Tender, juicy fresh peaches topped with a crisp oat topping with a hint of cinnamon. This recipe is SO good, you'll be coming back for seconds.

 

PEACH CRISP

It's no secret that I love peaches. My absolute favorite way to eat them is fresh off the tree, chopped into cubes and sprinkled with sugar. A close second is peaches and cream. 

But I also like them in baked desserts such as peach cobbler, peach pie, and of course this peach crisp.

If you're looking for more of a cool dessert try my no-bake peach dessert or my graham cracker peach pie. 

If you're looking to include peaches in your breakfast, try this to-die-for peach french toast. 

Anyway I make them, I LOVE peaches.

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INGREDIENTS NEEDED FOR PEACH CRISP

• peaches
• oats 
• brown sugar
• flour
• butter
• cinnamon
• nutmeg
• salt

HELPFUL KITCHEN TOOLS 

• mixing bowl
• 8 X 8 pan
• paring knife
• pastry cutter
• wooden spoon

HOW TO MAKE PEACH CRISP WITH FRESH PEACHES

Let's get started with the crispy topping. Add the oats, brown sugar, flour, softened butter, cinnamon, nutmeg and salt in a bowl. 

Using a pastry blender, cut the butter into the rest of the ingredients. Once the butter has been cut into smaller chunks, I like to get in there with my hands to ensure it get's mixed well and the butter is fully incorporated into everything else.

Set the topping aside while we get the peaches ready.

Note: If you don't have fresh peaches available, or you want to make it a little bit easier, try making this with a can of peach pie filling. (My homemade recipe is SO good)

Peel and slice the peaches into a large bowl.

Sprinkle brown sugar, cinnamon and flour on top of the peaches and give them a quick stir.

Pour the peaches into a greased 8 X 8 pan. 

Sprinkle the topping over the peaches and bake at 375 for 40-45 minutes until the topping is slightly browned and the peaches are bubbly.

Let cool slightly but serve warm. 

I think peach crisp is best warm from the oven, but it will keep for a few days and you can warm it up in the microwave, or reheat in the oven.

Top with a scoop of vanilla ice cream or whipped cream if desired.

So what's the difference between a crisp and a crumble?

A fruit crisp and a fruit crumble are very similar. The difference is that a crisp includes oats and sometimes nuts. A crumble doesn't and is more like a streusel topping.

If you would like to make this peach crisp into a peach crumble, simply omit the oats and add an extra 1/2 cup of flour to the topping.

Can I make peach crisp with canned peaches or frozen peaches?

Yes.

For canned peaches, simply drain the peaches well and add them in place of the fresh peaches.

For frozen peaches, thaw and drain before adding.

Want to watch the video?  ↓↓Click the link ↓↓

→Peach Crisp←

MORE FRUIT CRISP RECIPES

• 3 ingredient apple crisp
• Cherry crisp

Don't forget to pin it!!

 

Peach Crisphttps://youtu.be/xeD1A_UtNzwPeach crisp made with fresh peaches and an oat toppinghttps://www.youtube.com/watch?v=xeD1A_UtNzw10/26/20

Peach Crisp

Servings: 6

Author: Rachel

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Tender juicy peaches topped with a crisp oat topping.

Ingredients

Crisp Topping

• 1 cup oats
• 3/4 cup brown sugar
• 1 cup flour
• 3/4 cup butter
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt

Peach Filling

• 9 peaches, peeled and sliced
• 1/2 tsp cinnamon
• 1/4 cup brown sugar
• 3 Tbls flour

Instructions

Crisp Topping

1. Add all of the topping ingredients to a bowl.
2. With a pastry blender cut the butter into the rest of the ingredients.
3. Once the butter is in small chunks, use your hands to fully incorporate all the ingredients into a crumble.
4. Set aside until the peach filling is ready. 

Peach Filling

1. Place the peeled and sliced peaches in a bowl.
2. Sprinkle the brown sugar flour and cinnamon on top.
3. Stir until the flour has been moistened by the juice of the peaches.
4. Pour into a greased 8X8 pan.
5. Sprinkle crumble on top.
6. Bake at 375 for 40-45 minutes or until peaches are bubbly and topping is just beginning to brown.

Notes:

Canned or frozen peaches can be substituted. Canned peaches should be drained well before adding. Frozen peaches should be thawed and drained prior to using.

Recommended Products:

8 X 8 pan

Paring Knife

Pastry Cutter

Nutrition Facts

Calories

676.32

Fat (grams)

24.79

Sat. Fat (grams)

14.90

Carbs (grams)

103.24

Fiber (grams)

4.00

Net carbs

99.24

Sugar (grams)

29.92

Protein (grams)

10.70

Sodium (milligrams)

193.55

Cholesterol (grams)

61.01

Nutritional information is automatically calculated and not guaranteed to be correct.

Similar Recipes

Peach French Toast

Old Fashioned Peach Cobbler

No Bake Peach Dessert

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© 2020 Adventures of a DIY Mom Nutrition information is generated automatically and is not guaranteed to be accurate.

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