Delicious Peach Crisp Recipe

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Delicious Peach Crisp Recipe :-During the preparation of this peach crisp, a mountain of jammy, luscious summer peaches is layered on top of oat streusels that are sticky and delicious. Moreover, it takes an enormous amount of self-control to refrain from devouring the entire pan. This is something that I have made at least three times during each summer since 2015, and there is never any leftovers. Trust me. The peach dessert is the greatest there is.

Delicious Peach Crisp Recipe

Ingredients :


  • 5 cups (750–800g or 2–2.5 lbs.) sliced peaches (peeled or unpeeled)
  • 1/4 cup (31g) all-purpose flour (spooned & leveled)
  • 1/2 cup (100g) granulated sugar
  • 1/8 teaspoon salt
  • 1 Tablespoon (15ml) lemon juice
  • 1/2 teaspoon pure vanilla extract


  • 1/2 cup (100g) packed light or dark brown sugar
  • 2/3 cup (84g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, very cold and cubed
  • 2/3 cup (57g) old-fashioned whole rolled oats (or quick oats)
  • optional: 2/3 cup (95g) chopped or halved unsalted pecans .



Instructions :

  • Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Prepare a deep-dish pie dish measuring 9 inches, a square pan measuring 9 inches, a cast iron skillet measuring 10 inches, or any other baking dish measuring 2 to 2.5 quarts. Put aside for later.
  • In a large basin, combine all of the ingredients for the filling in a gentle manner, and then gently spread the mixture into the baking dish.
  • Perform the topping by: Brown sugar, flour, cinnamon, and salt should be mixed together in a medium basin using a whisk technique. Using a pastry cutter or forks, incorporate the butter into the dough until it reaches a crumbly consistency.
  • The oats and pecans should be folded in. Toss in an even manner over the filling.
  • Bake the topping for forty-five to fifty minutes, or until it reaches a golden brown colour and until the fruit juices begin to bubble around the edges.
  • The dish should be removed from the oven, placed on a wire rack, and allowed to cool for a few minutes before being served warm. Both cold and room temperature servings are also an option.
  • To keep leftovers fresh for up to five days, cover them and place them in the refrigerator.


Notes :

  • Make ahead of time and freeze Instructions: I do not advise preparing and storing the crisp, unbaked, because the filling will grow more juicy the longer it sits. I do not recommend doing so.
  • Nevertheless, you are able to create the topping up to two days in advance, cover it, and store it in the refrigerator until it is required. It is possible to freeze baked crisp for up to three months.
  • Thaw in the refrigerator overnight, then reheat in an oven preheated to 350 degrees Fahrenheit (177 degrees Celsius) for twenty minutes, or until it is completely heated through.


  • Extra Resources (links to affiliate programmes Peeler for vegetables and fruits, a square baking dish measuring 9 inches, a cast iron skillet measuring 10 inches (or a size comparable), a glass mixing bowl, a pastry cutter, and a Rack for Cooling
  • As of the year 2023: I made a few minor adjustments to the recipe that was originally published in 2015 after making this peach crisp so frequently.


  • Due to the fact that the filling was a bit too sweet, I decreased the amount of sugar in it from two thirds of a cup to half a cup. In addition to that, I included some lemon juice in order to enhance the flavour.
  • Baking Pan: The ideal baking pan is one that has a capacity of around 2–2.5 quarts. There is also the possibility of dividing the mixture and the oat topping into individual ramekins that are safe for the oven.
  • They should be baked on a baking pan. You should bake them until the topping is gently browned and the peach filling bubbles up around the sides.


  • The amount of time you need to bake them and the yield you get will depend on their size.
  • If you want to make a gluten-free crisp, you can use my recipe for a gluten-free apple crisp and substitute sliced peaches for the apples in the recipe.
  • To what extent can I use canned or frozen peaches? For peach crisp, fresh peaches are the finest option;
  • however, you can get away with using frozen peaches that have not been sweetened. In order to use frozen peaches, you must first defrost them, chop them, and then blot them dry.
  • Peaches that have been canned are not the best option because they are already too mushy and squishy.



1 . What Are the Best Peaches for Peach Crisp?

  • I advocate using the same fresh peaches for peach crisp as I do for other peach dishes, such as fresh peach cake and peach bread.
  • These are the tastiest fresh peaches. You are free to use any sort of peaches, whether they are yellow or white; nevertheless, you should look for peaches that are somewhat firm (not hard) and free of bruises or soft places.
  • The most reliable method is to buy or select approximately ten hard peaches, which weigh approximately three pounds, and then to allow them to mature in a paper bag for one to two days.
  • I would recommend purchasing a couple of extras than you actually require because it is possible that some of them will have soft places after this time period. Eat any peaches that are too soft, or use them to make muffins with peaches.


2 . What’s the Difference Between Peach Crisp and Peach Cobbler?

  • This is a very interesting question, and I would want to provide an answer to it for anyone who might be curious.
  • The desserts known as peach crisp and peach cobbler both feature peaches, but they are topped with different ingredients.
  • In contrast to peach cobbler, which often has a thicker and more substantial biscuit topping, peach crisp is typically topped with a buttery oat crumb that resembles streusel. Both of them are as simple as pie!





    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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