The rolled oats and almonds in this Peach Crisp give the topping amazing texture – you’ll savor every crumb. It’s one of those recipes where there is (literally) no crumb left behind.
Classic Peach Crisp
When peaches are in season, this peach crisp is on the regular rotation. Of course, we make Peach Preserves when we get a bumper crop of peaches, but this crisp is a very satisfying way to savor summer peaches. We’ve made this peach crisp with peaches still warm from my parent’s peach tree and it was a true delight, but it also works well with store-bought peaches since baking brings out their juicy sweetness. Also, homemade peach crisp will make your kitchen smell wonderful.
Ingredients
Sweet ripe peaches – locally grown, if available, are best but you can make peach crisp with frozen peaches if that is what you have on hand and enjoy this cozy dessert when the weather cools down. Lemon juice – keeps fruit from discoloring and balances sweetness. Sugar + flour – tossed with the fruit to sweeten and thicken the filling. Flour, sugar, salt, and butter – combined in a food processor to create a buttery crumbly topping. Oats and almonds – added just before baking for a nutty flavor and crunchy texture.
Can I Substitute the Fruit?
This is the same topping we used for our Blueberry Crumble and juicy Cherry Crumble. It’s a keeper of a topping that we have loved for years and it works great over stone fruit and berries. This recipe is versatile and you can use different stone fruit like apricots, nectarines, plums, or a combination of those. We also love adding pitted cherries or blueberries to the peach crisp mixture for a pop of flavor and color.
How to Blanch and Peel Peaches
Bring a pot of water to a rolling boil. Carefully add peaches to boiling hot water for one minute or just until skins peel off easily then immediately transfer them to cold water to stop the cooking process. Once peaches are cool enough to handle, the skins should peel off easily. Pro Tip: Blanching peaches works best with ripe seasonal peaches. Underripe peaches are more difficult to peel and may require a longer blanching time in the water.
How to Make Peach Crisp
Once you have your peaches peeled, the process of making a peach crisp couldn’t be easier! Once you have the topping down, you can master any fruit crisp recipe (p.s. with plums, or apricots, you can skip the blanching step).
How to Make Crumble Topping
Pro Tip: When pulsing in the food processor, the mixture is done when the butter is in pea-sized pieces. You can also use a pastry blender to cut the butter into the flour mixture and make the cobbler topping without a food processor.
How to Tell if Crisp is Done?
The peach crisp is ready when the topping is golden, nuts are toasted, and thick peach juices are bubbling at the edges. DO NOT BROIL which can burn the almonds on top.
To Serve Peach Crisp
Scoop Peach Crisp into bowls and serve with a side of vanilla ice cream in summer or with hot tea in winter. Leftovers are just as good warmed up the next day.
Why is My Peach Crisp Runny?
Too many peaches – if increasing peaches, make sure to increase the rest of the filling ingredients (flour, sugar, lemon juice) proportionally. Extra Juicy Peaches – Sometimes the peaches used are super juicy and need just a tad more flour. If you see the peaches releasing a ton of juice in the bowl, add another Tablespoon of flour. Let it Rest – The peach syrup will also thicken up more as it cools. Let it rest after it comes out of the oven.
More Peach Recipes
Fresh Peach Salsa – go-to summer salsa Country Peach Preserves – Mom’s Recipe is pectin free Summer Peach Cake – comes together fast Peach Cream Cheese Danish – shortcut dessert Peach Galette – with the easiest crust Grilled Pork Tenderloin – crowd pleaser
What is your favorite way to enjoy peaches? Let me know in a comment below. We are always looking for fun new ways to use up the sweet peaches from my parent’s tree. I hope this peach crisp recipe becomes a new favorite for you.
