Bursting with juicy peaches and topped with a buttery brown sugar oat crumble, this old fashioned peach crisp is the ultimate comfort food. Top it with vanilla ice cream and it'll be your go-to dessert all Summer long!
An old fashioned peach crisp is a classic dessert perfect for showcasing the juicy, sweet flavor of fresh peaches. It's a total crowd-pleaser and can be enjoyed any time of year, but is particularly popular during the summer months when peaches are in season.
Traditional peach crisp is super easy to make, typically with sliced peaches that are baked with a crumbly topping made from flour, sugar, oats, and butter. It's baked until the peaches are tender and the topping is golden brown. The warm and comforting flavors of cinnamon and nutmeg give it a cozy, nostalgic taste.
This dessert is perfect for serving with a scoop of vanilla ice cream or a dollop of whipped cream, which add a creamy contrast to the crisp topping. Whether you're looking for a dessert to serve at a Summer barbecue or a cozy treat for a Fall evening, this peach crisp is sure to be a hit with everyone who tries it.
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Try these oat-based recipes next- blueberry cheesecake overnight oats, key lime pie overnight oats, and small batch oatmeal chocolate chip cookies.
Here are some notes about the ingredients used. For quantities and the full instructions, see the recipe card below.
- Peaches- You can use fresh or frozen peaches for this recipe. If you use fresh peaches, make sure to peel them so no sticky skins end up in the dish. Also, the bake time will be slightly shorter for fresh peaches.
- Granulated sugar- Peaches are already sweet, but adding a little white sugar helps amplify their natural flavor. Sugar is also in the oat topping.
- Lemon juice- Lemon juice provides tartness that complements the peaches. It enhances the flavor of the dish and also keeps the peaches from browning. I recommend fresh lemon juice, but bottled will work in a pinch.
- All purpose flour- Tossing the peaches in flour helps soak up extra liquid they produce while cooking. You could also toss them in cornstarch or arrowroot powder. Flour also adds structure to the oatmeal topping.
- Unsalted butter- Melted unsalted butter is used in the oat topping. Melted butter lends the best, crisp texture. Make sure it's unsalted so we can fully control the amount of salt present.
- Brown sugar- Light or dark brown sugar adds sweetness and a deep flavor to the topping while helping it caramelize.
- Whole rolled oats- Use whole rolled oats (also known as old fashioned rolled oats) for the topping, not quick cooking or steel cut oats. Quick cooking oats will get mushy and steel cut oats will still be raw after an hour of baking.
- Cinnamon and nutmeg- Using these spices in the topping adds a cozy and warm flavor.
- Salt- A little salt keeps the dish from being cloyingly sweet. Make sure to use salt that is finely ground. If it isn't, add an extra ¼ teaspoon.
- Peaches: If you aren't a peach fan, you can use different frozen fruit! This recipe would be delicious made with mixed berries.
- Flour: To make a gluten free peach crisp, substitute Bob's Red Mill Gluten Free 1-to-1 Baking Flour. I tested this recipe with it and it worked perfectly.
- Butter: Substitute vegan buttery sticks for a dairy free, vegan option.
Helpful Equipment and Tools
- You'll need a 9x13 inch baking dish that holds at least 8 cups to bake the crisp in. You can use a different shaped dish or even a cast iron skillet as long as it holds enough.
Step by Step Instructions
Here's how to make a big 'ol dish of peach crisp! Before you start, peel and slice your fresh peaches if needed. Preheat the oven to 350°F/180°C and generously butter a 9x13" baking dish or spray it with non-stick baking spray. Set aside.
STEP 1: First, toss the peaches in granulated sugar, lemon juice, and flour in a large mixing bowl. Set aside.
STEP 2: Add the peaches to your prepared baking dish, spreading them into an even layer.
STEP 3: Next, in a separate large bowl, fold melted butter, sugar, brown sugar, oats, cinnamon, nutmeg, and salt together with a rubber spatula. Fold until the mixture is crumbly.
STEP 4: Sprinkle the oat topping evenly all over the peaches. Bake for 50-60 minutes or until the peaches and bubbly and the topping is golden brown. Remove from the oven and let cool for 20 minutes. Serve with ice cream and enjoy!
Expert Baking Tips
- Find the best peaches. If you're using fresh peaches, look for ripe, juicy, and sweet ones. Freestone peaches are great because they're easy to pit and have a good balance of sweetness and tartness. Avoid using firm or underripe peaches because they won't have the same juicy and tender texture when baked.
- Toss the peaches in flour. Tossing the peaches in flour keeps the filling from getting too runny in the oven. Don't skip this step!
- Don't overmix. When mixing up the oat crumble, be careful not to overmix it. Overmixing can cause the topping to get dense and heavy.
How to Serve Peach Crisp
Old-fashioned peach crisp is best served warm, straight outta the oven. You can spoon it into individual bowls or serve it family-style in the baking dish. Here are some ideas for what you can serve it with:
- Vanilla ice cream: Adding scoop of vanilla ice cream and serving cobblers, crisps, and crumbles a la mode is classic! The cold and creamy texture pairs perfectly with the warm and crispy topping.
- Whipped cream: Homemade whipped cream is another great addition. Its light and airy texture complements the crunchy topping and juicy peaches.
- Caramel sauce: Drizzling caramel over your peach crisp adds a rich and decadent flavor.
- Fresh fruit: Add fresh fruit, like slice strawberries or blueberries, for a fresh, colorful touch.
- Custard: If you prefer a richer and even creamier option, serving your peach crisp with a homemade custard is perfect. The silky texture and eggy flavor of the custard goes perfectly with warm peaches.
Storage and Freezing
Store any leftovers in the refrigerator for up to 3-4 days. After you remove the crisp from the oven and let it cool completely, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. When you're ready to eat, reheat it in the oven at 350°F (180°C) for 10-15 minutes until it's warm and crispy again. Also note that the longer you store the peach crisp, the softer the topping will become.
It's best to freeze the peach crisp before it's baked. Follow the recipe, but instead of baking it, cover the dish in plastic wrap and freeze for 2-3 months.
When you're ready to bake, remove it from the freezer and let thaw in the refrigerator overnight. Once it's thawed, preheat the oven to 350°F (180°C). Remove the plastic wrap and bake for 50-60 minutes or until the topping is golden brown and the peaches are tender.
Frequently Asked Questions
Peach cobbler has a biscuit-like topping that is dropped onto the fruit filling, giving it a rustic look. The biscuit topping tends to be soft and cakey. Peach crumble is similar to cobbler, but the topping is made with a mixture of flour, sugar, and butter that is combined until crumbly. The crumble is sprinkled over the fruit filling and baked until golden and crispy. When you add oats to the crumble topping, it becomes a peach crisp!
I don't recommend using canned peaches because they are usually stored in a sugary syrup. However, if you can find canned or jarred peaches that aren't stored in syrup or juice, feel free to use them! Just make sure to drain them first.
To keep the topping from getting soggy, make sure it's completely cool before storing. Condensation created from the heat is what makes the topping become soggy.
More Cakes and Pies to Try
Old Fashioned Peach Crisp
- 2 pounds sliced peaches fresh or frozen
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- ¼ cup all purpose flour
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- ¾ cup brown sugar light or dark, packed
- ⅔ cup all purpose flour
- ⅔ cup whole rolled oats
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- Preheat the oven to 350°F/180°C. Generously grease a 9x13 inch baking dish with butter or non-stick baking spray and set aside.
- Add the peaches, sugar, lemon juice, and all purpose flour to a large bowl. Stir until the peaches are coated.2 pounds sliced peaches, ⅓ cup granulated sugar, 1 tablespoon lemon juice, ¼ cup all purpose flour
- Pour the fruit into the baking dish, spreading into an even layer.
- In a separate mixing bowl, whisk the melted butter, sugar, brown sugar, flour, oats, cinnamon, nutmeg, and salt together until crumbly.½ cup unsalted butter, ¼ cup granulated sugar, ¾ cup brown sugar, ⅔ cup all purpose flour, ⅔ cup whole rolled oats, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon salt
- Sprinkle the topping generously and evenly over the peaches.
- Bake for 50-60 minutes until the peaches are bubbly and the topping is crisp and golden brown.
- Remove from the oven and let cool for 10-20 minutes. Serve with vanilla ice cream and enjoy!
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