This peach crisp is one of my favorites! Well, this and regular cobbler with the cake mix and butter. Yes, we do butter not pop and it’s awesome! Anyway, I love it best when you can use fresh fruit like peaches later on in the summer. MMMMMMMMM!! The fruit gets all warm and releases all of it’s sugars and then that topping, it’s like a crazy delicious oatmeal cookie on top.
YUM! Even if you aren’t much of a peach fan you could give apples or blackberries a try instead. If you really want a delicious treat, top the whole thing off with a little bit of vanilla ice cream and serve while it’s still warm.
The warm topping and peaches slowly melt away at the ice cream and it makes for a perfect combination of hot out of the oven crisp and cool, smooth ice cream. Take a spoonful with a little bit of each and you’ll have perfection in every bite. So delicious!
You’ll never go back to plain, run of the mill desserts again! Whipped topping is good too. Not fantastic or anything, but it will do in a pinch.
What Peaches are Best for Baking?
If you’re headed to the grocery store for peaches to bake with, go for the freestone peaches. They can be yellow or white, but when you cut into them, the pit will fall right out. They are sweet, a little bit tangy and full of flavor. Perfect for baking crisps, cobblers, pies and crumbles! We like to use yellow peaches just that beautiful color!
How to Easily Peel Peaches?
I’ve written up all the details for peeling peaches in our Brown Sugar Peach Pie Bars post, so head that way! You also don’t have to peel them at all for this recipe, but I know some people are anti peach skin in desserts. I’ve also included tips in the notes on the recipe card for peeling peaches.
How to Make Peach Crisp?
Add all the filling ingredients (peaches, butter, heavy cream, cinnamon, sugar and flour) in a bowl and fold them gently together until combined. Pour the mixture into a greased dutch oven pan or 9×13 baking dish.
In a different bowl, add the oats, flour, brown sugar, cinnamon and salt and stir them together. Then add the cold butter and use a fork or pastry cutter to cut the butter into the mixture. Once it is mixed together pretty well, you can get in there with your hands and mix it into a paste. Crumble the stopping all over the peaches.
This peach crisp can be baked in a dutch oven or in the regular oven. In a dutch oven place 10 briquettes on the bottom and 14 briquettes on the top for 30-40 minutes. In the regular oven, bake at 350 degrees for 30-40 minutes. The top will be crisp like a cookie when it is done. Serve it with a scoop of vanilla ice cream on top (or whipped cream) while it’s still warm (just let it cook for 10-15 minutes so you don’t burn your mouth)!
Can I Use Canned or Frozen Peaches?
You already know what I’m going to say, don’t you? Fresh is best…9 times out of 10…go with fresh in all things! But if you absolutely must, yes, canned or frozen peaches will do. Just pay attention to the sugar on them. Frozen peaches tend to not be sweet enough and canned are usually too sweet. For canned peaches, drain them first. For frozen peaches, you can cook them from frozen (just add 5-10 extra minutes of baking time) or you can thaw them first and keep the baking time the same.
Will Peaches Ripen after Picking?
Peaches, like apples and pears and avocados and tomatoes (among other fruits), can ripen after being picked.
The easiest method to ripen peaches is simply to leave peaches on the counter.
If you want to speed things up, pop the peaches in a paper bag.
Does Peach Crisp Need to be Refrigerated?
Peach crisp can be left out at room temperature for a couple of days. If you aren’t going to eat it that quickly, store it in an airtight container in the refrigerator for up to 4-5 days.
Can Peach Crisp Be Frozen?
Baked crisp freezes well for up to 3 months. The crisp should be cooled, wrapped in plastic and foil and then frozen.
When you’re ready to eat it, let it thaw in the fridge overnight and then reheat it in the oven at 350 degrees for 15-20 minutes.
How Do You Reheat A Crisp Without It Becoming Soggy?
To reheat, place leftovers in the oven at 350 degrees for 15 minutes. That will keep the top nice and crispy. If you don’t care about the top being crispy, you can always zap a serving in the microwave for about 30 seconds.
How Long Will Peach Crisp Keep?
Peach crisp will keep for 2-3 days at room temperature. It will keep an 4-5 days in the refrigerator.
Is Peach Crisp Gluten Free?
This recipe is not gluten free because it contains flour. If you want to swap the flour for a gluten free flour, that will make it gluten free. We haven’t tried any other flours to say which works best.
Peaches are glorious! Put them in a juicy dessert with a delicious crumble on top and now you’ve gone to heaven! I’m talking angels singing type of dessert heaven! Peach crisp bliss!!
More Peach Desserts:
Juicy peaches are turned into a delicious dessert! Cinnamon peaches get all saucy as they bake under a cinnamon oat crisp topping! Serve with ice cream or whipped cream!
For the Filling
- 6-8 peaches peeled and sliced
- 2 Tablespoons Butter melted
- 1 Teaspoon Cinnamon
- 1/4 Cup Brown Sugar
- 2 Tablespoons Cornstarch
For the Crisp Mix together:
- 1 1/2 cups oatmeal
- 3/4 cup brown sugar
- 3/4 cup butter cold
- 1 cup flour
- 1/2 teaspoon cinnamon
- 1 Pinch Salt
In a bowl, combine all of the filling ingredients, folding gently with a spatula to combine.
Place fruit in bottom of a greased Dutch Oven or 9×13″ pan
In a separate bowl, add the flour, oats, seasonings and sugar. Stir to combine.
Add the butter and using a fork or pastry cutter, cut in the butter. At the end, use your hands to combine everything into a thick paste.
Spread topping mixture over fruit
Bake for 30-40 minutes or until done.
(10 briquettes on bottom, 14 on top if using a dutch oven outside). Or you can do it in the oven on 350.
**The top should be crisp like a cookie when it is done. If it is still soft you need to keep baking.
Let cool for about 10-15 minutes and serve with ice cream!
Serving: 1cup | Calories: 442kcal | Carbohydrates: 58g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 58mg | Sodium: 193mg | Potassium: 303mg | Fiber: 3g | Sugar: 36g | Vitamin A: 1041IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 2mg
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