I have a few tricks up my sleeve when it comes to this easy peach crisp recipe. With a hearty amount of crisp topping and a shallow baking pan, this recipe makes for my favorite kind of crisp: soft caramelized fruit topped with a buttery, brown sugary, (light on the oats) crisp.
If you’ve been around this part of the internet for any number of years you know that I’ve committed to serving up my most embarrassing moments with a side of something fresh from the oven for well over a decade now. I’ve fully committed to the bit.
Without your consent or permission I’m going to take us back to 2008 and listen… I’m sorry about that. The best thing to come out of that year, as far as I’ll let myself remember, is this recipe for a Sit and Stay Awhile Apple Crisp. This recipe takes it back to the days when I thought I could bake my way into having a husband. This was a tactic that had worked for me in food service jobs and friendships, and fresh baked brownies were always a hit at parties so…. surely this crisp would bag me a man.
I’m just – I’m blinking blankly. It’s hard to remember now why hoping against hope that the wrong relationships might be right. BUTFORWHY is the question now. I’ve lived. I’ve learned. I have incredibly high standards. In the words of If-I-Could-Turn-Back-Time Cher, “I am a rich man,” which is and isn’t true, all at once.
Now I don’t terribly mind taking it back to the peplum top days of 2008 (and literally how are those back in fashion already!?) for two reasons. The offer that young woman encouragement because girlie…. chin up! And to recreate that apple crisp recipe into this year’s ideal late summer dessert: a jammy sweet, heavy on the topping, peach crisp.
Here are the ingredients you’ll need to make this easy lil peach crisp recipe:
• fresh ripe peaches. If you’re making this crisp beyond peach season, store-bought frozen peaches can be used but don’t have the same intense flavor of summer. Let the frozen peaches thaw, drain their juice, and slice large peach pieces into thin slices.
• lemon juice to brighten the peach flavor and help the fruit macerate
• granulated sugar to draw extra sweetness out of the fruit
• ground cinnamon and ground nutmeg to bring warmth to the dessert
• all-purpose flour will thicken the juices that bake out of the fruit. I’ve also substituted all-purpose flour with a gluten-free all-purpose flour blend mixed with a teaspoon of cornstarch.
• light or dark brown sugar to add a deep molasses sweetness to the crisp topping
• kosher salt or sea salt to balance the sweetness
• unsalted butter will add a delicious richness and moisture to the crisp topping and here’s why we use unsalted butter
• old-fashioned oats are best in this recipe because they have some heft and add body to the crisp but if you have the smaller rolled oats in your pantry, just go with it!
I think fresh peaches are best baked with their skins on, especially for this simple crisp but if you’d like to peel peaches, you certainly can!
Bring a pot of water to a boil. Make sure it’s a large pot so all the peaches will fit without spilling the hot water. Lower the peaches into the boiling water and reduce the heat to a simmer. Allow the peaches to blanch for 30-45 seconds before removing from the hot water and placing in a large bowl of ice water. As the peaches cool, the peels should be easy to remove with a paring knife and your hands.
Slice fresh peaches in half, twist to separate the halves and remove the pit. Slice into thin slices between 1/4-1/2-inch thickness.
Sprinkle the peach slices with lemon juice, granulated sugar, and ground cinnamon. Use a rubber spatula to gently toss to distribute the sugar and spice.
With the peach slices prepared, we’ll bring together the crisp mixture. In a medium bowl toss together flour, brown sugar, oats, cinnamon, salt, and nutmeg. Add the butter (woohoo!) and use your fingers or a pastry blender to break the butter down into bits the size of peas. It’ll be a shaggy crumble.
Now let’s talking about the baking dish. You could absolutely bake this crisp in an 8×8 or 9×9-inch square baking pan. I love this crisp baked in a shallow rimmed quarter sheet pan – these NordicWare pans being workhorses. The shallow pan concentrates the juices and makes for more jammy fruit. I love it – but bake in what you’ve got!
If you double this recipe, bake in either a regular 9×13-inch baking dish or in a more shallow half sheet rimmed baking sheet.
I like this peach crisp recipe better than most any peach cobbler I’ve tried. There’s something about the way the crisp topping sneaks in and around each of the peach slices that cobbler crust just can’t do. It’s just so cozy and comforting.
Coat the crumble topping edge to edge over the even layer of peaches in the pan. Give the two a toss or quick stir just to combine. Bake in a hot oven until the edges bubble and the crisp topping transforms to golden brown. It’ll also smell like absolute heaven, truly.
This crisp can be served screamin’ hot from the oven because… impatience. Just remember the screamin’ hot part. Allow the crisp to cool to warm and most importantly, serve with a scoop of vanilla ice cream. As the ice cream melts, it cools the cobbler and cream melds with the peach juice it’s just the best thing ever.
Don’t not make this. That would be a huge missed opportunity. This is the peak season peach dessert!
And if you want more of a pie situation, consider this classic Peach Blueberry Pie which also has me thinking that raspberries would be lovely in this crisp.
Let’s enjoy these peaches before they’re gone! Leave any questions below and don’t forget to rate and review the recipe after you make it!
An easy peak season peach dessert loaded with brown sugar and oats.
For the Peach Filling:
- 6 ripe peaches, pitted and sliced into 1/4-inch slices (leaving the peel on!)
- Half a lemon
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the Crumble Top:
- Butter for greasing the pan
- 1 1/3 cup (169 grams) all-purpose flour
- 1 cup (200 grams) lightly packed light brown sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup (113 grams) unsalted butter, softened to room temperature
- 1/2 cup old-fashioned oats
- Vanilla ice cream for serving
- Place a rack in the center of the oven and preheat to 350. Generously grease an 8×8 baking pan with butter.
- In a medium bowl, toss together peach slices, juice from half a lemon, sugar, and cinnamon. I find it easiest to use my hands to toss everything together and evenly coat the peaches in sugar and cinnamon. Set aside.
- For the topping, in another medium bowl, whisk together flour, brown sugar, cinnamon, salt, nutmeg, and oats. Work the butter into the mixture with your fingertips until evenly distributed, creating a sandy mixture. Take one full handful of the topping and toss it into the sugared peach mixture. Topple the peach mixture into the prepared pan in an even layer. Spread the rest of the topping evenly over the peaches. Toss very lightly so a few peach slices are exposed.
- Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the peaches are bubbling, 45-55 minutes. Serve warm with vanilla ice cream.
Keywords: peach, crisp, summer, recipe