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Is there anything more comforting than the scent of sweet, ripe peaches bubbling away in the oven? That moment when you first catch a whiff of vanilla and cinnamon mingling with warm fruit is pure bliss. Peach crisp has been a favorite in my kitchen for years—allowing for endless variations depending on what’s in season. It evokes memories of summertime gatherings, when the hot sun and cool dessert harmoniously play off each other. Each bite feels like a warm hug from a dear friend.
Why you’ll love this recipe
These peaches take center stage in this dish, but it’s the crisp topping that truly solidifies your decision to make this. With its crunchy oats and buttery notes, every mouthful offers a delightful texture contrast to the tender fruit below. The combination of fresh peaches, just the right amount of sweetness, and hints of warm spices make this dessert an irresistible treat after any meal. And let’s be honest, whether it’s summertime or the peak of winter, this peach crisp will have you dreaming of sunny orchards—making it worth your while to pull out those mixing bowls.
Gather these ingredients
Here are all the elements you’ll need to create this delicious peach crisp:
- 2 lbs peaches: Peeled, cored, and sliced about ¼” thick. Choose peaches that give a little when pressed; that’s a sign of juiciness. You could also use nectarines or plums for a twist.
- ¼ cup granulated sugar: This helps to sweeten the fruit, balancing its natural acidity. You can adjust this based on the sweetness of your peaches.
- 1 tablespoon lemon juice: A splash of this adds brightness and keeps their color vibrant.
- 1 tablespoon all-purpose flour: This helps thicken the juices from the peaches, ensuring the bottom isn’t too runny.
- ¼ teaspoon ground cinnamon: A warm spice that pairs beautifully with fruit.
- ¼ teaspoon salt: Don’t skip this—it enhances the flavors and rounds out the sweetness.
- 1 teaspoon vanilla extract (or vanilla paste): This brings in an aromatic depth that’s hard to resist.
- ¾ cup all-purpose flour: For the topping—this works together with the oats to create the ideal crisp texture.
- 1 cup old-fashioned oats: These add a lovely chewiness and heartiness to the topping.
- ½ cup light brown sugar (firmly packed): This adds caramel notes, enhancing the crisp topping.
- ½ teaspoon baking soda: Helps the topping rise a bit and achieve that craggy texture.
- 8 tablespoons unsalted butter: Cold and cut into chunks, this is the secret to a flaky topping. You can replace it with coconut oil for a dairy-free option.
How to make it
Ready to create this mouthwatering dessert? Follow these detailed steps:
- Preheat your oven to 375°F (190°C). Lightly spray the sides and bottom of a 9×9 baking dish—you don’t want your crisp to stick.
- In a large bowl, stir together the peeled and sliced peaches, granulated sugar, lemon juice, flour, cinnamon, salt, and vanilla extract until everything is coated. Pour this lovely mixture into the prepared baking dish.
- In a separate bowl, prepare your crisp topping by whisking together the flour, old-fashioned oats, brown sugar, baking soda, salt, and cinnamon until combined.
- Using a pastry cutter or two knives, cut the cold butter into the oat mixture until it resembles coarse crumbs. This part is somewhat therapeutic—take your time with it.
- Evenly sprinkle the crisp topping over the peach filling, creating a clumpy layer that will transform into a golden crown as it bakes.
- Slide the dish into the oven. Bake for 35 to 40 minutes, or until you see the peaches bubbling and the topping is a delightful golden brown.
- Once done, let it cool for a few minutes—if you can stand it—before digging in. You want to give the juices time to settle a bit.
Best way to enjoy it
Speaking of digging in, the best way to enjoy this peach crisp is warm, ideally with a generous scoop of vanilla ice cream melting over the top. The ice cream’s cool creaminess combined with the warm, spiced fruit is a match made in dessert heaven. If you want even more flavor, a sprinkle of toasted chopped pecans or whipped cream works beautifully alongside the dish. And for a little kick, consider a subtle drizzle of caramel sauce. Heck, I won’t judge if you want to have it for breakfast too—it’s fruit after all.
Storage and reheating tips
If by chance you find yourself with leftovers—though I doubt it—you can store the peach crisp in an airtight container in the refrigerator for up to three days. Just be sure it’s cooled completely before sealing it up. To reheat, pop it in the oven at a low temperature until warmed through, or do it in the microwave for a quick fix. A few seconds of warming can work wonders, but make sure not to overheat; we don’t want those peaches getting mushy.
Pro chef tips
- Use ripe but firm peaches for the best texture; overly soft ones will become mushy during baking.
- For a deeper flavor, toast the oats and nuts in the oven for a few minutes before mixing with the other topping ingredients.
- If you want an extra layer of spice, feel free to add a pinch of nutmeg or ginger into the peach mixture.
Creative twists
Want to mix things up a bit? Here are a few creative variations you can try:
- Berry Delight: Mix in some blueberries or raspberries for a vibrant twist.
- Crispy Cornflakes: For added crunch, sprinkle some crushed cornflakes over the topping before baking.
- Maple Syrup: Swap the granulated sugar with maple syrup in the peach filling for a unique and decadent touch.
Ingredients
- 2 lbs peaches (peeled, cored, and sliced about ¼” thick)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (or vanilla paste)
- ¾ cup all-purpose flour
- 1 cup old-fashioned oats
- ½ cup light brown sugar (firmly packed)
- ½ teaspoon baking soda
- 8 tablespoons unsalted butter (cold and cut into 8 pieces)
Directions to follow
- Preheat oven to 375°F. Spray the bottom and sides of a 9×9 baking dish.
- In a bowl, mix together peaches, sugar, lemon juice, 1 tablespoon flour, cinnamon, salt, and vanilla. Pour into prepared baking dish.
- In another bowl, whisk together ¾ cup flour, oats, brown sugar, baking soda, and salt. Cut in the butter until clumpy.
- Sprinkle the topping evenly over the peach filling.
- Bake for 35-40 minutes or until bubbling and golden brown.
- Let cool slightly before serving.
Your questions answered
- Can I use frozen peaches? Absolutely! Just make sure to thaw and drain any excess liquid before using.
- How can I make it gluten-free? Substitute all-purpose flour with a gluten-free blend and ensure your oats are certified gluten-free.
- What if I don’t have old-fashioned oats? Quick oats can be used, but they won’t provide quite the same texture.
- Can I double this recipe? Sure! Just use a larger baking dish and adjust the baking time slightly.
- How do I prevent a soggy bottom? Make sure your peaches aren’t overly ripe. A little flour in the fruit mixture helps too!
Cooking isn’t just about feeding ourselves; it’s about creating experiences and lasting memories. This peach crisp is not only bursting with flavor—it’s a reminder of simpler times and the joy of sharing food with loved ones. So, roll up your sleeves, dive into this recipe, and adapt it to your taste. I can’t wait to hear how it turns out for you—let’s keep this delicious conversation going in the comments!
Peach Crisp
A comforting dessert featuring sweet, ripe peaches topped with a crunchy oat mixture, perfect for any season.
Ingredients
For the Peach Filling
- 2 lbs peaches (peeled, cored, and sliced about ¼” thick) Choose ripe peaches that give slightly when pressed.
- ¼ cup granulated sugar Adjust based on the sweetness of your peaches.
- 1 tablespoon lemon juice Adds brightness and keeps color vibrant.
- 1 tablespoon all-purpose flour Helps thicken the juices from the peaches.
- ¼ teaspoon ground cinnamon Pairs beautifully with fruit.
- ¼ teaspoon salt Enhances flavors.
- 1 teaspoon vanilla extract Brings aromatic depth.
For the Crisp Topping
- ¾ cup all-purpose flour Works with oats for the ideal texture.
- 1 cup old-fashioned oats Adds chewiness and heartiness to the topping.
- ½ cup light brown sugar (firmly packed) Adds caramel notes.
- ½ teaspoon baking soda Helps topping rise for a craggy texture.
- 8 tablespoons unsalted butter (cold and cut into chunks) Use for a flaky topping; can replace with coconut oil for dairy-free.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly spray the sides and bottom of a 9x9 baking dish.
- In a large bowl, stir together the peeled and sliced peaches, granulated sugar, lemon juice, flour, cinnamon, salt, and vanilla extract until everything is coated.
- Pour the peach mixture into the prepared baking dish.
- In a separate bowl, whisk together the flour, old-fashioned oats, brown sugar, baking soda, and salt.
- Cut the cold butter into the oat mixture until it resembles coarse crumbs.
- Evenly sprinkle the crisp topping over the peach filling.
Baking
- Slide the dish into the oven and bake for 35 to 40 minutes, or until the peaches are bubbling and the topping is golden brown.
- Once done, let it cool for a few minutes before serving.
Notes
Best served warm with vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to three days.