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This comforting peach crisp recipe with fresh peaches is a classic! It’s got a sweet, vanilla-scented fruit filling and a golden crunchy crumble. Top with vanilla ice cream for the summer dessert of your dreams.
Why we love this recipe
Here’s a treat for on the porch as the summer sun sets: this Old Fashioned peach crisp recipe! Ripe, juicy peaches make a gooey vanilla-scented filling that’s covered with just the right amount of crunchy golden crumbles. Top with a dollop of melty vanilla ice cream and it’s our summer dessert heaven!
Recently we enjoyed it on the patio with dinner guests, who helped themselves to seconds—then thirds! It truly is perfect (we think).
Ingredients in this peach crisp recipe
Peach crisp is a summer tradition around here (though I grew up eating this fresh peach pie as our seasonal treat). The great part about crisp? It’s simple, requires no baking technique and is a knock-out hit every time you serve it. People never tire of crisp: we promise! Here are the ingredients you’ll need for a good peach crisp recipe:
- Ripe fresh peaches: don’t compromise on ripeness! You can also substitute frozen peaches or canned peaches in this recipe if desired. Frozen peaches don’t need to be defrosted before using!
- Granulated sugar
- Cornstarch (or arrowroot starch)
- Lemon juice
- Vanilla extract
- Old Fashioned rolled oats
- All purpose flour
- Brown sugar
- Cinnamon
- Butter (cold)
- Salt
How to ripen peaches
Ripe peaches are key to any peach recipe. At the store, there’s a lot of variation in ripeness: you might find them rock hard or so juicy they’re almost bruising. If they’re even a bit hard, you’ll need a few days to ripen them. Here’s how to ripen peaches:
- Place the peaches in a paper bag.
- Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
- Gently close the top of the bag and wait 1 to 4 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.
Tricks for peeling peaches
Traditionally, a peach crisp uses fresh peeled peaches. You can make crisp with skin-on peaches, but it does add an extra texture element that some eaters might not enjoy. Here’s what to know about peeling peaches: you can’t use a vegetable peeler! It destroys the delicate fruit in the process. Here’s a quick way to perfectly peel peaches (which I learned from my mom in this peach pie recipe):
- Boil batches of peaches for 45 seconds each. Drop 3 peaches into a pot of boiling water, so that the water fully covers them and boil for 45 seconds.
- Place into ice water. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat.
- Pull off the skin with your fingers. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers.
Make it gluten-free or vegan
Want to make this peach crisp recipe work for gluten-free or vegan diets? Here are a few easy substitutions that work perfectly:
- Use almond flour for gluten-free. Almond flour is perfect for crisp recipes: it makes an even crunchier crumble topping.
- Substitute vegan butter or coconut oil for vegan. Vegan butter is the best option for the crunchiest crumble. Coconut oil comes out softer and not quite as crisp. We recommend refined coconut oil, which has a subtler coconut flavor.
Storing leftovers
Got a big pan of peach crisp and want to save it? This dessert saves well at room temperature, refrigerated or frozen.
- It can stand for 1 day covered at room temperature. The topping stays crisp with this method.
- Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.
- Freeze up to 3 months. You can freeze peach crisp for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisp.
More peach recipes
When it’s the season, make all the peach recipes and peach desserts! Here are some favorites you’ll love:
- Try this easy and tasty Fresh Peach Salad or Peach Burrata Salad.
- Go for Peach Sorbet or Peach Ice Cream.
- Mix up a batch of Peach Salsa or Peach Sangria, or go for Chicken Thighs with Peaches.
- Bake a Peach Galette, Peach Crumble, Peach Cobbler or Fresh Peach Pie.
- Whip up Peaches and Cream Oatmeal or bake Peach Cobbler Muffins.
- Make fresh Peach Juice or Peach Compote.
Dietary notes
This peach crisp recipe is vegetarian. For gluten-free and vegan, see the substitution notes in the recipe below.
Frequently asked questions
Use ripe, but not overly soft, peaches for the best flavor and texture. Freestone peaches are easier to pit, but clingstone peaches can also be used.
Yes, you can use frozen peaches right from the freezer: no need to defrost! Peach crisp is a great way to use frozen peaches.
Yes, you can use almond flour or a gluten-free flour blend like King Arthur Measure for Measure or Bob’s Red Mill 1 to 1 Baking Flour.
Yes, you can easily make it vegan by using vegan butter or coconut oil in the topping and substituting maple syrup or agave nectar for the honey.
Perfect Peach Crisp
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
This peach crisp recipe is a classic! It’s got a sweet, vanilla-scented fruit filling and a golden crunchy crumble.
Ingredients
- 5 cups sliced ripe peaches (2 ½ pounds; about 5 large or 7 medium)*
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- ¾ cup Old Fashioned rolled oats
- ¾ cup all purpose flour (or almond flour for gluten-free)
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 8 tablespoons cold salted butter (or coconut oil or vegan butter)
- Vanilla ice cream, to serve (required!)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Peel the peaches: Prepare a medium saucepan of boiling water. Drop 3 peaches into the pot so that the water fully covers them and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled.
- Make the filling: Slice the peaches. In a medium bowl, mix them with the granulated sugar, cornstarch, vanilla extract, and lemon juice, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
- Make the topping: In a medium bowl, mix together the oats, flour, brown sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
- Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.
Notes
*This recipe also works with the same amount of sliced frozen peaches; no need to defrost them. If using canned peaches, use sugar free or adjust the sugar quantity to compensate.
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Lovely, simple recipe which turned out really great – I used unpeeled nectarines instead of peaches and it was delicious. For any non US bakers, 8 tablepoons of butter is approx 115g of butter (I used about half of a 250g pack)
I thought I messed this recipe up because my peaches were not ripe and unpeeled. It still turned out super yummy! I also threw in some fresh raspberries.
Oh so glad this worked out! Glad to hear it even works with suboptimal peaches. Raspberries is a great idea!
Can you substitute tapioca for the corn starch🤔
I have canned peaches I need to use up..will they hold up to the texture of this dish.? I woukd like to make for a summer side dish
It might be a little softer but I think it would still work and be delish!