Make peach crisp with fresh peaches for an easy dessert that tastes like summertime in every bite!
This recipe for peach crisp is made with sliced peaches baked under a buttery and crunchy cinnamon, brown sugar, rolled oat, and coconut topping.
Fresh Peach Crisp from Scratch!
- Fruit crisps highlight the best of summer desserts, and this fresh peach crisp recipe is no exception.
- Make the topping with just a few ingredients that are likely already in the pantry for an extra appealing treat.
- This recipe is quick and easy to make ahead. Simply prep the fruit and the topping separately and assemble before baking, or assemble and keep covered in the refrigerator up to a day ahead until ready to bake.
- Make single-serve peach crisps for a perfectly portable picnic or potluck treat.
What’s the Difference Between a Cobbler, a Crumble, and a Crisp?
While all baked fruit desserts are delicious, the toppings are uniquely different in texture and flavor.
- Cobblers are made with a biscuit or pie-style topping.
- Crumbles have a flour, butter, and brown sugar streusel topping that bakes over the fruit like a glaze.
- A crisp incorporates crunchy elements like oatmeal, coconut, nuts, and sometimes even granola with the butter and brown sugar.
What’s in Peach Crisp?
Peaches: Fresh peaches can be peeled or left unpeeled for a more rustic crisp. The peels get tender when they cook, with a slightly tart flavor and chewy texture, for an interesting contrast to the soft and sweet fruit. Frozen (and thawed) and canned (and drained) peaches will also work.
Topping: Feel free to swap out the flour for your favorite gluten-free blend or use almond flour. Quick or regular rolled oat oatmeal works in a crisp but avoid steel cut oats. A sugar-free sweetener is okay to use as well.
Coconut: Toast the coconut in a dry sauté pan to make it extra crunchy and deepen its flavor. Chopped pecans, walnuts, pistachios, or seeds like pumpkin and sunflower can also be toasted the same way and used with, or instead of, coconut. Homemade granola adds a tasty crunch and a healthy perk to homemade fruit crisps, too!
Variations: Dress up peach crisp and toss in a few fresh blueberries, sliced strawberries, or dried cranberries for a pop of fresh color and extra sweetness. The recipe below is for individual portions in ramekins, but you can make it in a casserole using a 1 ½ quart-sized baking dish, uncovered for the first 30 minutes, and covered with foil if the top is getting too browned.
How to Make Peach Crisp
- Prepare the topping and set aside. (Full recipe below.)
- Mix peaches, flour, and sugar in a bowl and divide into ramekins.
- Bake until the edges are bubbling and the topping is lightly browned.
Peach Crisp Toppings
Peach crisp stands alone, but gets restaurant-worthy status when it’s topped with freshly whipped cream, caramel sauce, or a scoop of vanilla bean ice cream.
Storing and Reheating Peach Crisp
- Keep leftover peach crisp covered in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- Peach crisp is a refreshing dessert served cold, or it can be reheated in the microwave, to crisp up the topping, place it under the broiler.
More Peachy Sweet Recipes
Did you make this recipe for Peach Crisp? Be sure to leave a rating and a comment below.
Peach Crisp
Equipment
Ingredients
- 5 cups fresh sliced peaches
- 1 Tablespoon all purpose flour
- 2-4 Tablespoons granulated sugar
Topping
- ½ cup quick oats other oats will work as well
- ½ cup brown sugar packed
- ¼ cup all purpose flour
- ½ teaspoon cinnamon you may substitute with ginger or nutmeg if you prefer
- ¼ cup butter
- ½ cup shredded coconut or chopped pecans, optional
Instructions
- Preheat oven to 375°F. Grease a 1½ quart baking dish.
- In a mixing bowl, add oats, brown sugar, flour, and cinnamon. Use a pastry blender to mix in the butter until fully incorporated. Use a spoon to stir in coconut or nuts (if using).
- In a large bowl, carefully mix together peaches, flour, and sugar.
- Bake for 35 minutes, or until bubbling. After 30 minutes, place a loose sheet of foil on top if the topping is browned. It should be bubbling on the edges. Let cool for 5 minutes before serving (helps it thicken a bit).
Notes
- To use frozen peaches, simply defrost the peaches and use them in place of the fresh peaches. Do not drain the peaches.
- To bake in individual servings, divide peaches evenly between 6 greased one-cup-sized ramekins. Distribute the topping evenly over the ramekins. Place the baking dishes on a baking sheet or tray (lined with parchment in case of any spills). Bake 25-30 minutes.
- Leftovers will keep in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Thaw in the refrigerator and rewarm in the oven uncovered, or just recrisp the topping under the broiler for a minute.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Would you use frozen peaches
Yes, simply defrost your peaches and use them in place of the fresh peaches. Do not drain the peaches. Enjoy Rita!
Fruit crisp is my husband’s FAVORITE dessert and this is one of the best!! We sometimes add a splash of heavy cream to serve too! Candace’s sister
That’s a great idea and would be perfect with peach crisp!