Enjoy summer’s fresh crop of peaches in this utterly delicious fruit crisp.
One of my favorite summertime desserts is this peach crisp recipe. It’s so easy to make, as you merely combine sliced peaches with a bit of cornstarch and lemon juice before adding the flour, butter, and oat topping. You can substitute an equal amount of arrowroot powder for the cornstarch or use twice the amount of tapioca starch, as that needs a 2:1 ratio in recipes. I actually like to make a slurry of lemon juice and starch before mixing it with the fruit to prevent clumping.
Kids love a fruity crisp for dessert. I also enjoy it at breakfast with some plain Greek yogurt and nut butter. That gives you additional protein to go with the oats and fruit. In fact, I have an apple crisp in the fridge that I enjoy at breakfast with a couple of eggs and sautéed spinach.
You can substitute similar ingredients for specific diets, such as gluten-free all-purpose flour, if you avoid gluten. I actually substitute almond flour when I make this, and the crisp still turns out great. The nutty flavor can’t be beat. Just remember to check that your oats are certified gluten-free, as cross-contamination can be an issue with oats. Plant-based unsalted butter can substitute for the dairy variety. I use coconut sugar in my crisps instead of brown sugar, and it is so good. You can even use firm—not melted—coconut oil instead of butter in the topping.
Although this is an ideal summer dessert, you can make it year-round by using frozen or canned peaches. If using frozen peaches, thaw them (in the refrigerator or at room temperature), then drain them well and pat them dry. Canned peaches should also be drained well before using them in a crisp.
Delicious variations for this peach crisp recipe
As perfect as this peach crisp recipe is, you can undoubtedly enhance the flavors with additional ingredients—both inside and for the topping. Mixing in other fruit, such as blueberries, strawberries, raspberries, or blackberries, makes it not only tasty but also colorful. Of course, nectarines are a perfect combination, especially since peaches and nectarines tend to be at their peak of ripeness at the same time. Apples and pears are equally good, as are raisins, Craisins (dried cranberries), and dates.
Enhance the topping by adding finely chopped walnuts, pecans, almonds, or macadamia nuts. I love the combination of macadamia nuts and shredded coconut in the topping. It gives it a nice tropical feel. Other spices to add to the topping include nutmeg, cardamom, cloves, allspice, ginger, apple pie spice, or pumpkin spice. Give the topping a citrus twist with a bit of lemon, lime, or orange zest. You can also add some citrus zest to the fruit filling.
How do I store leftovers?
Allow leftovers from this peach crisp recipe to cool to room temperature, then refrigerate them tightly covered for up to 5 days. The topping should stay crisp for 2 to 3 days but might begin to soften after that. Once chilled, you can freeze leftovers in a freezer-safe container or zippered bag for up to 3 months. Remove as much air as possible from the container when freezing. Defrost it overnight in the fridge before serving cold, at room temperature, or reheated in a 350°F oven until warm. Although microwaving will work, it won’t crisp the top again.
Serving suggestions
Serve this peach crisp recipe with a scoop of your favorite frosty dessert. Some of my favorite combinations are this Cherry Ice Cream Recipe, Blueberry Ice Cream Recipe, and Homemade Strawberry Ice Cream. Those bright flavors pair so well with the peaches’ sweetness. You can also add a spoonful or two of this Whipped Cream Recipe to your peach crisp. If you like this crisp, try our Peach Cobbler Recipe—it’s equally delicious.
Peach Crisp Recipe
Ingredients
- 4 cups sliced fresh peaches
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup cold unsalted butter cubed
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup old-fashioned rolled oats
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
- Preheat the oven to 350°F and grease an 8×8-inch baking dish.
- Toss the peaches with cornstarch and lemon juice. Place the mixture in a greased baking dish.
- In a bowl, combine the all-purpose flour, brown sugar, cold butter, vanilla, ground cinnamon, and salt. Work the butter into the mixture using a pastry cutter or your fingers until it looks crumbly, then stir in the rolled oats.
- Sprinkle the topping evenly over the peaches. Bake for 30-35 minutes until the topping is golden brown and the peaches are bubbly.
- Let cool slightly before serving. Enjoy with vanilla ice cream or whipped cream if desired.
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