Peach Crisp showcases fresh summer peaches. These irresistible peaches are nestled in a warm, sweet syrup topped with a buttery crunch topping. Served warm, topped with a scoop of vanilla ice cream for the perfect summer treat.
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How to Make Peach Crisp
Why Make a Peach Crisp?
Peaches taste like summer. They are juicy with a peachy-sweet flavor that is irresistible. Therefore, making a peach crisp is a mini summer celebration that only takes a few minutes of prep time. The perfect summer treat is warm, juicy peach crisp topped with vanilla ice cream.
Peach Crisp Recipe Ingredients
- Peaches: Use fresh peaches or nectarines that are still a little firm.
- Lemon: Fresh lemon juice balances the sweetness.
- Vanilla Extract: Vanilla is the perfect addition to any peach dessert; it adds a subtle sweetness.
- Granulated Sugar: Sugar adds sweetness. During baking, it creates a scrumptious syrup.
- Salt: Salt is a flavor enhancer.
- Arrowroot: Thicken the peach syrup.
- Oats: Old-fashioned rolled oats are the best. However, quick oats work as well. Steel-cut oats are not recommended.
- Flour: Use all-purpose flour.
- Butter: Creates a deliciously rich crumble topping.
- Cinnamon (ground): The addition of cinnamon adds warmth to the filling.
- Brown Sugar: Adds richness to the topping.
This recipe is almost effortless to whip up for a summer treat. No crust, no waiting; mix and bake.
Preheat oven to 400 degrees F.
Prepare the peach crisp filling by peeling and slicing peaches. Next, add the vanilla extract and squeeze the juice from half a lemon over the peaches. Sprinkle arrowroot over the mixture. Mix sugar and salt in a small bowl, then sprinkle the sugar mixture over the peaches. Stir all the filling ingredients in a large mixing bowl to coat the peaches evenly. Butter a 2 -2.5 quart baking dish, 10-inch iron skillet, or 2.25 quart iron brasier. Next, line the bottom baking pan with the peaches.
Make the crumble streusel Topping last. Place the brown sugar, flour, and cinnamon in a medium mixing bowl and whisk. Next, use a pastry blender to incorporate the cold butter into the flour mixture. Then, fold the oats into the flour mixture to create the crumble topping.
Spread the crumble topping evenly over the peaches.
Bake until golden brown and the edges are bubbling.
Peach Crisp Recipe
- 5 cups Sliced peaches (6 to 8 peaches)
- ½ cup Granulated sugar
- 2 tablespoons Arrowroot
- ½ teaspoon Vanilla extract
- ⅛ teaspoon Salt
- ½ each lemon
- ½ cup flour
- ½ cup brown sugar
- 1 teaspoon Ground cinnamon
- ½ cup butter
- ¾ cup Old-fashioned rolled oats
- Preheat oven to 375 degrees F.
- In a large bowl add 5 cups of peeled and sliced peaches.
- Juice half a lemon over the peaches. Add vanilla extract.
- Sprinkle arrowroot over peach mixture.
- In a small mixing bowl, whisk together sugar and salt.
- Pour the sugar mixture over the peach mixture.
- Stir to coat peaches.Put the peach mixture in a buttered 2.5-quart baking dish.
- Place flour, brown sugar, and cinnamon in a medium bowl.
- Add chunked cold butter to the dry ingredients and incorporate with a pastry blender until crumbly.
- Gently stir in oats. Sprinkle evenly over peach filling.
- Store layovers covered in the refrigerator up to 5 days.
Enjoy topped with a scoop of vanilla ice cream.
Frequently Asked Questions
Can I use canned peaches for a peach crisp? Canned peaches are not a good choice for this recipe since they are too soft. However, you can use frozen peaches, but for best results, use fresh peaches.
What is the difference between peach cobbler and peach crisp? Both of these peach recipes start with the same filling, but the toppings are very different. Cobblers have a dough topping similar to biscuits. In contrast, the peach crisp has a crumble topping.
How can I make this recipe gluten-free? It is easy to make this recipe gluten-free. Replace the flour in the topping with almond flour.
How do I store peach crisp? Cover with plastic wrap and store on the counter for a day, or store in the refrigerator for up to five days. You can reheat in the microwave.
See you soon,
Ps. This post was shared on Between Naps on The Porch.