Peach Crisp with Fresh Peaches
When you find yourself with a bounty of fresh peaches, you make Peach Crisp!
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I have the most amazing neighbors. They grow all sorts of things. It’s very impressive to me how they can grow so many things, year round, when I have trouble keeping a cactus alive. 🙂 They have a peach tree and in the summer there’s an abundance of fresh, juicy, white peaches. This is so exciting because they always share!
This Peach Crisp is a cinch to put together, the hardest part is peeling the peaches. It has a crunchy, sweet, but not too sweet, cinnamon crumble topping that just warms the soul. It’s the perfect summer dessert! Peach Crisp is delicious by itself, topped with vanilla ice cream, or for breakfast with coffee. (it is made with fruit, after all!)
What You’ll Need
For the filling:
- Fresh peaches
- Light brown sugar
- Cornstarch
- All purpose flour
- Salt
- Cinnamon
For the topping:
- Old fashioned oats
- Granulated sugar
- Cinnamon
- All purpose flour
- Unsalted butter
How To Make Peach Crisp With Fresh Peaches
Prepare the filling. In a large bowl mix together the peaches, brown sugar, cornstarch, flour, salt and cinnamon. Pour into prepared baking dish.
Prepare the topping. In a bowl cream together the butter, sugar, flour and cinnamon. Add in the oats and mix to combine. I find using my hands is the easiest way to mix in the oats. Dot the oat mixture on top of the peach filling until it’s mostly covered.
Bake for 45-50 minutes.
Tips and Tricks
- You can use frozen or can peaches if you don’t have fresh. If they are frozen, thaw first.
- Can substitute almond flour for all purpose flour.
- If the peaches are not ripe, speed up the process by placing them in a paper bag and adding a banana. Leave on your counter for 1 day.
- Refrigerate leftovers and warm in the microwave before enjoying.
- Serve with whipped cream or vanilla ice cream.
- Freeze it! This dessert can be make ahead and frozen. Let the crisp cool completely after baking. Cover in a layer of plastic wrap and then a layer of foil. Thaw in the refrigerator overnight, bake in the oven at 350ºF for 25 minutes. Freeze up to 2 months. This would be great to make as a meal prep gift!
If you love peach recipes, try Peach Salsa! Refreshing and quick to whip up.
If you love summer recipes, get my Summer Recipes e-cookbook digital download!
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Peach Crisp With Fresh Peaches
Equipment
- 1 9 x 9 baking dish
Ingredients
For the filling
- 6 cups fresh peaches peeled, cored and cut into 1 inch slices
- 1 cup light brown sugar packed
- 1 tbsp cornstarch
- 2 tbsp all purpose flour or almond flour
- 1/2 tsp salt
- 1/2 tbsp cinnamon
For the topping
- 1 1/2 cup old fashioned oats
- 1/2 cup granulated sugar
- 1/2 tbsp cinnamon
- 1/2 cup all purpose flour or almond flour
- 1/2 cup unsalted butter 1 stick
Instructions
- Preheat oven to 350°F
- Lightly spray a 9″ x 9″ baking dish with nonstick spray or butter it
- In a large bowl, mix together the peaches, brown sugar, cornstarch, flour, salt and cinnamon. Pour into the baking dish.
- In the same bowl, cream together the butter, sugar, flour and cinnamon with a hand mixer. Add in the oats and mix until combined and crumbly. I find using my hands is the easiest way to mix in the oats. Dot the oat mixture on top of the peach filling until it’s mostly covered.
- Bake for 45-50 minutes until bubbly and the topping is golden brown.
- Serve alone, with ice cream or whipped cream.
Video
Notes
- You can use frozen or can peaches if you don’t have fresh. If they are frozen, thaw first.
- Can substitute almond flour for all purpose flour.
- If the peaches are not ripe, speed up the process by placing them in a paper bag and adding a banana. Leave on your counter for 1 day.
- Refrigerate leftovers and warm in the microwave before enjoying.
- Serve with whipped cream or vanilla ice cream.
- Freeze it! This dessert can be make ahead and frozen. Let the crisp cool completely after baking. Cover in a layer of plastic wrap and then a layer of foil. Thaw in the refrigerator overnight, bake in the oven at 350ºF for 25 minutes. Freeze up to 2 months.
