Do You Have to Peel Peaches for Peach Crisp?

No. You can leave the skins on if you like—the skins soften as the peaches bake. If you prefer a smoother texture, peel the peaches before slicing.

Can I Make Peach Crisp Ahead of Time?

I don’t recommend assembling the peach crisp and refrigerating it unbaked. Once the peaches are mixed with sugar, they begin releasing juice, which can make the filling too watery. You can prepare the oat mixture up to 2 days ahead and keep it covered in the refrigerator. Prepare the peaches and assemble the crisp just before baking.

Can You Freeze Peach Crisp?

Yes. Baked peach crisp freezes well for up to 3 months. Thaw it overnight in the refrigerator, then reheat at 350°F until warmed through, about 20 minutes.

What Is the Difference Between Peach Crisp and Peach Cobbler?

Peach crisp is topped with a buttery oat mixture that bakes until crisp, while peach cobbler is usually topped with biscuit dough or a soft cake-like batter. If you prefer that style, try my Super Easy Peach Cobbler .

Easy Peach Crisp Recipe

Description

This easy peach crisp recipe is made with sweet, juicy peaches and a buttery brown sugar oat layer that bakes until golden and crisp. Serve it warm with vanilla ice cream for a simple summer dessert.

Ingredients

Peach Filling:

2 lb. fresh peaches- peeled, pitted, and cut into 8 wedges each
1 Tablespoon fresh lemon juice
1/2 cup granulated sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Crisp Topping

1/2 cup light brown sugar
2/3 cup all-purpose flour
2/3 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 Tablespoons unsalted butter, melted

Instructions

Preheat the oven to 350°F. Lightly grease a 2-quart baking dish. A deep 9-inch round baking dish or deep-dish pie plate works well; use a dish at least 2 inches deep to leave room for the filling to bubble.
Make the crisp mixture by combining the brown sugar, flour, oats, cinnamon, nutmeg, and salt. Pour in the melted butter and stir until everything is evenly moistened and crumbs form. Refrigerate while you prepare the peaches.
In a large bowl, combine the prepared peaches, granulated sugar, cornstarch, cinnamon, lemon juice, and vanilla. Toss gently until the peaches are evenly coated.
Transfer the peach mixture to the prepared baking dish and spread it into an even layer.
Remove the crisp mixture from the refrigerator and sprinkle it evenly over the peaches, breaking up any larger pieces as needed.
Bake for 45–50 minutes, or until the peach filling is bubbling around the edges and the top is golden and crisp.
Let the peach crisp cool for about 15–20 minutes before serving. Serve warm with vanilla ice cream, if desired.

Notes

Peeling the peaches is optional. You can leave the skins on if you prefer; they soften as the crisp bakes. For a smoother filling, peel the peaches before slicing.
Cut each peach into about 8 wedges. If your peaches are very large, cut them into 9–10 wedges so the pieces are not too thick and bake evenly.
Storage: Let the peach crisp cool completely, then cover the baking dish tightly or transfer leftovers to an airtight container. Refrigerate for up to 4 days.
Freezing: Baked peach crisp can be frozen for up to 3 months. Cool completely, wrap well, and freeze. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual servings in the microwave, or warm the baking dish in a 350°F oven until heated through. Oven reheating is best if you want the top to regain some of its crisp texture.

Nutrition

Serving Size: 1 serving
Calories: 291
Fat: 9
Carbohydrates: 51
Fiber: 3
Protein: 3