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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!

Fresh Easy Peach Crisp in baking dish with some of the crisp removed.

FREQUENTLY ASKED QUESTIONS

What kind of peaches should I use?

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.

How do I tell if a peach is ripe?

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.)

How do I peel a peach?

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.

What is the difference between a crisp and a cobbler?

A cobbler is topped with a drop biscuit type batter whereas a crisp is usually a crumbly topping consisting of sugar, butter and oats.

How do I store leftovers?

This can be stored at room temperature (covered) for up to 2 days or in the refrigerator (covered) for up to 1 week.

Pinterest image of Peach Crisp on plate with ice cream and mint.

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.
Ingredients needed: peaches, granulated sugar, cornstarch, vanilla extract, ground cinnamon, fine sea salt, light brown sugar, all-purpose flour, old fashioned rolled oats, ground nutmeg and unsalted butter.
butter not pictured

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. 

collage of three photos: peaches and sugar mixed together in large white bowl; brown sugar, flour, oats, cinnamon, nutmeg, and salt mixed together in bowl; shredded butter added to oat mixture in the bowl.

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. 

collage of three photos: topping blended together in bowl forming clumps; drained peach juice in large white bowl; cornstarch, vanilla, cinnamon, and salt whisked together with peach juice.

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.

collage of three photos: sliced peaches added back to bowl and tossed with peach juice mixture; peach filling added to pie dish; crumble topping evenly placed on top of pie mix.

Top with ice cream or whipped cream if desired.

Overhead of Peach Crisp in baking dish with ice cream on top with some crisp removed.

Serve and enojy!

Easy Fresh Peach Crisp on plate topped with ice cream.

CRAVING MORE RECIPES?

Square image of crisp on white plate with ice cream and mint.

Fresh Peach Crisp

This Easy Fresh Peach Crisp is a family favorite dessert filled with the fresh, juicy fruit of summer. It will become your new favorite dessert!
4.89 from 18 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients

  • 3 pounds peaches (peeled, pitted, and cut into 8ths)
  • cup granulated sugar
  • 2 Tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt

For the topping:

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.
Course: Dessert
Cuisine: American

Nutrition

Calories: 519kcal | Carbohydrates: 92g | Protein: 5g | Fat: 17g | Sodium: 205mg | Fiber: 5g | Sugar: 68g

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 and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




10 Comments

  1. 5 stars
    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

  2. 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?

    1. 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 🙂

    1. 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.

  3. 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

  4. 3 stars
    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.