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Got ripe peaches?? Here’s a fresh Peach Crisp recipe to use them up! This is the ultimate summer comfort food and a favorite
Made with fresh, juicy peaches and a crispy oatmeal topping and served warm with a scoop of
One of the best things about a peach crisp is that it’s a simple recipe that uses basic ingredients you probably already have on hand. With just a few pantry staples, you can have a perfect peach
What you need to make Peach Crisp
- fresh peaches or frozen peaches, slices
- ground cloves
- ground cinnamon
- granulated sugar
- brown sugar, you can use light brown sugar OR dark brown
- rolled oats or quick oats
- all-purpose flour
- chopped pecans (can use chopped walnuts instead)
- medium bowl
- large bowl
- butter knives (to cut butter)
- measuring cups
- 9×9 inch baking dish (you can use an 8×8 baking pan just bake a little longer)
About those peaches
If you can find fresh freestone peaches, they’re great. They are easier to use because the pit practically falls right out. Otherwise, you will end up cutting the pit out. Look for peaches with a little give to them when picking them out. But even if your peaches are a little too firm, baking them will soften them!
However, if fresh peaches aren’t available or in season, frozen peaches will work just fine. And they’re kind of easier to work with because you don’t have to peel them! In fact, frozen peach slices give you a head start to make this perfect easy summer
How to Peel Fresh Peaches
- heat a large pot of water to boiling
- while it comes to a boil, wash your peaches and cut an X on them with a knife
- prepare a large sinkful of water and ice for an ice bath
- when the water is boiling use a slotted spoon to dip each peach in the boiling water for 15-20 seconds
- then plunge it into the ice bath
- repeat with the remaining peaches
- then pull the peaches out of the ice bath and slip the skins off
Mix it up!
For a little different twist, you can also add some blackberries to the peach mixture. Peaches and blackberries make a wonderfully fresh combination, and as a bonus, they’re ready about the same time of year. Plus, the berries give it a wonderful color and a different texture.
If you don’t have a 9×9 baking pan, simply use an 8×8 and be aware it will need to bake a little longer.
And if you just want to make something else, what about trying this Peach Pound Cake?? It looks luscious!
To store leftovers
Leftover peach crisp right in the baking pan! Just cover it loosely with plastic wrap and store in a cupboard. Covering it, the crisp topping will get a little soft, but it will still taste great.
- 3 cups peaches slices, fresh or frozen
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 2 Tablespoons granulated sugar
- 1 Tablespoon cornstarch
- 1 cup brown sugar
- ¾ cup rolled oats quick oats
- ¾ cup all-purpose flour
- ½ cup butter cold
- ½ cup pecans chopped
- Preheat oven to 350º
- lightly butter an 9×9 baking pan, you can line it with parchment if you like
- Toss peaches with cloves, cinnamon, sugar, and cornstarch, and layer in the bottom on a 9×9 inch baking dish, set aside
- In a large mixing bowl, combine brown sugar, rolled oats, and flour,
- cut the butter into the dry ingredient until crumbly; use two butter knives or a pastry cutter to cut in the butter
- Mix in chopped pecans
- Layer the topping over the fruit filling in the prepared baking dish
- Bake in the center of the oven for about 30 minutes, until golden on top and the peaches are juicy.