Warm, buttery and perfectly cooked with a crumbly topping, this Peach Crisp recipe is perfect for peach season. Bake a batch and enjoy for dessert today.
Here’s what you don’t know: the recent events in the world changed how my family eats. Not only do we cook at home for nearly every meal all the time, but we’ve fallen into a dessert habit too.
And by dessert habit, I mean that we eat dessert often. All the time.
I’m happy with that development. It’s been a sweet addition to our days — pun intended.
This Peach Crisp recipe is a good example of how seasonal, fresh fruit can become an unforgettable dessert.
Sweet, juicy peaches bake into a divine layer, topped with a sweet, buttery topping. Bonus points if those peaches are from your own trees or a friend’s tree. That personal connection to the fruit makes it even more special.
The peaches are cut into thin slices and then tossed with flour and sugar before being nestled into a baking pan like a round pie plate. When baked, the peaches release their juices and the flour and sugar work together to thicken those juices into a syrupy sauce.
And then there’s the crisp topping.
Oatmeal, brown sugar, flour and butter are mixed together with a touch of salt and then crumbled on top.
When this crisp bakes, the peaches become this divine, warm, sweet layer and the crisp topping offers a buttery contrast in texture. It’s divine.
As with any crisp or crumble, this is great with a scoop of vanilla ice cream or a swirl of whipped cream. But you can also enjoy it on its own.
And might I suggest digging into this while enjoying a movie? Whenever I cook with peaches, I am reminded of Sweet Home Alabama with Reese Witherspoon. In the 2002 film, there’s a scene where Melanie Smooter, Reese’s character, is in the kitchen with her mama, something that hasn’t happened in years. And while preparing imperfect pieces for jam, her mother imparts wise wisdom and understanding.
I love it. Maybe you will too.
- 6 peaches, peeled and thinly sliced
- ¼ cup granulated sugar
- 1 tbsp all purpose flour
- ½ cup uncooked oats
- ⅓ cup light brown sugar
- ¼ cup all purpose flour
- ¼ cup unsalted butter, melted
- ¼ tsp kosher salt
- Preheat the oven to 350 degrees Fahrenheit.
- In a pie pan, toss together the sliced peaches, sugar and flour. Spread into one even layer.
- In a small bowl, stir together the oats, light brown sugar, all purpose flour, butter and salt. Crumble over the top of the peaches.
- Bake for 40-50 minutes, until bubbly and golden brown on top. It will be juicy when you pull it from the oven, but this thickens upon standing. Let cool for 20 minutes before serving.