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!
xo
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This Summer’s Peach Crisp Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 quarter sheet pan, Serves 8 1x
- Category: summer dessert
- Method: baking
Description
An easy peak season peach dessert loaded with brown sugar and oats.
Ingredients
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
Instructions
- 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.
31 Responses
Can this be made in individual ramekins? would the baking time need to be adjusted.
Can this be made in ramekins? Would you shorten the baking time if so? Also, is it good to add corn starch to thicken?
This tastes like summer and was a huge hit at a backyard dinner party tonight. Absolutely perfect. No notes.
If I double or triple this recipe would I still bake in over for 45-55 mins?
Shouldn’t it be longer?
Also each recipe says it serves 8 when it should be listed for more servings. Just saying…. :-)
I’ll be making this tomorrow for a “hen party” with my daughters, nieces & sisters. (10 people)
If you double this recipe I’d make it in a rimmed half sheet pan and make it for the longer end of the time range, about 55, rotating the pan once or twice in the oven! Hope it’s a great addition to your hen party!
It says to use an 8×8 pan but the picture looks like you used a large sheet pan. Which should I use for best results. Thanks.
You can use either an 8×8-inch square baking pan or a rimmed quarter sheet pan that roughly measures 9×13.
Well, I messed this up…I used white peaches instead of the sweeter yellow ones and because I was multitasking, I used white sugar instead of brown sugar. Guess what? It was still delicious. Can’t wait to do it the right way next time!
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I made this tonight with some fresh peaches that were headed to smoothie material. Followed recipe exactly and left skin on, served with freshly made whipped cream. This is peach crisp perfection! Perfectly balanced, right amount of crisp topping, not too sweet. You need to make this!!
Made this several times for friends and family gatherings and it’s a hit! I left the skin on and want to try with nuts next time. Delish! Thanks for the recipe!
How many peaches did you use?
The recipe ingredients call for about 6 ripe peaches. Usually go for a medium size, and if you’re doing large peaches maybe use 4-5. Happy baking!
The recipe says to “place a roach in the upper third of the oven.” Then it says to bake “on the center oven rack.” By this time my oven is HOT and I can’t change the racks. Why did I place a rack in the upper third if I’m baking on the center rack???
Thank you for the feedback, the recipe has been updated for congruency!
The nutmeg in this makes it next level! I added some chopped, toasted pecans. Next time, I want to try it on the sheet pan!
I made this this weekend. I used the quarter sheet pan. You are so right! Such a wonderful jammy crisp! Delicious!!!
This was outstanding. Doubled the topping (because honestly – that’s what my people fight over the most) and the hint of nutmeg took it to the next level. Thanks, Joy. This one will go on repeat every summer.
I’m in!, the perfect summer dish, and good tip about using a shallow baking pan, thank you
I will definitely be baking this again. I added blueberries to this recipe and overall the crisp was a huge hit.
Can anything be subbed for the sugar? I don’t use other sweeteners besides maple syrup or honey… but those are liquids… not dry sugar… can the recipe be adjusted for the liquid amount? Does I make sense? haha
Hi there! for the peaches themselves adding maple syrup or honey would be a fine substitute. The only problem you’d run into is the crumble topping, as you need it to be… crumbly! If you were able to maybe sub monk fruit or coconut sugar that would be a better alternative and it’s closer to brown sugar. Hope this helps! xo
Great recipe! I use ramikens and just make 4, so I adjust the amt of peaches. Then I freeze the leftover crumb topping to use when I need more crisps! Works great!
That’s a fantastic approach!
About how many cups of peaches do I need? I froze peach slices last fall so don’t know how many it would take to equal whole peaches.
Looking forward to making this! My grandmother taught me to just boil water in the kettle and pour over peaches in a bowl! They are ready to skin after a few minutes. Anything to save on dishes!
Leave it to grandmothers to have the most sensible approach to just about everything! Thanks for sharing this, Kate!
I want to make this but sadly, my husband is allergic to oats. Can I just leave them out or should I sub more flour? If so, how much flour should I add? Thanks.
Oh you can definitely substitute the oats! Finely chopped walnuts or pecans would be nice if you’re a nut family. You can also omit the oats and add an additional 1/4 cup of flour. Hope this helps!
I have so many peaches but everyone is away coming home by the weekend. Can I make this and freeze it? Love your recipes!
Hi Susan! You can absolutely bake this crisp, cool it, wrap it in plastic wrap and freeze it. Before serving, I’d let the crisp thaw in the fridge overnight and then toast in the oven to warm at 350 degrees for about 15 to 20 minutes. Hope this helps!