Here’s the perfect peach crisp recipe with fresh peaches, starring a golden crunchy crumble topping and vanilla-scented filling! This classic summer dessert recipe includes my tips for ripening and peeling peaches, plus make-ahead and storage instructions and dietary swaps.
There’s nothing quite like the aroma of a bubbling peach crisp in the oven, then cozying up with a bowl of golden crumbles. I am peach obsessed, so as a cookbook author I had to try something new when Alex and I were drowning in juicy peaches from our local farmer’s market haul. It’s become our go-to peach recipe: recently we served it to friends who helped themselves to seconds—then thirds!
I’ve tested this recipe countless times over the years, tweaking the sugar and perfecting the crumble-to-fruit balance until I achieved what I think is peach crisp perfection! (Let me know if you agree.) The secret is using perfectly ripe peaches and not skimping on the vanilla and lemon juice in the filling.
Ingredients for the perfect peach crisp recipe
The best part about making peach crisp? It’s incredibly forgiving. Unlike my mom’s fresh peach pie, there’s no finicky pastry crust to worry about. You simply mix, pour, sprinkle, and bake. I’ve found that even beginner bakers can nail this recipe on their first try. Here are the ingredients you’ll need for a good peach crisp recipe:
- Ripe fresh peaches – This is non-negotiable—don’t compromise on ripeness. But in this recipe you can also substitute frozen peaches or canned peaches if needed.
- Granulated sugar – Just enough to enhance the natural sweetness
- Cornstarch – My secret for preventing a watery filling; substitute arrowroot starch as needed
- Lemon juice – Brightens the flavor (trust me! I’ve tried it without)
- Vanilla extract – The flavor enhancer that makes this crisp special: peaches and vanilla are the perfect pairing
- Old-fashioned rolled oats – These create the perfect texture
- All-purpose flour – Or almond flour for a gluten-free version
- Brown sugar – Adds caramel notes to the topping
- Cinnamon – Another classic pairing with peaches
- Cold butter – Essential for achieving that crispy texture
My expert tips for ripening peaches
Over the years, I’ve mastered the art of getting perfectly ripe peaches, even when they’re rock-hard at the store. There’s a lot of variation in ripeness when you buy them: they might be extremely hard or so juicy they’re almost bruising. If they don’t give when you squeeze them gently, you’ll need a few days to ripen them. Here’s how to ripen peaches:
I place the peaches in a paper bag with a banana. The banana emits ethylene gas, which helps the peaches ripen evenly over 1 to 4 days. I check them daily by gently squeezing – when the flesh yields slightly to pressure, they’re ready for using in peach recipes.
Tricks for peeling peaches
You can make peach crisp with skin-on peaches, but it does add an extra texture element that some eaters might not enjoy. But you can’t use a vegetable peeler for peeling peaches: it destroys the delicate fruit in the process. Here’s my quick way to peel peaches that I learned from my mom in this peach pie recipe:
- Boil batches of peaches for 45 seconds each. Drop 3 peaches into a pot of boiling water, so that the water fully covers them and boil for 45 seconds.
- Place into ice water. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat.
- Pull off the skin with your fingers. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers.
This method works so well that I use it in all of my peach desserts, from peach galette to peach compote.
Diet swaps I’ve tested
I’ve experimented with various dietary modifications to make this recipe work for everyone:
- Gluten-Free: I substitute almond flour for all-purpose flour. It creates an even crunchier topping that I actually prefer sometimes.
- Vegan: I use vegan butter or refined coconut oil instead of regular butter. Vegan butter gives the crispiest results, while coconut oil creates a slightly softer (but still delicious) topping.
Storing leftovers
Got a big pan of peach crisp and want to save it? This dessert saves well at room temperature, refrigerated or frozen.
- It can stand for 1 day covered at room temperature. The topping stays crisp with this method.
- Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.
- Freeze up to 3 months. You can freeze peach crisp for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisp.
Dietary notes
This peach crisp recipe is vegetarian. For gluten-free and vegan, see the substitution notes in the recipe below.
Frequently asked questions
Use ripe, but not overly soft, peaches for the best flavor and texture. Freestone peaches are easier to pit, but clingstone peaches can also be used.
Yes, you can use frozen peaches right from the freezer: no need to defrost! Peach crisp is a great way to use frozen peaches.
Yes, you can use almond flour or a gluten-free flour blend like King Arthur Measure for Measure or Bob’s Red Mill 1 to 1 Baking Flour.
Yes, you can easily make it vegan by using vegan butter or coconut oil in the topping and substituting maple syrup or agave nectar for the honey.
Our Perfect Peach Crisp
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Print RecipeHere’s the perfect peach crisp recipe with fresh peaches, starring a golden crunchy crumble topping and vanilla-scented filling! This classic summer dessert recipe includes my tips for ripening and peeling peaches, plus make-ahead and storage instructions and dietary swaps.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 5 cups sliced ripe peaches (2 ½ pounds; about 5 large or 7 medium)*
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- ¾ cup Old Fashioned rolled oats
- ¾ cup all purpose flour (or almond flour for gluten-free)
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 8 tablespoons cold salted butter (or coconut oil or vegan butter)
- Vanilla ice cream, to serve (required!)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Peel the peaches: Prepare a medium saucepan of boiling water. Drop 3 peaches into the pot so that the water fully covers them and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled.
- Make the filling: Slice the peaches. In a medium bowl, mix them with the granulated sugar, cornstarch, vanilla extract, and lemon juice, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
- Make the topping: In a medium bowl, mix together the oats, flour, brown sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
- Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.
Notes
*This recipe also works with the same amount of sliced frozen peaches; no need to defrost them. If using canned peaches, use sugar free or adjust the sugar quantity to compensate.
Other peach recipes you’ll enjoy
When peaches are in season, I go a little overboard with peach recipes! I love this fresh peach salad or fancy peach burrata salad for lighter options. For more desserts, I love making peach sorbet, peach ice cream, or this fun peach galette.
Don’t forget about savory! My peach salsa is great with grilled fish, and chicken thighs with peaches makes an amazing summer dinner.
For breakfast, try my peaches and cream oatmeal or peach cobbler muffins. And when you want something to sip, mix up some peach sangria or fresh peach juice!
from A Couple Cooks https://ift.tt/SIqwWvs
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