Peach Crisp
This post may contain affiliate or sponsored links. Please read our disclosure policy.
Peach Crisp is a delightfully sweet, fruity, and crumbly dessert that all ages enjoy. This easy recipe features fresh peaches, brown sugar, oats, and a collection of seasonings that add so much flavor. Top with our Homemade Whipped Cream or Maple Whipped Cream–yum!
This Peach Crisp is delicious! Easy to make and hard to stop eating! Will definitely make it again!
– Linda ⭐️⭐️⭐️⭐️⭐️
Why You’ll Love this Recipe
- No peeling – While some fruit based recipes requite you to peel the fruit, this one does not.
- Quick – Our easy peach crisp comes together in less than an hour.
- Make Ahead – You can prep this ahead and store in the fridge for up to 24 hours or freeze it.
- Crowd Pleaser – It makes a lot an is a recipe all ages enjoy.
Ingredients
The ingredients are simple and likely already in your pantry.
What’s the Difference Between Peach Cobbler and Peach Crisp?
I had to do a little research to figure this out myself. According to Master Class:
“Fruit cobblers are a free-form dessert with a fruit base and biscuit topping. The name cobbler comes from the shape of the batter or biscuit dough dropped in dollops on the fruit, which puff up to look like cobblestone streets.”
“Fruit crisps have a golden brown streusel crumble topping made of a combination of butter, brown sugar, oats, flour, and more. Both the fruit and the topping tend to have a slight “crisp” to them.”
If you’re looking for more of a cobbler type recipes, be sure to try our Peach Cobbler with Cake Mix. It’s the same concept but with yellow cake mix on top instead of the crunchy topping in this recipe.
How to Make Peach Crisp
Make the Peach Filling
In the baking dish, toss your sliced peaches in some sugar, flour, and lemon juice. If they are super tender, be sure to toss them gently! Spread them out evenly.
Make the Topping
In a mixing bowl, add the topping ingredients. Stir those together.
You’ll need to cut in the butter before you sprinkle the topping over the peaches. Use a pastry cutter, a fork, or your hands.
Assemble & Bake
Sprinkle that topping goodness all across those peaches you just prepped. Bake the Peach Crisp until the top begins to brown and you can see bubbling on the sides of the dish.
How to Serve Peach Crisp
My favorite way to serve Peach Crisp is with a scoop of vanilla ice cream on top.
You can also serve it with Homemade Whipped Cream or Maple Whipped Cream.
How to Freeze Peach Crisp
Like many of our freezer meals, you will prep the Peach Crisp all the way up until baking. Freeze before you bake it.
Freeze For Later: Follow Steps 1-4, but do not bake. Tightly wrap the dish in a few layers of plastic wrap or foil (or a tight-fitting lid).
Prepare From Frozen: Thaw completely. Follow Steps 5 and 6.
FAQs
Here’s the good news: any variety of peach will work! Just keep in mind, the riper the better. If you find yourself working with peaches that are firm and not at their peak ripeness, panic not. You can just add a bit more sugar to the peach filling to compensate.
While I have never actually used canned peaches for this recipe, I have read from other sources that it works to use them. I’d suggest draining the peaches of their juice before any of the steps below.
Whether you peel the peaches or not is a matter of preference. I never do. It doesn’t affect the flavor either way. The skin brings a pop of color and touch more nutrition, so I choose to not peel my peaches. Plus it takes a lot of extra time to peel 5 peaches. So… no thanks to that option.
More Desserts You Might Like
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Peach Crisp
Peach Crisp is a delightfully sweet, fruity, and crumbly dessert that all ages enjoy. This easy recipe features fresh peaches, brown sugar, oats, and a collection of seasonings that add so much flavor.
Ingredients
Peach Filling
- 5 medium peaches, cored and sliced into wedges (peeling is optional)
- 1 tablespoon lemon juice
- 2 tablespoons sugar (up this to 4 tablespoons if your peaches aren’t ripe)
- 1 1/2 tablespoons all-purpose flour (For gluten-free: Use 1:1 gluten-free flour.)
Topping
- 3/4 cup all-purpose flour (For gluten-free: Use 1:1 gluten-free flour.)
- 3/4 cup old-fashioned oats (For gluten-free: Use gluten-free oats.)
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 3/4 cup packed brown sugar
- 10 tablespoons butter, cold and diced into 1/2-inch cubes
- 1/4 cup chopped pecans
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Preheat oven to 350°F. Spray an 8×8-inch baking dish with cooking spray.
- In the baking dish, toss peaches with lemon juice, sugar, and flour until well coated.
- In a mixing bowl, stir together the flour, oats, salt, cinnamon, nutmeg, ginger, and brown sugar. Using either a pastry cutter, a fork, or your hands, cut in the butter until the mixture is crumbly. Stir in pecans.
- Sprinkle the crumble topping over the peaches.
- Bake for about 30-35 minutes, until the sides are bubbly.
- Serve with whipped cream or vanilla ice cream on top!
Freeze For Later:
Follow Steps 1-4, but do not bake. Tightly wrap the dish in a few layers of plastic wrap or foil (or a tight-fitting lid).
Prepare From Frozen:
Thaw completely. Follow Steps 5 and 6.
Notes/Tips
- Any type of peach will work.
- There is no need to peel the peaches.
- You can prep this dessert in advance.
Super easy and absolutely delicious! Will definitely make this again
So glad you enjoyed this Heather! Thanks for taking the time to leave a review.
How long can you freeze it?
If you wrap it very tightly, I’d say 1-2 months.
This Peach Crisp is delicious! Easy to make and hard to stop eating! Will definitely make it again!
Thanks for the feedback, Linda!
Doubled this for my extended family and it was so good straight from the oven with some vanilla ice cream. The leftovers (not that there was a lot) were good cold and reheated!
Oh my lanta. So flipping good! Thank you for this yummy and easy recipe! I made this last night— the cousins (almost) polished it off… which was perfect because it conveniently pairs so well with coffee.
Ha, ha…thanks, Ellie!