Peach Crisp

Why This Peach Crisp Is My Go-To Summer Dessert

I can’t help but sing “Millions of peaches, peaches for me” every time I make this crisp. Peaches are my favorite summer fruit, and I eat at least one a day when they’re in season. This peach crisp is the easiest way to turn a bunch of ripe peaches into something special. The fruit gets soft and jammy underneath a crunchy almond oat topping with cinnamon. It’s simple, fast, and everyone asks for seconds. I also love my Peach Raspberry Crumb Bars and Peach Pie, but this crisp is the one I make most often.

3 Reasons You’ll Love This Peach Crisp Recipe

• The almond oat topping is extra crispy and nutty, a nice contrast to the soft peaches.
• You only need 15 minutes of prep, then the oven does the work.
• It works for a weeknight or a summer party.

Key Ingredients for Peach Crisp

• Peaches: Use ripe but firm peaches. They should give slightly when pressed. Avoid mushy ones. Peel them if desired.
• Oats: Old-fashioned oats give the best chewy texture. Quick oats work but will be less substantial.
• Almonds: Slivered or chopped almonds add crunch. Toast them in a dry skillet for a few minutes to deepen their flavor.

Kitchen Tools for Peach Crisp

• 9×9-inch baking dish (or any 2-quart baking dish)
• Two large mixing bowls
• Chef’s knife and cutting board
• Measuring cups and spoons
• Cooking spray or butter for greasing
• Wire rack for cooling

Tips for Making the Best Peach Crisp

The best way to get a crumbly topping is to use cold butter and mix it in with your hands. Pinch the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized bits. For the peaches, blanching makes peeling easy: cut a small X on the bottom, drop them in boiling water for 30 seconds, then plunge into ice water. The skins will slip right off.

Don’t overbake the crisp. Pull it out when the topping is deep golden and the filling is bubbling through the cracks. Let it rest for 15 minutes so the juices thicken up. That waiting is the hardest part, but it’s worth it.

Peach Crisp Variations to Try

Swap peaches for nectarines or plums for a different stone fruit crisp. Add a cup of blueberries or raspberries for a mixed fruit version. To make it gluten-free, use certified gluten-free oats and a 1:1 gluten-free flour blend. If you’re out of almonds, pecans or walnuts work nicely. Add a pinch of nutmeg or ginger to the topping for extra warmth.

How to Serve Peach Crisp

Serve the crisp warm, straight from the dish. A scoop of vanilla ice cream on top is classic, but whipped cream or a dollop of Greek yogurt works too. For a brunch twist, try it with a spoonful of crème fraîche.

How to Store Leftover Peach Crisp

Cover any leftover crisp tightly and refrigerate for up to 3 days. The topping will soften, but it’s still good. If you want to keep it longer, freeze it.

Can You Freeze Peach Crisp?

You can freeze the crisp before or after baking. To freeze unbaked, assemble the crisp in a freezer-safe dish, wrap it in plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the bake time. To freeze baked crisp, let it cool completely, wrap tightly, and freeze. Reheat directly from frozen in a 350°F oven until warmed through, about 20 minutes.

Best Ways to Reheat Peach Crisp

For the best texture, reheat in a 350°F oven for 10-15 minutes. This crisps the topping back up. If you’re in a hurry, microwave individual servings for 30-60 seconds, but the topping will be soft.

Peach Crisp FAQs