The Best Ever Peach Crisp with Fresh Peaches
Indulge in the sweetness of summer with this irresistible peach crisp made with fresh, juicy peaches! Whether you prefer a classic oatmeal topping or want to go without oats for a lighter version, this recipe is versatile, easy, and perfect for any occasion. Pair it with vanilla ice cream for dessert heaven or enjoy it as a comforting treat anytime.
Equipment
- 9x9 Baking Dish or 10” Cast Iron Skillet (for baking the crisp)
- Large Mixing Bowls (for preparing filling and topping)
- Measuring Cups & Spoons (for precise ingredient amounts)
- Knife & Cutting Board (for slicing peaches)
- Lemon Juicer (for extracting fresh lemon juice)
- Pastry Cutter or Fork (to cut butter into topping)
- Air Fryer (optional, for alternative preparation)
- Peeler (optional, for peeling peaches)
Ingredients
For the Filling:
- 6-8 medium fresh peaches sliced into 1/2-inch wedges (about 6 cups)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the Topping:
- 3/4 cup all-purpose flour or gluten-free flour blend
- 1/2 cup rolled oats old-fashioned (omit for a no-oats version)
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 6 tablespoons cold unsalted butter cubed
- 1/2 teaspoon vanilla extract
Optional Substitutions:
- For Peaches: Use frozen thawed and drained or canned (drained) peaches.
- For Flour: Substitute with almond flour or gluten-free flour blends.
- For Butter: Replace with coconut oil or vegan butter for a dairy-free version.
- For Brown Sugar: Use coconut sugar or maple syrup for a healthier alternative.
Instructions
Preparing the Peaches
- Preheat your oven to 375°F (190°C). If using an air fryer, skip this step.
- Wash peaches thoroughly. If desired, peel them by scoring an X on the bottom, blanching in boiling water for 30 seconds, then transferring to ice water to remove the skin easily.
- Slice peaches into 1/2-inch wedges and place them in a large mixing bowl.
Making the Filling
- Add granulated sugar, lemon juice, vanilla extract, cornstarch, cinnamon, and a pinch of salt to the bowl of sliced peaches.
- Toss gently until peaches are evenly coated.
- Transfer the peach mixture into a 9x9 baking dish or cast iron skillet, spreading it out evenly.
Preparing the Crisp Topping
- In another mixing bowl, combine the flour, rolled oats (if using), brown sugar, granulated sugar, cinnamon, and salt.
- Cut in the cold butter using a pastry cutter, fork, or your fingertips until the mixture resembles coarse crumbs.
- Mix in vanilla extract.
Assembling and Baking the Crisp
- Sprinkle the prepared topping evenly over the peach filling, ensuring it covers the peaches completely.
- Bake for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
- If using an air fryer, bake at 350°F for 15-20 minutes, monitoring frequently to prevent over-browning.
Resting and Serving
- Remove from the oven and allow the crisp to cool for about 15 minutes to let the filling set.
- Serve warm, topped with vanilla ice cream, whipped cream, or Greek yogurt for a lighter option.
Video
Notes
Pro Tips
- Use ripe but firm peaches for the best texture. Avoid overly soft peaches as they can become mushy when baked.
- Keep butter cold before incorporating into the topping for a crumbly texture.
- Add 1/4 cup of chopped nuts to the topping for extra crunch.
- For a peach and blueberry crisp, replace 1 cup of peaches with fresh blueberries for a colorful twist.
- Refrigerator: Cover leftovers with plastic wrap or transfer them to an airtight container. Store for up to 4 days.
- Freezer: Tightly wrap leftovers in plastic wrap and foil. Freeze for up to 3 months.
- Reheating: Reheat chilled portions in a 300°F oven for 15 minutes or microwave individual servings for 30-45 seconds. Thaw frozen portions overnight in the fridge before reheating.