This easy peach crisp recipe is super simple, full of juicy peach flavors and is topped with an oatmeal streusel topping. I use fresh peaches but canned peaches or frozen peaches can also be used.
Follow my simple instructions on how to freeze peaches and you can use those frozen peaches in a peach gazpacho recipe or even a spicy peach bourbon smash cocktail.
This easy peach crisp recipe is super simple, full of juicy peach flavors and is topped with an oatmeal streusel topping. I use fresh peaches but canned peaches or frozen peaches can also be used.
Follow my simple instructions on how to freeze peaches and you can use those frozen peaches in a peach gazpacho recipe or even a spicy peach bourbon smash cocktail.
🥫 Ingredients needed:
Streusel Topping
- flour
- rolled oats
- brown sugar
- baking powder
- ground cinnamon
- nutmeg
- salt
Peach filling
- resh peaches
- sugar
- flour
- lemon juice
- vanilla extract
- salt
- cinnamon
- nutmeg
Scroll down to the recipe at the bottom for quantities.
🍑 Directions
- Preheat oven to 375 degrees F.
- In a medium sized bowl, add the sliced peaches and toss to coat with the sugar, flour, salt, cinnamon, nutmeg, lemon juice and vanilla extract.
- Allow peaches to sit for about 20 minutes, to allow the sugar and salt to pull some of the juice out of the peaches.
- In a separate bowl, make the crumb topping by combining all ingredients by blending with a pastry blender or fork until the mixture resembles small crumbs. Refrigerate the mixture until ready to use.
- Pour peachesinto a 8x8''or similar size dish.
- Sprinkle streusel toppingevenly over the top.
- Bake at 375 for 30-35 minutes or until golden brown and top is set.
- Remove from oven andallow to cool for at least 10 minutesbefore serving.
🗒️ Frequently asked questions and tips:
You do not have to peel peaches with you make a peach crisp recipe. Peeling peaches is a personal choice but if you want video instruction to easily blanch and peel peaches, I have the instructions in my how to freeze peaches post. Don't laugh at me...it was early in blogging.
A peach cobbler is a fruit dessert that is baked in a deep-dish with a drop-biscuit or pie dough topping. Legend has it that the name 'cobbler' comes from the biscuit topping’s resembling cobblestones. Whereas, a peach crisp is a fruit dessert topped with a crispy, crunchy layer of ingredients such as sugar, butter, oats, nuts, flour and spices, rubbed together with a fat such as cold butter.
The dessert is baked just until the topping is crisp and golden.
Wash peaches to remove any dirt and extra peach fuzz. Using a small pairing knife, slice around the peach from top to bottom and back to the top of the peach. Twist the peach to free the flesh of the peach from the center pit, remove the pit and slice as desired.
More recipes with peaches:
Peach Crisp Recipe
Ingredients
Streusel Topping
- 2 Tablespoons all-purpose flour
- ½ cup old-fashioned rolled oats
- ½ cup light brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- dash of ground nutmeg
- ¼ teaspoon of salt
Peach filling
- 3 ½ pounds fresh peaches about 6-8 peeled, pitted and sliced about ¾ in thick (6 cups)
- ¼ cup granulated sugar
- ½ cup all-purpose flour
- 2 teaspoons lemon juice
- ½ teaspoon vanilla extract
- dash of salt
- ½ teaspoon of cinnamon
- 6 turns of nutmeg
Instructions
- Preheat oven to 375 degrees F.
- In a medium sized bowl, add the sliced peaches and toss to coat with the sugar, flour, salt, cinnamon, nutmeg, lemon juice and vanilla extract.
- Allow peaches to sit for about 20 minutes, to allow the sugar and salt to pull some of the juice out of the peaches.
- In a separate bowl, make the crumb topping by combining all ingredients by blending with a pastry blender or fork until the mixture resembles small crumbs. Refrigerate the mixture until ready to use.
- Pour peaches into a 8x8'' or similar size dish.
- Sprinkle streusel topping evenly over the top.
- Bake at 375 for 30-35 minutes or until golden brown and top is set.
- Remove from oven and allow to cool for at least 10 minutes before serving.
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