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The Best Peach Crisp

This is THE best peach crisp you'll ever sink your teeth into! The step of pre-baking the topping really helps you achieve that sought-after crunchy texture.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 8
Calories: 236 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Filling
  • 3 ½ lbs peaches semi-firm, peeled and sliced into 3/4 inch wedges
  • ⅓ cup granulated sugar
  • 1 ½ tsp cornstarch
  • 4 tsp lemon juice
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp ground nutmeg
  • ⅛ tsp table salt
For the Topping
  • ½ cup all purpose flour
  • ½ cup old fashioned rolled oats
  • ¼ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp ground nutmeg
  • ⅛ tsp table salt
  • 2 tsp vanilla extract
  • 6 TB salted butter cut into 6 pieces, chilled
  • ½ cup nuts walnuts, pecans, or sliced almonds

Instructions

    Cup of Yum
  1. Gently toss peaches and 1/3 cup sugar together in a large bowl. Let sit for about 45 minutes, gently stirring several times, to allow maceration.
  2. Meanwhile, in a large bowl, combine flour, oats, 1/4 cup granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk to combine. Drizzle vanilla over the top and stir to combine.
  3. Add cold butter pieces and use clean fingers to gently work it into a crumbly mixture, with small clumps throughout.
  4. Add nuts and gently stir just enough so the nuts stick to the mixture. Mixture should consist of 1/2 inch chunks throughout, with some small loose bits.
  5. Place one oven rack on lowest position and another oven rack on middle position. Preheat oven to 375F. Line a baking sheet with parchment paper.
  6. Scatter topping into a single layer on lined baking sheet. Bake until lightly browned and firm, 12-14 minutes, giving it a gentle toss halfway through baking. Let cool while you continue with recipe.
  7. Thoroughly drain macerated peaches in a colander set over a bowl and reserve 1/4 cup of the juice - either discard remaining juice or save it for another purpose.
  8. Whisk the reserved juice with cornstarch, lemon juice, salt, cinnamon, ginger, and nutmeg. Fold in the peaches, and gently stir to coat.
  9. Transfer peach mixture to a deep 8x8 baking dish. Sprinkle topping over the peaches evenly, pressing down gently if needed.
  10. Place on lowest rack and bake until nicely browned and filling is bubbling around edges, about 25-40 minutes - loosely tent the crisp with foil if it starts to brown too quickly. Let peach crisp cool 15 minutes and serve.

Notes

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  • For the best texture, use semi-firm peaches. They hold their shape well when baking and provide a nice contrast to the crisp topping.
  • Macerating the peaches not only sweetens the fruit but also helps to draw out some of the natural juices, which can then be mixed with cornstarch to thicken the filling.
  • When making the topping, keep your butter very cold and work it into the dry ingredients until you have a crumbly mixture with small clumps. This will give you a crisp topping that's both tender and crunchy.
  • Don't skip pre-baking your topping. This extra step ensures that your topping will be fully cooked and crispy.
  • Crispy topping mixture can be prepared and baked ahead of time and stored in an airtight container for up to 2 days before use.
  • Do serve peach crisp while it's still warm, shortly after you bake it, while the topping remains super crispy! 
  • Serve with Stabilized Whipped Cream or Easy Vanilla Ice Cream. 

Nutrition Information

Calories 236kcal (12%) Carbohydrates 27g (9%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.3g Cholesterol 23mg (8%) Sodium 69mg (3%) Potassium 82mg (2%) Fiber 2g (8%) Sugar 15g (30%) Vitamin A 265IU (5%) Vitamin C 1mg (1%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 236

% Daily Value*

Calories 236kcal 12%
Carbohydrates 27g 9%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.3g 15%
Cholesterol 23mg 8%
Sodium 69mg 3%
Potassium 82mg 2%
Fiber 2g 8%
Sugar 15g 30%
Vitamin A 265IU 5%
Vitamin C 1mg 1%
Calcium 21mg 2%
Iron 1mg 6%

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