The Best Peach Crisp Recipe

Want to make a delicious crisp with your fresh peaches? Then you definitely need this recipe! From the tasty, crunchy goodness of the topping to the sweet and tangy filling full of peaches, this recipe is the perfect dessert for summer. Plus, it is super easy to make and fast to whip up on a weeknight or on a day when you are busy with all the fun outdoor activities. Just grab your peaches, and let’s get cooking!

Peaches are a perfect summer fruit. My favorite time to eat them is when you have just harvested them off the tree, or when you grab them fresh from the Farmer’s Market, or wherever. Honestly, I don’t even bother with buying peaches the rest of the year because they aren’t the same. You just can’t beat a fresh, tree ripened peach.

Unless, of course, you put them in a crisp.

Peach crisp is a favorite dessert in my house, and I make it exclusively with fresh from the farm peaches. Which means that unless I buy them in bulk and freeze or can them, we only have peach crisp when the peaches are in season. In my opinion, they are the secret ingredient that makes this crisp the best peach crisp ever. It is also why I look forward to it with anticipation every summer.

However, the topping is also a tasty favorite of mine. There was a lot of time spent in my kitchen and a lot of taste testing that went on for me to bring you this delightful creation. I love a topping that is thicker than your average crisp, but I also wanted that warm flavor that would compliment any tanginess from the peaches. This lovely mixture is the one that won the day!

Hopefully you get to enjoy this peach crisp recipe during the summer months when you can scoop up some vanilla ice cream to go with it or top it with some fresh whipped cream, but even if you can’t, it could be the dessert that brings those days to mind on a cold winter night. Just be sure to save it for later because I know you’ll want to find this one again!

Can I make peach crisp with frozen peaches?

Yes! You can totally make peach crisp with frozen peaches! I have quite a few times since I will often buy fresh peaches in bulk or go to a U-Pick farm and then slice them up and freeze them. The key to using frozen peaches is to allow for a longer cooking time. If you are worried that the topping is becoming too brown, then you can always cover it with some foil to prevent over browning. Just be sure to watch it, and then check it with a fork or other utensil to be sure that the peaches are soft and cooked through.

Do you peel peaches for peach crisp?

Nope, you do not have to peel peaches for your peach crisp! I never peel the peaches I use for my family. However, I do not mind having the peels in the crisp. They are very thin and relatively easy to cut and chew through, so I do not find it necessary. If their presence bothers you though, you could blanche them and then the skins would slide off easily. The choice is really up to you and how much work you are wanting to put into prepping the peaches for your crisp.

Ingredients

Filling:

• Peaches
• Brown Sugar
• Butter
• Lemon Juice

Topping:

• All-Purpose Flour
• Old-Fashioned Oats
• Brown Sugar
• Sugar
• Cinnamon
• Salt
• Butter

How to Make Peach Crisp:

Preheat the oven to 350 degrees. Lightly grease an 8″x8″ pan, and set to the side.

Wash and slice the peaches into eighths. Place the sliced peaches in a large bowl, and add the lemon juice, brown sugar, and melted butter. Mix until evenly incorporated.

In a separate medium bowl, measure out the flour, oats, sugar, brown sugar, cinnamon, and salt. Whisk the ingredients together until even.

Cut up the cold butter into cubes, and add to the bowl. You can cut in the butter with a fork, or I usually use my hands to mix everything together until the mixture is crumbly in texture and looks like small pebbles.

Pour the peaches mixture into the baking pan, and try to even them out as much as possible. Then pour the topping mixture over the top of the peaches, and use your hands or utensil to spread it out evenly. Be sure to cover all the peaches so they don’t dry out while baking.

Place the pan in the preheated oven for 30-35 minutes, or until the edges begin to turn a golden brown color.

Let the crisp cool for a bit. Then you can serve it up as soon as you’re ready!