With juicy, honey-sweetened peaches and a toasty, buttery oat topping, this easy Peach Crisp pushes the topping-to-fruit ratio to the absolute max. It’s a must-make summer dessert during precious peach season!
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Why You’ll Love This Fresh Peach Crisp Recipe
- Peaches. Enough said! Baked Peaches on their own are already an absolute treat but once you add the buttery crisp topping, and you’ve hit the dessert jackpot! (For another bubbly, pastry-topped peach dessert, check out this Dutch Oven Peach Cobbler.)
- That Topping Though. The difference between a crisp and a crumble is that a crisp adds oats to the sweet, buttery, crispy topping. If you are of the attitude that too much topping on a fruit crisp is simply not possible, then my friend, this is the perfect peach crisp recipe for you.
- Super Simple. Fruit crisps are the back pocket dessert I turn to all summer long. The ingredients are simple (you may already have them all on hand), the prep is a breeze, and they’re always a crowd-pleaser.
- Versatile. Like my Strawberry Crisp and Cherry Crisp, this crisp can do it all! No fresh peaches available? You can use frozen peaches. Feel like switching up the topping? Go for it!
5 Star Review
“Delicious!!! A new family favorite.”
— Sasha —
How to Make Peach Crisp
Ingredients
For the Peach Filling
- Peaches. To match the outlandish amount of topping, this crisp also offers a generous portion of one of my greatest joys: fresh summer peaches. You can use fresh or frozen.
- Honey. Adds just a touch of natural sweetness to our peach filling. Maple syrup is another natural sweetener option that pairs well with ripe peaches.
- Flour. This is a peach crisp without cornstarch! Instead, old-fashioned all-purpose flour helps thicken the peach filling to create warm, syrupy goodness.
- Lemon Zest. Brightens up all the other flavors.
- Vanilla + Nutmeg. These warm, cozy additions help this peach crisp become something extraordinary.
For the Crisp Topping
- Rolled Oats. A key ingredient for our crispy, nutty topping. The oats give the topping the perfect streusel texture (as seen in this Gluten Free Apple Crisp).
- Butter + Oil. The moisture and golden elements in the crisp topping come from extra-virgin olive oil and butter. The nuanced, lightly grassy olive oil flavor is lovely alongside the honey-sweet peaches. If you prefer a more neutral oil, you can always swap it for canola oil, refined coconut oil, or additional butter.
- Whole Wheat Flour. Makes the streusel topping a little more wholesome than other classic peach crisp recipes. If you don’t keep whole wheat flour on hand in your pantry, you can also use an equal amount of all-purpose flour.
- Sugar + Cinnamon. A combination that everyone loves! These warm and sweet additions complement the nutty and buttery flavors in the topping.
- Almonds. For max crunch, I also added sliced almonds. Once you try them in the topping, you’ll never want to make one without them.
The Directions
- Peel the Peaches. Boil a big pot of water and score the bottom of the peaches with an “X.” (You can skip the peeling if you want, but I think the texture is better without the skins.)
- Boil the Peaches. Then, place them in an ice bath and peel them.
- Prepare the Filling. This will smell amazing!
- Combine the Topping Ingredients. A rubber spatula works well for stirring it all together.
- Bake the Peach Crisp. Bake peach crisp at 375 degrees F for 30 to 35 minutes. Let cool (this thickens the filling!) and ENJOY!
Recipe Variations
- Make it a Crumble. If you’d like to make this without oats, I’d suggest swapping them for a reduced amount of additional white whole wheat flour. (Now you have a peach crumble!)
- Add Berries. If you happen to have other fruit hanging out in your kitchen, don’t be afraid to throw it into the recipe. Peach and blueberry crisp or peach and raspberry crisp are two excellent flavor combinations I recommend.
- Make it Gluten Free and Dairy Free. To make the peach crisp gluten-free, you can use a 1:1 baking blend, like this one, or swap the apples for peaches as in my favorite Vegan Apple Crisp (which also happens to be dairy free!).
- Go Totally Vegan. To make a vegan peach crisp, swap the honey for maple syrup and opt for a vegan butter alternative in the topping.
Leftover Ideas
Leftover peach crisp can continue to be a stellar dessert, or you can let it join you for breakfast. Crumble up the crisp over a bowl of Greek yogurt for a delicious breakfast. (A side of Peach Pancakes would be perfect too!)
Recipe Tips and Tricks
- Use the Right Size Dish. While this Southern peach crisp recipe may fit in a smaller baking dish, it won’t have the ideal topping-to-fruit ratio. Everyone enjoys having a bit of topping and filling in each bite. A 9×9-inch dish is perfect for this recipe.
- If Using Frozen Peaches, Do Not Thaw. Break the peaches apart if the slices are stuck together, remove any large ice crystals, then proceed with the recipe as directed, extending the baking time as needed.
- Watch the Topping. We want a golden brown crisp, not a burnt one. If your crisp starts to look like it’s over-browning on top, loosely tent it with aluminum foil to protect it. I find that if my crisp is going to start to brown too much, it’ll likely be around the 20-minute mark.
Peach Crisp
Prep: 40 minutes
Cook: 30 minutes
Total: 1 hour 20 minutes
Servings: 8 servings
This easy peach crisp recipe is made with fresh peaches, sweetened with honey and topped with toasty, buttery oats and almonds. Perfection!
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Ingredients
For the Peach Filling:
- 2 ½ pounds peaches about 6-7 medium
- ¼ cup honey
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon zest from about 1 medium lemon
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg freshly grated if possible
For the Crisp Topping:
- ¼ cup unsalted butter
- ¼ cup light extra-virgin olive oil or coconut oil
- ⅓ cup light brown sugar
- 2 tablespoons granulated sugar
- 1 cup old fashioned rolled oats
- 1 cup white whole wheat flour
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ cup raw sliced almonds optional (you can also use roughly chopped pecans or walnuts)
- Vanilla or plain nonfat Greek yogurt or vanilla ice cream or frozen yogurt, or whip cream, for serving
Instructions
- Place rack in the center of the oven and preheat to 375°F. Lightly coat a 9×9-inch casserole dish with nonstick spray.
- To quickly and easily peel the peaches, bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing several generous handfuls of ice cubes in a large bowl and then filling it with cold water.
- With a small, sharp knife, score the bottom of the peaches with an "X." Once the water is boiling, gently lower half of the peaches into the water with a slotted spoon or tongs to protect your fingers. (You want to add the peaches in two batches so that the water temperature does not rapidly drop.) Boil for 1 minute.
- With the spoon, remove peaches from the water and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Repeat with remaining peaches. (Every now and then, you'll get a stubborn peach that still won't peel and have to use a knife.)
- Cut the peeled peaches into thick, 3/4-inch wedges (about 8 per peach, depending on the size). Place the wedges in a medium bowl and stir in the honey, flour, lemon zest, vanilla extract, and nutmeg. Set aside while you make the topping.
- Prepare the topping: In a medium saucepan, melt the butter and oil over medium heat. Whisk in the brown sugar and granulated sugar until blended (The oil and butter will still be a little separate from the sugar, but the sugar should not have any lumps). Once combined, sprinkle in the oats, white whole wheat flour, cinnamon, and salt. Switch to a rubber spatula and fold to combine, stirring until the ingredients are evenly moistened. The mixture will be a little crumbly. Last, stir in the almonds.
- Give the peach filling mixture a few additional stirs, then transfer it to the prepared baking dish, along with any juices that have collected in the bowl. Sprinkle the topping evenly over the fruit.
- Place the crisp in the oven and bake for 20 minutes, then remove it from the oven and lightly cover it with aluminum foil to protect it from over-browning. Return to the oven and bake for an additional 10-15 minutes or until the topping is lightly golden and the filling is hot and bubbly. Remove, let cool, then serve warm topped with ice cream or Greek yogurt.
Video
Notes
- TO STORE: Cover the crisp, and store it in the refrigerator for up to 3 days.
- TO REHEAT: Rewarm leftovers in the oven at 350 degrees F until hot. You can also reheat this recipe in the microwave, though the oven does a better job crisping the topping back up.
- TO FREEZE: Store peach crisp in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- RECIPE VARIATION: You can also make this recipe with plums, cherries, blueberries, or a mix!
- TO MAKE GLUTEN FREE: Use a 1:1 baking blend like this one.
Nutrition
Serving: 1(of 8); without ice cream or Greek yogurtCalories: 392kcalCarbohydrates: 56gProtein: 7gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 15mgPotassium: 305mgFiber: 6gSugar: 33gVitamin A: 640IUVitamin C: 6mgCalcium: 53mgIron: 2mg
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This recipe drove me nuts. It would be so much easier if the whole recipe was in one place without directions with pictures in between. I often have to scroll back and forth to read how much of each ingredient goes in next and when there are pictures in between, or just text that is basically unrelated, well it is beyond frustrating. Of course, if I printed the recipe, it would somewhat alleviate that problem, but it would be pages long.
As for the recipe, it was very good, peach part was perfect, but I found the topping to be a bit heavy, tasty , but more than needed. If I make this again I would use maybe half the amount of topping.
So dry. I wasted beautiful peaches for this and it makes me sad.
Absolutely loved this recipe!! Not too sweet and the perfect ratio of crisp to peaches.
This is OH so delicious. There are a lot of steps, but hey, it’s worth it.
I saw on another site that someone had made muffin crisps, using the foil muffin cups, so I tried it, and yum. I only wanted small servings and it worked perfectly. I only cooked them a total of 20 minutes, covering when the top starting crisping. Thank you.
Made this last night (peach and blackberry) for breakfast this morning and we all loved it! Thanks for this yummy recipe!