Peach Crisp Recipe

If you’re anything like me, you know there’s something magically simple and comforting about a warm peach crisp. This Peach Crisp Recipe is one of those desserts that feels like a big cozy hug on a plate — golden, bubbly peaches tucked under a buttery, crunchy oat topping. I love this because it’s easy enough to whip up on a weeknight but fancy enough to serve to guests or for that weekend treat you deserve.

What makes this Peach Crisp Recipe really shine is how it balances those juicy, tender peaches with a crisp, sweet topping that’s loaded with cinnamon and brown sugar. When you bake it fresh from the oven and let it rest just a bit, you’ll find that perfect mix of textures and flavors that keeps everyone coming back for more. Honestly, my family goes crazy for this, especially served warm with a scoop of vanilla ice cream melting right on top.

this Recipe

Ingredients You’ll Need

Gathering these ingredients isn’t just about following a list—it’s about finding the balance that makes this peach crisp sing. Fresh peaches are the star, so I always pick ones that are ripe but still firm, which makes all the difference in texture.

• Fresh Peaches: Look for peaches that are fragrant and just ripe for the best flavor and texture—avoid overly soft or bruised ones.
• Granulated Sugar: Balances the natural tartness of the peaches and helps create a luscious sauce.
• All-Purpose Flour: Used in both the filling and topping to help thicken and bind.
• Cornstarch: Essential for thickening the peach juices so you get a nicely set filling instead of a runny mess.
• Ground Cinnamon: Adds warmth and depth, a little goes a long way for that classic crisp flavor.
• Salt: Just a pinch to brighten the sweetness and balance flavors.
• Light Brown Sugar: Gives the topping that rich, caramel-like sweetness that crisps up beautifully.
• Salted Butter: Room temperature butter is key for the crumbly, tender oat topping.
• Old-Fashioned Oats: I prefer these for their hearty texture and nutty flavor in the crisp topping.

Variations

One of the things I love about this Peach Crisp Recipe is how flexible it is—you can tweak it a bit to suit what you have on hand or what flavors you’re craving. Don’t hesitate to make it your own!

• Add Nuts: I’ve added chopped pecans or walnuts to the topping for a little extra crunch and a lovely toasty flavor.
• Use Other Fruits: Swap some peaches with blueberries, raspberries, or even sliced apples for a mixed fruit crisp.
• Go Gluten-Free: Use gluten-free oats and a gluten-free flour blend to keep it safe for dietary needs.
• Spice Play: Experiment with a pinch of nutmeg or ground ginger alongside cinnamon for a warming spice profile.

How to Make Peach Crisp Recipe

Step 1: Prep the Peaches and Oven

First things first, preheat your oven to 400°F and butter a 9×9 baking pan. Peeling and thinly slicing your peaches can take a bit of time, but trust me—it’s worth it. I use a small paring knife to peel and then slice thinly for that perfect softness after baking. Toss them in a large bowl with granulated sugar, a bit of flour, cornstarch, cinnamon, and salt. Stir gently so you don’t mush the peaches but everything gets nicely coated.

Step 2: Make the Crumb Topping

Using the same bowl (less cleanup, yay!), cream together the light brown sugar, the rest of the flour, room temperature butter, and cinnamon until you get that wet, clumpy mixture. Then stir in the oats. I usually get in there with my hands—that way, I can feel when it’s just right without overmixing. This crumbly mix is what makes the topping irresistible.

Step 3: Assemble and Bake

Pour your peach filling into the buttered pan, spreading it out evenly. Then crumble the oat mixture evenly over the top, covering every inch so you get that crisp goodness everywhere. Pop it in the oven and bake for 20 to 25 minutes, keeping an eye out for those oat edges to turn light golden. When you pull it out, let it rest for about 10 minutes to set up nicely before digging in.

How to Serve Peach Crisp Recipe

Garnishes

I always serve my peach crisp warm, topped with a generous scoop of good-quality vanilla ice cream. The contrast between the hot crisp and cold ice cream? Absolutely dreamy. Sometimes, I like to sprinkle a little chopped toasted pecans or a drizzle of honey on top to add an extra layer of texture and sweetness.

Side Dishes

This peach crisp stands beautifully on its own, but if I’m having it as part of a dessert spread, I’ll pair it with a simple cup of spiced tea or a scoop of plain Greek yogurt for those wanting a lighter touch. It’s also a nice finish after a summer BBQ or picnic.

Creative Ways to Present

For a special occasion, I’ve served this Peach Crisp Recipe in individual ramekins — perfect for portion control and looks fancy! Another trick I’ve used is layering it in clear glass jars or mini trifle dishes, alternating peach crisp with whipped cream or mascarpone for a pretty, inviting presentation.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftovers in an airtight container in the fridge and it usually stays great for up to 4 days. I find that keeping it sealed well helps maintain that crisp topping as much as possible.

Freezing

If I want to save some for later, I freeze individual portions wrapped tightly in foil and stored in freezer bags. When you’re ready, just thaw in the fridge overnight and reheat gently.

Reheating

To warm it back up without losing that crisp topping, I place leftovers in a preheated 400°F oven for about 8 to 10 minutes. Microwaving is faster but can soften the topping, so I reserve that for individual servings when I’m in a hurry.

FAQs

Final Thoughts

This Peach Crisp Recipe has become one of my go-to desserts for a reason — it’s simple, delicious, and perfectly seasonal. Whether it’s the end of summer when peaches are at their peak or any time you want a comforting treat, this crisp never fails to delight. I hope you have as much fun making and sharing it as I do, because there’s really nothing like that warm, spicy, buttery topping paired with juicy peaches. Trust me, once you try this, it might just become a staple in your recipe rotation too!

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