Indulge in the delightful simplicity of a homemade Peach Crisp, a comforting dessert that captures the essence of summer. This easy Peach Crisp recipe features juicy, fresh peaches in a delicate, sweet syrup, topped with a buttery, cinnamon-spiced oat crumble. Baked to perfection, the golden crust adds a satisfying crunch that pairs beautifully with the soft, tender peaches underneath. Enjoy it warm, with a scoop of vanilla ice cream melting over the top, for a dessert that feels both elegant and effortlessly delicious.

With its vibrant colors and comforting aroma, Peach Crisp brings together the perfect balance of textures and flavors. The ripe peaches, slightly tangy from a hint of lemon juice and vanilla, meld harmoniously with the buttery crumble that’s enriched with oats, brown sugar, and a touch of cinnamon. The recipe is quick to prepare, making it an ideal choice whether you’re hosting a gathering or simply craving something sweet.

No need for elaborate techniques or special equipment—this Peach Crisp is all about letting the natural flavors of the fruit shine. Just a few steps, a handful of ingredients, and you’ll have a dessert that looks as good as it tastes. Whether you serve it on its own or with a dollop of whipped cream, this Peach Crisp is sure to become a family favorite.

Ingredients for the Perfect Peach Crisp

Fresh Peaches – The star of the show, adding a burst of juicy, sweet flavor.
Granulated Sugar – Enhances the natural sweetness of the peaches.
All-Purpose Flour – Thickens the peach filling for a luscious consistency.
Lemon Juice – Adds a subtle tang that brightens the peach flavor.
Vanilla Extract – Complements the fruit with a warm, aromatic note.
Cinnamon and Nutmeg – Provide a hint of spice to both the filling and the topping.
Old-Fashioned Rolled Oats – For a chewy, hearty texture in the crisp topping.
Light Brown Sugar – Adds depth of flavor and sweetness to the crumble.
Unsalted Butter – Creates a rich, flaky topping that melts into the peaches as it bakes.

Easy Steps to Make Your Peach Crisp

Preheat your oven to 375°F and prepare the peaches by peeling and slicing them into ¾ inch thick slices. Toss the peaches with sugar and allow them to rest for about 20 minutes to draw out the juices.
For the crumble, combine flour, oats, brown sugar, baking powder, cinnamon, nutmeg, and a dash of salt. Cut in the cold butter until the mixture resembles coarse crumbs, then refrigerate.
Drain the peaches, reserving some of the juice. Mix the juice with flour, lemon juice, vanilla, salt, and cinnamon, then pour this mixture over the peaches and toss to coat evenly.
Spread the peach mixture into an 8×8-inch baking dish and sprinkle the prepared oat crumble evenly on top.
Bake for 30-35 minutes, or until the top is golden brown and crisp. Let cool slightly before serving warm, preferably with a scoop of vanilla ice cream.

Tips for the Best Peach Crisp

Use ripe, fresh peaches for the most flavorful results. If fresh peaches are not available, you can substitute with frozen or canned peaches, adjusting for excess liquid.
To keep the crumble topping crunchy, chill it while the peaches rest. This helps the butter stay cold and creates a flakier texture.
Add a pinch of nutmeg to the crumble for a subtle spice that complements the sweetness of the peaches beautifully.

Creative Variations for Peach Crisp

For a twist on the classic, try mixing in a handful of fresh blueberries or blackberries with the peaches. The combination of flavors adds a delightful contrast and a pop of color. You can also make this recipe gluten-free by swapping out the all-purpose flour in the topping for almond meal and using cornstarch instead of flour in the filling. For a nutty crunch, consider adding chopped pecans or almonds to the crumble topping.

Storing Leftovers of Peach Crisp

Leftovers of Peach Crisp can be stored in the refrigerator for up to three days. Simply cover the baking dish with plastic wrap or transfer the crisp to an airtight container. To reheat, warm it in a preheated oven at 350°F for 10-15 minutes, or until the topping is crisp and the filling is heated through. For a longer storage option, freeze the Peach Crisp after baking and cooling completely. Wrap it tightly in plastic wrap, followed by aluminum foil, and store it in the freezer for up to two months. Thaw overnight in the fridge and reheat in the oven before serving.

Enjoy this delectable Peach Crisp, a simple yet satisfying dessert that brings a taste of summer to your table any time of year.

HOMEMADE FRESH PEACH CRISP RECIPE

A delightful and straightforward Peach Crisp recipe that pairs the sweetness of fresh peaches with a buttery cinnamon oat crumble. The crisp is baked to perfection and best enjoyed warm with a scoop of vanilla ice cream.

No votes so far! Sei der Erste, der diesen Beitrag bewertet.

Rezept drucken Merken

Gericht: Dessert

Land: American

Keyword: HOMEMADE FRESH PEACH CRISP RECIPE

Vorbereitung: 20

Zubereitung: 35

Gesamtzeit: 55

Portionen:

Equipment

8×8-inch baking dish
Pastry blender
Turner for serving

Zutaten

For the Crumb Topping:

1/2 cup light brown sugar
1/2 cup old-fashioned rolled oats
1/3 cup unsalted butter cold, cut into small pieces
1/2 cup all-purpose flour
Dash of salt
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
Dash of ground nutmeg

For the Peach Filling:

3 1/2 pounds fresh peaches approximately 6-8, peeled, cored, and sliced into 3/4-inch pieces
2 tablespoons all-purpose flour
1/4 cup granulated sugar
Dash of cinnamon
1/2 teaspoon vanilla extract
2 teaspoons lemon juice
Dash of salt

Anleitungen

Peel the peaches and slice them into 3/4-inch thick pieces. Transfer the slices to a medium-sized bowl, sprinkle with granulated sugar, and toss to coat. Let the peaches sit for around 20 minutes to allow the sugar to extract some of their juices.
In another bowl, combine the flour, brown sugar, oats, baking powder, cinnamon, nutmeg, and salt for the topping. Using a pastry blender or fork, cut the cold butter into the mixture until it forms small crumbs. Place the topping mixture in the refrigerator to chill.
Preheat the oven to 375°F (190°C).
Drain the peaches, reserving the juice. Transfer the peaches to a large mixing bowl. Measure 1/4 cup of the peach juice and mix it with the flour, lemon juice, vanilla extract, salt, and cinnamon in a small bowl. Pour this mixture over the peaches, stirring to combine.
Place the coated peach slices into an 8×8-inch or similarly sized baking dish. Evenly distribute the oat crumble over the peaches.
Bake the crisp for 30-35 minutes or until the topping is golden brown and set. Allow the dessert to cool for at least 10 minutes before serving.
Serve warm, accompanied by vanilla ice cream if desired.

Notes

Adding Berries: Incorporate a handful of fresh blueberries or blackberries into the peach mixture for additional flavor.

Using Frozen Peaches: Thaw frozen peaches, then drain excess liquid into a bowl. Follow the recipe as directed.

Using Canned Peaches: Skip the initial three steps and use the juice from the canned peaches for the sauce.

Gluten-Free Option: Substitute almond flour or almond meal for the all-purpose flour in the topping. Use 1 tablespoon of cornstarch in place of flour in the peach filling.

Make Ahead: Prepare the peach mixture and topping up to a day ahead and refrigerate separately.

Freezing Instructions: After baking, cool the peach crisp completely. Wrap tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2 months. To serve, thaw overnight in the refrigerator and reheat in a 350°F oven for 20-25 minutes or until warmed through. An assembled, unbaked crisp can also be frozen.