Irresistible Easy Peach Crisp Recipe: Perfect with Fresh, Frozen, or Canned Peaches
Indulge in the ultimate comfort dessert with this incredibly easy peach crisp. Featuring sweet, juicy peaches nestled under a golden, crispy oat topping, this recipe is a guaranteed crowd-pleaser. What’s more, we’ve included simple instructions to ensure you can make this delicious treat using fresh, canned, or even frozen peaches, making it a delightful dessert for any season!
Do you find yourself drawn to the vibrant allure of fresh peaches as summer approaches? Many of us, myself included, tend to get a little carried away, often ending up with an abundance of these sun-kissed fruits. While enjoying them fresh is wonderful, transforming surplus peaches into a mouth-watering baked good is an even more rewarding experience. That’s where this simple yet spectacular peach crisp recipe comes in!
If you’re new to the world of fruit crisps, think of it as a delightful cousin to a cobbler. Both boast a luscious, fruity filling, but a key difference lies in their toppings. Cobblers typically feature a tender biscuit-like topping, whereas crisps, like this one, are crowned with a streusel-style mixture that bakes into a delightfully crunchy, golden-brown oat layer. And yes, they are absolutely as delicious as they sound, offering a wonderful textural contrast to the soft fruit filling.
While preparing this easy peach crisp recipe involves a few distinct steps, the overall process is surprisingly straightforward and incredibly rewarding. The best part? This versatile recipe allows you to use fresh, frozen, or canned peaches, meaning you can enjoy this comforting dessert all year long, regardless of peach season!
Why You’ll Love This Easy Peach Crisp
- Effortlessly Delicious: Despite its impressive taste, this recipe is designed to be simple and accessible for bakers of all skill levels.
- Year-Round Enjoyment: Whether peaches are in peak season or not, our adaptable instructions ensure you can make this crisp with fresh, frozen, or canned fruit.
- Perfect Texture Combination: The sweet, tender peach filling beautifully contrasts with the crunchy, buttery oat topping.
- Customizable Sweetness: Easily adjust the sugar content to suit your preference or the natural sweetness of your peaches.
- Crowd-Pleasing Dessert: Ideal for family gatherings, potlucks, or a cozy night in, this peach crisp is always a hit.
- Warm or Cold: Enjoy it fresh from the oven with a scoop of ice cream, or chilled for a refreshing treat.
Essential Ingredients for Your Perfect Peach Crisp
Creating this irresistible dessert requires only a handful of common pantry staples. Let’s break down the key components for both the topping and the filling:
For the Brown Sugar Oat Topping, you will need:
- All-Purpose Flour: This forms the foundational structure of our crisp topping, helping to bind the ingredients and create that desirable crumbly texture. Remember to spoon and level your flour for accurate measurement.
- Brown Sugar: Essential for sweetness and a delightful caramel-like flavor, brown sugar also adds moisture to the topping. Both light or dark brown sugar work beautifully here.
- Ground Cinnamon & Salt: These spices aren’t just for flavor; cinnamon enhances the warmth and depth, while a pinch of salt balances the sweetness and brings out all the individual flavors.
- Cold Unsalted Butter: The secret to a truly crispy and tender oat topping! Using cold butter, cubed into small pieces, is crucial. As it melts during baking, it creates pockets of steam, resulting in a perfectly crumbly texture rather than a greasy one.
- Old-Fashioned Rolled Oats: I highly recommend using old-fashioned rolled oats for their chewiness and robust texture, which holds up wonderfully during baking. If you only have quick or instant oats on hand, they can be used, but be aware the topping might be slightly softer.
And for the Juicy Peach Filling, you will be using:
- Peaches: The star of the show! While I prefer fresh, ripe peaches when available, this recipe is incredibly flexible. Frozen or canned peaches work just as well – refer to my notes below for specific instructions on how to prepare them. For fresh peaches, choose ones that are firm but yield slightly to a gentle squeeze, indicating perfect ripeness.
- Granulated Sugar: Peaches are naturally sweet, but a bit of granulated sugar in the filling enhances their flavor and ensures a balanced sweetness, especially if your peaches are slightly tart. You can adjust the amount based on the sweetness of your fruit.
- All-Purpose Flour: This acts as a thickening agent for the filling, preventing it from becoming too runny. It helps create that lovely, saucy consistency that clings beautifully to the peaches. Cornstarch can also be used as a substitute if preferred.
Step-by-Step Guide: How To Make Peach Crisp
This peach crisp is composed of two main elements: the irresistible crispy topping and the flavorful fruit filling. For optimal results, I recommend preparing the topping first and chilling it while you assemble the peach base.
How To Prepare The Brown Sugar Oat Topping:
- Begin by combining the dry ingredients for the topping. In a spacious mixing bowl, vigorously whisk together the all-purpose flour, brown sugar, ground cinnamon, and salt until they are thoroughly combined and no lumps of brown sugar remain.
- Next, add the crucial cold, cubed butter. Using a pastry cutter, fork, or even your fingertips, work the butter into the dry mixture. The goal is to break down the butter into pea-sized crumbs, creating a coarse, crumbly texture. This technique is vital for achieving that desirable crispness in the baked topping.
- Once the mixture resembles coarse crumbs, stir in the old-fashioned rolled oats. Adding the oats at this stage, rather than earlier, prevents them from being unnecessarily broken down during the butter-cutting process, ensuring their full textural contribution to the topping.
- After the topping is perfectly mixed, transfer it to the refrigerator. Chilling the topping helps the butter remain cold, which is key for a crisp rather than cakey result. This topping can even be prepared 1 to 2 days in advance and stored in the refrigerator until you’re ready to use it, making your baking day even easier.
How To Prepare The Filling & Assemble The Crisp:
- For the irresistible filling, gently toss your sliced peaches with the granulated sugar and all-purpose flour in a large mixing bowl. Ensure every peach slice is evenly coated with the mixture; this helps thicken the juices during baking and distributes sweetness throughout. Once coated, set the peaches aside while you get your baking dish ready.
- Prepare your baking vessel. I typically use a 9-inch round pie plate for this recipe, but an 8 or 9-inch square baking dish works equally well. Lightly spray the inside of your chosen dish with nonstick cooking spray to prevent sticking and ensure an easy cleanup. Then, carefully transfer the peach filling into the prepared pan, spreading it evenly.
- Retrieve your chilled oat topping from the refrigerator. Evenly sprinkle this crumbly mixture over the peach filling, ensuring the peaches are largely covered. This generous layer will bake into the signature golden, crispy crust.
- Once assembled, place the peach crisp in your preheated oven. Bake for approximately 40 to 50 minutes. You’ll know it’s perfectly done when the filling is visibly bubbling around the edges of the pan and the oat topping has turned a beautiful golden brown.
- Carefully remove the crisp from the oven and allow it to cool slightly on a wire rack for about 10-15 minutes before serving. This brief cooling period allows the filling to set up a bit, preventing it from being too runny. For the ultimate indulgence, I highly recommend serving it warm with a generous scoop of vanilla ice cream or a dollop of whipped cream!
Frequently Asked Questions (FAQ’s) about Peach Crisp
How do you store peach crisp?
Once your peach crisp has completely cooled to room temperature, cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for 2 to 3 days. For best flavor and texture, I recommend enjoying it within this timeframe.
How do you reheat peach crisp?
There are a couple of ways to reheat your delicious crisp:
- Microwave (for individual servings): For a quick reheat, place an individual serving in a microwave-safe bowl and microwave for about 30 seconds, or until it’s heated through. Be aware that the topping might lose some of its crispness in the microwave.
- Oven (for the full dish or crispier topping): To reheat the entire dish and revive the crispness of the topping, preheat your oven to 300°F (150°C). While the oven is preheating, let the peach crisp sit at room temperature for 15 to 20 minutes. Then, bake it in the preheated oven for 15 to 20 minutes, or until it is warmed through and the topping has re-crisped slightly.
Can I make this recipe with canned or frozen peaches?
Absolutely! This recipe is incredibly versatile and works wonderfully with all types of peaches:
- For Canned Peaches: When selecting canned peaches, I strongly recommend choosing those packed in peach juice, not heavy syrup, to avoid an overly sweet result and artificial flavors. Be sure to thoroughly drain the peaches before incorporating them into the recipe.
- For Frozen Peaches: Allow the frozen peaches to thaw completely before using. Once thawed, drain any excess liquid that has accumulated. This step is crucial to prevent the filling from becoming too watery. Then, proceed with the recipe as directed for fresh peaches.
Can I make peach crisp ahead of time?
Yes, you can! You can prepare the oat topping 1-2 days in advance and store it in the refrigerator. You can also assemble the entire crisp (filling and topping in the baking dish) and refrigerate it for up to 24 hours before baking. If baking from cold, you might need to add an extra 5-10 minutes to the baking time.
Can I freeze peach crisp?
Yes! To freeze, you can either freeze it unbaked or baked. For unbaked, assemble the crisp in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding about 30-40 minutes to the baking time, or until bubbly and golden. For baked crisp, let it cool completely, then cover tightly and freeze. Reheat thawed crisp as directed above.
Expert Baking Tips for the Best Peach Crisp
- Always Prepare the Topping First: Make the brown sugar oat topping before the filling and chill it in the refrigerator. This ensures the butter stays cold, contributing to a truly crispy and crumbly texture, rather than a dense or soggy one.
- Peach Quantity Matters: If you’re using fresh peaches, you’ll need approximately 6-7 medium-sized peaches to yield about 5 cups of sliced fruit. Freestone peaches are generally easier to pit and slice.
- Ripen Peaches Faster: If your fresh peaches aren’t quite ripe, place them in a brown paper bag for 1 to 2 days. The bag traps ethylene gas, which naturally speeds up the ripening process.
- Don’t Overmix the Topping: When cutting in the butter, avoid overworking the mixture. You want pea-sized crumbs, not a smooth dough. Overmixing can lead to a tough topping.
- Adjust Sugar to Taste: The sweetness of peaches can vary. Taste a small piece of your fresh peaches (if using) and adjust the granulated sugar in the filling accordingly. If they are very sweet, you might reduce the sugar slightly.
- Use a Deep Baking Dish: Peaches release a lot of juice as they bake, which can bubble over. Using a baking dish with slightly higher sides will help contain any overflow, saving you from a messy oven cleanup.
- Visual Cues for Doneness: Don’t just rely on the timer. Look for the edges of the peach filling to be actively bubbling and the topping to be uniformly golden brown. This indicates the fruit is tender and the sauce has thickened.
- Let it Rest: Allowing the crisp to cool for 10-15 minutes after baking is crucial. This helps the fruit juices thicken and set, preventing a watery filling when you serve it.
More Easy Fruit Recipes To Try!
- Blackberry Cobbler
- Blueberry Banana Baked Oatmeal
- Apple Crisp
- Homemade Peach Cobbler
- Apple Hand Pies
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Ingredients
For the Topping:
- 1/2 cup (65 grams) all-purpose flour, spooned & leveled
- 3/4 cup (150 grams) light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (115 grams) cold unsalted butter, cubed into small pieces
- 1 cup (100 grams) old-fashioned rolled oats
For the Filling:
- 5 cups sliced peaches about 6-7 medium peaches (fresh, frozen & thawed, or canned & drained)
- 1/3 cup (65 grams) granulated sugar
- 1/4 cup (31 grams) all-purpose flour spooned & leveled
Instructions
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Preheat your oven to 350°F (177°C). Prepare a 9-inch pie plate (or an 8 or 9-inch square baking dish) by spraying it generously with nonstick cooking spray, then set it aside.
To Make the Topping:
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In a large mixing bowl, thoroughly whisk together the flour, brown sugar, cinnamon, and salt until well combined. Add the cold, cubed butter and, using a pastry cutter or a fork, cut the butter into the dry ingredients until the mixture becomes crumbly and starts to come together in pea-sized pieces. Finally, stir in the old-fashioned rolled oats. Transfer the topping mixture to the refrigerator while you prepare the peach filling.
To Make the Filling & Assemble:
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Place the sliced peaches in a large mixing bowl. Sprinkle the granulated sugar and all-purpose flour over the peaches. Stir gently until all the peach slices are fully coated. Scoop the coated peaches into your prepared baking dish. Retrieve the chilled topping from the refrigerator and evenly sprinkle it over the peach filling.
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Bake for 40 to 50 minutes, or until the topping is beautifully golden brown and the peach juices around the edges are visibly bubbling.
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Remove the peach crisp from the oven and transfer it to a wire rack to cool slightly before serving. This brief cooling time allows the filling to set, ensuring a perfect consistency.
Notes
To reheat the crisp: Individual servings can be reheated in the microwave for about 30 seconds, or until warmed through. To reheat the entire peach crisp, preheat your oven to 300°F (150°C), let the crisp sit at room temperature while the oven preheats, then bake for 15 to 20 minutes or until warmed through and the topping is crisp again.
Oats: While old-fashioned rolled oats are preferred for their texture, quick oats can be used if that’s what you have.
Peaches: This recipe is adaptable for frozen or canned peaches. If using frozen, ensure they are thawed and any excess juice is drained. If using canned, opt for peaches in juice (not syrup) and drain them thoroughly before adding to the filling.