- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- Works with fresh peaches in summer and frozen ones the rest of the year.
- The topping is stirred together with melted butter — nothing to rub in.
- Fifteen minutes of work and the oven does the rest.
Recipe
Easy Peach Crisp
Juicy peaches under a golden oat crumble.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Preheat the oven to 190 C / 375 F. Lightly grease an 8 x 8-inch or similar 2-quart baking dish.
- Step 2. Add the peaches to the dish and toss with the granulated sugar, 15 g flour, lemon juice, and cinnamon.
- Step 3. In a bowl, mix the oats, 95 g flour, brown sugar, and salt.
- Step 4. Pour in the melted butter and stir until the mixture forms moist crumbs.
- Step 5. Sprinkle the topping evenly over the peaches.
- Step 6. Bake for 35-45 minutes, until the topping is golden and the fruit bubbles around the edges.
- Step 7. Let the crisp rest for about 10 minutes before serving.
- Step 8. Serve warm, with vanilla ice cream if desired.
Notes
- Wait for the filling to bubble at the edges. A golden top over a filling that has not bubbled means the fruit is still raw underneath.
- Rest 10 minutes before serving. The juices thicken as it cools; straight from the oven it runs across the plate.
- If using very juicy peaches, increase the filling flour to 20 g.
Easy Peach Crisp — Simple Table Recipes · https://simpletablerecipes.com/recipes/easy-peach-crisp/
Ingredient Notes
- Peaches
- Fresh when they are in season and ripe. Frozen work well the rest of the year — thaw and drain them first, since the extra liquid otherwise makes the filling watery.
- Flour in the filling
- Fifteen grams, there to thicken the juice the peaches release. Peaches are wetter than apples, so this matters more here than in an apple crisp.
- Rolled oats
- Old-fashioned rolled oats, not instant. Instant oats are cut fine and turn powdery instead of staying as distinct flakes.
Equipment
- 8 x 8-inch baking dish
- Mixing bowl
- Rubber spatula
Substitutions
- Peaches
- Nectarines need no change. A mix of peach and raspberry or blueberry works well — increase the flour slightly for berries.
- Rolled oats
- Leave them out and increase the topping flour to 150 g for a crumble rather than a crisp.
- Brown sugar
- White sugar works with less caramel depth. Do not use maple syrup, which makes the topping wet rather than crumbly.
Storage & Freezing
Storing: Refrigerate covered for up to 4 days. Reheat in a 180 C / 350 F oven for 15 minutes to re-crisp the topping.
Freezing: Freeze baked and cooled for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
Frequently Asked Questions
Can I use frozen peaches for peach crisp?
Yes. Thaw them fully and drain the liquid, or the filling comes out watery. If you would rather not thaw, add about 10 minutes to the bake and increase the filling flour to 20 g.
Do I need to peel peaches for a crisp?
No. The skins soften during baking and add colour. Peeling gives a smoother filling if you prefer — dropping them in boiling water for 30 seconds makes the skins slip off easily.
Why is my peach crisp runny?
Peaches release a lot of liquid, and the flour tossed with the fruit is what thickens it. Very ripe or frozen fruit needs a little more. Resting the crisp for ten minutes also lets it set.
What is the difference between peach crisp, crumble and crunch?
A crisp has oats in the topping. A crumble traditionally does not — just flour, butter and sugar. Crunch is not a formal category, and most recipes called peach crunch are a crisp under a different name. All three are made the same way.
What is the difference between a crisp and a cobbler?
A crisp has a crumbly oat topping scattered over the fruit. A cobbler has a biscuit or batter topping dropped or spread on top. Both bake the same way.
Can I make peach crisp ahead of time?
Assemble it and refrigerate for up to a day before baking, adding about five minutes. The topping can also be made a week ahead and kept in the fridge separately.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
