This EASY Peach Crisp Recipe is unbelievably delicious! Bursting with flavor from the fresh peaches that are covered with a sweet streusel oat topping! Topped with some ice cream, this summer dessert can really be enjoyed year-round.
Try my Peach cobbler recipe if you are looking for a different peach recipe.
Better yet, try my Raspberry cheese danish if you love fruits but you’re not feeling peaches.
Peach Crisp Recipe
When baking dessert with fruit I try to use produce that is in season. You won’t believe how much better your home-cooked food will taste if you use locally grown in-season produce. Peaches alone are so sweet and juicy, once paired with the crumbly crisp topping, it’s a match made in heaven. This peach crisp recipe is a summer must!
Another summer must is my honey raspberry cake or fruit pizza recipe!
Difference between a crisp and a cobbler?
A cobbler topping is similar to a biscuit batter or topping. While a crisp has a more crumbly texture, similar to a streusel. It usually consists of oatmeal, flour, sugar, butter, and some kind of nuts.
Making a Peach Crisp with canned peaches
Yes, you can use canned peaches to make this peach crisp recipe! However, canned peaches have more syrup or liquid so you will want to drain them prior to using. If you are able to get fresh peaches, this recipe will taste the best with them.
Can I use frozen peaches?
Yes. Let your frozen peaches thaw out prior to using them. Then make sure to drain any extra liquid. Using frozen peaches lets you make this peach crisp recipe year-round.
Try my cream cheese fruit dip recipe if you want to just enjoy your fruits with a simple dip.
How to make this peach crisp recipe
Making this recipe is much easier than most people think. For easy to follow step by step instructions, scroll down to the recipe card.
Make The topping
Begin by combining your flour, baking powder, cinnamon, salt, and vanilla into a bowl. Then add in your butter and brown sugar and begin combining it using a pastry cutter. You will want to continue cutting through the dough until the butter is about the size of peas. Finally, add in your chopped pecans and mix it one more time.
Prepare The peaches
Now in a separate bowl, combine your sliced peaches, flour, cinnamon, vanilla, and lemon juice. You will want to make sure you use ripe peaches for the best results. Also, removing or leaving the peach skin is personal preference. For this recipe, I left mine on.
Baking your peach crisp
Using a spread 2 tbsp of cut butter on the bottom of your dish. Then add the peaches in your dish. Spread the crisp over the peaches and lightly compress it. Now bake at 365 degrees Fahrenheit for 45 minutes. Serve warm with vanilla ice cream.
More summer fruit desserts to try!
Peach Crisp Recipe
Ingredients
Ingredients for the crisp topping
- 1 1/2 cup all-purpose flour
- 1 1/2 cup old fashioned oats
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- Pinch salt
- 1/2 tsp vanilla extract
- 1/2 cup brown sugar
- 3/4 cup cold unsalted butter + 2 tbsp cubed
- 3/4 cup pecans chopped
Ingredients for the peaches:
- 9-10 peaches
- 1/3 cup brown sugar
- 1 tbsp all-purpose flour
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
Instructions
Combine crisp topping ingredients
- In a bowl, combine 1 1/2 cup flour, 1 1/2 cup old-fashioned oats, 1/2 tsp baking powder, 1/4 tsp cinnamon, a pinch of salt, and 1/2 tsp vanilla.
- Add 3/4 cup cold cubed butter and 1/2 cup brown sugar and combine using a pastry cutter. Continue to cut through the dough until the butter is the size of peas.
- Then mix in 3/4 cup chopped pecans. Then set it aside.
- In a separate bowl, combine 9-10 sliced peaches, 1/3 cup brown sugar, 1 tbsp flour, 1/4 tsp cinnamon, 1 tsp vanilla, and 2 tbsp lemon juice.
- In the bottom of a 9x13 inch baking dish spread 2 tbsp of cut butter. Then add the peach mixture on top.
- Spread the crisp over the peaches and lightly compress it. Bake at 365 degrees Fahrenheit for 45 minutes. Serve warm with vanilla ice cream.
Notes
Can I use frozen peaches for peach crisp?
Yes, you can! Just make sure to thaw them out prior to using fpr the recipe.Nutrition
This recipe was originally posted on Aug 9, 2016, we’ve tweaked it a bit since then.
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