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Peach Crisp Recipe – Fresh Peach Dessert

This Peach Crisp recipe is a combination of soft velvety peaches, warm cinnamon, and brown sugar under a sweet buttery crisp topping. It’s easy and delicious.

THIS POST HAS BEEN UPGRADED FROM 9/13/18 TO IMPROVE READER EXPERIENCE.
A top-down photo of a piece of peach crisp in a dark gray dish over a wooden background. Fresh peaches and a fork surround the dish. A blue napkin is in the background.

This Peach Crisp Recipe is our family go-to for fresh peach desserts. It’s easy to make and amazingly delicious. Be prepared to share the recipe every time you serve it.

Homemade Fresh Peach Crisp recipe is a celebration of textures and flavors that make the perfect fresh peach dessert. It’s sweet, creamy and crunchy.

It will warm you from the inside out and have you longing for more before you take the last bite.

One of my favorite ways to use up my fresh peaches is to make this recipe for Peach Crisp.

Top-down shot of a piece of peach crisp sitting in a dark gray bowl with vanilla ice cream melting down the side.

We just love the combination of the rich tender peaches immersed in a warm cinnamon-brown sugar sauce and baked until bubbly under a crunchy sweet topping.

I’ve done a little research for the best peaches to use.

What state produces the most peaches in the United States?

Did you know that there is actually a peach war going on in the south?

Georgia gets a lot of peach kudos because hey, it’s on their license plate but South Carolina is fighting them peach against peach.

Believe it or not, California is the largest producer of peaches in the United States according to the United States Dept. of Agriculture.

What is the best peach for baking?

Peaches come in three different categories (not varieties) according to The Kichen. Freestone, clingstone, and semi-freestone hybrid.

These categories are based on how the pit clings to the fruit.

Freestone is the most common and what is sold at most grocery stores.

These peaches are juicy and the pits fall right out of them which makes them perfect when you have a lot to cut up for baking.

They’re also delicious eaten raw.

Top-down angle photo of a piece of peach crisp in a dark gray dish over a wooden background. A antique fork sits next to the crisp and a blue napkin is in the background.

Do you have to use fresh peaches?

You do not need to use fresh peaches. This Peach Crisp recipe can be made all year long using Frozen or Canned peaches.

  • Peach Crisp with Frozen peaches can be used by removing any ice crystals. There’s no need to thaw them either.
    • If they’re already thawed, drain off any excess moisture and dot them with a paper towel if necessary.
  • Peach Crisp with Canned peaches. If you choose to use canned peaches, drain the liquid from them.
    • I also recommend that you use the peaches canned in juice and not syrup. Otherwise, this recipe for peach crisp would be overly sweet.
Top-down view of a pan of apple crisp with an antique pie server sitting on the top. Fresh peaches sit around the pan and a dark gray dish with forks sit in the background over a wooden background,

Crisp Topping Recipe

We also love that sweet crisp topping without oats.

We recommend that if you make the crisp before the filling that you keep it in the refrigerator until you’re ready for it.

Crisp Topping Ingredients

Ingredients used in making the crisp in the peach crisp dessert including butter, flour, brown sugar, sugar, cinnamon, and salt.
  • Butter – We use unsalted for almost all of our baking. You can use salted but recommend you eliminate the salt called for in this recipe.
  • Flour – All-purpose flour either bleached or unbleached is fine.
  • Brown Sugar – Light or dark is fine. We prefer the dark which has more molasses flavor.
  • White sugar
  • Cinnamon
  • Salt – Eliminate the salt if using salted butter.

How to make Crisp Topping without Oats

4 steps to make the crumble that goes over peach filling. 1. combine sugar, flour, cinnamon and salt. 2. Cut in brown sugar. 3. Cut in cold butter. 4. Is an image of what the crumble should look like.
  1. Combine the flour, white sugar, cinnamon, and salt. Whisk together.
  2. Add the brown sugar. Brown sugar is moist. I like keeping some of its texture so choose to cut it in instead of blending it in with the dry ingredients.
  3. Keep the butter cold and dice it before cutting it into the dry ingredients.
    1. Don’t use your fingers to break it up. The heat from your hands will soften the butter. The pieces of cold butter are what make this topping crumbly.
  4. Keep cutting in the butter until you get a crumbly texture and there are no more completely dry ingredients.
  5. Refrigerate the topping until you’re ready to use it.

Peach Filling Recipe

Peach Filling Ingredients

The ingredients used to make the peach filling in the peach crisp recipe including sliced peaches, cinnamon, flour, sugar, apple juice, and lemon juice.
  • PeachesSkinned and sliced into 1/2-inch slices. Thicker slices hold up in baking better than thin slices.
  • Apple juice – we used 100% juice, not from concentrate. You can use any apple juice that you prefer.
    • If you have a lot of liquid from the peaches, you can reduce the amount of juice you use.
  • Lemon Juice – Fresh or bottled is fine. The lemon juice brightens up this recipe and will help keep the peaches beautiful color.
    • This recipe will be successful without the lemon juice. Its merits are listed above.
  • Flour – All-Purpose Flour
  • Cinnamon

The easiest way to skin a peach.

  1. Wash and score the peach skin with the sharp tip of a knife 4 to 6 times down the length of the peach.
  2. Add the peaches to boiling water and keep them submerged or turn them for 30 seconds.
    1. I use a spyder strainer for holding the peaches down, turning them, and removing them from the hot water.
  3. Submerge the peaches in an ice bath for 10 seconds.
  4. Slide the skin from them immediately.
Top down 3-photo grid of how to remove peach skin. 1. Score the peach skin and the boil peaches for 30 seconds. 2. Place in a ice bath for 10 seconds. 3. Slide the skin off.

How to make the Peach Crisp Filling

4 photo grid of how to mix the peach filling for the peach crisp. 1. add apple juice to the sliced apples. 2. add flour, 3. add sugar. 4. add cinnamon.
  1. Pour the apple and lemon juice over the sliced peaches.
  2. Sprinkle the flour over the peaches.
  3. Sprinkle the sugar over the peaches.
  4. Add the cinnamon and gently stir the ingredients together with a spatula.

Assembling Easy Peach Crisp

  1. Pour the peach filling into an 8X8 pan that’s been sprayed with non-stick cooking spray or greased.
    1. Don’t fill the pan more than 3/4 full so you have room for the topping.
  2. Spoon the crisp topping over the peaches.
    1. Use a large spoon so the crisp topping isn’t packed.
2 photo grid showing how the crumble should be spooned over the peach filling and what the pan looks like after the filling has been applied.

Warm fresh peach desserts just beg for cinnamon and brown sugar and this recipe for Peach Crisp with fresh peaches has it all.

If you like this Dessert, here are a few more I think you’ll enjoy.

We LOVE Dessert! You can find all of our dessert recipes here!

You may need:

  • 8×8 Baking Pan – These pans bake up the perfect crisp and clean up in a jiffy!
  • Serving Spatula – I like the bend in this server so that I can get under the slices and just lift them out.
  • Wire Pastry Cutter – I like the wire so much better than the blade cutters. I find the texture to be so much more of what I’m looking for than what I get with the blade cutters.

Don’t forget to pin this delicious recipe to your favorite board!

We love peach crisp recipes because they are easier to put together than a pie or tart. You don’t have to start with a crust.

If you like this recipe, we would appreciate your comment and a 5-star ⭐️⭐️⭐️⭐️⭐️ review!

Top-down angle photo of a piece of peach crisp in a dark gray dish over a wooden background. A antique fork sits next to the crisp and a blue napkin is in the background.
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4.87 from 23 votes

Peach Crisp Recipe – Fresh Peach Dessert

This Peach Crisp Recipe is a combination of soft velvety peaches, warm cinnamon, and brown sugar under a layer of sweet buttery crisp topping.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 9 servings
Author Julie Menghini

Ingredients

Crumble Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp cinnamon ground
  • 1/8 tsp kosher salt
  • 4 tbsp butter chilled and cut into small pieces (I use unsalted butter)

Filling

  • 7 peaches skinned, pitted and cut into 1/2″ slices
  • 1/4 cup apple juice
  • 2 tbsp sugar
  • 1 tbsp lemon juice fresh
  • 1 tbsp all-purpose flour
  • 1/2 tbsp ground cinnamon
  • non-stick cooking spray or butter

Instructions

  • Preheat the oven to 375°F and grease an 8×8 pan with butter or non-stick cooking spray.
  • In a medium-sized bowl combine the flour, sugar, salt, and cinnamon topping ingredients.  Cut in the brown sugar and then the cold butter into the dry ingredients using a pastry cutter or two forks. Refrigerate until needed.
  • Put skinned and sliced peaches into a large bowl.  Pour apple juice and lemon juice over the peaches.  Sprinkle with the flour, cinnamon, and sugar.  Stir to combine and pour into the prepared pan until 3/4 full.
  • Spoon the crisp topping over the peach filling.
  • Bake for 40 minutes or until golden brown.
  • Allow crisp to cool on a cooling rack and then chill before cutting into squares or spoon warm into bowls.  Top with ice cream if desired.
  • Store covered in the refrigerator

Video

Notes

The number of peaches you use depends on the size of the peaches and the height of the sides of your baking dish.   They will cook down.
Peach skin can be easily removed by scoring the skin 4 to 6 times and then placing them in boiling water for 30 seconds.  Immerse the peaches in an ice bath for 10 seconds. Slide skin off.

Nutrition

Calories: 179kcal | Carbohydrates: 32g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 79mg | Potassium: 244mg | Fiber: 2g | Sugar: 24g | Vitamin A: 540IU | Vitamin C: 8.3mg | Calcium: 21mg | Iron: 0.8mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

What is your favorite fresh peach recipe? I’d love it if you would share with the rest of us!

Recipe Rating




Kathleen

Sunday 8th of August 2021

I loved that the fruit shines in this recipe, our local Colorado peaches are just perfect, super sweet and not overpowered by the sweetness in the recipe. Loved the dark brown sugar!

Julie Menghini

Monday 9th of August 2021

Thank you, Kathleen. I envy you having local Colorado peaches!

Barbara moore

Thursday 8th of July 2021

Haven't tried yet. I don't have apple juice. What can I use instead.

Julie Menghini

Friday 9th of July 2021

You may not need the juice depending on how juicy your peaches are. However if you do, you can use a little water.

Debi

Saturday 15th of August 2020

My neighbor gave me a bunch of peaches, and this was the perfect way to use them. Delicious. Especially with a big scoop of ice cream.

Julie Menghini

Monday 17th of August 2020

This is one of our favorites too Debi! Thank you!

MollIe M.

Tuesday 11th of August 2020

This looks so delicious. I am go to try this recipe. To make the topping crunchy I always use rolled oats in the topping.

Julie Menghini

Tuesday 11th of August 2020

We really enjoy this, Mollie! I hope you will too!

Ann Baird

Friday 7th of August 2020

If I have to use canned peaches, how much ,do you think?

Julie Menghini

Friday 7th of August 2020

Hi Ann! You want enough to fill your pan about 3/4 full. I would start with a 16 oz can which is equivalent to 6-10 peaches.