What kind of peaches are best for peach crisp?

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.

Can I use frozen peaches?

Yes, you can use frozen peaches right from the freezer: no need to defrost! Peach crisp is a great way to use frozen peaches.

Can I substitute the flour in the topping with a gluten-free alternative?

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.

Can I make this recipe vegan?

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.

Our Perfect Peach Crisp Makes Your Summer Dreams Come True

Our Perfect Peach Crisp

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5 from 3 reviews

Here’s the perfect peach crisp recipe with fresh peaches, starring a golden crunchy crumble topping and vanilla-scented filling! This classic summer dessert recipe includes my tips for ripening and peeling peaches, plus make-ahead and storage instructions and dietary swaps.

Author: Sonja Overhiser
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

5 cups sliced ripe peaches (2 1/2 pounds; about 5 large or 7 medium)*
1/2 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
1 tablespoon lemon juice
3/4 cup Old Fashioned rolled oats
3/4 cup all purpose flour (or almond flour for gluten-free)
1/2 cup brown sugar
1/2 teaspoon cinnamon
¼ teaspoon kosher salt
8 tablespoons cold salted butter (or coconut oil or vegan butter)
Vanilla ice cream, to serve (required!)

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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.

Find it online: https://www.acouplecooks.com/peach-crisp/