There’s something so comforting about a peach crisp that reminds me of cozy family dinners and warm summer evenings in our Manhattan apartment. Every time I make it, I’m transported back to the times when my kids helped layer the peaches, sneaking little slices as they went. It’s a simple, yet delightful dessert that’s perfect for showcasing those ripe, juicy peaches of the season!
If you’re looking for more ways to enjoy hearty breakfasts, check out our crescent roll breakfast recipes .
Why you’ll love this recipe
This peach crisp is a delightful blend of sweet, juicy peaches and a buttery oat topping with a hint of cinnamon. It’s incredibly easy to prepare and requires just a few wholesome ingredients. Whether served warm with a dollop of vanilla ice cream or eaten cold, it’s a family favorite that never disappoints.
Ingredients
- 8 cups peeled and thinly sliced fresh peaches
- ½ cup granulated sugar
- ½ cup + 2 tablespoons all-purpose flour, divided
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon, divided
- ¼ teaspoon salt
- ¾ cup packed light brown sugar
- ½ cup (1 stick) salted butter, room temperature
- 1 ¾ cup old-fashioned oats
Step-by-step instructions
Preheat your oven to 400°F. Start by buttering a 9×9 baking pan and putting it aside. In a large bowl, mix the peaches, granulated sugar, 2 tablespoons of flour, cornstarch, 1 teaspoon of cinnamon, and salt until well combined. Pour this delicious peach mixture into your prepared pan and set it aside.
In the same bowl, cream together the brown sugar, remaining ½ cup of flour, butter, and the rest of the cinnamon until it forms a wet, clumpy mixture. Fold in the oats and stir till it forms a coarse yet crumbly texture.
Crumble this oat mixture on top of the peaches, evenly distributing it. Bake your creation for about 20 to 25 minutes. Look for the oats to turn a light golden color at the edges, which signals perfection. Once done, remove it from the oven and let it rest for 10 minutes to cool.
Served warm, perhaps with a scoop of vanilla ice cream? It’s irresistible.
Recipe tips & variations
- Use ripe, juicy peaches for the best flavor.
- Swap out peaches with nectarines or plums if desired.
- Add a pinch of nutmeg for an extra layer of warmth.
- Make it gluten-free by using almond flour instead of all-purpose flour.
Storage & reheating
Store any leftover peach crisp in an airtight container in the fridge for up to three days. To reheat, simply place portions in the microwave for about 30 seconds or pop the whole pan in a 350°F oven for 10 minutes until warmed through.
If you’re prepping this ahead for a gathering, you can assemble it and refrigerate it for up to a day before baking.
FAQs
Absolutely! Just make sure to thaw and drain them well before use to avoid extra moisture.
Yes, you can assemble the crisp and keep it in the fridge for up to 24 hours before baking it.
A scoop of vanilla ice cream or a dollop of whipped cream perfectly complements the warm peach crisp .
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- Crescent roll breakfast recipes
Peach Crisp Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful peach crisp recipe perfect for showcasing ripe, juicy peaches of the season.
Ingredients
- 8 cups peeled and thinly sliced fresh peaches
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons all-purpose flour, divided
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon, divided
- 1/4 teaspoon salt
- 3/4 cup packed light brown sugar
- 1/2 cup (1 stick) salted butter, room temperature
- 1 3/4 cup old-fashioned oats
Instructions
- Preheat your oven to 400°F. Butter a 9×9 baking pan and set aside.
- In a large bowl, mix the peaches, granulated sugar, 2 tablespoons of flour, cornstarch, 1 teaspoon of cinnamon, and salt until well combined. Pour this mixture into the prepared pan and set aside.
- In the same bowl, cream together the brown sugar, remaining ½ cup of flour, butter, and the rest of the cinnamon until it forms a wet, clumpy mixture. Fold in the oats until a coarse yet crumbly texture forms.
- Crumble this oat mixture on top of the peaches, evenly distributing it. Bake for about 20 to 25 minutes until the oats turn light golden at the edges.
- Remove from the oven and let it cool for 10 minutes.
Notes
- Use ripe, juicy peaches for the best flavor.
- Swap out peaches with nectarines or plums if desired.
- Add a pinch of nutmeg for an extra layer of warmth.
- Make it gluten-free by using almond flour instead of all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg