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Peach Crisp Recipe
Ben Carraoli

Peach Crisp Recipe

I have baked this peach crisp recipe more times than I can count, and every single time it disappears fast. The sweet peaches turn soft and juicy, while the buttery topping gets perfectly golden and crisp. I still remember the first bite — warm, bubbly fruit under that crumbly oat topping was pure comfort.
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Total Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 6 –8 fresh ripe peaches peeled and sliced (about 6 cups) – Fresh peaches give the best texture and natural sweetness. Make sure they’re ripe but still slightly firm so they don’t turn mushy.
  • 1/3 cup granulated sugar – Enhances the peaches’ natural sweetness without overpowering them.
  • 1/3 cup light brown sugar – Adds moisture and a subtle caramel flavor to the filling.
  • 2 tablespoons cornstarch – Helps thicken the peach juices as they bake.
  • 1 teaspoon vanilla extract – Boosts the overall flavor and adds warmth.
  • 1/2 teaspoon ground cinnamon – Brings cozy spice notes that pair beautifully with peaches.
  • 1/4 teaspoon salt – Balances sweetness and enhances flavor.
  • 1 cup old-fashioned rolled oats – Provides hearty texture and classic crisp topping crunch.
  • 3/4 cup all-purpose flour – Forms the base of the crumbly topping.
  • 1/2 cup light brown sugar for topping – Creates that rich, golden crumble.
  • 1/2 teaspoon cinnamon for topping – Adds warmth and depth.
  • 1/4 teaspoon salt for topping – Prevents the topping from tasting flat.
  • 1/2 cup cold unsalted butter cubed – Cold butter ensures a perfectly crumbly, crisp topping.

Method
 

  1. Start by peeling and slicing your fresh peaches into even wedges. I like to keep the slices about 1/2 inch thick so they hold their shape during baking. Toss them gently in a bowl with granulated sugar, brown sugar, cornstarch, vanilla, cinnamon, and salt until evenly coated.
  2. Transfer the peach mixture into your greased baking dish and spread it evenly. As it bakes, the sugar will draw out the juices, and the cornstarch will thicken everything into a luscious filling. This step ensures every bite is sweet and perfectly balanced.
  3. In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs. Cold butter is key here — it creates that flaky, crumbly texture.
  4. Make sure the topping isn’t overmixed; you want visible small chunks of butter throughout. These melt during baking and create those irresistible crispy clusters on top.
  5. Sprinkle the topping evenly over the peach filling, covering the fruit completely. Place the baking dish in a preheated 350°F (175°C) oven. Bake for about 35–40 minutes until the top is golden brown and the filling is bubbling around the edges.
  6. If the topping browns too quickly, loosely cover it with foil during the last 10 minutes. Once baked, let it cool for at least 10–15 minutes before serving so the filling can set slightly.

Notes

  • I always taste my peaches first. If they’re extra sweet, I reduce the sugar slightly.
  • I let the crisp rest before serving. This helps the juices thicken properly.
  • I use cold butter straight from the fridge for the best crumble texture.
  • I sometimes add a squeeze of lemon juice to brighten the filling.
  • I bake it on the middle rack for even browning.