Peach Crisp

Cozy, sweet and juicy, my peach crisp is summer's answer to a craving for a lusciously peachy dessert. Brimming with an abundance of fresh, ripe peaches with a kiss of cinnamon, nestled into a baking dish and topped with my brown sugar, oat and pecan crisp topping, this peach crisp recipe is heavenly served warm with rich vanilla ice cream on top!

A summer crisp that's peachy keen

I don't know what it is about this particular summer season, but I can't seem to get enough of warm, bubbly and juicy fruit crisps!

Crisps are what I've been craving and preparing for the past couple months, from my jammy berry crisp recipe, when I have extra berries hanging out in the fridge, to this tangy-sweet peach crisp with a brown sugar and pecan topping.

Maybe it's the fact that a fruit crisp is very fuss-free, rustic and easy to make. There's no dough or batter to worry about, only some ripe fruit sliced up and topped with a sprinkle of a simple oat-infused, sweet topping that gets crispy while it bakes.

This peach crisp is warm, cozy and comforting. It's perfect partnered with some gourmet vanilla ice cream to slowly melt over top and get into all the nooks and crannies.

It's just peachy, and sheer bliss in every spoonful!

My recipe for peach crisp

Really, there are two main components to this peach crisp recipe: the peach filling and the crisp topping. This makes for a simple dessert that's a breeze to prep.

Fresh peaches are the star ingredient in this crisp, and making use of those abundant, aromatic and ripe peaches is what it's all about.

I like to select peaches that have some give to them, while not being overly mushy, or overly firm. This makes the peaches easier to peel and slice (you can skip this step if you don't mind the skin). And when they've just ripened, the slices also keep their shape better as the crisp bakes.

To brighten up the flavor, I like to add in a small squeeze of lemon. For depth and warmth, I use some brown sugar and cinnamon.

Because peaches can be quite juicy, especially as they bake and break down in the baking dish, I combine brown sugar with a bit of cornstarch to act as a thickener for those abundant juices. If the peaches are less ripe, then less cornstarch is better, and if they're very ripe and juicy, then using a touch more does the trick.

As for the topping, I use my standing mixer fitted with a paddle attachment, and add the ingredients into the bowl including my equal parts flour and oats, plus brown sugar, butter, vanilla, cinnamon, and salt. These ingredients perfectly meld together to create a delightfully crispy topping.

And what's the best accompaniment to a warm, juicy peach crisp? Generous scoops of rich and creamy vanilla ice cream, of course!

Here's a glance at my peach crisp recipe:

(or just jump to the full recipe...)

1. To get started, I prepare my crisp topping by combining all of my ingredients (except the pecans) in the bowl of my stand mixer fitted with a paddle attachment. I then mix for about 2 to 3 minutes, or until the mixture comes together in pea-size pieces. I chill the crisp topping while I prep my filling.
2. Next, I prepare my peach filling, by tossing together my peach slices and the rest of the filling ingredients until combined.
3. Then, I turn the filling out into my baking dish (roughly 3 quart), sprinkle over the crisp topping, as well as the chopped pecans (if using).
4. I then bake the peach crisp for about 50 minutes to 1 hour, depending on how ripe the peaches are.
5. Once baked, I allow the peach crisp to rest for at least 10 minutes.
6. I serve with scoops of vanilla ice cream over top.

Recipe

Peach Crisp

by Ingrid Beer

Print Recipe

This juicy, luscious peach crisp with buttery, brown sugar topping is a sweet, cozy taste of summertime, best topped with ice cream!

Category: Dessert
Cuisine: American

Yield: Serves 8

Nutrition Info: 514 calories (per serving, without ice cream)

Prep Time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Peach Filling Ingredients:

• 10 medium, ripe peaches, peeled and sliced (skip peeling if you don't mind the skins)
• Squeeze lemon (about 1 teaspoon)
• ⅓ to ½ cup brown sugar (use the lesser amount if peaches are very sweet)
• 1 ½ to 2 tablespoons cornstarch (use the lesser amount if peaches are firmer and not as juicy)
• ¼ (heaping) teaspoon ground cinnamon

Crisp Topping Ingredients:

• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• ¾ cup brown sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• 10 tablespoons cold, unsalted butter, cut into small cubes
• 2 tablespoons roughly chopped pecans (optional)
• Vanilla (or peach) ice cream, as accompaniment

Preparation:

1. Begin by gathering and prepping all of your crisp topping ingredients according to the ingredient list above to have ready and organized for use. (Set the pecans aside if using, as these will be sprinkled over top of the crisp before baking.)
2. To the bowl of a standing mixer fitted with a paddle attachment, add all of the ingredients up to and including the cold butter, and mix everything together for several minutes, until pea-size pieces form. (Things will look dry at first, but will begin to come together after a couple of minutes.)
3. Spoon the crisp topping into a bowl or into a ziplock bag, and place into the fridge to keep cold.
4. Preheat the oven to 350°, and lightly mist a (roughly) 3 quart baking dish with cooking spray.
5. Next, gather and prep all of your peach filling ingredients according to the ingredient list above to have ready and organized for use.
6. Add the sliced peaches to a large bowl, add the squeeze of lemon juice, and toss to incorporate.
7. Next, combine the brown sugar, cornstarch and cinnamon in a small dish with a fork until well-blended. Then, sprinkle this over the peaches, and using clean hands (best tool) or a large spoon, toss the peaches with the sugar mixture until the peaches are well coated.
8. Turn the peaches out into the prepared baking dish, then sprinkle over top the crisp topping and the chopped pecans, if using those.
9. Bake the peach crisp for about 50 minutes to 1 hour (less if peaches are soft, and longer if peaches are firmer), until topping is golden-brown and aromatic (loosely cover the top with foil if it begins to get too dark).
10. Allow the peach crisp to sit for about 10 minutes (or even cool it to room temp, if desired), then serve immediately in bowls, ideally topped with vanilla (or even peach) ice cream.

Tips & tidbits for my peach crisp recipe:

• Choose ripe yet slightly firm peaches: Ideally, the best peaches for a crisp are ones that are ripe, but not overly mushy. While you can use very soft peaches, they will be harder to peel, and will be extremely juicy, so use the larger amount of cornstarch in that case (perhaps even 3 tablespoons). Otherwise, opt for peaches that are aromatic, that "give" just a little when gently squeezed.
• Peel your peaches, or don't: If you don't mind fuzzy peach skin, then you can skip the step of peeling your peaches. Otherwise, give them a peel before slicing.
• Add a couple of tablespoons of bourbon, for a boozy note: If you enjoy the flavor of bourbon, and would like to give this peach crisp a slight boozy flavor, drizzle in 2 tablespoons of bourbon along with the lemon juice when prepping the filling—it'll be very subtle, but nice and warm.
• Amount of cornstarch depending on juiciness of peaches: If the peaches you're using are firmer and not as ripe, use the 1 ½ tablespoons of cornstarch, as they won't release quite as much juice. If the fruit is softer and juicier, use the full 2 tablespoon amount, even upping it to 3 tablespoons if the peaches are very juicy.
• Sweeten according to taste: Similar to the cornstarch, if the peaches are ripe and very sweet, then use ⅓ cup of sugar, perhaps even ¼ cup. If not quite as sweet and ripe, then up the amount to ½ cup of sugar for the recipe.
• Make this peach crisp ahead: If you'd like to make things easier on yourself the day you'd like to bake and serve this dessert, then peel and slice the peaches the day before (without adding any other ingredients). Keep them in a bowl, and in the fridge. Also, prep the crisp topping (keeping that separate), and also keep that in the fridge. When ready to bake, toss the peaches with the lemon, brown sugar, cinnamon, and cornstarch. Then, top the peaches with the crisp topping and the pecans, and bake as directed.
• What to serve with peach crisp: A classic accompaniment to warm peach crisp is vanilla ice cream, or even creamy peach ice cream!
• How to reheat leftover peach crisp: The easiest way reheat the crisp is to gently microwave the amount you want in 30 second increments, until it reaches your desired warmth. If you can wait for it, you can also gently warm it in the oven at 325° for about 5 to 10 minutes.

Craving more fruity summer sweet treats? Check out my Peach Galette recipe, my Berry Crisp recipe, my recipe for Lemon Cookies, Plum Cake, Strawberry Tartlets with Lemon Cream, Apricot Scones, Cherry Turnovers, or even my Cherry Cobbler with Cream Biscuit Topping recipe!