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5.0 from 201 votes

Peach Crisp Recipe

With sweet juicy peaches and cinnamon crumble topping, this peach crisp recipe is perfect topped with a scoop of vanilla ice cream.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 15 people
Calories: 190 kcal
Course: Dessert
Cuisine: American

Ingredients

Peach Layer
  • 4 pounds peaches* about 12 medium peaches
  • ½ cup sugar
  • ½ teaspoon cinnamon
  • ¼ cup cornstarch
  • 2 tablespoons fresh lemon juice
Crumble Topping
  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter cut into small pieces
  • 1 large egg yolk

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F and lightly grease a 3-quart ceramic baking dish (I used a 9x13 inch pan). Do not use a metal pan.
Blanch the Peaches
  1. Prepare a large bowl of ice water, adding water and ice cubes. 
  2. Bring a large pot of water to boil. 
  3. Add the peaches to the boiling water for about 2 minutes, then use a slotted spoon transfer them to the bowl of ice water for about 1 minute.
  4. Remove the peaches from the cold water - peel, core, and slice. The peel should slide off after blanching.
Make the Peach Layer
  1. Toss the sliced peaches with the sugar, cinnamon, lemon juice, and cornstarch. 
  2. Pour/spoon the mixture into the bottom of the prepared pan.
Make the Crumble
  1. In a large bowl toss together the flour, oats, sugars, cinnamon, nutmeg, and salt.
  2. Using a pastry cutter or 2 forks, cut in the cold, chopped butter until it's in pea-sized crumbles. Gently stir in the egg yolk. If you squeeze the crumble in your palms, it should form clumps
  3. Crumble over top of the peaches. 
Bake and Cool
  1. Bake the crumble in the preheated oven for 40-45 minutes. If around 30 minutes you notice the top getting too brown, tent a piece of aluminum foil over top. 
  2. Cool for at least 15 minutes before serving. 

Notes

  • *If using canned peaches, drain fully and discard the liquid. If using frozen peaches, thaw first. Then drain the liquid. I recommend adding 1 extra tablespoon of cornstarch if using frozen peaches.
  • STORE. Allow the easy peach crisp recipe to cool, cover, and place the crisp in the fridge. Cooked fruit desserts usually last just 2-3 days.
  • FREEZE. Allow the peach crisp to cool, wrap the pan in plastic wrap, and then wrap it in foil to keep moisture out. Place in the freezer for up to 1 month. Leftovers can be divided into airtight containers and stored in the same manner.

Nutrition Information

Calories 190kcal (10%) Carbohydrates 44g (15%) Protein 2g (4%) Fat 1g (2%) Cholesterol 12mg (4%) Sodium 9mg (0%) Potassium 268mg (8%) Fiber 2g (8%) Sugar 30g (60%) Vitamin A 410IU (8%) Vitamin C 8.7mg (10%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 15people

Amount Per Serving

Calories 190

% Daily Value*

Calories 190kcal 10%
Carbohydrates 44g 15%
Protein 2g 4%
Fat 1g 2%
Cholesterol 12mg 4%
Sodium 9mg 0%
Potassium 268mg 6%
Fiber 2g 8%
Sugar 30g 60%
Vitamin A 410IU 8%
Vitamin C 8.7mg 10%
Calcium 20mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.