Peach Crisp Recipe: A Delightful Dessert
Sweet peaches and a perfectly spiced oat topping make for a simple yet stunning summer dessert. Serve this peach crisp with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect finish.
Why Peach Crisp Is the Ultimate Summer Dessert
Fruit crisps are delightful year-round. However, summer fruit crisps, like cherry crisp and this peach crisp, truly showcase the season’s best flavors. There’s something extraordinarily satisfying about biting into fresh, juicy peaches, whether baked into a crisp or used in no-bake peach cheesecakes. When fresh peaches start appearing at your local farmers’ market, be sure to grab some to make this delicious dessert.
Peach Crisp vs. Peach Cobbler
So, how does peach crisp differ from peach cobbler? While both feature a base of peaches sweetened with a touch of sugar, the toppings are what set them apart. Crisp recipes utilize an oat-based streusel topping, giving it a chewy texture and a delightful crunch once baked—hence the name! Cobblers, in contrast, tend to have toppings that resemble cake or biscuit dough.
How to Make Peach Crisp
Peach crisps are not only quick to prepare but also make excellent use of seasonal fruits. This particular recipe can be assembled in minutes and doesn’t require any specialized equipment.
Ingredients Needed
For the sweet peach layer:
- 6 cups peeled and sliced fresh peaches
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
If fresh peaches aren’t available, you can substitute with 32 ounces of frozen sliced peaches without thawing them first. The filling has minimal sugar, as the sweetness of the peaches should shine through. Adjust the sugar according to the ripeness of your peaches.
For the Oat Topping:
- ⅔ cup all-purpose flour
- ⅔ cup quick-cooking oats
- ⅔ cup lightly packed light brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- Pinch of salt
- 6 tablespoons melted unsalted butter
Though crisp toppings are forgiving, measure your ingredients accurately for best results. Quick oats are recommended for this recipe; avoid using instant oats. Rolled oats can be used if pulsed in a food processor first. The addition of pumpkin pie spice enhances the peach flavor beautifully. If not available, ground cinnamon may be substituted.
Steps to Make the Crisp
Prepare the peaches by combining them with sugar and flour, then spread them in the bottom of a greased 9×9-inch baking dish.
In another bowl, combine the topping ingredients until they’re moistened and clumping together. Spread the topping over the peaches and bake at 350°F for 45-50 minutes. The crisp will be ready when the topping is golden brown and the fruit is bubbling at the edges.
Serving and Storage Tips
Serve the peach crisp warm or at room temperature, topped with a scoop of vanilla ice cream or a dollop of whipped cream. For leftovers, allow the crisp to cool completely before storing it in an airtight container in the fridge for up to 4 days. Reheat as desired.
Frequently Asked Questions
-
Can I use frozen peaches in this recipe?
Yes! Use 32 ounces of sliced frozen peaches—no thawing required, but you may need to adjust the baking time. -
I don’t have pumpkin pie spice; can I substitute?
Ground cinnamon is a fine alternative. Apple pie spice also works well. -
Can I use rolled oats instead of quick oats?
Yes, but it’s best to pulse them in a food processor before use. -
Can I make this gluten-free?
To make a gluten-free version, use 2 tablespoons of cornstarch instead of flour for the peach filling and a gluten-free flour blend for the topping.
