Perhaps the best way I can describe how this peach crisp looks and tastes is “summer on a plate.” Everything from the delicious, juicy peaches to a subtle spice kick of cinnamon and the crunchy texture of pecans on top, makes me feel warm and fuzzy after each bite of this dessert. It’s so addictive, I just can’t summon the will to stop digging into it.
Peach season has to be one of my absolute favorites – I get to try so many new recipes! If you love peaches too, you’ve got to check out my peach pastry squares, peach pretzel dessert and peach puff pastry recipes. They’re all absolute crowd pleasers and are all easy to make. They are perfect for when you’re hosting and want to make an impression.
What I Love about this Peach Crisp Recipe
Nearly everything you’ll need to whip up a fresh batch of this peach crisp recipe can be found in your home. You might need to shop for peaches and nutmeg, but everything else should be there in your pantry.
While the overall cooking process is an hour and change, the actual work needed from your end will only be around 15 minutes tops, as the rest will be spent on the baking process.
Multiple textures greet you on every bite of the peach crisp. You start off with a peach syrup, with the optional flaky and crispy oats, all topped off with the crunchy and nutty pecan nuts!
This dessert is quite versatile in the sense that you can literally add or remove a single ingredient to make it suitable for something else or make it an entirely different recipe. Check the variations section for more details.
Ingredients
Crisp Topping
All purpose flour: The staple of any baking process.
Brown sugar: Combined with the spices in the peach filling, adds a caramel glaze to the dessert.
Butter: Room temperature butter, to be exact. Go to the tips section for a nifty way to check this.
Chopped pecans: Adds the whole ‘crisp’ element to the peach crisp recipe.
Peach Filling
Peaches: Arguably the most important ingredient. Make sure they’re peeled and sliced.
Sugar: Peaches alone can be reasonably sweet, but some extra sugar will balance out the over tanginess of them.
Cinnamon: Adds an ever-so-slight but still very noticeable spice to the recipe.
Nutmeg: Has basically a similar function to cinnamon but the taste is even more subtle than its counterpart.
Salt: ½ teaspoon is all you need.
Variations
Make it an even crispier peach crisp by adding rolled oats to the mix. This adds an additional texture and will make the whole thing a lot healthier as well.
Replace the traditional butter with vegan butter and you’ll end up with vegan peach crisp.
Add equal amounts of blueberries, blackberries or raspberries (or all of them) to make this a fruity blast crisp. Adjust the sugar accordingly to make up for their acidity.
How to Make Peach Crisp
Step 1: Lightly Spray a 9 x 13” or 3 quart baking dish with non-stick cooking spray. Set it aside.
Step 2: To make the crisp topping, start with whisking together the flour and brown sugar in a medium mixing bowl.
Step 3: Add 1 cup of butter at room temperature and mix it on low speed until it’s crumbly. Lastly, add the chopped pecans, stir and set it aside.
Step 4: Begin making the peach filing by whisking together the nutmeg, sugar, cinnamon and salt. Set it aside.
Step 5: Peel and slice the peaches and add them to a large bowl. Throw in the sugar mixture on top and stir until the peaches are coated well.
Step 6: Pour the mixture onto the prepared baking dish. Add the crisp topping mixture on top and spread it evenly.
Step 7: Bake them at 400°F for 45-55 minutes or until the topping is golden brown.
Step 8: Serve it warm with a scoop of vanilla ice cream.
How to Store Leftovers
Let the crisp to cool completely, cover the baking dish with a lid or plastic wrap and you can store your leftovers for up to 1 week in the fridge. You could also wrap plastic over the baking dish and then add the lid to keep it extra crispy!
To store it for even longer, just add room temperature peach crisp to a freezer pan and seal it. This will keep it fresh for up to 2 months. Add it to a 350°F oven and bake it for 15 minutes to reheat it.
Tips & Tricks
- To check whether the butter is room temperature, gently press on the butter with a finger – it should make an indent on the butter and your finger should not be greasy.
- If the peaches aren’t ripe yet, put them in a brown paper bag for 1-2 days to quicken the ripening process.
- It’s near irresistible to dig a few minutes after you hear the ding of the oven, but I recommend training those self control muscles a little more. The reward is that the crisp cools better and the juicy filling sets up better.
How to Serve the Peach Crisp
Although the peach crisp is an excellent standalone snack, it definitely tastes better when used as dessert after you’ve had a meal.
I personally love it after having some thin sliced chicken breast. However, if you prefer heavier meals, they’re an excellent option after having something like meatball pasta bake as well!
FAQs
I prefer the fresh ones just because they’re so flavor packed. However, don’t let that stop you from using canned peaches if they make your life easier. After all, they will save you a trip to the store when it’s time to get cooking.
I personally prefer the skins on them. Peaches generally go well with the skin in most dessert recipes but feel free to remove them if they’re a no-no for you.
Use ripe peaches – over ripe peaches turn into a soggy mess when baked. Using the appropriate amount of flour is important as well as it works as a thickener. If all else fails, try using colder butter instead of room temperature butter.
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Peach Crisp
Ingredients
Crisp Topping
- 2 cups all purpose flour
- 1 cup brown sugar, lightly packed
- 1 cup butter, (2 sticks)
- 1 cup chopped pecans
Instructions
- Preheat oven to 400°
Crisp Topping
- In a medium mixing bowl, whisk together flour and brown sugar.
- Add 1 cup of butter and mix on low speed until crumbly, then add chopped pecans. Stir. Set aside.
Peach Filling
- In a small bowl, whisk sugar, salt, nutmeg and cinnamon together and set aside.
- Peel and slice peaches. Add to a large bowl.
- Add sugar mixture into peaches and stir until peaches are coated well.
- Pour peach mixture into a 9 x 13 inch baking dish or a 3 quart baking dish.
- Add the flour mixture on top of peaches and spread evenly.
- Bake uncovered at 400° for 45-55 minutes, or until topping is golden brown.
- Serve warm with a scoop of vanilla ice cream
Notes
- To check whether the butter is room temperature, gently press on the butter with a finger – it should make an indent on the butter and your finger should not be greasy.
- If the peaches aren’t ripe yet, put them in a brown paper bag for 1-2 days to quicken the ripening process.
- It’s near irresistible to dig a few minutes after you hear the ding of the oven, but I recommend training those self control muscles a little more. The reward is that the crisp cools better and the juicy filling sets up better.
