Peach Crisp
Posted Jun 30, 2023, Updated Feb 12, 2024
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In this delicious peach crisp recipe, fresh peaches are infused with cinnamon and vanilla and topped with a sweet buttery crisp topping. This easy peach crisp is made with 8 ingredients, and is best served warm with vanilla ice cream!
If you’re looking for a way to enjoy the abundance of fresh summer peaches – I suggest making this easy peach crisp recipe!
Made with only 8 ingredients, this delicious peach crisp is buttery and richly flavored with vanilla and cinnamon.
Serve it warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream!
Peach Crisp: Ingredients & Substitutions
- Fresh peaches. Use 3 pounds peeled and sliced fresh peaches for the best results. You can also use frozen, sliced peaches. To do this, thaw them in a colander to room temperature, then use them to make the filling.
- Light Brown sugar. dark brown sugar or coconut sugar are good substitutes for light brown sugar.
- All-purpose flour. To make this recipe gluten-free, substitute an all-purpose gluten-free baking flour for the all-purpose flour.
- Salted butter. Unsalted butter works well in this recipe.
- Vanilla extract. Vanilla bean paste or the seeds from one vanilla bean can be used in place of vanilla extract.
- Old fashioned oatmeal. Quick-cooking oats are a good substitution if necessary.
How to Make Peach Crisp
Let’s walk through this peach crisp recipe step-by-step, and don’t forget to watch the video!
Make the peach filling:
Preparing the peaches is the most time consuming step in this peach crisp recipe, after that it goes quickly and is very easy! Be sure to watch the video for extra help!
Begin by peeling and cutting the peaches into thin slices, then cut each slice in half so it’s about 1” long.
If using frozen peaches, put them in a strainer and thaw until they reach room temperature.
In a small bowl mix together brown sugar, cinnamon, all-purpose flour and sea salt, set aside.
Then, in a large bowl, combine peaches, lemon juice and vanilla.
Next, add the dry ingredients and stir until evenly distributed.
Make the Crisp Topping:
Once the filling is ready, make the crisp topping. Begin by placing the softened butter, granulated sugar, brown sugar, flour, cinnamon and sea salt in a medium sized bowl.
Then, use your hands, a fork or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles a coarse meal with buttery chunks.
Then, add the oats and stir until evenly combined, set aside.
Assemble
Now it’s time to assemble the peach crisp. Begin by transferring the peach filling to the prepared baking dish and spread it evenly into the bottom.
Then, sprinkle the crisp topping evenly over the top of the peach mixture.
Bake
Then, bake at 350 degrees F for 40-45 minutes, or until the top is set and lightly browned, and the filling is bubbling.
Remove the peach crisp from the oven and let it cool slightly.
Serve
Serve slightly warm with vanilla ice cream or homemade whipped cream!
Store/Freeze
Store leftover peach crisp in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Reheat in the oven set to 350 degrees Fahrenheit, or in the microwave.
Peach Crisp Recipe FAQs
Peach cobbler has a a sweet, biscuit topping while peach crisp has a buttery oatmeal topping.
Yes, I suggest peeling the peaches for the best texture.
Storing peach crisp in the fridge makes it last longer.
Peel and cut them into thin slices (see the recipe step photos and video).
Every medium peach makes about 1 cup of peaches, so this recipe will require 7-8 peaches to make 8 cup of peaches.
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Peach Crisp Recipe
Ingredients
Peach filling
- 3 pounds peaches peeled & sliced. (about 8 cups or 7-8 peaches)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ¾ cup light brown sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- pinch of sea salt
Crisp topping:
- ½ cup butter softened
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¾ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- ¾ cup old fashioned oats
Instructions
- Preheat oven to 350 degrees F
- Grease a 9 x 9” baking dish
Make the peach filling:
- Peel peaches.
- Slice them into thin slices, then cut each slice in half so it’s about 1” long.
- (If using frozen peaches, put them in a strainer and thaw until they reach room temperature).
- In a small bowl mix together brown sugar, cinnamon, all-purpose flour and sea salt, set aside.
- In a large bowl, combine peaches, lemon juice and vanilla.
- Add dry ingredients and stir until evenly distributed.
Make the Crisp Topping:
- Place softened butter, granulated sugar, brown sugar, flour, cinnamon and sea salt in a medium sized bowl. Use your hands, a fork or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles a coarse meal with buttery chunks.
- Add oats and stir until evenly combined, set aside.
Assemble the Peach Crisp
- Transfer the peach filling to the prepared baking dish.
- Sprinkle the crisp topping evenly over the top of the peach mixture.
Bake
- Bake at 350 for 40-45 minutes or until the top is set and lightly browned, and the filling is bubbling.
- Remove from the oven and let cool slightly.
- Serve slightly warm with vanilla ice cream or homemade whipped cream!
Video
Notes
- Fresh peaches. Use 3 pounds peeled and sliced fresh peaches for the best results. You can also use frozen, sliced peaches. To do this, thaw them in a colander to room temperature, then use them to make the filling.
- Light Brown sugar. dark brown sugar or coconut sugar are good substitutes for light brown sugar.
- All-purpose flour. To make this recipe gluten-free, substitute an all-purpose gluten-free baking flour for the all-purpose flour.
- Salted butter. Unsalted butter works well in this recipe.
- Vanilla extract. Vanilla bean paste or the seeds from one vanilla bean can be used in place of vanilla extract.
- Old fashioned oatmeal. Quick-cooking oats are a good substitution if necessary.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
