This peach crisp is bursting with nectarously sweet, fresh peach flavor! Perfect for summer barbecues or get-togethers! It's easy to make with only 15 minutes of hands-on time.
Fresh peach crisp:
Every year in June, my mom picks up 40 pounds of peaches from The Peach Truck. And they are hands-down the juiciest, sweetest peaches I've ever tasted.
For this peach crisp, I wanted to capture that fresh peach flavor! So I did things a little bit different. I cooked the peaches in a sweet, peachy sauce for a few minutes first, then baked them with an oat crumble.
The results are ridiculously peachy and oh SO delicious!
Key Ingredients:
- Peaches - Look for large peaches that are ripe yet firm! They shouldn't be mushy or rock hard. I always smell peaches first to make sure they're fragrant. It's better they're a little underripe than overripe.
- Butter - For the topping and the filling! I always buy unsalted so I control the amount of salt.
- Lemon - A squeeze of lemon makes the peach flavor POP!
- Peach preserves - For even MORE peachy flavor. I chose a brand that's 100% fruit without added sugar.
- Half and half - For the creamy sauce surrounding the peaches.
- Oats - Oats add texture and flavor to the crumble!
- Pecans - My favorite nut with peaches! You can omit them if you don't like nuts, or swap them with sliced almonds or walnuts.
How to Make this Peach Crisp:
It's super simple, but not your typical peach crisp. Here's what I did:
- Make the crumble: In a large bowl, combine the topping ingredients. Use your hands to cut the butter into the dry ingredients until the mixture's crumbly.
- Cook the peaches: In a large skillet, cook the peaches and make the peachy sauce! It's SO good.
- Assemble: Pour the peach mixture into the baking dish. Add as much topping as you like. I don't use it all.
- Bake: Bake until the edges are bubbling and the top is golden brown.
Can I use frozen peaches?
I haven't tested this recipe with frozen peaches yet. In my experience, frozen peaches vary a lot in taste and quality. Some brands aren't very flavorful or sweet. If you decide to try frozen peaches, buy a brand you've used before and liked the flavor of.
Can I make this recipe gluten-free?
Yes! You only need to make one swap. In place of all-purpose flour, use a gluten-free all-purpose flour blend. I highly recommend Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. It has a gluten-like taste and texture with no strange aftertaste.
If you have celiac disease, be sure to use gluten-free labeled oats as well.
Storage & Freezing:
- Store leftover peach crisp in the refrigerator for up to 4 days.
- You can just wrap the baking dish with saran wrap OR you can transfer the peach crisp to an airtight container first.
Summer Recipes You'll Love:
- Triple Berry Crisp with Oat Crumble
- Healthy Blueberry Crisp
- Gluten Free Strawberry Crisp
- Peach BBQ Sauce [4 Ingredient]
- Peach Basil Syrup
Summer Peach Crisp
Equipment
- 8x8-inch baking dish
Ingredients
For the topping:
- 8 tablespoons unsalted butter (4 ounces)
- ½ cup brown sugar
- 1 cup old fashioned oats
- ⅔ cup all-purpose flour regular or gluten-free, see note
- ¾ cup roasted pecans crushed into pieces
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
For the filling:
- 6 large firm peaches, sliced They shouldn't be mushy!
- 3 tablespoons unsalted butter
- 3 tablespoons brown sugar
- ½ tablespoon lemon juice
- 2 tablespoons half and half
- 3 tablespoons peach preserves
Instructions
- Preheat oven to 350 degrees Fahrenheit.
Make the crumble topping:
- In a large bowl, combine the brown sugar, oats, all-purpose flour, kosher salt, crushed pecans, cinnamon, and butter.
- Use your hands to work the butter into the dry ingredients until it forms a crumble.
For the filling:
- In a large nonstick skillet over medium-high heat, melt the butter. Add the brown sugar and stir to combine.
- Add the sliced peaches and cook for 2 more minutes, stirring occasionally.
- Add the lemon juice, half and half, and peach preserves. Cook for 4 minutes to reduce the liquid a bit, stirring occasionally.
Assemble and bake:
- Pour the peach mixture into an 8x8-inch glass baking dish. Top evenly with the crumble topping. You can use as much or little as you like and freeze the rest. I used ¾ of the topping.
- Bake for 40 minutes or until the edges are bubbling and the top is golden brown.
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