This Easy Peach Crisp Recipe will definitely become a dessert staple in your household. Nothing beats peach crisp with fresh peaches, especially as a summer dessert. There is nothing like fresh, juicy peaches to feed your sweet tooth!
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Peaches are in season starting in late May, however, the best harvest is in August. If you want fresh peach crisp, this is the ideal time to make it. It is also the perfect season to make Baked Peaches! Sometimes we use frozen peaches so we can enjoy this dessert year round!
Our family makes a yearly trip to the orchards in August to stock up on peaches, so we always have a good supply on hand. It’s also conveniently a wine region, so we make it a few days to sample some new wines. We return with pounds and pounds of peaches, along with cherries (and other fresh fruits). We usually either freeze them or can them.
We use the cherries we get for our delicious Cherry Oatmeal with almond milk or some afternoon Cherry Margaritas. We also may or may not bring back a few bottles of wine (or a few cases) and use the sparkling wine we pick up in one of my favorite peach bellini cocktails.
I’m known for making fruit crisp and make it often because it is so easy and versatile. Sometimes I add blueberries to make a peach blueberry crisp. Blueberries can be found in the grocery store year-round, so it’s a nice addition to the dessert! Peach and blueberry crisp is delicious, but why stop there? Peach blackberry crisp, peach raspberry crisp, and peach rhubarb crisp are equally as yummy!
It’s all a matter of taste, or picking fruit that is readily available. Of course, you can make peach crisp with canned peaches any time you want. But fresh peaches (or frozen) make the best peach crisp recipe ever!
How Do I Freeze Fresh Peaches?
Peaches can be frozen with or without the skins on them. My daughter and I definitely prefer the skin on the peaches. She says she likes the peaches when they are “chewier.”
To freeze fresh peaches, cut the peaches into slices and remove the pit. Place them on a parchment lined baking tray and put them in the freezer overnight, then pop them into a plastic bag!
Frozen peaches last up to a year in the freezer, meaning you can enjoy this peach crisp all year round!
How Do You Peel Peaches For Peach Crisp?
You can easily peel ripe peaches with a knife. It’s a bit of work, but some people prefer the skins removed for peach crisp. It adds a level of refinement and makes the peach crisp easier to eat.
For the prettiest peaches, carefully put the peaches into boiling water for about 10-20 seconds, and then drop them in a bowl of ice water. This prevents them from getting too soft and makes them cool enough to manage. Remove the peaches from ice water and with a towel rub the skins off.
How Do You Make A Peach Crumble Or Peach Crisp?
Fresh (or frozen) peaches are mixed with a little flour and sugar. Then top it off with my hard to beat fruit crisp topping. I make my peach crisp with oatmeal as the base of the topping!
This is a fairly healthy peach crisp which is a definite bonus. To make it a bit more healthy, you can omit the sugar in the fruit, and reduce the sugar in the topping (by about half).
How Do You Make a Crumble Topping?
Crumble topping is made by first mixing together oats, flour, cinnamon, brown sugar. Using a pastry cutter, cut in the butter to make a crumble topping. Starting with cold butter will help make it more crumbly, but room temperature works just fine for this peach crisp topping.
Pressing the pastry cutter against the side of the bowl while cutting will help the mixture come together and be as crumbly as possible. (If you don’t have a pastry cutter (get one here on Amazon), you can use a fork, but it is a bit more work.)
Oatmeal is the key ingredient that gives it the crisp or crunch, as my husband likes to call it Peach Crunch. He also loves to eat it with a scoop of vanilla ice cream on top! His reasoning: ice cream helps cool the dessert when it comes out of the oven, meaning he can devour it faster!
For extra crunch, you can add more topping or bake it for a tad longer. Make sure you don’t bake it too long, you don’t want to end up with a blackened peach crisp!
The Best Way To Serve Peach Crisp
We love serving individual peach crisps in ramekins. We were excited to attend Diner En Blanc, and while we thought about bringing Cranberry Pear Pie, it was perfect for each of us to have an individual peach crisp for our dessert. We brought some for our friends, and they loved it too! They raved about the adorable presentation in the ramekins. Another way to transport the peach crisp easily would be to make them in small mason jars, and use my favorite mason jar caps!
We often make it in a larger casserole (and sometimes double the recipe) so there are plenty of leftovers. Kids love it for breakfast the next morning – scoop on some plain Greek yogurt or some homemade Instant Pot yogurt, and you’ve got yourself a healthy breakfast they will love to devour!
If you like a little zesty flavor in your peach crisp, you can add lemon zest to the topping mixture, like my mom does. Personally, I love citrus, and adding it to the peaches is a fun way to change things up. You can add your favorite citrus item – lime, lemon, orange, or grapefruit!
Leftovers, if you have them, can be refrigerated for about 5 days. Simply cover the ramekin with plastic wrap or a silicone lid and pop in the fridge.
To reheat, microwave fro 1-1 ½ minutes or until heated through. For a crispier top, pop under the broiler for about a minute (watch it carefully so it doesn’t burn!), or instead reheat in the oven at 350 degrees for about 12-15 minutes or until heated through.
Easy Peach Crisp Recipe
- 5 cups fresh sliced peaches
- 1 Tablespoon flour
- 2-4 Tablespoons granulated sugar
- Preheat oven to 375°F.
- Using a pastry blender, mix together the butter, oats, flour, cinnamon and sugar. Once fully mixed, use a spoon to stir in coconut or nuts.
- In a large bowl, carefully mix together peaches, flour and sugar. Divide evenly between 6 1-cup ramekins. Evenly sprinkle topping over the ramekins.
- Place baking dish on a baking sheet or tray (lined½ with parchment in case of any spills).
- Bake 25-30 minutes. It should be bubbling on the edges. Let cool for 5 minutes before serving (helps it thicken a bit).
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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