Peaches are one of my favorite fruits to eat and cook, and bake with. One of my favorite peach recipes is this homemade peach crisp recipe. The nice, crunchy, crisp on top, and the warm, soft, sweet peaches underneath make for an extremely delicious dessert sure to impress any peach lover. Let’s get started!
Ingredients
To make a peach crisp at home, you need just a handful of simple ingredients, many of which you probably already have:
- Peaches – Use white or yellow peaches
- White sugar – If your peaches are really ripe and sweet, you can exclude the white sugar.
- Cinnamon – This adds lots of flavor
- Butter – Use cold salted or unsalted butter
- Flour – Just normal plain all-purpose flour
- Old-Fashioned Oats – Don’t use quick oats for this
- Salt
- Brown sugar
Equipment/Tools
- 8×8 or 7×11 inch baking dish (greased with butter, shortening, or cooking oil)
- Bowl
- Spoon
- Knife
- Pastry blender, pastry cutter, or fork
How to make peach crisp
Begin by preheating the oven to 350°F or 176°C. Make sure the main rack is in the middle position.
Rinse and dry the peaches. You can peel them if you like, but I usually do not peel the peaches. Cut the peaches into small slices and chunks. Then place them in a large bowl.
Sprinkle the white sugar and half of the 2 tsp of cinnamon on top of the peach chunks. Then give them a good toss/mix. I usually put the lid on the bowl and shake it. You can also put the peaches in a zip-lock bag and shake them with the cinnamon and sugar.
Make the peach crisp topping
Grease an 8×8-inch or 7×11-inch baking pan with butter, shortening, or cooking oil. Then evenly spread out and fill the pan with the peach mixture. Don’t mount them too high. You can just save some of the peach chunks and eat them later if you want, if there happens to be too much. They taste really good eaten on their own.
Mix together the flour, salt, brown sugar, the other half of the cinnamon, and oats in a medium bowl. Then cube up the cold butter and add that to the bowl.
Use a fork, pastry blender, or your fingers (with kitchen gloves) to thoroughly mix all the ingredients until you are left with the crisp topping.
Bake the peach crisp
Take the crisp topping and evenly spread it over the top of the peaches; you should be able to use it all.
Bake the peach crisp for 40 to 50 minutes, and around the 30-minute mark, check it. If it is getting too brown on top, cover it with aluminum foil. Bake until nice and golden brown. Allow the peach crisp to cool for a few minutes, then serve as is or with a scoop of vanilla ice cream. Enjoy!
How long will the peach crisp last?
It will last 3 to 5 days in the fridge. It can also be frozen.
Can I use gluten-free flour?
Yes, to make the crisp gluten-free, use a 1:1 gluten-free flour mix like this King Arthur Gluten-Free Flour.
Do I have to use fresh peaches, or can I use canned peaches?
You can certainly use canned peaches if desired. You probably won’t want to add any white sugar to the canned peaches.
Here are some other awesome peach recipes you may like:
Peach Crisp
Equipment
- 8×8 or 7×11 inch baking pan (greased with butter, shortening, cooking oil)
- Bowl
- spoon
- Pastry blender/cutter or fork
- Knife
Ingredients
- 5 to 6 medium peaches
- 3 tbsp of sugar 45g. If your peaches are really sweet, don’t add the sugar.
- 2 tsp of cinnamon divided (6g)
- 1/2 cup of cold butter cubed (113g)
- 3/4 cup of flour 90g
- 3/4 cup of old-fashioned oats 85g
- 1/4 tsp of salt 1g
- 1 cup of light or dark brown sugar 200g
Instructions
- Preheat the oven to 350F/176C
- Rinse and dry the peaches. Peel them if desired.
- Cut the peaches into small slices or chunks.
- Place the peach chunks in a large bowl and sprinkle the white sugar and 1 tsp of cinnamon on top. Mix well. I usually put a lid on the bowl and shake it.
- Grease an 8×8-inch or 7×11-inch baking pan with butter, shortening, or oil.
- Add the peach chunks to the baking pan and fill it up to the top. If you have too many peach chunks, just save those for later and eat them. They are delicious.
- In a medium bowl, mix together the flour, salt, the other half of the cinnamon (1 tsp), oats, and brown sugar.
- Cut the cold butter into chunks and add it to the bowl.
- Mix everything together with a fork or pastry blender. You can even use your hands, make sure they are really clean, or wear kitchen gloves.
- Add the crisp topping evenly over the top of the peaches.
- Bake the peach crisp for 40 to 50 minutes, and around the 30-minute mark, check it. If it is getting too brown on top, cover it with aluminum foil. Bake until nice and golden brown.
- Let the peach crisp cool, then top with vanilla ice cream or serve plain.
Video
Notes
