I love sharing my Peach Crisp Recipe that highlights fresh peaches layered with lemon juice and vanilla, creating a satisfying interplay with a crunchy topping of oats, brown sugar, and cinnamon. This delightful dessert perfectly brightens any day with its gentle mix of textures and flavors that are simply unforgettable.

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I’ve always been fascinated by classic southern desserts and this Peach Crisp is a great example of that charm. I first tried this recipe when I wanted something quick and delicious that felt like a simple peach cobbler but with a refreshingly crisp twist.

Fresh, sliced peaches (about 6 cups from 6 medium peaches) are tossed with a bit of granulated sugar, lemon juice, and vanilla extract to enhance all their natural flavors. Then I mix in all-purpose flour, old fashioned rolled oats, light brown sugar, ground cinnamon, and a pinch of salt, and fold in the cubed unsalted butter.

The result is a perfectly balanced dessert with that ideal crisp topping that pairs so beautifully with every bite of tender, juicy peaches. This dish quickly became one of my go-to choices, whether I’m whipping up a dessert for a casual family dinner or testing out a new twist on those super easy peach cobbler recipes.

Why I Like this Recipe

I really love this peach crisp recipe because:

1. I like that its made with really fresh, juicy peaches which gives it a natural sweetness and a bit of tang from the lemon juice that totally wakes up the taste buds.
2. I enjoy the crunchy, buttery topping that has the perfect mix of oats and spices, and it gives that awesome texture that balances the soft fruit.
3. I appreciate how easy it is to make, and it makes me feel proud cuz I know I can whip up something delicious without too much fuss.
4. I just love the comforting smell that fills the whole house when its baking; it makes me feel all warm and fuzzy inside.

Peach Crisp is an easy southern classic peach dessert made from scratch with fresh, juicy peaches and a really delish crisp topping. Its one of those treats that almost anyone can make at home and makes the kitchen smell amazing when it bakes. Its a great treat when you want something sweet and comforting, and it always reminds me of summer evenings.

Ingredients

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Fresh peaches: juicy, natural sweetness with fiber.
Slight tang if peeled.
Lemon juice: adds sour brightness, lifts flavors, and works like a flavor enhancer.
Vanilla extract: smooth, subtly sweet aroma that deepens the dessert taste.
Old fashioned rolled oats: offer fiber, wholesome carbs, and add hearty texture to the crisp.
Unsalted butter: creates rich, creamy layers that make the topping perfectly divine.
Granulated sugar: enhances natural sweetness but should be used moderately for balance.

Ingredient Quantities

6 cups sliced fresh peaches (about 6 medium peaches, peeled if you want)

1/4 cup granulated sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup old fashioned rolled oats

1/2 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter (cold and cubed)

How to Make this

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1. Preheat your oven to 375°F and lightly butter a 9×13 baking dish.

2. In a large bowl, combine the 6 cups of sliced fresh peaches with 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Mix it up good so that all the peaches get coated.

3. Pour the peach mixture into the prepared baking dish and spread it out evenly.

4. In another bowl, whisk together 1 cup all-purpose flour, 1/2 cup old fashioned rolled oats, 1/2 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.

5. Add the 1/2 cup cold, cubed unsalted butter into the dry ingredients. Use your fingers or a pastry cutter to mix it until the topping looks crumbly with some butter still in little pieces.

6. Evenly sprinkle the crumble mixture over the peaches in the baking dish so the whole top is covered.

7. Place the dish in the oven and bake for 35 to 40 minutes, or until the topping is golden and the peach filling is bubbling around the edges.

8. Once done, take it out of the oven and let it cool for about 10 minutes before serving. Enjoy this southern treat warm!

Equipment Needed

1. Preheated oven (set to 375°F)
2. 9×13 baking dish (make sure to butter it lightly)
3. Large mixing bowl (for the peach mixture)
4. Medium bowl (for the dry topping ingredients)
5. Measuring cups and spoons
6. Whisk (or fork, if you don’t have one, to mix the dry ingredients)
7. Pastry cutter (or use your fingers to work in the butter)
8. Spatula (for evenly spreading the peach mixture)

FAQ

Q: What kind of peaches should I use for this recipe?

Fresh peaches are the best choice. Canned ones might work but they can be too watery and not as flavorful.

Q: Can I freeze the peach crisp after making it?

Yeah, you can freeze it. Just let it cool completely first and then pop it in the freezer. When you're ready to eat, reheat in the oven.

Q: If I dont have cold butter, can I use room temperature butter?

Using room temp butter is not ideal. Cold butter helps create that chunky, crumbly texture. So try to plan ahead and chill it.

Q: Do i really need to peel the peaches?

You dont. Peeling is optional but if you want a smoother texture for your crisp then peeling may be a good idea.

Q: Can I swap the unsalted butter for margarine?

Yep, you can, but the flavor might change a bit. Butter gives a richer taste, so keep that in mind if you decide to make the switch.

Peach Crisp Recipe Substitutions and Variations

For fresh peaches, you could use frozen peaches (thawed first) if you cant get good fresh ones.
If you’re out of granulated sugar, try using honey or even maple syrup. You might need to adjust the liquid a bit tho.
Lemon juice can be swapped with lime juice, which gives a slightly different tang but it still works.
Instead of unsalted butter, you can use coconut oil for a unique flavor.
If you don’t have old fashioned rolled oats, you can use quick oats but the texture might change up a little.

Pro Tips

1. Make sure your butter stays super cold when you cube it so the crumble stays chunky; if you mix it too much, you’ll end up with a paste instead of that lovely, crumbly texture.
2. Try to toast the oats in a dry pan for a few minutes before mixing them in. It gives a nice extra crunch and really boosts the flavor.
3. If your peaches arent too sweet or ripe, you might wanna adjust the sugar or add a tiny bit more lemon juice to balance things out.
4. Let the dish cool for a bit after taking it out of the oven. It helps the juices settle and makes it easier to serve without everything getting all watery.

Peach Crisp Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

290

kcal

Equipment: 1. Preheated oven (set to 375°F)
2. 9×13 baking dish (make sure to butter it lightly)
3. Large mixing bowl (for the peach mixture)
4. Medium bowl (for the dry topping ingredients)
5. Measuring cups and spoons
6. Whisk (or fork, if you don’t have one, to mix the dry ingredients)
7. Pastry cutter (or use your fingers to work in the butter)
8. Spatula (for evenly spreading the peach mixture)

Ingredients

6 cups sliced fresh peaches (about 6 medium peaches, peeled if you want)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup old fashioned rolled oats
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter (cold and cubed)

Directions

Preheat your oven to 375°F and lightly butter a 9×13 baking dish.
In a large bowl, combine the 6 cups of sliced fresh peaches with 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Mix it up good so that all the peaches get coated.
Pour the peach mixture into the prepared baking dish and spread it out evenly.
In another bowl, whisk together 1 cup all-purpose flour, 1/2 cup old fashioned rolled oats, 1/2 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
Add the 1/2 cup cold, cubed unsalted butter into the dry ingredients. Use your fingers or a pastry cutter to mix it until the topping looks crumbly with some butter still in little pieces.
Evenly sprinkle the crumble mixture over the peaches in the baking dish so the whole top is covered.
Place the dish in the oven and bake for 35 to 40 minutes, or until the topping is golden and the peach filling is bubbling around the edges.
Once done, take it out of the oven and let it cool for about 10 minutes before serving. Enjoy this southern treat warm!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.