Peach Crisp

August 22, 2014

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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

5 from 12 votes

Peach Crisp

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
Prep20 minutes
Cook40 minutes
Ready in: 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

  • 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.
  • 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.
  • 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.
  • Mix in nuts, tossing several times (so it sticks to the crumble). Sprinkle mixture evenly over top of peaches in baking dish.
  • 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.
Nutrition values are estimates only. See full disclaimer here.

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97 Comments

  • Susan

    Totally wonderful! My neighbor gave me a bunch of peaches and of course I had to make a peach crisp. :-).
    The recipe was so easy! I added a bit more flour and a small handful of cornstarch to the filling since the peaches were really juicy and I wanted to make sure the filling wasn’t too runny.
    The recipe was perfect for my 9x13x2 baking dish. I baked it for about 45 minutes.
    Yummy! Two of us ate half of it before we knew what was happening. So good!
    Thanks for sharing this wonderful recipe!!

  • Stacy Barnes

    I tried this recipe for the first time and brought it to a backyard picnic. Everyone raved about it. Not one bite was remaining in the 9×13 pan!

  • Anna Pereira

    Tasted great, but topping turned out more chewy than it was crispy. I even cooked it 8 minutes over the recommended time, hoping it would get crispier. Followed the recipe as written but substituted finely chopped almonds due to allergies.

  • Margaret

    This is a keeper! The hazelnuts add a level of sophistication and are delicious! I chopped and toasted them first and added them to the oat/butter/sugar topping mixture while still warm so everything smooshed together nicely. I blanched the peaches in boiling water so the skin slid off easily before cutting them. Made this to bring to a dinner with friends and made another to leave with family. Recipe requests followed immediately!

  • Anita Oden

    Made this for the fist time tonight and sent my family over the MOON!
    I scaled this down to half of what is here for 7 servings, and it fed my my family of 4 (me, hubby, two teenage girls) satisfying portions with about a half of a serving left over. Shrimp tacos were for dinner, and this was the ‘icing on the cake’ desert. Hubby the whole meal tasted like one from a nice restaurant.
    I’m more of a cobbler person, but wanted something a bit healthier, more fiber. This recipe fit the bill! Thanks for sharing!