One of my favorite seasonal summer fruits has always been peaches. Let me tell you, this easy peach crisp recipe is summer in a skillet. The juicy yellow peaches taste so good with the crisp buttery crumble on top. Finish with a dollop of ice cream for the ultimate summer dessert recipe. This crisp is so good I can guarantee your family will want this recipe on repeat.
About this recipe
For this peach crisp recipe, I used fresh yellow peaches. Yellow peaches are known to be better for baking and have a more intense flavor than white peaches. However, white peaches are great for grilling and are normally slightly sweeter since they are lower in acid. That said, I highly recommend using yellow peaches for this recipe.
On that note, you will want to make sure the peaches are ripe. If the peaches are very firm or hard, it will take a long time for them to soften in the oven. In this case, you run the risk of burning your sauce. On the flip side, if the peaches are too ripe, they will get soggy and fall apart as they bake. You want the peaches to be slightly firm to the touch but still ripe. I used six yellow peaches for this recipe, and it worked perfectly.
When preparing this recipe, be sure to use a 9-inch cast iron skillet. This cast iron skillet is the perfect size for this recipe and will help ensure even baking. I baked my peach crisp on the grill at 350 degrees, but you can easily bake your crisp in the oven. The only reason I used my grill is because we are still under a kitchen renovation. Although, the grill worked really well. If using the grill, you will bake the crisp for 20-25 minutes, checking it occasionally for doneness. If using the oven, you will bake the crisp for 25-30 minutes checking it occasionally for doneness.
Serve the crisp warm from the oven. You have the option to add a scoop of vanilla ice cream. Trust me, the ice cream is a great touch.
Store any leftover peach crisp in an airtight container in the refrigerator for 3-4 days. Simply reheat some of the crisp in the microwave when you want to enjoy another serving. It’s best to keep the ice cream on the side so that you can enjoy any leftover crisp without it being soggy. Looking for more summer dessert recipes? Try my cinnamon apple crumble.
- 1/4 cup ap flour, all purpose
- 1/4 cup light brown sugar
- 1/4 cup rolled oats
- 1/4 cup chopped toasted pecans
- 3 tablespoons butter, room temp
- 6 medium yellow peaches, sliced into wedges
- 2 tablespoons salted butter
- 1 tablespoon ap flour, all purpose
- 2 tablespoons light brown sugar
- 1 tablespoon lemon juice, fresh squeezed
- 1 teaspoon almond extract, vanilla will work too but almond is best
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ cup warm water
- pinch salt
- 9 inch cast-iron skillet
- mixing bowl
- oven or grill
- Preheat the oven or gas grill to 350 degrees.
Prepare the crumble:
- In a small mixing bowl, combine the ap flour, rolled oats, light brown sugar, chopped pecans and room temperature butter.
- Using a fork press the butter into all the other ingredients until a crumble forms. Set aside.
Prepare the peach filling:
- In a large mixing bowl, combine the sliced peaches, flour, cinnamon, nutmeg, brown sugar, lemon juice, almond extract, pinch of salt and water. Toss until well combined.
- Add 2 tablespoons of butter to the skillet. If using the grill, the butter will melt on its own. If using the oven, spread the butter around in the bottom of the skillet to grease it.
- Add the peach mixture to the skillet and spread the peaches out evenly.
- Top with the crumble and bake for 20-25 minutes on the grill or 25-30 minutes in the oven. You want the peaches to be soft and the crumble topping to be slightly browned.
- Serve warm.