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Made with heaps of juicy peaches and crunchy oat-walnut topping, this Peach Crisp is a celebration of stone fruit season. But if you don’t have access to fresh peaches right now, fear not! You can easily substitute frozen peaches and you won’t miss a thing.
I never met a fruit dessert I didn’t like, but above all I love desserts made with peaches. Peaches are juicy, sweet, flavorful, and seasonal. When peaches arrive at the store and the markets, you know summer is upon us.
No other fruit aligns quite so nicely with sunsets, swimming pools, and sweets, and they taste great in everything: peaches in sangria, peaches in frosé, peaches in fruit salad, the list goes on!
I love this recipe because instead of cutting cold butter into the topping, you toss the topping in melted butter and chill it in the refrigerator. This ensures every inch of topping is coated in buttery goodness, and it leads to delightful, crunchy clusters. It reminds me of granola in texture, and it’s wonderful! I hope you love this Peach Crisp as much as I do.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Rolled oats: Flat and flaky, these are also known as old fashioned oats. Quick-cooking oats will work, but do not substitute steel-cut oats.
- Walnuts: I think the walnuts add a wonderful flavor and crunch to the topping, but it’s okay to leave them out completely. I’ve also done testing with raw pecans and raw cashews, and both were excellent.
- Peaches: Or substitute 2 pounds frozen peaches (no need to thaw before adding to the baking pan).
Step-by-step instructions
- To make the topping, in a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover and refrigerate while preparing the filling.
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter. In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add peach slices and toss well to coat.
- Pour intro prepared baking dish and sprinkle with topping.
- Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes.
- Serve with vanilla ice cream if desired.
Recipe tips and variations
- Yield: This recipe makes about 6 cups of Peach Crisp, enough for 8 servings, ¾ cup each (plus ice cream).
- Storage: Cover the Peach Crisp with foil or plastic wrap and store at room temperature for 1 to 2 days or store covered in the refrigerator for up to 4 days.
- Make ahead: You can make the topping one day in advance. Store covered in the refrigerator until baking time.
- Freezer: Fully-baked Peach Crisp doesn’t freeze well. Unfortunately, the crunchy topping turns mushy upon thawing.
Recipe FAQs
Peach crisp has oats in the topping which forms clusters like granola; Peach cobbler does not. Cobblers also tend to use more flour and the topping spreads out like a sugar cookie to form “cobblestones,” thus the name.
Peeling the peaches for peach crisp is optional but recommended. There is nothing wrong with eating the skins, but some eaters prefer the smooth texture of skinless peach slices. If peeling the peaches is beyond the realm of your interest, go with frozen peach slices instead. They are already peeled, pitted, and sliced, and you can use them in this recipe the same as fresh (no need to thaw; baking time stays the same).
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Peach Crisp
Ingredients
For the crisp topping:
- 1/2 cup all-purpose flour
- 1 cup old-fashioned rolled oats (see note 1)
- 1/2 cup light brown sugar
- 1/2 cup walnuts finely chopped (see note 2)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter melted (1 stick)
For the peach crisp:
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 6 medium peaches peeled, halved, cored, and sliced 1/4-inch thick (about 6 cups or 2 pounds, see note 3)
- Vanilla ice cream for serving, optional
Instructions
- To make the topping, in a medium bowl, add flour, oats, brown sugar, walnuts, cinnamon, and salt. Drizzle butter over mixture and toss to combine. Cover and refrigerate while preparing the filling.
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Coat a 9-inch by 13-inch baking dish with nonstick spray or rub with butter.
- In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt. Add peach slices and toss well to coat. Pour intro prepared baking dish and sprinkle with topping.
- Bake until the fruit juices are bubbling and the topping is crisp and golden brown, about 50 to 60 minutes. Remove from oven and cool 15 minutes. Serve with vanilla ice cream if desired.
Notes
- Rolled oats: Flat and flaky, these are also known as old fashioned oats. Quick-cooking oats will work, but do not substitute steel-cut oats.
- Walnuts: I think the walnuts add a wonderful flavor and crunch to the topping, but it’s okay to leave them out completely. I’ve also done testing with raw pecans and raw cashews, and both were excellent.
- Peaches: Or substitute 2 pounds frozen peaches (no need to thaw before adding to the baking pan).
- Yield: This recipe makes about 6 cups of Peach Crisp, enough for 8 servings, ¾ cup each (plus ice cream).
- Storage: Cover the Peach Crisp with foil or plastic wrap and store at room temperature for 1 to 2 days or store covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I grew up in Georgia eating my mother’s double crust deep dish peach pie, and then baking it for fifty years or so. We are waiting out Hurricane Idahlia here on Hilton Head Island on the coast of South Carolina. The predictions range from a category 2 hurricane to a tropical storm with extensive storm surge, and we are apprehensive. I said to myself, if I am going down with this thing, it will be while eating one of my favorite dishes from childhood! To make it a little easier on myself, I decided to use Meggan’s recipe for peach crisp. I feel that she and I are on a first name basis as I have made so many of her recipes, loved everyone of them and recommended her to my sisters and daughters-in-law. Sometimes I talk to her as I cook, saying “Meggan, have you —?”
The peach crisp is wonderful, as I expected. We will say a prayer as we have another serving!
Hi Carolyn, thank you so much for writing me! It’s really heartwarming to know that my peach crisp could bring you a taste of nostalgia and comfort. Please stay safe! My thoughts and prayers are with you and your loved ones. If you ever have more questions or just want to chat about a recipe, please write again! Take care! – Meggan