Table of Contents
  1. Why this recipe works.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other crisp recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Peach Crisp Recipe

A simple yet tasty dessert, this crisp highlights the best of the summer: peaches! A fruit-focused dish, this treat comes together with a slivered almonds and oat streusel, forming the ideal balance of soft peaches and crunchy topping. You’ll love the simplicity and ease of this perfect peach crisp!

Why this recipe works.

Peaches are one of those unique fruits that are only available one time during a year. Unlike apples, oranges, or even raspberries, peaches do not appear in grocery stores or farmer’s markets except during the summer. So when they’re at their ripest and most plentiful, you must enjoy them in every way possible. And since peaches have such immense flavor when eaten plain, very little has to be done to them when using them in a dessert.

Enter this peach crisp recipe, which pairs simple ingredients with the simple deliciousness of a fresh peach. In fact, this recipe relies heavily on peaches, adding in more than some crisp recipes would traditionally, all in the hopes of imparting immense peach flavor. The result is a savory dessert recipe that screams summer and everything good about the season. Plus, it’s an easy recipe that requires one bowl to make. That’s the best kind of dessert if you ask me!

Light pink surface filled with baked peach crisp with a scoop sitting on a plate with a scoop of ice cream as well and peaches.

Everything you’ll need to make this recipe.

  • Peaches are at their peak during the summer months, and they’re the obvious hero in this recipe. Since they’re super flavorful all on their own, the recipe uses a high amount to truly let them shine.
  • Cornstarch is a magical ingredient that activates when heated. The cornstarch mixes with the juices from the peaches and, when baked, helps tighten the juices into a thick sauce.
  • Orange juice, while not having the same flavor profile as peaches, will actually help to enhance the peach flavor. That’s the magic of citrus juices. They brighten and awaken our tastebuds as we consume the dessert.
  • Vanilla extract is one of those secret ingredients that amps up the flavor in pretty much any baked good. While it may seem like an easy ingredient to omit, make sure to add it in for the best flavor. If you want to make your own, make sure to check out how to make homemade vanilla extract.
  • Sliced almonds add a great texture to the streusel topping of this crisp. Plus, the flavor of almonds also works so well with peaches.
White marble surface filled with all ingredients needed to make peach crisp including peaches, sugar, flour, almonds, oats, butter, and more.

Here’s how to make this recipe.

  1. Prepare the peaches. Cut the peaches in half, removing the pit and skin. Cut each peach into slices and place into a large bowl.
  1. Mix together the ingredients. In the bowl, add the cornstarch, sugar, and vanilla extract. Squeeze the orange juice on top. Mix everything together with the peaches to ensure that the cornstarch is fully dissolved in the liquid. Then pour into a 9×9 baking dish. Set aside while preparing the streusel topping.
  1. Prepare the streusel. In the same bowl that was used for the peaches, combine the rolled oats, slivered almonds, all-purpose flour, brown sugar, cinnamon, and salt. Mix all of the dry ingredients together. Then cut the butter into small ½-inch cubes and add to the mixture. Work the butter into the dry ingredients with your hands, smashing the butter pieces. Evenly distribute the streusel over the peaches in the baking dish.
  1. Bake the crisp. Place in the preheated 350°F oven for 50 to 60 minutes. Once fully baked and the liquid is bubbling through, remove the crisp from the oven. Let cool before serving.

These pro tips will make this recipe a success.

  • To quickly remove the peel, cut an “X” in the bottom of each peach and place them in boiling water for 30 seconds. This slightly cooks the peel and will help them slide right off once removed from the water.
  • To add some variety to the texture of the peach crisp, slice the peaches into irregularly-sized slices, some thicker and some thinner.
  • When pouring the peach mixture into your baking dish, make sure to scrape out any of the juices that collected in the bottom of the bowl. All of these juices are necessary for the crisp to bake correctly.
  • To know when the streusel is ready to sprinkle on the peaches, grab a handful of the mixture. Smash it in your fist. If it holds its shape, but can easily be crumbled apart, then the streusel is ready.
  • When baking, wait to remove it from the oven until the crisp bubbles throughout. This ensures everything has been baked fully. Make sure to allow the crisp to cool fully before serving. If you spoon into the crisp before it has cooled, the juices that were activated by the heat in the oven will leak. Allowing the crisp to cool will provide ample time for the mixture to truly thicken.
White baking dish filled with baked peach crisp with streusel topping with one piece of peach sticking out on wooden spoon.

Frequently asked questions about this recipe.

Does the variety of peach matter for this crisp recipe?

No, any type of peach will work for this recipe. Some varieties are easier to peel, and some are free-stone meaning the pit in the center removes effortlessly. Pick whatever works best for you and is readily available.

Can all-purpose flour be used instead of cornstarch?

Yes, all-purpose flour can be used in place of cornstarch. In this crisp, I do prefer cornstarch because it results in a clearer sauce. If using flour, make sure to use double the amount than what is called for when using cornstarch.

Can other nuts be used for the streusel?

Yes, pecans, walnuts, or even macadamia nuts will work in place of the almonds. If there are any nut allergies, the nuts can be left out.

How long will this recipe last once baked?

The streusel is best served fresh and can become soggy as a leftover. Cover and place any leftovers in the refrigerator for up to one week.

Can this recipe be made with canned peaches?

Of course! If using canned peaches rather than fresh peaches, you’ll want to make sure that the peaches are drained from any of their liquid, then proceed like normal with the stated recipe. If possible, look for a low-sugar or no-sugar-added canned peach, as there is sugar in the crisp itself, or adjust the sugar accordingly. If you want to learn how to preserve peaches, make sure to check our how to can peaches.

Large white plate filled with scoop of peach crisp with scoop of ice cream on top along with spoon.

Watch how to make this recipe.

YouTube video

More summer dessert recipes

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Light pink surface with white plate with serving of peach crisp and scoop of ice cream and spoon resting on plate right before being eaten.

Peach Crisp

4.75 from 4 votes
A simple yet tasty dessert, this crisp highlights the best of the summer: peaches! A fruit-focused dish, this treat comes together with a slivered almonds and oat streusel, forming the ideal balance of soft peaches and crunchy topping. You'll love the simplicity and ease of this perfect peach crisp!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 9 servings

Ingredients

  • 6 cups peeled and sliced peaches
  • 2 tbsp cornstarch
  • ½ cup white granulated sugar
  • 1 tbsp orange juice
  • ½ tsp vanilla extract
  • ½ cup old-fashioned rolled oats
  • ½ cup sliced almonds
  • ½ cup all-purpose flour
  • cup light brown sugar
  • 1 tsp cinnamon
  • ½ tsp kosher salt
  • 8 tbsp cold unsalted butter cut into ½-inch pieces

Instructions
 

  • Preheat the oven to 350°F. Butter a 9×9 baking dish and set it aside.
  • In a large bowl, combine the prepared peaches, cornstarch, white granulated sugar, orange juice, and vanilla extract. Stir together to dissolve the cornstarch and pour the mixture into the prepared baking dish.
    6 cups peeled and sliced peaches, 2 tbsp cornstarch, ½ cup white granulated sugar, 1 tbsp orange juice, ½ tsp vanilla extract
  • In the same bowl, combine the old-fashioned rolled oats, sliced almonds, all-purpose flour, brown sugar, cinnamon, and kosher salt. Mix to combine.
    ½ cup old-fashioned rolled oats, ½ cup sliced almonds, ½ cup all-purpose flour, ⅓ cup light brown sugar, 1 tsp cinnamon, ½ tsp kosher salt
  • Add the cubed butter and toss with the dry ingredients to coat all the pieces. Cut the butter into the mixture with a pastry cutter or by picking up pieces of butter with the dry ingredients and pushing them between your thumb and forefinger. Combine until the mixture resembles wet sand with irregular pieces of butter.
    8 tbsp cold unsalted butter
  • Sprinkle the streusel over the peaches and place the baking dish in the preheated 350°F oven. Bake until the streusel is golden and the peaches are bubbling into the center of the dish, 50-60 minutes. Once baked, remove the dish from the oven and cool for 30 minutes before serving to allow the juices to cool and set.

Notes

  • To quickly remove the peel, cut an “X” in the bottom of each peach and place them in boiling water for 30 seconds. This slightly cooks the peel and will help them slide right off once removed from the water.
  • To add some variety to the texture of the peach crisp, slice the peaches into irregularly-sized slices, some thicker and some thinner.
  • When pouring the peach mixture into your baking dish, make sure to scrape out any of the juices that collected in the bottom of the bowl. All of these juices are necessary for the crisp to bake correctly.
  • To know when the streusel is ready to sprinkle on the peaches, grab a handful of the mixture. Smash it in your fist. If it holds its shape, but can easily be crumbled apart, then the streusel is ready.
  • When baking, wait to remove it from the oven until the crisp bubbles throughout. This ensures everything has been baked fully. Make sure to allow the crisp to cool fully before serving. If you spoon into the crisp before it has cooled, the juices that were activated by the heat in the oven will leak. Allowing the crisp to cool will provide ample time for the mixture to truly thicken.

Nutrition

Serving: 1servingCalories: 291kcal
Course Dessert
Cuisine American
Difficulty Easy
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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3 Comments

  1. 5 stars
    OK….just so yummmmmy! I added blueberries because I didn’t have enough peaches. I think next time I’ll cut down on the sugar just a bit. Absolutely loved the topping!! 😋Another keeper. Thanks Kaleb.

  2. 4 stars
    Still in the oven and it has been one hour but still not bubbling in the centre.
    Will post after it comes out and we taste it. It looks good so far.

  3. I made this a day before I want to serve it. Should I put in refrigerator after it cools for a day and reheat in oven the next evening when I serve w vanilla ice cream. Or can I leave covered on counter after it cools and reheat in oven the next evening. Thanks