This easy Peach Crisp recipe is a perfect summer dessert! Juicy, fresh peaches are topped with a buttery, crunchy brown sugar oat streusel for a classic treat that everyone loves. Bake the crisp in a skillet or in a dish, and serve warm with vanilla ice cream on top!
This old-fashioned Peach Crisp is truly the that you will taste! A fruit crisp is such a great dessert for beginning bakers because it’s almost impossible to mess up. So much easier than a pie — and ready for the oven in about 15 minutes!
What is the difference between Peach Crisp and Peach Cobbler?
While they're very similar (and equally delicious), there are a few key distinctions between a Peach Crisp and a Peach Cobbler. A cobbler is a dish consisting of a fruit filling (in this case, peaches) poured into a large baking dish and covered with a batter or biscuit topping. A crisp or a crumble also features fruit like peaches, apples or berries; however, the crisp (or crumble) has a streusel topping.
Originally, an old fashioned peach crisp would contain oats in the topping, while a crumble would not. These days, the words “crumble” and “crisp” are often used interchangeably when referring to these streusel-topped fruit desserts.
How to make Peach Crisp:
You'll love this rustic dessert that's made with a sweet peach filling and a buttery, almond-studded crumb topping. While you can certainly use frozen peaches in the peach crumble, it's best in the summer when fresh peaches are in season.
Ingredients for Old Fashioned Peach Crumble:
- Peaches (fresh or frozen)
- Cornstarch
- Brown sugar
- Almond extract (or sub with vanilla extract)
- Oats
- Butter
- Sliced almonds
- All-purpose flour
- Salt
Step 1: Prepare Filling
Make the easy peach crisp filling by stirring together peeled, sliced peaches, cornstarch, brown sugar and almond extract. Transfer the mixture to a dish or cast iron skillet.
Step 2: Make Topping
In a separate bowl, stir together the oats, melted butter, sliced almonds, brown sugar, flour and salt.
Sprinkle the topping over the peaches.
Step 3: Bake
Bake the crisp in a 325 degree F oven for 45-55 minutes, or until the peaches are tender and the topping is golden brown.
How to serve this Easy Peach Crisp Recipe:
If at all possible, this dessert is best when served warm! Sure, we’ve been known to scoop out some leftover cold crisp straight from the refrigerator for breakfast the next morning, but it’s really at its finest fresh from the oven. Serve the crisp on its own, or (ideally) top it with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
To Make Ahead:
This Peach Crisp recipe can be baked in advance and then reheated just before serving.
How to store Peach Crisp:
Let cool to room temperature, then lightly place a paper towel on top of the crisp to absorb condensation. Cover tightly with foil, plastic wrap, or a lid. Store in the refrigerator for 3-4 days.
How to freeze Peach Crisp:
You can freeze the crisp before or after baking. If freezing a baked crisp, allow the dish to cool completely before wrapping tightly and freezing for up to 3 months. If baking from frozen, you will need to increase the total baking time.
How to reheat Peach Crisp:
To reheat the crisp, place the dish in a 350 degree F oven for 20-30 minutes (or until warmed through). If the topping starts to get too dark, tent loosely with foil.
Cook's Tips and Recipe Variations:
- Use fresh or frozen peaches in this crisp. If using frozen peaches, the filling may be a bit more juicy and saucy, but it's still delicious. You do not need to thaw the peaches before adding them to the dish. You may need to extend the baking time by a few minutes to account for the frozen fruit.
- I like to bake the peach crisp in a deep 10-inch cast iron skillet. Alternatively, you can use a 9-inch square baking dish or an 11 x 7-inch baking dish. Any similar dish with a capacity of about 2 - 2.5 quarts is fine.
- I used quick-cooking oats here, but you can also use old-fashioned rolled oats if that's what you have on hand. I do not recommend using steel cut oats.
- I love the touch of almond extract in the filling, but you can omit it if you don't have any or substitute with vanilla extract. The taste is very subtle, so if you prefer a stronger almond flavor, increase the amount of extract to ¼ teaspoon.
- Swap out the sliced almonds in the topping and substitute with other chopped nuts -- such as pecans or walnuts.
What can I make with peaches going bad?
We have many peach trees in our yard, so come August I'm always inundated with fresh peaches that all need to be used at once! If you find that you have some peaches starting to go bad, here are a few more recipes to salvage the sweet, juicy fruit:
- Bisquick Peach Cobbler
- Peach Smoothie {a healthy and refreshing breakfast or snack}
- Cinnamon Streusel Peach Cake {great for breakfast, brunch or dessert!}
- Peach Cobbler Overnight Oatmeal
- One Skillet Peach Glazed Chicken {our favorite savory dish with peaches!}
- Southern Peach Salad with Green Goddess Dressing
Peach Crisp
Ingredients
For the Filling:
- 6 cups peeled, sliced peaches
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- ⅛ teaspoon almond extract
For the Topping:
- ¾ cup oats (either quick oats or old-fashioned oats)
- ½ cup (1 stick) salted butter, melted
- ½ cup sliced almonds
- ½ cup brown sugar
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 325 degrees F. Spray a 9-inch square baking dish, a 10-inch cast iron skillet, or an 11 x 7-inch dish with cooking spray.
- In a large bowl, stir together filling ingredients. Transfer filling to prepared dish and set aside.
- In a separate bowl, stir together topping ingredients. Sprinkle over the peaches.
- Bake, uncovered, for 45 – 55 minutes (until peaches are tender and topping is golden brown).
Notes
- Use fresh or frozen peaches in this crisp. If using frozen peaches, the filling may be a bit more juicy and saucy, but it's still delicious. You do not need to thaw the peaches before adding them to the dish. You may need to extend the baking time by a few minutes to account for the frozen fruit.
- I like to bake the peach crisp in a deep 10-inch cast iron skillet. Alternatively, you can use a 9-inch square baking dish or an 11 x 7-inch baking dish. Any similar dish with a capacity of about 2 - 2.5 quarts is fine!
- I used quick-cooking oats here, but you can also use old-fashioned rolled oats if that's what you have on hand. I do not recommend using steel cut oats.
- I love the touch of almond extract in the filling, but you can omit it if you don't have any or substitute with vanilla extract. The taste is very subtle, so if you prefer a stronger almond flavor, increase the amount of extract to ¼ teaspoon.
- Swap out the sliced almonds in the topping and substitute with other chopped nuts -- such as pecans or walnuts.
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