bubbly and golden.
- Let cool for at least 10 minutes. Top with whipped cream or ice cream, if desired before serving.
Notes
Nutrition
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