I’m excited to share my Homemade Peach Crisp, with sweet juicy peaches and a cinnamon crumble topping, plus one simple secret that keeps the topping crisp even under a scoop of vanilla ice cream.

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I never meant to get obsessed with a simple dessert, but I did. I use ripe peaches and old fashioned rolled oats, and somehow those two things together make every bite worth sneaking a second spoon.

Call it my awkwardly proud Peach Crisp Recipe With Fresh Peaches, something I bring out when I want people to ask whats in it without me saying much. The topping leans into Peach Crumble Oats so you get little textured surprises, it’s rustic and a tiny bit showy, all at once.

If you’re curious about why it keeps stealing the show, you will be too.

Ingredients

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Ripe peaches add juicy sweetness, vitamin A, fiber and that fresh summer flavor
Granulated sugar gives pure sweet taste, adds carbs but no real nutrients
Brown sugar brings caramel notes and moisture, it’s more flavorful than plain sugar
Cornstarch thickens the juicy filling without changing flavor, zero protein, mostly carbs
Rolled oats give chewy texture, whole grain fiber, some protein and healthy fats
Cold butter makes the topping rich and tender, adds saturated fat and flavor
Chopped pecans add crunch, heart healthy monounsaturated fats and a nutty depth
Ground cinnamon gives warm spice, subtle sweetness and antioxidant compounds

Ingredient Quantities

6 to 8 ripe peaches (about 6 cups sliced), give or take

1/3 cup granulated sugar

1/3 cup packed light brown sugar for the filling

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1/2 teaspoon ground cinnamon for the filling

pinch of salt

1 teaspoon vanilla extract optional

1 cup all purpose flour

1 cup old fashioned rolled oats

3/4 cup packed light brown sugar for the topping

1/4 teaspoon salt for the topping

1/2 cup cold unsalted butter (1 stick), cut into pieces

1/2 cup chopped pecans or walnuts optional

How to Make this

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1. Preheat oven to 350°F (175°C) and lightly butter or spray a 9×13 or 8×8 baking dish depending how thick you want the filling.

2. Peel (optional), pit and slice 6 to 8 ripe peaches to get about 6 cups. If peeling is hard, score an X on the bottom, blanch in boiling water 20 to 30 seconds then plunge into ice water and the skins will slip right off.

3. In a bowl toss the sliced peaches with 1/3 cup granulated sugar, 1/3 cup packed light brown sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1/2 teaspoon ground cinnamon, a pinch of salt and 1 teaspoon vanilla extract if using. Let sit 5 to 10 minutes so the juices start loosening.

4. Spread the peach mixture evenly in the prepared baking dish, scraping in any juices from the bowl.

5. Make the crumble topping by stirring together 1 cup all purpose flour, 1 cup old fashioned rolled oats, 3/4 cup packed light brown sugar and 1/4 teaspoon salt for the topping. Add 1/2 cup cold unsalted butter cut into pieces and work it in with your fingers, a pastry cutter or two forks until the mixture forms coarse crumbs. Stir in 1/2 cup chopped pecans or walnuts if you want a nutty crunch.

6. Sprinkle the topping evenly over the peaches, pressing down just a little so it sticks. Dont pack it too tight or it wont get nicely crisp.

7. Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 35 to 45 minutes. If the topping browns too fast, tent with foil for the last 10 minutes.

8. Let the crisp cool 10 to 20 minutes so the filling thickens slightly, then serve warm topped with a scoop of vanilla ice cream or whipped cream. If your peaches were extra juicy next time add an extra tablespoon of cornstarch.

Equipment Needed

1. 9×13 or 8×8 baking dish, use 9×13 for a thinner filling or 8×8 for a thicker one
2. Large mixing bowl for tossing the peaches
3. Medium mixing bowl for the crumble and for any blanching/ice water step
4. Sharp chef’s knife for peeling pitting and slicing peaches
5. Cutting board, preferably large so juices dont run off
6. Measuring cups and spoons for sugars cornstarch flour etc
7. Pastry cutter or two forks to work the cold butter into coarse crumbs
8. Rubber spatula or wooden spoon to scrape the bowls and spread the filling evenly
9. Baking sheet to catch any drips in the oven and make cleanup easier
10. Oven mitts or pot holders so you dont burn your hands

FAQ

Can I use frozen peaches instead of fresh?

Yes, just thaw and drain them really well, then toss with the cornstarch and sugars called for. If they seem extra wet add another teaspoon or tablespoon of cornstarch. Bake a little longer since they release more juice.

How do I keep the bottom from getting soggy?

Toss the sliced peaches with the cornstarch and sugars so the juices thicken as they bake, and put the dish on a rimmed baking sheet to catch drips. If fruit is super juicy you can pre-bake the filling 10 minutes before adding the topping.

Can I cut back on the sugar?

Sure, you can reduce each filling sugar by about 25 percent without wrecking it. The topping needs some brown sugar for texture so don’t remove it entirely, but you can use 1/4 cup instead of 3/4 if you like less sweet.

Any good swaps for gluten free or vegan diets?

Use a 1 to 1 gluten free flour blend and certified gluten free oats. For vegan, swap the butter for a cold vegan stick butter or coconut oil (use slightly less coconut oil). Texture changes a bit but it still tastes great.

Can I make this ahead or freeze it?

Yes. Assemble unbaked and freeze for up to 2 months, then bake from frozen adding 15 to 25 minutes. You can also bake, cool, freeze, and reheat in a 325 F oven until warm.

Best temp and time for baking and how to serve?

Bake at 350 F for about 40 to 50 minutes until the filling is bubbly and the topping is golden. Let it rest 10 minutes, then serve warm with vanilla ice cream or whipped cream, yum.

Peach Crisp Recipe Substitutions and Variations

Peaches: swap in nectarines or apricots for basically the same texture and flavor, or use 6 cups frozen sliced peaches, thaw and drain then toss with an extra tablespoon cornstarch so the filling doesnt get watery.
Cornstarch (2 tablespoons): use arrowroot powder 1:1 for a clear glossy filling, or quick cooking tapioca (about 2 tablespoons) which gives a slightly chewier texture, just sprinkle into the fruit while cold so it mixes well.
All purpose flour (topping): replace with a 1:1 gluten free all purpose flour blend for a gluten free crisp, or try 3/4 cup almond flour plus 1/2 cup oats for a nuttier, denser crumble (you might need a tablespoon more butter).
Cold unsalted butter (1/2 cup): swap with equal amount chilled coconut oil or vegan butter sticks if you want dairy free, coconut oil can add a faint coconut note and makes the topping a bit crumblier but still tasty.

Pro Tips

– Pick peaches that smell sweet and give a little when you press them, not rock hard. If theyre a bit underripe, slice and toss with a tiny bit of sugar and let them sit 15 to 30 minutes to soften up and get juicier before you bake.

– To keep the filling from being soupy, toss the fruit with your starch and let it sit so juices start to loosen, then taste the juices. If they seem extra watery add another tablespoon of cornstarch or a teaspoon of instant tapioca. Also, a little lemon zest (not just juice) brightens the whole thing.

– Keep the butter for the topping cold, and work it into the flour/oats only until you have coarse crumbs, with some pea sized bits left. Overmixing or packing it down makes the topping dense, so sprinkle it on then press very lightly.

– Toast the nuts first for more flavor, and if the topping is browning too fast, loosely tent the pan with foil for the last part of baking. Let the crisp rest 10 to 20 minutes after it comes out so the filling thickens, it really helps when you scoop it with ice cream.

Peach Crisp Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m excited to share my Homemade Peach Crisp, with sweet juicy peaches and a cinnamon crumble topping, plus one simple secret that keeps the topping crisp even under a scoop of vanilla ice cream.

Servings

servings

Calories

438

kcal

Equipment: 1. 9×13 or 8×8 baking dish, use 9×13 for a thinner filling or 8×8 for a thicker one
2. Large mixing bowl for tossing the peaches
3. Medium mixing bowl for the crumble and for any blanching/ice water step
4. Sharp chef’s knife for peeling pitting and slicing peaches
5. Cutting board, preferably large so juices dont run off
6. Measuring cups and spoons for sugars cornstarch flour etc
7. Pastry cutter or two forks to work the cold butter into coarse crumbs
8. Rubber spatula or wooden spoon to scrape the bowls and spread the filling evenly
9. Baking sheet to catch any drips in the oven and make cleanup easier
10. Oven mitts or pot holders so you dont burn your hands

Ingredients

6 to 8 ripe peaches (about 6 cups sliced), give or take
1/3 cup granulated sugar
1/3 cup packed light brown sugar for the filling
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon for the filling
pinch of salt
1 teaspoon vanilla extract optional
1 cup all purpose flour
1 cup old fashioned rolled oats
3/4 cup packed light brown sugar for the topping
1/4 teaspoon salt for the topping
1/2 cup cold unsalted butter (1 stick), cut into pieces
1/2 cup chopped pecans or walnuts optional

Directions

Preheat oven to 350°F (175°C) and lightly butter or spray a 9×13 or 8×8 baking dish depending how thick you want the filling.
Peel (optional), pit and slice 6 to 8 ripe peaches to get about 6 cups. If peeling is hard, score an X on the bottom, blanch in boiling water 20 to 30 seconds then plunge into ice water and the skins will slip right off.
In a bowl toss the sliced peaches with 1/3 cup granulated sugar, 1/3 cup packed light brown sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1/2 teaspoon ground cinnamon, a pinch of salt and 1 teaspoon vanilla extract if using. Let sit 5 to 10 minutes so the juices start loosening.
Spread the peach mixture evenly in the prepared baking dish, scraping in any juices from the bowl.
Make the crumble topping by stirring together 1 cup all purpose flour, 1 cup old fashioned rolled oats, 3/4 cup packed light brown sugar and 1/4 teaspoon salt for the topping. Add 1/2 cup cold unsalted butter cut into pieces and work it in with your fingers, a pastry cutter or two forks until the mixture forms coarse crumbs. Stir in 1/2 cup chopped pecans or walnuts if you want a nutty crunch.
Sprinkle the topping evenly over the peaches, pressing down just a little so it sticks. Dont pack it too tight or it wont get nicely crisp.
Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 35 to 45 minutes. If the topping browns too fast, tent with foil for the last 10 minutes.
Let the crisp cool 10 to 20 minutes so the filling thickens slightly, then serve warm topped with a scoop of vanilla ice cream or whipped cream. If your peaches were extra juicy next time add an extra tablespoon of cornstarch.

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.