Sweet summer peaches are transformed into juicy perfection in this classic peach crisp recipe. The crunchy topping tastes just like an oatmeal cookie! The recipe includes how to video!
Your Peach Crisp recipe
Peach crisp is the ultimate summer dessert; quick, easy and phenomenal with a scoop of vanilla ice cream. You’ll love how the juicy, sweet taste of peaches pairs well with the crunch, oatmeal cookies-as a topping in my version.
Although this peach crisp recipe is new to the blog, it’s been a staple in our house for years, and I first shared it on a friend’s site. This year, we even had a chance with our own home grown peaches (sneak peek at our “orchard” in today’s recipe video) – how wonderful!
Why You’ll Love This Recipe
- Great peach flavor! We’ll add a few flavor enhancers (vanilla, brown sugar, and cinnamon) to complement the peaches without overshadowing them.
- Crispy Top: Finding a peach crisp recipe can be difficult remains crispy after baking (since peaches are so juicy!). Mine is finely tuned for a perfectly tender and juicy filling with a crisp, crunchy top.
- Quick preparation: only 15 minutes to prepare the stuffing and stuffing before everything goes into the oven.
- This is a a classic summer dessert. Likewise strawberry cake and greens pieyou can’t let summer go by without making a batch of peach crisps (and enjoying a glass on the porch). sweet tea while the sun is setting!).
Composition
Before we begin, let’s review some items:
- Peach. Fresh summer peaches are ideal here. For the easiest slicing, use the freestone variety. Thawed frozen peaches can work in a pinch, but they’re not my go-to. I do not recommend using canned peaches (they are too soft).
- Oats. I prefer and recommend old fashioned rolled oats (like mine homemade granola), because instant oats make a more crumbly topping. you can use instant oats in a pinch!
- cinnamon. It adds a sweet, spicy flavor. If you like, you can play around with the spices in the filling and use some nutmeg or ginger, but we always prefer cinnamon.
- Baking soda. Have you ever stuck your fork in a split or streusel charge it only to find it hard and unbreakable? Baking soda solves this problem by making the top porous (microscopically) so it stays crunchy on top of all those juicy peaches, but still breaks easily under your fork.
- Unsalted butter. Unlike me apple crisp recipewe use cold butter here today. I know it’s a pain – but like me berry crispI find that cold butter makes for a crispier top. Here it is the best, because our filling is juicier with peaches than with apples!
SAM’S TIP: If your peaches are particularly sweet and juicy, you can reduce the sugar in the recipe. I wouldn’t cut back on the sugar too much – make sure to add at least 2 tbsp.
Remember, this is just an overview of what I use and what I use it for. Scroll to the bottom of the post for the full recipe!
How to make peach crisp
- Cut your peaches Slice ¼-½” thick. You can either skin your peaches or leave them unpeeled – I talk more about this below.
- add sugar flour, cinnamon, salt, lemon juice and vanilla.
- Stir to mix, then set aside. The mixture will begin to form macerated and let it be juicy.
- Whisk in the oats, sugar and remaining dry ingredients together in a separate bowl.
- Fry in cold oil using a pastry cutter. The mixture should be lumpy.
- Stir in the peaches one more time, then add them to the greased baking pan. Sprinkle oat mixture on top.
- To cook until the filling is bubbly and the top is golden brown.
SAM’S TIP: If you dig into the peach crisp too early, it will be TOO hot and the filling will be runny. After removing the crisp from the oven, I recommend waiting 10-15 minutes before serving. As it cools, the sauce thickens (making it perfect for spooning). ice cream!).
Frequently asked questions
It’s up to you! I don’t mind peels, and to be honest, I don’t like taking the time to remove them. If you want to peel your peaches, you can leave them in boiling water for a minute before plunging them into the ice bath. After bleaching in this way, the peels will come off easily.
Peach cobbler made with thicker, softer biscuit-peach crisp crust has a crunchy, oat-based topping. Cobblers cook a little longer than crisps because the crust is thicker. The preparation time is usually about the same. Both are delicious and worth a try! Here are more details Breaking down the differences between crispers and cobblers (and the crunchers!)if you are interested.
I always refrigerate any leftovers (if there are any), but if you plan to enjoy the crisp within 24 hours, you can cover and leave it at room temperature. Longer than that and should be refrigerated. I recommend enjoying this recipe within 3 days of preparation for best taste and texture.
I have a few other peach recipes (listed below), but now that our peach orchard is producing fruit, I want to add a few more to my collection. What would you like to see?
Enjoy!
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Peach Crisp Recipe
Portions: 8 portion
Calories: 311kcal
Prevent your screen from dimming
Instructions
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Preheat oven to 375F (190C) and lightly butter the sides and bottom of an 8×8 glass or ceramic dish. Set aside.
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In a large mixing bowl, combine the peaches, sugar, lemon juice, vanilla, flour, cinnamon and salt and toss together until well combined.
2 kg of peaches, ¼ cup (50 g) granulated sugar, 1 tablespoon all-purpose flour, 1 tablespoon of lemon juice, ½ teaspoon vanilla extract, ¼ teaspoon ground cinnamon, ¼ teaspoon table salt
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In a separate large mixing bowl, whisk together the flour, oats, brown sugar, baking soda, table salt, and cinnamon.
¾ cup (95 g) all-purpose flour, 1 cup (80 g) old rolled oats, ½ cup light brown sugar, ½ teaspoon of baking soda, ½ teaspoon table salt, ¾ teaspoon ground cinnamon
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Use a pastry cutter to cut the butter into the oat mixture until it starts to come together.
8 tablespoons (113 g) unsalted butter
Assemble and Cook
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Stir the peach mixture again, then pour evenly into the prepared baking dish. Sprinkle the crumbled rind evenly over the peach mixture.
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Transfer the loaf pan to the center rack of the preheated oven and bake for 28 to 33 minutes, or until the peach mixture is bubbly and golden brown on top. Peaches should be soft when pierced with a knife or fork.
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Allow to cool for at least 10-15 minutes, top with vanilla ice cream, warm, on top!
Vanilla ice cream for serving
Notes
Peach
Weight the peaches before slicing them. You may or may not peel the peaches, some people don’t like the skins (because they can be tough even after cooking), but I personally don’t mind them and would rather avoid peeling peaches. Frozen peaches are not ideal but can work, just thaw the peaches before using and note that the crisp may be juicier than with fresh peaches.
Nutrition
Service: 1serves | Calories: 311kcal | Carbohydrates: 48g | Protein: 4g | Oil: 12g | Saturated fat: 7g | Polyunsaturated fats: 1g | Monounsaturated fats: 3g | Trans fat: 0.5g | Cholesterol: 30mg | Sodium: 308mg | Potassium: 214mg | Fiber: 3g | Sugar: 29g | Vitamin A: 720IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content depends on brands used, measuring methods, cooking method, serving sizes, etc. will vary depending.
