Indulge in a taste of summer with this delectable peach crisp recipe, a dessert that brings together the juicy sweetness of peaches with a satisfyingly crunchy oat topping. Of the many peach dessert recipes to choose from, the beauty of this one lies in its versatility. Peach crisp is great for any occasion, and while fresh peaches are divine when in season, canned peaches ensure you can enjoy this treat year-round.
I like to make peach crisp when I want a comforting sweet and don’t have much time (and my guests are on their way). Whether it’s a cozy weeknight treat or the centerpiece for a holiday feast, this peach crisp is bound to evoke feelings of warmth and nostalgia with every spoonful.
What’s the difference between a peach crisp and a peach cobbler?
There are subtle differences between cobblers, crumbles, crisps and buckles. Simply put, a crisp topping uses oats, and a cobbler has a more cake-like or biscuity topping.
Ingredients for Peach Crisp
- Flour: All-purpose flour works well for both the crust and the topping.
- Sugar: Brown sugar’s sweet molasses flavor is perfect in the crust and the topping of this peach crisp (make sure you know how to soften brown sugar before baking). You’ll need granulated sugar for the filling.
- Salt:Â Balancing sweet and savory makes everything we make better. A pinch of salt provides just that.
- Butter:Â The flavor and fat of butter are key to the richness of this peach crisp. You can use salted or unsalted butter; just know that you may need to adjust the salt in the recipe when using unsalted butter.
- Sliced peaches: While this recipe calls for canned peaches, substitute 2 pounds of frozen sliced peaches or six to eight medium-sized fresh peaches. If using canned peaches, opt for peaches in fruit juice instead of heavy syrup.
- Cornstarch: This is the glue that holds our filling together. If you need flour instead, substitute twice as much flour for cornstarch.
- Old-fashioned oats: This naturally sweet grain is a magnificent match for the fruit and provides a little structure to the dessert. Old-fashioned oats and quick-cooking oats are mostly interchangeable, although the latter will slightly change the texture of the topping.
- Vanilla ice cream: It may say optional in this recipe, but I say ice cream is essential! The contrasting temperatures and the cream let the peaches shine.
Directions
Step 1: Build the crust
Preheat oven to 350°F. In a large bowl, combine the flour, brown sugar and salt.
Cut in the cold butter until the mixture is crumbly, then pat it into a greased 9-inch square baking pan. Bake until the crust turns a light golden brown, about 15 minutes.
Editor’s Tip: Cubing your butter before mixing ensures consistency throughout the crust (and topping). Make sure to use cold butter to create little pockets of steam when it bakes.
Step 2: Make the filling
As the crust bakes, drain the peaches, and reserve the juice in a small saucepan. Stir the sugar and cornstarch into the saucepan until smooth. Bring to a boil; cook and stir until thickened, one to two minutes. Remove from the heat, and stir in peaches. Pour the peach mixture over the crust.
Editor’s Tip: Combine fresh or frozen peaches with sugar and flour in a saucepan. Cook and stir over medium heat until the sugar and flour dissolve and the peaches are soft. Add 1 to 2 tablespoons water if the mixture seems dry. If the sauce gets too thin, make a cornstarch slurry, add it to the saucepan, and cook until you get the desired consistency.
Step 3: Top with oats, and bake
In a small bowl, combine the oats, brown sugar and flour for the topping. Cut in the cold butter until crumbly.
Sprinkle over the filling. Bake until golden brown and bubbly, 25 to 30 minutes. If desired, serve warm with a generous scoop of vanilla ice cream.
Recipe Variations
- Use fresh or frozen peaches: While canned peaches are a little sweeter, fresh peaches are an explosion of flavor, and frozen peaches fall somewhere between the two. If using frozen peaches, there is no need to thaw them since you cook them with sugar and flour before adding them to the baking dish.
- Try different fruits and berries: You can replace some peaches with blackberries, blueberries or raspberries. You can also mix in other stone fruits like nectarines, plums or cherries. Rhubarb or apples work well with peaches, too. There is a world of crisp, cobbler and crumble recipes out there—create your favorite!
- Add nuts to the topping: Some shaved almonds or toasted pecans mixed into the oat topping would lend the dish an earthier note and some crunch.
- Add some spice: Another way to boost the flavor of the oat topping is to add ginger, nutmeg or cinnamon.
How to Store Peach Crisp
Peach crisp can last two days at room temperature or up to five days in the refrigerator. Cover tightly in the baking pan or store in an airtight container. If you are worried about the topping getting soggy, place a paper towel over the dish before covering it with plastic wrap. Reheating peach crisp in the microwave will probably soften the oats too much, so we recommend putting it back in the oven for 15 minutes at 350°.
Can you make peach crisp ahead of time?
If making the crisp a day or two in advance, store the fruit filling and dry oat mixture separately until ready to bake.
Can you freeze peach crisp?
Yes! Freezing peach crisps is a great way to make dessert ahead of time. Leave it in the baking dish, and wrap it tightly; the crisp can last up to three months in the freezer. Thaw it in the refrigerator overnight, and reheat it in the oven for the best results.
Peach Crisp Tips
How do you use fresh peaches for peach crisp?
Peaches are at their best between June and August, and their flavor is incomparable. Depending on size, it takes a little over 2 pounds or between six and eight peaches to exchange fresh peaches for canned ones. You’ll need about 2 pounds for this recipe if you use frozen peaches.
How do you keep peach crisp from getting soggy?
Cooking the peach crisp fully is the first step to controlling the moisture in your dish. Another hint is to keep your oat topping dry and avoid mixing it with your peaches. Finally, be sure to let the dish cool before serving.
If you are using fresh peaches, they have less juice, so you might need to add moisture to the filling. Frozen peaches are more likely to get soggy as they defrost, so you may need to add more thickener.
If you are making this recipe ahead of time, keep your oat mixture separate until it’s time to bake. You can toast the topping separately before assembling the crisp.
How do you serve peach crisp?
To serve peach crisp, let it cool until just warm, then top it with a scoop of ice cream. Classic vanilla ice cream is the go-to, but butter pecan, salted caramel or cinnamon ice cream would also taste great. Serve the crisp and ice cream in vintage gelato glasses for extra glamour at a dinner party. For something different, make individual servings of peach crisp in small ramekins so everyone can have a personal dessert.
