Peach Crisp

By Yossy Arefi

Updated October 10, 2023

  • A serving of golden peach crisp is topped with a scoop of vanilla ice cream in a white bowl with a spoon; a baking pan of more peach crisp sits nearby.
    Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
About 2 hours
Prep Time
20 minutes
Cook Time
1½ hours
Rating
4(1,929)
Comments
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Peach crisp is one of the joys of summer, and honey-sweet peaches need very little adornment, aside from this buttery crisp topping. Choose peaches that are just ripe for baking, as super-ripe peaches will turn into mush during this dessert’s long bake time. In this crisp, the peaches are peeled for the most luscious texture — and you can do so using a standard Y-shaped peeler (no need to boil a pot of water). That said, if you don’t have the time or energy to peel your peaches, you can leave them on for a slightly more rustic dessert. You may notice there aren’t any spices in this recipe, but vanilla, cinnamon and nutmeg all pair very nicely with peaches.

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Ingredients

Yield:8 servings

  • 3 pounds peaches (about 8), peeled and cut into ½-inch slices

  • ⅓ cup/67 grams granulated sugar

  • 1 tablespoon freshly squeezed lemon juice

  • 1 tablespoon cornstarch

  • Fine salt

  • 1 cup/128 grams all-purpose flour

  • ½ packed cup/100 grams light brown sugar

  • ½ cup/45 grams rolled oats

  • ½ cup/113 grams unsalted butter, soft but cool and cut into pieces

  • Vanilla ice cream (optional), to serve

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

54 grams carbs; 31 milligrams cholesterol; 335 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 13 grams fat; 4 grams fiber; 539 milligrams sodium; 4 grams protein; 35 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 375 degrees with a rack in the center.

  2. Step 2

    In a large bowl, combine the peaches, granulated sugar, lemon juice, cornstarch and a pinch of salt. Stir to combine, transfer to an 8-by-8 inch baking dish and press down gently to compact the fruit in the dish.

  3. Step 3

    To a medium bowl, add the flour, light brown sugar, oats and ¼ teaspoon salt; stir to combine. Add the butter and use your fingers or a pastry blender to smash the butter into the flour mixture until evenly mixed and clumps form.

  4. Step 4

    Sprinkle the crumbs evenly over the peaches, then bake the crisp until the topping is golden brown and the peach juices are bubbling, 45 to 50 minutes.

  5. Step 5

    Serve warm, with vanilla ice cream on top, if using.

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Ratings

4 out of 5
1,929 user ratings
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Comments

Cindy Glatz

Less sugar is needed, much less butter and no flour will produce a delicious topping! Always adjust the amount of sugar added to the fruit according to its sweetness and whether it will be served with a sweet topping like ice cream. A sprinkle of cinnamon added to the fruit is usually good and instant tapioca makes a better thickener than cornstarch if thickener is even needed. Also this is best baked in individual small glass bowls for a much shorter time.

Becky

Quick cooking tapioca is SO much better than cornstarch for thickening pies and crisps! It does not clump, and leaves the juice clear. I use brown sugar in my peaches, and always add a smidge of peach brandy....

Audrey

You need a touch of almond extract to really bring out the peach flavor.

Sheila

I made it as written. Just ok. I'm not going to make it again or try to make it better. Way too sweet, very liquid-y. Not worth the calories.

INM

The farmers market peaches are perfect this time of year. So I didn’t add any sugar. I kept the chunks of peaches a bit larger no need to guilds the lily. It was just perfect.

Sarah

I’ve made this twice according to the recipe and my family, including a picky kid, really enjoys it. My butter was cold and I was pressed for time the 2nd time making so I put the topping ingredients in my stand mixer with the paddle attachment, and that cut the effort a lot and gave a perfect crisp texture. It’s like a Brown Betty meets crisp. The topping gets caramelized around the edges and was perfect with a scoop of good vanilla ice cream. I didn’t feel there was too much sugar. I’m forever cutting sugar in recipes. The topping wouldn’t caramelize as well with less and the sugar brings out the juice to make them saucy with the cornstarch.

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