Fresh Peach Crisp
This Easy Fresh Peach Crisp recipe is a family favorite dessert filled with the fresh, juicy fruit of summer. It will become your new favorite dessert!
A DELICIOUS PEACH DESSERT
When peaches come into season, I am so happy because they are one of my favorite fruits to bake with. I have just always had a love for fresh peaches. There really is nothing like them when you get them in peak season. We usually like to go to a local peach orchard to pick them ourselves. This easy fresh peach crisp is usually the first thing I make with them! Once you bite into this delicious dessert, there is no turning back! You will be forever spoiled! If you are looking for that perfect crispy and fruity dessert, then you have to make my Easy Fresh Peach Crisp recipe!
FREQUENTLY ASKED QUESTIONS:
Any type of peaches will work for this recipe just make sure that they are ripe so you can get the sweetness out of the peaches themselves. You could even use nectarines if you prefer.
You can tell when they are ripe by the smell. A ripe peach will have a slightly sweet smell and will be slightly soft to the touch (but not squishy.)
The way that I like to peel peaches is to use a peeler or a sharp pairing knife. This works best when your peaches are ripe but not too soft. There is also a boiling method that you can use but I think that ends up taking more time and dirties up an extra pot.
A cobbler is topped with a drop biscuit type batter whereas a crisp is usually a crumbly topping consisting of sugar, butter and oats.
This can be stored at room temperature (covered) for up to 2 days or in the refrigerator (covered) for up to 1 week.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- peaches – you want to look for ripe peaches but not too soft. Too soft and they won’t hold up to the baking process. See my FAQ (frequently asked questions) above on how to pick the perfect peach. I have never made this with frozen peaches and I don’t think it would work as well with how this recipe has been created.
- granulated sugar – I have never made this with a sugar substitute but I’m sure it would work.
- cornstarch – cornstarch works better than flour for this to thicken the filling.
- ground cinnamon and ground nutmeg – I like these warm flavors with a peach crisp but you can leave one or both out if you don’t like it.
- light brown sugar – if you want a deeper molasses flavor, use dark brown sugar.
- old fashioned rolled oats – there isn’t a good substitute for oats in a crisp recipe. You would need to make a completely different topping like the one I use in my apple crisp recipe.
- unsalted butter – it needs to be real butter not margarine.
HOW TO MAKE EASY FRESH PEACH CRISP:
Preheat the oven to 350°F. Grease a 9×9-inch baking dish with baking spray or butter, set aside. Place the peaches in a large bowl and toss with the sugar until coated. Let the bowl sit at room temperature for 15 minutes. While the peaches are resting, make the topping. In a medium-sized bowl, stir together the brown sugar, flour, oats, cinnamon, nutmeg, and salt until combined. Add the butter to the bowl and toss with the flour mixture so the pieces of butter are coated.
Using your hands or a pastry cutter, work the mixture until it resembles wet clumpy sand. Any pieces of butter should be about the size of a pea or less. Place this in the fridge until you are ready to assemble the crisp. Drain the peaches over a large bowl to catch the juice. Take ¼ cup of the juice and place it back in the original large bowl. Whisk the cornstarch, vanilla, cinnamon, and salt with the peach juice until smooth.
Add the peaches back in the bowl and toss with the sauce. Pour the peach mixture into the prepared baking dish. Add the topping. Bake for 40-50 minutes until bubbly and golden brown on top. Let stand for at least 15 minutes before serving.
Top with ice cream or whipped cream if desired.
Serve and enojy!
WANT MORE DELICIOUS RECIPES?
Fresh Peach Crisp
Ingredients
- 3 pounds peaches (peeled, pitted, and cut into 8ths)
- 2/3 cup granulated sugar
- 2 Tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the topping:
- 3/4 cup light brown sugar, packed
- 3/4 cup all-purpose flour
- 2/3 cup old fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, grated or small diced
Instructions
- Preheat the oven to 350°F. Grease a 9×9 baking dish with baking spray or butter, set aside.
- Place the peaches in a large bowl and toss with the sugar until coated. Let the bowl sit at room temperature for 15 minutes.
- While the peaches are resting, make the topping. In a medium-sized bowl, stir together the brown sugar, flour, oats, cinnamon, nutmeg, and salt until combined.
- Add the butter to the small and toss with the flour mixture so the pieces of butter are coated.
- Using your hands or a pastry cutter, work the mixture until it resembles wet clumpy sand. Any pieces of butter should be about the size of a pea or less. Place this in the fridge until you are ready to assemble the crisp.
- Drain the peaches over a large bowl to catch the juice. Take ¼ cup of the juice and place it back in the original large bowl. Whisk the cornstarch, vanilla, cinnamon, and salt with the peach juice until smooth.
- Add the peaches back in the bowl and toss with the sauce.
- Pour the peach mixture into the prepared baking dish. Add the topping. Bake for 40-50 minutes until bubbly and golden brown on top. Let stand for at least 15 minutes before serving.
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- You will want to use ripe peaches, you can tell if they are ripe by a sweet smell and slightly soft.
- This can be kept in the refrigerator for up to 1 week.
- This can be enjoyed warm or cold.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Oh my deliciousness!!!! This was so irresistibly good. Thanks for sharing I will definitely be making this one again. Added some vanilla ice cream on top and kaboom. Recipe book and party worthy
Hi Brandie
The recipe says to drain the peaches and use 1/4 cup of the juice to mix with the cornstarch, vanilla, cinnamon, and salt. Am I tossing the rest of the juice if there’s more than that?
Hi Jessica! Yes you are (unless you have another use for it) 🙂
Can canned peaches be used in this recipe? If so, how much would I use? Thank you
Hi Carol, I’ll be honest, I’ve only ever made this with fresh. They hold up so much better than the canned ones. So I honestly couldn’t give you a good answer since I’ve never tested it out. You could maybe start with a couple of 29 ounce cans and drain them and see how that does for ya 🙂
I would like to use blueberries for this crisp. How many cups of berries would I need!
Hi Linda! I’ve never made this with blueberries, I’m sorry! I think it will be something you’ll have to test out. I’d hate to give you a wrong answer when I haven’t tested it myself. If I were to try, I would maybe start with about 5 cups. But again, I have not personally tested it so I can’t guarantee any results based on that guess.
Brandie,
Can you use other fruits for this? I prefer a crisp to the heavier cobbler.I would like to use blueberries instead of peaches! What quantity blueberries should I use?
Linda
I usually love your recipes, so I tried this one last night.
The peachy part was great!
But there is just too much cinnamon in the topping and it overpowered the lovely fresh peach taste.
Now we are resorting to scraping the topping off, and just eating the peach filling since my peaches were just too good to waste.
If I make this again, I will leave off most of the cinnamon.
Perfect recipe.