This Peach Crisp is loaded with luscious, sweet fruit baked to perfection then topped with a buttery, brown sugar oatmeal topping.
The first time I had this recipe was at my friend Kaylnn’s house. She had made it for her daughter Ann’s birthday. The baked peaches were divine……ripe, tender with just the perfect amount of sweetness. There was a wonderful hint of citrus complimenting them. Then there was the topping…………..oh my heavens! The topping!!!
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In my humble opinion, the topping on this crisp is beyond delicious. It’s what makes this dish a rock star among just plain old singers. It’s sweet, buttery, streusel, with just a bit of oatmeal. It’s the first peach recipe I make when peaches are in season and the recipe I make all season long! Over the years I’ve adapted it to my family’s taste but the changes I’ve made are very small.
Recipe Note: This is a pretty straightforward recipe. Don’t skip peeling the peaches. Because I’m basically a wee bit lazy, I’ve skipped peeling over the years a few times. The result is that the peel will separate from the peaches during the cooking time and you end up with a stringy, chewy yucky thing mixed up with your glorious peaches. NO thanks, it’s worth the extra effort to just peel the dang things!
The original recipe included 1/2 pint of raspberries added to the fruit mixture before baking. They made the finished cooked dish even more beautiful. My family just didn’t like them detracting from the peach flavor…..so feel free to add them if you’d like. I’d like to try it with fresh blueberries but I think my fam just might revolt. Once they become attached to a recipe…………they don’t like it messed with. This is one of those recipes!
If you don’t have a stand-up mixer no worries. You can make the topping with a handheld mixer or by hand with a pastry blender. If you make it by hand, I’d add all the topping ingredients to a bowl, except the oatmeal, and cut in the butter with a pastry blender or two knives. When the butter is the size of peas, cut in the oatmeal.
I like to serve this fresh and hot out of the oven with a big scoop of good vanilla ice cream. Can you say “Heaven“!!
Peach Crisp
Ingredients
Peach Mixture:
- 8 A Little More Than 3 Pounds Large Peaches, Peeled and Sliced
- Zest From A Large Orange
- 1/3 Cup Sugar
- 1/2 Cup Brown Sugar Packed
- 3 Tablespoons All-Purpose Flour
Topping:
- 1 1/2 Cups All-Purpose Flour
- 1 Cup Sugar
- 1/2 Cup Brown Sugar
- 1/4 Teaspoon Salt
- 1 Cup Quick-Cooking Oatmeal
- 2 Sticks Unsalted Butter Cubed, Very Cold
Instructions
- Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
- In a large bowl add all ingredients for the peach mixture. Gently fold mixture until well combined. Pour into prepared baking dish and arrange so fruit is somewhat level.
- Make the Topping by adding all topping ingredients to the bowl of a stand-up mixer. Using a paddle attachment, mix on low until the butter is the size of peas and the mixture is crumbly. Spread evenly over the top of peaches. Bake in preheated oven for 1 hour or until the top is crisp, the edges of the topping are browning, and and the juices are bubbly.
- Remove from oven and cool for 10 minutes then serve.
Nutrition
More Deliciousness!
Blackberry Pie Bars – Buttery shortbread crust, a creamy custard-like filling, chock-full of delicious blackberries and a shortbread crumble topping!
Coconut Cream Pie Bars– Rich yet sweet and its simply coconutty deliciousness!
Peach Dump Cake – Loads of luscious fruit marry a warm, buttery cake for a sweet, effortless ending to any meal.
Southern Peach Cobbler– The Best Southern Peach Cobbler! Loaded with juicy, fresh peaches with just the right amount of spices, and the perfect cakey topping with crisp, sugary edges!
Source: The Barefoot Contessa Cookbook
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[…] I had never made peach crisp before a week ago. I’ve made apple crisp and similar blueberry crisp bars, so I had an idea of what I was getting myself into. After browsing through various recipes on Pinterest and a couple cookbooks, I finally found one that looked perfect from gonnawantseconds.com. […]
Christene says
July 27, 2018 at 11:22 pmDo you thaw frozen peaches prior to making this or leave them frozen?
Kathleen says
July 31, 2018 at 1:40 amYes, in this recipe I do so I can remove any extra moisture from the freezing process <3
Jane says
August 1, 2016 at 9:31 pmJust took this out of the oven and if it tastes half as good as it smells its going to be devine! I only made two smal additions – I added a drop or two of almond extract to the peaches to perk up the flavor a bit and then added some slivered almonds to the topping for some extra texture. Peaches are my all time favorite fruit of the summer – nothing better than biting in a peach and having the juice squirt out lol I can see myself making this numberous times in peach season!
Kathleen says
August 1, 2016 at 10:35 pmHi Jane. So glad your house is filled with the smell of Peach Crisp! You tweaks sound delicious 🙂
Eden Passante says
May 31, 2016 at 12:22 amFresh peaches in the Summer are the BEST! This looks like the perfect recipe for them! Yum!
Kathleen says
May 31, 2016 at 4:40 pmThank you Eden 🙂
Marti says
September 3, 2015 at 4:51 pmSuch a wonderful recipe! I’ve made it for guests and church dinners, and never fail to have recipe requests. Thank you so much for posting this on your site. It’s delicious,
Kathleen says
September 3, 2015 at 6:15 pmYou’re so welcome Marti! I’m glad it’s a hit for you!
Nicole says
August 22, 2015 at 2:49 amI plan on using frozen peaches. Do I defrost them first?
Kathleen says
August 22, 2015 at 7:19 pmHi Nicole. Yes defrost and drain them of any extra liquid.
Bernadette says
February 22, 2015 at 2:52 amThis Peach Crisp is so good I don’t have words to describe it. My husband loved it. We took part to our neighbors. You are so right about the citrus, just the right touch. This is our very favorite. This will be the only one I will make from here on. Thank you for sharing.
Kathleen says
February 23, 2015 at 4:03 amHi Bernadette! So glad you enjoyed it!
Chris says
August 29, 2014 at 10:27 pmI am very lazy and I have made this twice using about 21/2 bags of frozen peaches. Only first time adding the orange peel. Not everyone liked the orange otherwise VERY good. My go to peach cobbler Thanks
Kathleen says
September 1, 2014 at 7:52 pmThanks Chris 😉
Joy Bruneau says
August 29, 2014 at 10:23 pmCan you successfullly use frozen fresh peaches as well???
Kathleen says
September 1, 2014 at 7:52 pmHi Joy. Yes you can.
Linda Hiemstra says
August 27, 2014 at 6:49 pmPeeling peaches is a snap!
Put the peaches in a big pan of boiling water for 3-4 minutes, take them out and plunge them in a sink of cold ice water. The peelings will slide right off.
I can peel a whole crate of peaches in 10 minutes using this method.
Kathleen says
August 27, 2014 at 9:13 pmGreat tip Linda 🙂 Thanks!
Abby says
August 31, 2018 at 9:17 pmYour so right!
Laura says
August 26, 2014 at 11:07 pmCan this be frozen? If so, should I bake it first?
Kathleen says
August 27, 2014 at 2:34 amHello Laura. When I’ve frozen this in the past, I baked it first. I’ve never frozen it unbaked before. Keep in mind, the topping isn’t quite as crisp after freezing but we still really enjoyed it. Hope that helps.
Laura says
August 27, 2014 at 4:44 amThanks! I think I will try baking it for half the time, and then finish baking it when I remove from freezer.
Cindy @ Pick Fresh Foods says
July 15, 2014 at 12:30 amI love fruit crisp and I think the crisp part is the best. Thanks for the tip about peeling the peaches. I tend to leave the skin on for the extra fiber and taste, but stringy yuck is not good. 😀
Kathleen says
July 15, 2014 at 4:37 pmHi Cindy! I really wish it worked with peel on!!!