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The Best Ever Peach Crisp has a sweet and juicy filling topped with the perfect blend of sugary crumble on top. Eat it warm with a scoop of vanilla ice cream for an amazing dessert!

Peach Crisp served up on a white plate with a scoop of vinalla Icecream in the center.

How do I know when my peaches are ripe and ready to eat?

The easiest way to tell is to slice one open and give it a taste, but there are different ways to see if the peach is ready to eat or bake. To tell if it is good, give the peach a gentle squeeze. If the peach is soft, that is a great indicator that it is ready to eat. If the peach only has a little give to it, you may want to give it a couple more days to ripen more. If the skin is wrinkled or visibly bruised, you may want to discard.

Can you eat the skin of a peach?

Yes, you can, even though it has the fuzzy texture. If you do choose to eat the skin make sure you wash it well to get rid of all the pesticides, dirt, and other contaminants that can be on the skin.

For this peach crisp recipe, I recommend that you peel the skins off the peaches. The skins would separate from the flesh during the baking process and create an unpleasant texture if left on.

Peach Crisp in a 9 x 9 pan getting scooped up by a wooden spoon.

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

A crisp is topped with a crumbly mixture usually consisting of flour, cereal (like oatmeal), butter, sugar, and sometimes nuts while a cobbler is topped with a batter.

The topping is my favorite part! Does this crisp have a lot of topping?

Yes, as written this recipe has enough topping to create a thick layer on top of the peaches in a 9×9 pan. There is enough of the crumble crisp topping to provide a thin layer of topping over a 9×13 pan of peaches.

Can I add nuts to my crisp?

Yes, you can. In this recipe you can add up to 1/2 cup of finely chopped walnuts, pecans, or almonds. Simply stir them in to the crumble mixture when you stir in the oats.

Can I use canned or frozen peaches to make peach crisp?

Yes, you can. You may have slightly more liquid in your crisp so if using canned, you will want to drain well. If using frozen, it is recommended you thaw the peaches and drain well before using.

If you like this recipe, you may be interested in these other delicious peach recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Peach Crisp served up on a white plate with a scoop of vinalla Icecream in the center.
The Best Ever Peach Crisp has a sweet and juicy filling topped with the perfect blend of sugary crumble on top. Eat it warm with a scoop of vanilla ice cream for an amazing dessert!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
  • 3 pounds fresh peaches peeled, pitted, and sliced
  • 1/4 cup lemon juice
  • 1/4 cup white sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold salted butter
  • 1 cup rolled oats
Instructions
  • Preheat oven to 350 degrees F. Lightly grease a 9x9 baking pan.
  • In a large mixing bowl, toss peaches with lemon juice, sugar, cornstarch, 1/2 teaspoon cinnamon, and vanilla. Scoop into prepared baking pan with all the juices.
  • In a medium-sized bowl or food processor, combine flour, sugar, and 1/2 teaspoon cinnamon. Use a pastry cutter or food processor to cut in cold butter, until the mixture resembles cornmeal.
  • Stir in oats. Sprinkle mixture over the top of the peaches in an even layer.
  • Bake in the preheated 350 degree oven, uncovered, for 30 minutes until crumble is toasted and lightly browned.
Notes

Nutrition

Calories: 321kcal | Carbohydrates: 51g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 106mg | Potassium: 394mg | Fiber: 3g | Sugar: 34g | Vitamin A: 910IU | Vitamin C: 14.2mg | Calcium: 30mg | Iron: 1.3mg
Course: Dessert
Cuisine: American
Keyword: Peach Crisp

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Kim W

Can you use. Canned peaches that are drained?

Cathy Biesma

5 stars
Absolutely delicious. I left the skins on and it was great.

Victoria Carlson-Casaregola

This recipe worked for me and my family tonight. I did not have the amount of lemon juice called for, but it worked out OK. It is delicious crisp and not hard to make. I had to bake it to the point where I trusted the crisp was indeed crispy, as the fruit juice had bubbled over. Thank you for an inspiring source of recipes!

Marguerite

I’ve never used oats as part of my crisp topping. Are you adding them for texture?

kris

5 stars
i love peach crisp and i am like you i love the topping. can you use fresh frozen peaches?

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