Peach Crisp
This easy Peach Crisp recipe tastes like summer in a skillet. The juicy yellow peaches taste so good with the crisp buttery crumble on top.
Finish this crisp with a dollop of vanilla ice cream for the ultimate summer dessert recipe. This crisp is so good I can guarantee your family will want this easy dessert recipe on repeat.
Looking for more dessert ideas? Try my Grilled Banana Split or this Peachberry Crisp.
Why You’ll Love This Recipe
- Easy to make. You only need a few simple fresh ingredients to make this homemade peach crisp recipe.
- Celebrate seasonal fruit. There is nothing better than seasonal ripe fruit. And these fresh peaches do not disappoint. The soft warm peaches taste so good with the golden brown crisp topping.
- Perfect for families. This easy to share recipe is perfect for the whole family. Simply top with vanilla ice cream and dig in!
Recipe Ingredients
- Crisp Topping – Combine AP flour, cane sugar, cold cubed unsalted butter, and rolled oats in a mixing bowl. Use a fork or knife to cut the cold butter into the mixture. DO NOT overwork the mixture. As a final step, gently fold in, lightly toasted pecan pieces into the crisp mixture.
- Peaches – You’ll need 6 ripe yellow peaches fro this recipe.
- AP Flour – The AP flour helps thicken the sauce.
- Sugar – This filling recipe calls for light brown sugar to help sweeten the sauce.
- Lemon Juice – Fresh squeezed lemon juice works best.
- Almond Extract – This enhances the peaches and adds a depth flavor to the whole recipe.
- Water – The warm water helps dissolve the sugar and makes syrup like filling texture.
- Spices – This recipe calls for ground cinnamon and nutmeg.
- Salt – Salt enhances the flavors in this recipe.
- Butter – You’ll need regular butter for the filling.
White vs. Yellow Peaches
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.
Expert Tips
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. Resulting in the sauce potentially burning. On the contrary, 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.
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.
Serve the crisp warm from the oven. Option to add a scoop of vanilla ice cream. Which in my opinion is always a good idea!
How to Make
- Preheat the oven or to 350 degrees.
Prepare the Crisp Topping
- Combine AP flour, cane sugar, cubed unsalted butter, and rolled oats in a mixing bowl. Use a fork or knife to cut the unsalted butter into the mixture. DO NOT overwork the crisp mixture. Otherwise, it will form a dough ball versus being crumbly and crispy.
- As a final step, gently fold in lightly toasted pecan pieces into the crisp mixture. If the pecans are warm, they will melt the butter and impact the texture of the crisp. Make sure they are completely cool before folding them in.
Prepare the Peach Filling
- In a large mixing bowl, combine the sliced peaches, flour, cinnamon, nutmeg, brown sugar, lemon juice, almond extract, pinch of kosher salt and water. Toss until well combined.
- Add the butter to the cast iron skillet. Once melted, pour in the peach filling. Spread it our evenly across the pan.
Assemble and Bake
- Top with the crisp topping and bake for 20-25 minutes OR until the crisp is golden brown on top and the sauce is bubbling and thickened. Let it rest for 10-15 minutes before serving. Serve warm with ice cream and enjoy.
Storage
- Store any leftover peach crisp in an airtight container in the refrigerator for 2-3 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 becoming soggy from the melted ice cream.
Frequently Asked Questions
Yes! However, it is best enjoyed hot from the oven.
Sure, but this might impact the sauce thickness based on how much liquid the fruit releases.
Other Dessert Recipes to Consider Trying
Peach Crisp
Equipment
- 1 9 inch cast-iron skillet
Ingredients
Crisp Topping
- 6 tablespoons rolled oats
- ¼ cup AP flour, all purpose
- ¼ cup cane sugar
- ¼ cup unsalted butter, cold, cubed into small pieces
- ¼ cup chopped pecans, toasted
Peach Filling
- 6 medium yellow peaches, ripe, sliced into wedges about 4 cups
- 1 – 1.5 tablespoons AP flour, all purpose, depending on preferred thickness
- 3 tablespoons warm water
- 2 tablespoons light brown sugar
- 1 tablespoon lemon juice, fresh squeezed
- 1 teaspoon almond extract, vanilla will work too but almond is best
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- pinch kosher salt
- 2 tablespoons butter
Instructions
- Preheat the oven or to 350 degrees.
Prepare the Crisp Topping
- Combine AP flour, cane sugar, cubed unsalted butter, and rolled oats in a mixing bowl. Use a fork or knife to cut the unsalted butter into the mixture. DO NOT overwork the crisp mixture. Otherwise, it will form a dough ball versus being crumbly and crispy.As a final step, gently fold in lightly toasted pecan pieces into the crisp mixture. If the pecans are warm, they will melt the butter and impact the texture of the crisp. Make sure they are completely cool before folding them in.
Prepare the Peach Fillling
- In a large mixing bowl, combine the sliced peaches, flour, cinnamon, nutmeg, brown sugar, lemon juice, almond extract, pinch of kosher salt and water. Toss until well combined.
- Add the butter to the cast iron skillet. Once melted, pour in the peach filling. Spread it our evenly across the pan. Top with the crisp topping and bake for 20-25 minutes OR until the crisp is golden brown on top and the sauce is bubbling and thickened. Let it rest for 10-15 minutes before serving.Serve warm with ice cream and enjoy.
One Comment on “Peach Crisp”
This was one of the easiest and yummiest crumble recipes I could find! My husband nearly ate the whole thing himself.