If you’ve been searching for a dessert that perfectly balances juicy, tender peaches with a delectably crunchy topping, look no further than this Peach Crisp Recipe. Bursting with layers of warm spices, toasted almonds, and buttery oats, this dessert is the ultimate comfort food for any season. With fresh or frozen peaches, simple pantry staples, and easy-to-follow steps, it’s a crowd-pleaser that turns everyday ingredients into a stunning treat you’ll want to make again and again.
Ingredients You’ll Need
This Peach Crisp Recipe shines because of its wonderfully straightforward ingredients, each selected to build flavor, texture, and color in perfect harmony. From the bright brightness of fresh lemon juice to the nutty crunch of almonds, every element works beautifully together.
- 2 1/2 lbs peaches (8 medium), fresh or frozen*: The star fruit providing juicy sweetness and vibrant color. Using frozen peaches? You can skip the lemon juice for easier prep.
- 2 Tbsp fresh lemon juice: Adds a refreshing tang that lifts the peach flavor and prevents browning when using fresh fruit.
- ¼ cup all-purpose flour (for fruit coating): Helps thicken the luscious peach juices so your crisp isn’t too runny.
- 1/4 cup granulated sugar (for fruit coating): Sweetens the peaches and enhances their natural aroma.
- 1 cup all-purpose flour (for topping): Provides the structure and crumbly texture for the delicious crisp topping.
- 1/4 cup granulated sugar (for topping): Adds a light sweetness that balances the deeper brown sugar notes.
- 1/3 cup brown sugar (packed): Lends rich caramel undertones and keeps the topping moist yet crisp.
- 1/8 tsp sea salt: Highlights and balances all the sweet flavors perfectly.
- 8 Tbsp (1 stick) cold unsalted butter, diced: The secret to that irresistible crumble—make sure it’s cold for ideal texture.
- ½ cup old fashioned rolled oats or quick-cooking oats: Adds chewiness and wholesome texture to the topping.
- 1 cup sliced almonds (divided): Half mixed in for a gentle crunch and half sprinkled on top for a golden, nutty finish.
How to Make Peach Crisp Recipe
Step 1: Prepare Your Peaches
Start by preheating your oven to 350 degrees Fahrenheit and buttering a 9×12 casserole baking dish so your crisp won’t stick. To get those peaches perfectly tender and easy to slice, blanch them by submerging in boiling water for just a minute until the skins slip right off. Immediately dunk them into cold water to stop the cooking process. Then peel, pit, and slice each peach into half-inch thick pieces. Toss the slices in fresh lemon juice to keep their gorgeous color and brighten the flavor.
Step 2: Coat the Fruit
In a small bowl, lightly whisk together ¼ cup granulated sugar and ¼ cup flour. This mixture will be tossed with your peach slices just enough to evenly coat each piece. This helps thicken the juices during baking and ensures your filling will have a perfect consistency—vibrant and saucy but not runny. Once coated, spread the peach mixture into your buttered baking dish in an even layer.
Step 3: Make the Crisp Topping
This topping is where the magic truly happens. In a food processor fitted with a steel blade, combine 1 cup flour, ¼ cup granulated sugar, ⅓ cup brown sugar, and a pinch of sea salt. Pulse several times just until everything is well mixed. Then add diced cold butter and pulse again until the mixture resembles pea-sized crumbs. Don’t have a food processor? You can use a pastry cutter or two forks to cut in the butter by hand—it just might take a little more elbow grease.
Step 4: Add Oats and Almonds
Transfer the crumbly topping to a bowl, stir in ½ cup oats to add delightful chew, and ½ cup sliced almonds for a nutty depth. Use your hands to gently mix everything until large crumbs form, which will give your crisp that amazing texture everyone loves.
Step 5: Assemble and Bake
Spread your crumb topping evenly over the coated peach slices, then sprinkle the remaining ½ cup of sliced almonds on top for an eye-catching, crunchy finish. Bake in the preheated oven for about 45 minutes or until the top is gloriously golden and the fruit filling bubbles energetically around the edges, filling your kitchen with that irresistible warm peach aroma.
How to Serve Peach Crisp Recipe
Garnishes
Peach crisp tastes wonderful on its own, but adding garnishes can turn it into something truly special. Freshly whipped cream or a scoop of vanilla ice cream adds a cool, creamy contrast to the warm, crunchy dessert. For a touch of elegance, sprinkle a little cinnamon or dust powdered sugar right before serving to enhance both aroma and appearance.
Side Dishes
This Peach Crisp Recipe is handsome enough to shine solo, but if you want to balance it with a refreshing side, consider a lightly dressed green salad or a simple bowl of fresh berries. A chilled glass of sweet dessert wine or iced tea also pairs beautifully and rounds out a summer meal perfectly.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins or mason jars—perfect for dinner parties or picnics. Layer the crisp topping and peach filling with dollops of mascarpone or crème fraîche for a sophisticated touch. You can even use peaches halved and pitted as natural “bowls” to bake the crisp inside, making for an impressive presentation.
Make Ahead and Storage
Storing Leftovers
Peach crisp leftovers keep beautifully in an airtight container in the refrigerator for up to four days. The flavors continue to meld and deepen overnight, so the next-day dessert is often even better. Just cover it well so the topping stays as crisp as possible.
Freezing
You can freeze your peach crisp baked or unbaked. For unbaked, assemble into a freezer-safe dish and wrap tightly with foil and plastic wrap; bake directly from frozen, adding extra baking time as needed. If frozen after baking, wrap well and store up to three months. Thaw overnight in the fridge before reheating.
Reheating
To bring your crisp back to life, reheat leftovers in a 350-degree oven for 10 to 15 minutes until warmed through and the topping crisps back up. Microwaving is convenient but may yield a softer topping. If you want that fresh-out-of-the-oven crunch, the oven is your best bet.
FAQs
Can I use canned peaches for this Peach Crisp Recipe?
While fresh or frozen peaches provide the best texture, canned peaches can work in a pinch. Just be sure to drain them well to avoid sogginess, and adjust the sugar to taste since canned peaches are often packed in syrup.
What if I don’t have almonds? Can I substitute something else?
Absolutely! Chopped pecans, walnuts, or even hazelnuts make excellent substitutes and lend their own unique crunch and flavor profile to your Peach Crisp Recipe.
How do I make this recipe gluten-free?
Swap the all-purpose flour for a gluten-free flour blend, and ensure your oats are certified gluten-free. This little swap keeps all the deliciousness intact for gluten-sensitive friends.
Can I prepare the peach filling ahead of time?
Yes! You can peel, slice, and toss the peaches with lemon juice a day in advance. Just keep the fruit refrigerated and covered to maintain freshness and prevent browning.
Why does this Peach Crisp Recipe call for lemon juice?
Lemon juice brightens the natural sweetness and prevents the peaches from turning brown after slicing, keeping your dessert looking as fresh and inviting as it tastes.
Final Thoughts
There’s something incredibly comforting about a warm Peach Crisp Recipe fresh from the oven—a perfect blend of sweet, tart, crunchy, and buttery in every bite. Whether it’s a casual family dinner or a special gathering, this dessert brings joy and smiles all around. I hope you give this recipe a try and fall in love with its delicious simplicity the same way I did. Trust me, once you make it, peach crisp will be your new go-to treat.
Print
Peach Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Peach Crisp recipe features juicy, tender peaches topped with a buttery oat and almond crumble. Baked to golden perfection, it’s a comforting and easy dessert perfect for showcasing fresh or frozen peaches in a simple yet delicious way.
Ingredients
Fruit Filling
- 2 1/2 lbs peaches (8 medium), fresh or frozen*
- 2 Tbsp fresh lemon juice (omit if using frozen fruit)
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
Crisp Topping
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup brown sugar (packed)
- 1/8 tsp sea salt
- 8 Tbsp (1 stick) cold, unsalted butter, diced
- 1/2 cup old fashioned rolled oats or quick-cooking oats
- 1 cup sliced almonds (divided, 1/2 cup for topping, 1/2 cup mixed in crumble)
Instructions
- Preheat and prepare dish: Preheat the oven to 350°F (175°C). Butter a 9×12 inch casserole baking dish thoroughly to prevent sticking and provide flavor.
- Blanch and prepare peaches: If using fresh peaches, place them in boiling water for one minute to loosen the skins, then immediately transfer to cold water. Peel off skins, pit, and slice peaches into 1/2 inch thick pieces. Transfer to a large bowl and toss with 2 tablespoons fresh lemon juice to prevent browning. Skip lemon juice if using frozen peaches.
- Coat peach slices: In a small bowl, whisk together 1/4 cup granulated sugar and 1/4 cup flour. Toss this mixture with the sliced peaches until evenly coated. Pour the coated peaches into the prepared baking dish.
- Make the topping mixture: In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 teaspoon sea salt. Pulse to mix evenly. Add the diced cold butter and pulse until the butter pieces are pea-sized, creating a crumbly texture.
- Finish topping: Transfer the crumb mixture to a bowl. Add 1/2 cup old-fashioned rolled oats and use your hands to combine into large crumbles. Stir in 1/2 cup of the sliced almonds evenly throughout the topping.
- Assemble and bake: Spread the topping evenly over the fruit layer in the baking dish. Sprinkle the remaining 1/2 cup sliced almonds over the top for extra crunch and flavor. Bake in the preheated oven for 45 minutes or until the topping is golden brown and the fruit is bubbly around the edges. Remove from oven and let cool slightly before serving.
Notes
- You can use frozen peaches; just omit the lemon juice and blanching step since peeling isn’t necessary.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Serve warm with vanilla ice cream or whipped cream for an extra indulgent dessert.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
