Bursting with juicy peaches and topped with perfectly golden granola, this peach crisp comes together with a handful of simple ingredients. When peaches are at their peak, they don’t need much to shine! Although a scoop of ice cream is highly encouraged.
The buttery granola topping adds a delicious texture that is a welcome little crunch with the warm, tender peaches. This dessert is the perfect end to a summer night—whether it’s dinner in the backyard or a bigger barbecue.
This is one of those sweet desserts that come together quickly so that you can spend more time enjoying this Peach Crisp with the ones you love.
I put peaches into pies, cobblers, and crisps just as fast as I can get them home from the market. Sweet with a little zing of tartness, nothing beats a ripe peach. That’s why we only need a few more ingredients to make it extra special. Since we are baking this beauty, don’t worry too much if not every peach is perfect. I promise you won’t notice.
There’s no such thing as too many peach desserts! If you’d like to try more of my favorites, here are a few to get you started!
During cherry season, don’t miss my cherry crisp!
Let’s bake this crisp!
What Is The Difference Between Peach Cobbler And Peach Crisp?
Both are fruit desserts made in a baking pan. They have a layer of baked fruit, a sweet baked topping, with no bottom crust. The difference between a cobbler and a crisp is the type of topping they have. A cobbler has either a cakey or biscuit style topping while a crisp has more of a streusel type of topping.
Can I Use Frozen Or Canned Peaches?
Yes, you can. In fact, my favorite Bisquick peach cobbler is written using canned peaches. Frozen peaches will need to be thawed and well drained. Canned peaches will also need to be well drained.
- Fresh Peaches
- Orange Zest
- Brown Sugar
- Brown Sugar
- Unsalted Butter
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Treat this peach crisp as you would any peach pie — which means it’s more versatile than other desserts! While I love the way peach crisp tastes straight out of the fridge, it isn’t necessary to store it in there right away. You can let your crisp be at room temp for up to two days — after that, you’ll want to fridge it, and you’ll lengthen the life to five days!
- Can You Freeze This? Yes! This is a great dessert to make when peaches are in season, then freeze it to have during those peach-less winter months. Once cooled, package it airtight and store it in the freezer for up to eight months!
- Make-Ahead Tips: This peach crisp, like any crisp, is a great dish to make ahead of time. You can fully assemble it the night before you need it, then just pop it in the oven and bake it when you’re ready! It’ll sit in the fridge, unbaked, for up to two days.
- Food Safety: If you’d like more food safety info check out this article. I’ve yet to find an article that specifically lists cobblers and crisps, I use the “fruit pies” under baked goods as my reference.
Best Oatmeal For The Job:
- To get the yummiest topping possible, grab instant oats — not rolled or steel-cut! Instant oats will cook up faster, giving you the perfect topping texture. Rolled and steel would still be slightly raw even after an hour of cooking — no good! If you’re not familiar with the differences, here’s an article that details them.
Do you have to peel peaches for a crisp?
- I get the best results when I peel my peaches before using them. Don’t skip peeling them. In the past, I’ve tried to save time and skipped peeling; the result is that the peel separates from the peaches during cooking and you end up with a stringy, yucky thing mixed up with your glorious peaches. Peel them, please!
- Here’s how:
- Bring a large pot of water to a boil.
- Using a paring knife, make an X on the bottom of the peach through the skin.
- Ease the peaches into the boiling water (not all at once because you don’t want the water temperature to drop too low) for 30 seconds. Remove with a slotted spoon.
- Plunge peaches into a bowl filled with ice and water.
- Using the tip of the paring knife, grab the edge of the skin at the X and peel.
- Other Fruits: The great thing about fruit crisps is that they’re so forgiving! Toss in anything you want. Want other seasonal fruits? Go for it! Want peaches and berries? Double it up! There’s no limit to the flavor combinations you can make
I like to serve this warm from the oven with a big scoop of good quality vanilla ice cream. If you prefer French vanilla, it works just as well. You can also serve it with homemade whip cream, too.
How to Make Peach Crisp
1. Mix all ingredients for the peach mixture.
2. Pour into the prepared baking dish.
3. Make the topping. Mix all the topping ingredients.
4. Spread evenly on top of the peaches.
6. Remove from the oven and let it cool.
See full instructions below.
More Peach Recipe
If you make this wonderful crisp, I’d love it if you snapped a photo and tagged me on Instagram, @gonna_want_seconds, or please share this recipe on Pinterest, Facebook, or Yummly! I really appreciate your support, my friends! 🥰
- 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
- 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
- Preheat the oven to 350 °F. Spray a 9X13 inch baking dish with nonstick cooking spray.
- In a large bowl add all ingredients for the peach mixture. Gently fold the 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 the peaches. Bake in preheated oven for 1 hour or until the top is crisp, the edges of the topping are browning, and the juices are bubbly.
- Remove from oven and cool for 10 minutes then serve.
Fans Also Made:
- Peaches - Frozen peaches will need to be thawed and well drained. Canned peaches will also need to be well drained.
Source: The Barefoot Contessa Cookbook