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This easy Peach Crisp is a summer comfort food with fresh, juicy peaches and a warm buttery brown sugar streusel topping. Serve warm or cold with vanilla ice cream or whipped cream. Take it a step further and go for Homemade Vanilla Ice Cream and Whipped Cream.
Cobbler…Crisp…Crumble…What’s the Difference?
I know we’ve probably all had a variation of each of these fruit desserts, but what sets them apart? Well, cobblers have a biscuit or pie crust top with no bottom crust. Crisps have a streusel topping made with brown sugar, flour, butter and oats. Crumbles are very similar to a crisp, sometimes have nuts…but without the oats.
Can I Make This Recipe Using Canned or Frozen Peaches?
Fresh peach crisp is heavenly! I highly recommend using fresh peaches if you have them and they are in season. For baking, like in making Peach Crisp, it’s perfectly fine to use canned or frozen fruit if you cannot get your hands on fresh in season peaches.
For Canned Peaches – I recommend using peaches that are canned in peach juice rather than syrup. Be sure to drain them before using.
For Frozen Peaches – thaw them first and drain any excess juice, and then use according to the recipe.
What if the Peaches Aren’t Ripe Enough?
If your peaches don’t give at all, and still feel hard as a rock, you can help speed up the ripening process by placing them in a paper bag at room temperature for 1-2 days.
How to Make Peach Crisp
The hardest part about making Peach Crisp is peeling the skin off the peaches. After that, this recipe comes together really fast. For full recipe details, see the recipe card down below.
Preheat Oven + Prep Casserole Dish
Preheat oven. Butter a medium-size casserole dish. Set aside.
Prep + Slice Peaches
Peel and slice peaches. If using fresh peaches, you will need about 6-7 medium size peaches. Slice into 1/4 inch pieces and place into large bowl. Toss together with sugar, melted butter, flour, vanilla and lemon juice. Pour into prepared pan and spread evenly.
Make the Streusel Topping
Measure all dry ingredients into a large bowl and use a pastry cutter or fork to blend butter into dry ingredients. Mix 1-2 minutes using your hands to soften the butter slightly and have the topping come together in clumps. Spread topping evenly over the peaches.
Bake + Serve
Bake uncovered. Serve warm with vanilla ice cream or whipped cream.
Storing Peach Crisp
After the crisp has cooled completely, cover the pan with plastic wrap and store in the fridge for 2-3 days.
I like to reheat it individually in little bowls in the microwave for 30 seconds at a time. Crisps taste great in the morning for breakfast too!
To Make Ahead and Freeze
The peach filling and streusel can be made and stored separately in the fridge the day before. When ready to bake, assemble and bake according to the recipe. To freeze peach crisp, allow to cool completely after baking. Cover with plastic wrap, and then with aluminum foil. Crisp will stay fresh in the freezer for up to 2 months. Let it thaw in the fridge overnight. Remove plastic wrap before baking of course. 😉
Love Peach Crisp? More Fruit Dessert Recipes You Have to Try!
There you have it! I hope you love this recipe as much as we do! Be sure to print/save/bookmark or share this recipe. Have a great day, friends! 🙂
For the peach filling:
- Preheat oven to 350 degrees. Butter a medium-size casserole dish and set aside.
- Peel and slice peaches. Slice into 1/4 inch slices and place into large bowl. Toss together with sugar, melted butter, flour, vanilla and lemon juice. Pour into prepared pan and spread to even out.
- For the streusel topping: measure all ingredients into a large bowl and use a pastry cutter to blend butter into dry ingredients. Mix 1-2 minutes using your hands to soften the butter slightly and have the topping come together in clumps. Spread topping evenly over the peaches.
- Bake uncovered for 35-45 minutes. Serve warm with vanilla ice cream or whipped cream.