Go Back
Peach Crisp Recipe
Ash Tyrrell

Peach Crisp Recipe

I remember the first time I made this peach crisp—it felt like I had captured summer in a baking dish. The sweet aroma of cinnamon and baked peaches filled my kitchen and made everyone gather around. When I took that first warm bite, I loved the soft fruit paired with the crispy topping.
Print Recipe Pin Recipe
Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 6 cups fresh peaches peeled and sliced – Use ripe peaches for the best natural sweetness and juicy texture.
  • 1½ tablespoons lemon juice – Adds brightness and keeps the peaches fresh.
  • ¼ cup brown sugar – Enhances flavor without overpowering the fruit.
  • 1 tablespoon cornstarch – Thickens the juices as the crisp bakes.
  • 1 teaspoon vanilla extract – Adds warm depth to the filling.
  • 1 teaspoon ground cinnamon – Complements peaches beautifully.
  • ½ cup all-purpose flour – Forms the base of the crumbly topping.
  • ½ cup brown sugar – Creates a caramel-like flavor.
  • 2 teaspoons ground cinnamon – Adds warmth and spice.
  • ⅛ teaspoon salt – Balances sweetness.
  • ½ cup cold butter cubed – Cold butter helps create a perfectly crisp texture.
  • 1 cup old-fashioned rolled oats – Gives structure and crunch.

Method
 

  1. Start by peeling and slicing the peaches into even pieces. Place them in a large bowl and mix with lemon juice, brown sugar, cornstarch, vanilla, and cinnamon. Stir gently until the peaches are well coated and set aside.
  2. In a separate bowl, combine flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and cut it into the mixture using a pastry cutter or fork until it resembles coarse crumbs. Stir in the rolled oats until evenly mixed.
  3. Spread the peach mixture evenly into the baking dish. Sprinkle the oat topping over the peaches in an even layer. Bake in a preheated oven until the topping is golden brown and the peach filling is bubbling around the edges. Let it cool slightly before serving to allow the filling to set.

Notes

  • I always use fresh, ripe peaches because they create the best flavor and texture.
  • I make sure my butter is very cold so the topping turns out crispy and not dense.
  • I sometimes chill the topping for 10 minutes before baking for extra crunch.
  • I let the crisp rest after baking so the juices thicken properly.
  • I serve it slightly warm for the best taste and texture combination.