Peach Crisp

Hello friends! Today we are making this easy Peach Crisp Recipe! Sweet spiced peaches topped with a fabulous crumble, baked to golden perfection.

There’s nothing like fresh peaches in the summer time, am I right? During peak season (right now) all the trees are full of fruit and ready to eat. Enjoy those flavors of summer to the fullest with this wonderful dessert! Don’t worry, you can use frozen peaches if you don’t have any fresh on hand!

This delightful dessert combines sweet, juicy peaches with a buttery, spiced crumble topping. The tender peaches blend beautifully with the warm cinnamon and nutmeg, creating a cozy, comforting treat that’s perfect for any occasion.

Topped with a scoop of ice cream, this crisp is the ultimate way to enjoy fresh peaches.

The Best Peach Crisp Recipe

Creating the best delicious peach crisp is so easy! In this post, I’ll guide you through each step of this summer dessert to ensure your creation is as stunning as it is delicious.

Please find ingredient amounts at the bottom of the page, and the instruction pictures right below.

Prepare for Baking 

Preheat your oven to 350°F (175°C). Grease an 8×8″ baking dish with butter to ensure the crisp doesn’t stick.

Make the Crumble Topping 

In a large mixing bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt. Add the room-temperature butter, and use a fork, pastry cutter, or your hands to blend it into the dry ingredients.

Mix until you have a crumbly mixture with the butter fully incorporated.

You can get creative with the crumble and add chopped nuts, oats, or other spices to make the crumble topping even more delicious!

Prepare the Peach Filling

Peel and slice the peaches into 1/4″ thick slices.

Place the peaches in a large bowl. Add the brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Stir well to coat the peaches evenly.

You can use flour instead of cornstarch, see the notes for the substitutions.

It’s best to use peaches that aren’t fully ripe, with just a bit of give. If the peaches are super ripe, they can become mushy when baked, and will also release more water. But you want them to be a bit ripe, so they are flavorful and sweet.

Assemble and Bake 

Pour the prepared peaches into your greased baking dish, leaving out any excess liquid. Evenly sprinkle the crumble topping over the peaches, ensuring they are completely covered.

Bake in the preheated oven for about 45 minutes, until the topping is golden brown and the peaches are bubbling underneath. Remove from the oven and let it rest, allowing the juices to set.

Serving Suggestions 

Let the crisp cool down until just warm before serving. For an extra treat, serve with a scoop of vanilla ice cream and/or whipped cream.

For even more decadence, try drizzling my caramel sauce on top! You can also top it with a drizzle of homemade dulce de leche.

Storage 

Store the Peach Crisp in the fridge for up to 5 days, covered with plastic wrap to maintain freshness. I don’t recommend freezing this recipe.

Any leftovers can be gently reheated in the microwave before adding ice cream and serving.

Tips & Tricks

• Cornstarch Substitute: If you’re out of cornstarch, you can use 1/4 cup of all-purpose flour instead.
• Choosing Peaches: For the best texture, choose peaches that are slightly firm with just a bit of give. Overly ripe peaches can become too mushy during baking.
• Add Rolled Oats: For a heartier topping, substitute 1/2 of the flour in the crumble mixture with rolled oats. This adds a bit more texture and a slight nuttiness to the topping.

Peach Crisp Recipe Variations: 

• Mixed Fruit Crisp: Combine peaches with other fruits like blueberries, raspberries, apples, or plums for a more complex flavor. Or just switch to a totally different fruit!
• Nutty Topping: Add chopped pecans, almonds, or walnuts to the crisp topping for added texture.
• Maple Sweetened: Replace the sugar in the topping with maple syrup or honey for a natural sweetness.
• Make it Gluten-Free:  Use gluten-free oats and almond flour in the topping for a gluten-free version.
• Peach & Ginger: Add fresh minced or candied ginger to the peach filling for a zesty kick.

If you want more recipes like this crisp, you will also like these recipes:

• Apple Crumb Cake: a delicious coffee style cake made with apples.
• Peach Cobbler Pound Cake: a buttery cake, with caramelized peaches.
• Lemon Bundt Cake: a moist and tangy cake, with a lovely lemon glaze.
• Dulce de Leche Apple Cake: another cake that’s perfect for fall, with a lovely dulce de leche glaze.
• Apple Crisp Cupcakes: spiced apple pie filling in a delicious vanilla cupcake, topped with cinnamon cream cheese.

If you make this recipe, leave a comment below, or tag me on Instagram! I always love seeing your creations.

Peach Crisp Recipe

Camila Hurst

This Peach Crisp recipe is so easy to make and the results are wonderful! Sweet spiced peaches topped with a fabulous crumble, baked to golden perfection.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Resting time 45 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Dessert

Cuisine American

Servings 6 servings

Calories 250 kcal

Ingredients

  

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Crumble Topping

• 1 1/2 cup all-purpose flour 191 grams
• 1 cup light brown sugar 220 grams
• 1 tsp cinnamon powder
• 1/4 tsp nutmeg powder
• 1/4 tsp salt
• 1/2 cup unsalted butter room temperature (113 grams) plus more to grease the pan

Peaches

• 6 cups peeled and sliced peaches about 6 peaches
• 1/2 cup brown sugar 110 grams
• 2 tbsp cornstarch
• 1 tsp cinnamon powder
• 1/4 tsp nutmeg powder
• 1 tbsp lemon juice

Instructions

 

Prepare for baking

• Preheat the oven to 350F. Grease an 8×8″ pan with butter.

Crumble Topping

• In a large mixing bowl, combine the flour, sugar, cinnamon powder, nutmeg, and salt. Add the butter and use a fork, a pastry cutter, or your hands to incorporate the butter with the dry ingredient mixture. Mix until the butter has been completely incorporated with the dry ingredients into a crumbly coarse mixture.

Peaches

• Prepare the peaches, peel them with a vegetable peeler, then remove the pits, and slice into 1/4″ thick slices. Place them in a large bowl.
• Add the brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice to the bowl. Stir to combine.
• Pour the peaches into the baking dish, if there’s any excess liquid, leave it out.
• Sprinkle the crumble topping evenly on top of the peaches, covering them completely.
• Bake in the pre-heated oven for about 45 minutes, until the crisp topping is golden brown and the peaches are bubbling underneath.
• Remove from the oven and let it rest.
• Let it cool down completely before serving, to give the juices a chance to set.
• Serve with ice cream. You can always warm up any leftovers gently in the microwave before adding ice cream on top and serving.

Storage

• Store in the fridge for up to 5 days, covered with plastic wrap.

Notes

Cornstarch: You can sub for 1/4 cup all-purpose flour

Peaches: I prefer peaches that aren’t so ripe, with just a small amount of softness to them. If the peaches are too ripe, they often become too mushy when baked, and I prefer them to still hold their shape.

Rolled Oats: Substitute 1/2 of the flour for rolled oats if desired.

Nuts: You can add 1/4 to 1/2 cup of chopped nuts such as almonds, pecans, or walnuts to the crumble.

Spices: You can also add spices such as cardamom, allspice, or cloves to the crumble and peach mixture if desired.

Berries: Add 1 cup of blueberries to the peach mixture for a Blueberry Peach Crisp variation.

Nutrition

Serving: 1servingCalories: 250kcal

Keyword peaches

Tried this recipe?Let us know how it was!