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Peach Crisp Recipe

This Peach Crisp is our favorite summer peach dessert. The peach juices bubbling under the crisp buttery crunchy topping is completely irresistible. Add a generous scoop of vanilla ice cream and it doesn't get any better!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8
Calories: 409 kcal
Course: Dessert
Cuisine: American

Ingredients

Ingredients for the Filling:
  • 2 1/2 lbs peaches (8 medium), fresh or frozen*
  • 2 Tbsp fresh lemon juice (omit if using frozen fruit)
  • ¼ cup all-purpose flour
  • 1/4 cup granulated sugar
Ingredients for the Topping:
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/3 cup brown sugar packed
  • 1/8 tsp sea salt
  • 8 Tbsp 1 stick cold, unsalted butter, diced
  • ½ cup old fashioned rolled oats or quick-cooking oats
  • 1 cup sliced almonds divided

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Butter a 9x12 casserole baking dish.
  2. To Blanch Peaches: Place peaches in boiling hot water for one minute or just until skins come off easily then transfer immediately to cold water. Peel, pit and slice into 1/2" thick pieces. Transfer to a large bowl and toss peaches with 2 Tbsp lemon juice.
  3. Preheat oven to 350 degrees F. Butter a 9x12 casserole baking dish. In a small bowl, whisk together 1/4 cup sugar, 1/4 cup flour and toss with the sliced fruit just until evenly coated. Pour into buttered baking dish.
  4. In a food processor** fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp (pinch) of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
  5. Transfer mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
  6. Spread the topping evenly over the fruit and sprinkle the top with ½ cup of almonds. Bake 45 minutes at 350˚F or until top is golden and the fruit is bubbling at the edges. 

Notes

  • *If using frozen fruit, fully thaw, drain and dab with paper towels to remove excess juice.**If you don't have a food processor, you can use a whisk for the dry ingredients and a pastry blender/cutter to cut the butter into the dry ingredients. 

Nutrition Information

Calories 409kcal (20%) Carbs 56g Protein 6g (12%) Fat 19g (29%) Saturated Fat 7g (35%) Cholesterol 30mg (10%) Sodium 41mg (2%) Potassium 411mg (12%) Fiber 4g (16%) Sugar 33g (66%) Vitamin A 815IU (16%) Vitamin C 10.8mg (12%) Calcium 60mg (6%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 409

% Daily Value*

Calories 409kcal 20%
Carbs 56g
Protein 6g 12%
Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 41mg 2%
Potassium 411mg 9%
Fiber 4g 16%
Sugar 33g 66%
Vitamin A 815IU 16%
Vitamin C 10.8mg 12%
Calcium 60mg 6%
Iron 2.1mg 12%

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