This Peach Crisp recipe is EASY and unbelievably delicious. Fresh peaches in a simple syrup, topped with an amazing cinnamon oat topping and baked. Serve warm, with vanilla ice cream!

Peach crisp served with a scoop of vanilla ice cream on top, on a white plate with a spoon.

 

I’ve got big plans for all of the fresh peaches coming in season! Each year I love making fresh peach dishes like peach cobblerbaked peaches,  homemade peach scones, and fresh peach pie.  I also love to make peach freezer jam and peach chutney.  And finally,  I like to can any peaches that are leftover so that I can use them all year!

Can you tell I’m slightly OBSESSED?  There are so many delicious ways to enjoy fresh peaches, and you just can’t go wrong with this amazing, warm and flavorful peach crisp!

Also, if the thought of peeling and slicing a bunch of peaches seems like too much work, read on for the best trick to easily peel peaches.

How to easily peel peaches:

My favorite fool-proof trick for removing the skin from peaches is to place 2-3 peaches at a time into a pot of boiling water. Leave them in the water for about 30 seconds, and then remove them to an ice-water bath. The ice water bath will shock them and keep the peach flesh from cooking, but the peach skin will be so easy to peel that you wont even need a knife!

Whole peaches on a white marble board next to another photo of the skin being peeled off of a peach, with a colander filled with peeled peaches in the background

Know that your peaches are peeled to perfection, let’s make the best peach crisp you’ve ever had!

How to make peach crisp:

Start by slicing your peaches into about 3/4” thick slices and placing the peaches in a colander, resting over a bowl. Then, add sugar to the sliced peaches, stir gently, and let them rest for about 20 minutes to allow the sugar to pull some of the juices from the fresh peaches. You should end up with at least ¼ cup of peach juice.

Fresh sliced peaches in a clear glass bowl, next to another photo of the same bowl of peaches with granulated sugar being poured over them from a measuring cup.

After reserving some of the peach juice, add flour, lemon juice, vanilla, salt, and cinnamon to the juice, and pour the mixture over the fresh peaches, tossing to gently coat them.

A bowl with peach juice, flour, vanilla and lemon juice next to another photo of peaches added to the bowl and the mixture stirred together.

Meanwhile, make the crumb topping by combining the oats, flour, baking powder, brown sugar, cinnamon, nutmeg, salt, and butter.

The ingredients for a crumb topping, including oats, brown sugar, cubed butter and flour in a glass bowl, next to another photo of the crumb topping after it has been mixed together.

Pour the peaches into a baking dish and sprinkle the crumb topping over them.

A white casserole dish filled with fresh peaches and a crumb topping being sprinkled on top of them to make peach crisp.

Bake the peach crisp until the topping is golden brown. Serve warm, with a scoop of vanilla ice cream.

A white 8x8 inch dish filled with peach crisp with a serving removed and a spoon resting in the pan.

How can you tell if a peach is ripe?

Gently squeeze the peach with your fingers.  If they are slightly soft to the touch and if they have a nice “peachy smell”, then the peach is close to being ready to eat.  Also look at the color of the peach.  You want to see the soft, golden yellow, background color of the peach rather than the strong beautiful red color. Finally, look for sign of ripeness in the skin.  As the skin starts to wrinkle around the stem, you’ll know it’s ready to eat!

How to soften hard peaches:

One popular way to help ripen a peach is to use a brown paper bag.  Place your peaches in a paper bag and leave them at room temperature for about 1 day or until desired ripeness is achieved.  If you want them to ripen even faster, try putting a banana in the bag as well!  Don’t however use plastic bag, as it will cause the ripening process to happen to quickly.

 

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Recipe

Peach crisp served with a scoop of vanilla ice cream on top, on a white plate with a spoon.
Prep 20 mins
Cook 30 mins
Total 50 mins
Add to Meal Plan

Video

Ingredients
  

For the crumb topping

  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup light brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • dash of ground nutmeg
  • dash of salt
  • 1/3 cup cold unsalted butter , diced into small chunks

For the Peach filling

  • 3 1/2 pounds fresh peaches (about 6-8) peeled, cored and sliced about 3/4in thick
  • 1/4 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla extract
  • dash of salt
  • dash of cinnamon

Instructions
 

  • Add the sliced peaches to a medium size bowl.
  •  Add ¼ cup sugar and toss to coat. 
  • Allow peaches to sit for about 20 minutes, to allow the sugar to pull some of the juice out of them.
  • Meanwhile, make the crumb topping by combining all ingredients. 
  • Cut in the butter with a pastry blender or fork until the mixture resembles small crumbs. Refrigerate the mixture until ready to use.
  • Preheat oven to 375 degrees F.
  • Drain the peaches, reserving the peach juice, and placing the peaches in a large bowl. 
  • Measure out ¼ cup of the peach juice and add it to a small bowl (you can discard the rest, or drink it because it's delicious!). 
  • Stir in the flour, lemon juice, vanilla, salt, and cinnamon. 
  • Pour mixture over peaches and toss to combine. 
  • Pour peaches into a 8x8'' or similar size dish. 
  • Sprinkle crumb topping evenly over the top. 
  • Bake for 30-35 minutes or until golden brown and top is set. 
  • Remove from oven and allow to cool for at least 10 minutes before serving. 
  • Serve with vanilla ice cream, if desired.
  • You may also enjoy easy peach cobbler!

Nutrition

Calories: 444kcalCarbohydrates: 79gProtein: 5gFat: 13gSaturated Fat: 7gCholesterol: 32mgSodium: 115mgPotassium: 725mgFiber: 6gSugar: 58gVitamin A: 1415IUVitamin C: 21.7mgCalcium: 67mgIron: 2.1mg

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Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

 

*I originally shared this recipe in July 2015. Updated July 2018.

The yummiest Peach Crisp, made with fresh juicy peaches and a brown sugar/oat crumble topping. Recipe from TastesBetterFromScratch.com

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. Made this recipe exactly the way it was written, peaches were fresh off the tree, and it was amazingly easy and turned out perfectly! The flavour was amazing. Peaches remained firm with just the right amount of delicious syrup to make any mouth water mmmmm will be making this again and again ty ty ❤️❤️

  2. 5 stars
    Made this last night. It was very good even without ice cream. Used a bit less sugar in the filling and gave it a few more minutes in the oven. Great healthier alternative for peach pie!

  3. Just took this from oven, smells wonderful. My Mom died at 64 yrs. but I remember canning peaches with her and getting skins off when I was young. She used this method, but I had no recall of how she did this. Thanks for hint❤️ I see it’s freezer friendly, can I freeze it raw? Do you thaw it before baking? I freeze apple crisp raw all made up in tin foil pans and pop in oven frozen. Just tried it, so super delicious!

  4. 5 stars
    I made this for the first time a few days ago. It was gone that night(I have two teenage boys and a husband). It is delicious. My boys asked me to make a double batch next time, so I did yesterday. It is really easy to make and tastes delicious with peaches from our tree!

  5. 5 stars
    Made this last night for my family and they did nothing but rave about how great the flavor and the crunch was. I’ll be definitely making this recipe again. I did learn however that a good quality ripe peach from the market will do just as well as the ones at used. In my state the coveted Red Haven peach is what we wait all summer for. The quantities are very limited but I used my stash in this recipe. Don’t get me wrong, it’s the bomb, but I’ll be saving the RH for slicing and eating plain.!

  6. 5 stars
    Simple, easy to follow and delicious. My granddaughter is learning to bake and she made this herself! (With supervision) We are canning peaches together this week and then we will try the cobbler.

  7. 5 stars
    We made this with fresh Colorado peaches today. The pan of crisp disappeared at our family gathering. Thank you for a delicious recipe!

  8. 5 stars
    I doubled the recipe and made it in 2 dishes. My peaches were straight off the tree and I wasn’t sure if they would be sweet enough but I stuck to the recipe-my lemon juice was freshly squeezed. I had to bake it about 15 minutes longer than stated in order to brown the top a bit. It tastes heavenly- just the right level of sweetness and perfect texture. I will definitely make this again.

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