Peach Crisp Recipe | Flavorful Dessert with Crunchy Topping

Peach Crisp is a no-bake dessert featuring sweet peaches topped with an oaty, buttery crisp mixture.

Why This Recipe Works

The golden-brown crisp topping creates satisfying crunch against soft peach layers.

No chilling required – assemble and bake straight from pantry ingredients.

Adapts well to varying ripeness levels through sugar adjustments.

Ingredients

Step-by-Step Instructions

Peach Preparation

1. Preheat oven to 375°F.
2. Pit and slice peaches into (1/2)” slices.
3. Toss with 2 tbsp sugar and 1 tsp cornstarch.

Crisp Topping

1. Cold butter, cut into cubes.
2. Add brown sugar and 1/4 cup flour, toss until coated.
3. With hands, press mixture until pea-sized crumbs form.

Chef Tips for Perfect Results

• Use underripe peaches for balanced sweetness (add 1 tbsp extra sugar).
• Cold butter requires no melting – preserves crisp texture when baked.
• Pre-cut peaches oxidize – toss in lemon juice (1/4 tsp) if prepping ahead.

Common Mistakes to Avoid

• Overmixing topping – will create dense bread-like texture instead of crumbly.
• Not draining excess juices – causes soggy crisp instead of golden crust.

Variations and Substitutions

Serving Suggestions and Pairings

Pair with vanilla ice cream for classic pairing at summer barbecues.

Storage and Reheating

Recipe works equally well served warm or at room temperature.

Nutritional Information

Frequently Asked Questions

Can I use canned peaches?

Yes, drained canned peaches work well without additional sugar.

How to prevent oven browning?

Loose aluminum foil halfway through baking.

Make-ahead options?

Assemble 24 hours in advance if refrigerated properly.

Gluten-free considerations?

Use GF flour blend with xanthan gum for proper binding.

This Peach Crisp pairs seasonal fruit with home-style baking for satisfying conclusion to summer meals.

Molly

Peach Crisp Recipe

This Peach Crisp is a no-bake dessert with sweet peaches and a buttery, crunchy oat topping. A hassle-free American classic, perfect for summer barbecues or family gatherings. Serve it warm or at room temperature with a scoop of vanilla ice cream for an extra delight.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Seasonal Desserts

Cuisine: American

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 6 peaches, pitted and sliced
• 2 tablespoons sugar (additional 1 tablespoon for underripe peaches)
• 1 teaspoon cornstarch
• ½ cup unsalted cold butter, cubed
• ¾ cup flour (all-purpose or gluten-free)
• ¼ cup brown sugar (for topping)
• ¼ tsp lemon juice (optional for pre-cut peaches)
• Apple cider flour (optional, for lighter texture)

Method

 

1. Preheat oven to 375°F.
2. Pit and slice peaches into 1/2-inch slices.
3. Toss sliced peaches with 2 tablespoons sugar and 1 teaspoon cornstarch.
4. In a large bowl, combine cold butter, brown sugar, and 1/4 cup flour. Toss until coated.
5. With hands, press the mixture until pea-sized crumbs form.
6. Layer the peach slices in a baking dish. Top with the crisp mixture.
7. Bake for 45 minutes, or until the topping is golden brown. If needed to prevent over-browning, cover the dish with loose aluminum foil halfway through baking.
8. Let cool slightly before serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 48gProtein: 2gFat: 14gSaturated Fat: 7gCholesterol: 45mgSodium: 40mgFiber: 2gSugar: 28g

Notes

Use underripe peaches and add an extra 1 tablespoon of sugar for balanced sweetness.
Cold butter is essential for a crispy topping, so avoid melting it beforehand.
If you are pre-cutting peaches ahead, toss with 1/4 teaspoon of lemon juice to prevent browning.
Drained canned peaches can be used as an alternative; skip the additional sugar.
For gluten-free option, use a gluten-free flour blend with xanthan gum.
Storage: Keep covered at room temperature for up to 2 days.

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