Peach Crisp

August 22, 2014

This post may contain affiliate links. Read our disclosure policy.

It’s true, this is no doubt the best peach crisp I’ve ever had! I’m completely in love with it! I couldn’t stop reaching for just one more bite, and then another, and oh just one last little one.

Take a look at all these layers and tell me how you could resist?

Peach Crisp (the BEST!) | Cooking Classy

Perfect Peach Crisp

You get this deliciously sweet and juicy peach layer topped with the most irresistible crisp topping in the world, and after its baked you top it off with a spoonful of vanilla ice cream (so just think peaches and cream), yes it’s just wow good! I made this crisp to be what I’d consider the perfect amount of everything.

Just the right amount of brown sugary sweetness, some texture from the oats along with a good balance coming from an equal part flour (so it’s not too oat-y, plus it helps hold the crumble together).

It’s enhanced with just the right amount of spices (I don’t want to distract from the delicious flavor of the fresh fruit), plus it has a perfect buttery flavor, and the crunch from the nuts just takes this over the top.

You’ve gotta try this recipe! You just do :).

Enjoy!

Peach Crisp (the BEST!) | Cooking Classy

Peach Crisp

5 from 8 votes

The only peach crisp recipe you'll ever need! It's made with sweet juicy peach filling and finished with a delicious, buttery cinnamon crumble.

Servings: 7
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

Peach Filling

  • 3 lbs fresh peaches , cored and sliced into wedges 3/4-inch thick
  • 1 Tbsp fresh lemon juice
  • 1/4 cup granulated sugar
  • 2 Tbsp all-purpose flour

Topping

  • 3/4 cup all-purpose flour
  • 3/4 cup old-fashioned oats
  • 1/4 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 3/4 cup packed light-brown sugar
  • 10 Tbsp unsalted butter , cold and diced into 1/2-inch cubes
  • 1/2 cup chopped pecans or hazelnuts (I used half of each. Chop them small)

Instructions

  1. Preheat oven to 350 degrees. In a large mixing bowl toss peaches with lemon juice. Sprinkle granulated sugar and flour over top and toss to evenly coat. Pour mixture into a buttered 3 quart baking dish (mine was 12 x 8 x 2 1/2) and set aside.
  2. In a mixing bowl, whisk together flour, oats, salt, cinnamon, nutmeg and ginger. Add brown sugar and stir, while using fingertips to break up any clumps.

  3. Add butter to mixture and using fingertips, rub into mixture until it comes together in small clumps and pieces of butter a no longer visible.

  4. Mix in nuts, tossing several times (so it sticks to the crumble). Sprinkle mixture evenly over top of peaches in baking dish.

  5. Bake in preheated oven about 38 - 42 minutes until topping is golden brown and juices are bubbling along edges. Serve warm with ice cream or sweetened whipped cream if desired

Nutrition Facts
Peach Crisp
Amount Per Serving
Calories 478 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 11g69%
Cholesterol 44mg15%
Sodium 93mg4%
Potassium 475mg14%
Carbohydrates 68g23%
Fiber 5g21%
Sugar 47g52%
Protein 4g8%
Vitamin A 1141IU23%
Vitamin C 14mg17%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Peach Crisp
Author: Jaclyn

Categorized:

Leave a Comment

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

89 Comments

  • Heather

    A question: do you leave the skin on the peaches? I know you core them and cut them into wedges, but do you also leave the skin on? My inclination is that you take it off, but the recipe doesn’t say to do that.
    Thanks for your help!

  • Barbara

    This was a very tasty crisp. Unlike some of the comments, the topping got nice and crispy baking for 42 mins. I used just picked peaches which were so flavorful. My only (Minor) complaint was it being a little more runny than I prefer, otherwise delicious. My family all said “yum”.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear it was a little runny, you could use firmer peaches or a little more flour in the filling next time to thicken it up.

  • Stacy

    I made it in a 9×13 pan. It needed more topping for this size pan but the flavor could not be beat! Every bite was devoured.

  • Donna

    This was delicious! Thanks for the yummy recipe, I will definitely be making again.

  • Kelly Lowrey

    BAD recipe! Flavorless. The topping never got crisp!! It cooked so long the peaches were mush and the crumble was mush. A waste of time and money. What a disappointing recipe!

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that! How soft were the peaches you used to begin with?

  • Janet

    I made this recently and found it had a slight but noticeable metallic taste. I used frozen peaches. Could it have been the lemon juice?

        • Jaclyn

          Jaclyn Bell

          Hmmm, same with the mixing bowls? I’m not sure what it would be. Lemon shouldn’t taste metallic unless it reacts with something and peaches shouldn’t either. Sometimes it’s just our tastebuds that can cause a change in taste.

          • Janet

            I did use metal measuring spoons…
            Maybe that did it? Regardless, thank you for responding.

          • Jaclyn

            Jaclyn Bell

            If they were a reactive type of metal that could be it. Sorry it gave you trouble though. Hopefully with another attempt it will turn out perfect!

  • Suzanne

    One of the best peach crisps I’ve ever made! Used some home canned peaches & added walnuts to the crisp. It was delicious!

  • Sheila Frantz

    a dice and a wedge are two different things. You can’t “dice into a wedge”.
    lol