This post may contain affiliate links. Please read my disclosure policy.
The BEST homemade Peach Crisp
Easy, delicious and so good!
Don’t miss this fantastic Peach Crisp recipe made with ripe, juicy peaches topped with a cinnamon infused oaty almond crunch topping.
If you’re looking for a versatile fruit crisp topping that doesn’t get soggy and actually stays crisp, then this is a must try!
This recipe is the perfect combination of toasted almonds, chewy old-fashioned oats, flour, sugar, butter and cinnamon.
Ingredients for easy Peach Crisp:
For the peach mixture:
- fresh peaches – frozen or canned peaches work well too
- granulated sugar
- cornstarch
- ground cinnamon
- salt
- unsalted butter
- fresh lemon juice – to keep the peaches looking fresh for days
- vanilla or almond extract
For the topping:
- all-purpose flour
- old-fashioned whole grain oats – not quick cooking oats
- light brown sugar
- granulated sugar
- chopped sliced almonds
- ground cinnamon
- salt
- unsalted butter
- vanilla or almond extract
- additional sliced almonds and coarse sugar for topping (optional)
For serving (optional):
- vanilla ice cream
- sweetened whipped cream
- a splash of heavy cream
How to make Peach Crisp
Start by peeling and slicing fresh ripe peaches. If using frozen peaches be sure to thaw first.
Place the peaches in a large bowl and sprinkle with granulated sugar. Cover the bowl with plastic wrap and set aside for an hour so the peaches can make lots of amazing juice.
While the peaches are macerating, prepare the topping.
Combine the flour, oats, sugars, almond, cinnamon and salt in a medium bowl.
In a small bowl combine the melted butter and vanilla. Pour over the oat mixture and stir to combine. Refrigerate until needed.
Preheat the oven to 350 degrees F and lightly butter a 1-1/2 to 2 quart baking dish or 9×9-inch square baker. Set aside.
To prepare the peaches
Drain the peaches into a medium saucepan. Set the sliced peaches aside until needed.
Whisk the cornstarch, cinnamon and salt into the peach juice. Cook over medium heat, whisking constantly until the syrup boils. Simmer for a few minutes or until thick.
Remove from the heat and add the butter, lemon juice and vanilla. Gently fold in the peaches and any accumulated juice.
Pour the peach filling into the prepared baking dish and set aside.
Sprinkle the topping over the peaches
Break up the chilled topping using a fork and crumble over the peaches. Leave some pieces in large clumps about the size of a quarter.
Sprinkle with coarse sugar and additional sliced almonds if using. Bake for 30 to 40 minutes or until bubbly and golden brown. Tent with foil if browning too quickly.
Serve the Peach Crisp slightly warm topped with a scoop of vanilla ice cream, sweetened whipped cream or just a splash of chilled heavy cream.
Can you use frozen or canned peaches?
Fresh, frozen or canned peaches all work well with this recipe.
If using frozen peaches be sure to thaw first.
Canned peaches in juice, not syrup, are best in this recipe. You don’t need to macerate canned peaches if they already have plenty of juice. Simply add the sugar, drain and proceed with the recipe.
Can you use other stone fruits with this topping?
Try this topping recipe using nectarines, pears or plums. Add another teaspoon of cornstarch to the plums as they can be extra juicy.
What kind of nuts can you use in a crisp?
You can also substitute walnuts or pecans for the almonds if desired. I personally LOVE the combination of peach and almond flavors so that’s what I always use.
Can Peach Crisp be made ahead?
This peach crisp is best served slightly warm but still delicious at room temperature. We’ve been know to eat it cold straight from the refrigerator, too.
If you want to make the crisp ahead and bake when needed I recommend preparing the peach mixture through step 5 and pour into the prepared pan.
Cover and refrigerate until you plan to bake the crisp. Set the peaches out at room temperature for 30 minutes before baking, then top with the chilled crisp topping.
Bake as directed and serve warm with ice cream.
Can you freeze leftover Peach Crisp?
I don’t think you’ll have any leftover, but if you do, feel free to refrigerate the crisp for 3 or 4 days well sealed in an airtight container.
You can also freeze the crisp for up to 2 months. Thaw overnight in the refrigerator. Rewarm on 50% power in the microwave if desired.
The oat topping will be slightly less crisp but the almonds still have a little crunch left. Enjoy!
Thanks for PINNING!
Let’s be baking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too.
If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love.
FOLLOW Saving Room for Dessert on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates.
Peach Crisp
Ingredients
For the peach mixture:
- 2 ½ pounds peaches, peeled and sliced (about 6 cups or 8 large)
- ⅓ cup granulated sugar (80g)
- 2 teaspoons cornstarch
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 tablespoon unsalted butter
- juice of ½ a lemon
- ¼ teaspoon vanilla extract
For the topping:
- ½ cup all-purpose flour (66g)
- ½ cup whole oats (40g) no quick oats
- ¼ cup light brown sugar packed (45g)
- ¼ cup granulated sugar (55g)
- ½ cup sliced almonds chopped (50g) plus extra for topping
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoon unsalted butter melted
- 1 teaspoon vanilla extract
For serving:
- Vanilla ice cream
- whipped cream
Instructions
- Place the peaches in a large mixing bowl and sprinkle with granulated sugar. Toss gently to combine. Cover the bowl with plastic wrap and set aside at room temperature for 1 hour.
- While the peaches are macerating, prepare the topping. In a medium mixing bowl combine the flour, oats, sugars, almonds, cinnamon and salt. Combine the melted butter and vanilla and pour over the oat mixture. Stir to combine pressing the topping together to form large chunks. Refrigerate until needed.
- Preheat oven to 350°F. Lightly grease or butter a 1 ½ to 2 quart baking dish or a 9×9-inch square baking pan.
- Drain the peach juice into a medium saucepan. Set the peaches aside. Whisk the cornstarch, cinnamon and salt into the juice. Cook over medium heat whisking constantly until the syrup boils. Simmer for 2 to 3 minutes or until thickened.
- Remove from the heat and stir in the butter, lemon juice, and vanilla extract. Gently fold in the peaches and any accumulated juices. Once combined pour the peach filling into the prepared baking dish.
- Crumble the chilled topping mixture over the peaches leaving some pieces in large clumps, about the size of a quarter. Sprinkle with coarse sugar if desired and additional sliced almonds. Bake on a rimmed baking sheet for 30 to 40 minutes until well browned and bubbly all over. Tent with foil if needed to prevent over-browning.
- Remove from the oven and cool slightly before serving. Top with ice cream, sweetened whipped cream, or a drizzle of heavy cream if desired.
Recipe Notes
Nutrition
More delicious peach recipes:
Peaches are terrific in all kinds of recipes from sweet to savory.
One of our all time favorite savory peach recipes is this Grilled Pork with Peach Agrodolce. It’s an easy and delicious recipe that’s sure to impress.
If you find yourself with tons of extra peaches, try this incredible Homemade Peach Jam. Store-bought jam can’t compete with home canned!
We also have a ton of sweet 5-star peach recipes to pick from. Browse all our recipes from old-fashioned fresh Peach Pie, tender and moist Peach Cake to our super popular Fresh Peach Crumb Bars.
Leave a Comment