Fresh peach crisp is a combination of sweet, moist, soft peaches, and a crispy oat topping. This is a typical summer dessert I really like the texture and the flavor of peach crisp made with fresh peaches.
You should definitely add it to your to-do list for summer! Serve this super easy fresh peach crisp warm, with a scoop of vanilla ice cream on top.
Ingredients you’ll need:
- Peaches: Use fresh peaches for this peach crisp recipe.
- Lemon juice: Balances the taste.
- Vanilla extract: Gives a nice vanilla flavor.
- sugar: Sweetener. You can adjust the amount to your taste. We will need granulated and brown sugar for the topping
- All-purpose flour: The base for the crisp.
- Cinnamon: Perfect spice for peaches.
- Nutmeg: Pairs perfectly with cinnamon.
- Salt: Enhances the taste.
- Rolled oats: Make the topping crispy.
- Butter: Use cold unsalted butter.
How do I peel a peach?
It’s not necessary to peel peaches, because peach skin is soft and safe to eat. But the texture of your peach crisp with fresh peaches will be better without skin.
Simply make an “X” on the bottom of each peach and place it in a pot of boiling water for 30 seconds, then simply remove the skin with your fingers.
How To Make Fresh Peach Crisp?
- Preheat the oven to 375F.
- In a bowl, combine the sliced peaches, lemon juice, and vanilla extract. Add sugar, flour, cinnamon, and salt.
- Grease a 9×13 baking dish with non-stick cooking spray or butter. Transfer the peaches to the prepared baking dish. Set aside.
- In another bowl, combine the flour, rolled oats, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Add cold butter to the flour mixture. Combine together using a fork, pastry blender, or with your hands.
- Sprinkle the topping over the peaches.
- Bake in the preheated 375 F oven for 30-40 minutes or until golden brown and bubbly. Let it cool for 10-15 minutes and serve with a scoop of vanilla ice cream on top.
How To Freeze Peach Crisp?
You can store leftovers in the freezer. Just let it cool completely after baking. Then, wrap with aluminum foil or plastic wrap and store in the freezer for up to 2 months.
How do I store leftovers?
I like to eat this fresh peach crisp on the same day I bake it. But you can also store it in an airtight container in the refrigerator for up to three days.
The Best Peach Crisp
Ingredients
For the peach base:
- 9-10 peaches peeled, cored, sliced;
- 1 tsp lemon juice;
- 1 tsp vanilla extract;
- ¼ cup granulated sugar;
- 2 tbsp all-purpose flour;
- ½ tsp cinnamon;
- pinch of salt.
For the crisp:
- ¾ cup all-purpose flour;
- ½ cup rolled oats;
- ½ cup granulated sugar;
- ¼ cup brown sugar;
- 1 tsp cinnamon;
- ¼ tsp nutmeg;
- ¼ tsp salt;
- ½ cup 1 stick unsalted butter, cold and diced.
Instructions
- Preheat the oven to 375F. In a bowl, combine the sliced peaches, lemon juice, and vanilla extract.
- Add sugar, flour, cinnamon, and salt. Stir to combine. Grease a 9x13 baking dish with non-stick cooking spray or butter. Transfer the peaches to the prepared baking dish. Set aside.
- In another bowl, combine the flour, rolled oats, granulated sugar, brown sugar, cinnamon, nutmeg, and salt.
- Cut the cold butter into the flour mixture using a fork, pastry blender, or with your hands.
- Sprinkle the topping over the peaches and bake for 30-40 minutes or until golden brown and bubbly. Let it cool for 10-15 minutes, and serve with a scoop of vanilla ice cream on top.
