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(1,874)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,874 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Cassandra

Made basically as directed but took some advice from other commenters and reduced the sugar in the peaches by half and the butter just slightly. I also added cinnamon, nutmeg and allspice to the crisp - 1/4 tsp each. Came out SO delicious! The peaches (which I grew myself for the first time ever!) were so sweet I honestly could have gotten away with no sugar at all in the peach mixture. Served with Jeni's Vanilla honey ice cream and was beyond....

Christa

This recipe is so good and relatively easy to make, and I look forward to making it every summer.

Kathryn

I’ve been making a similar fruit crisp from a recipe I learned as an 8 year old 4-H member, 70 years ago. Switch the measurements of oats and flour - 1 cup oats and 1/2 cup flour and the same amount of butter and brown sugar. It’s wonderful. We get lots of great fruit in the summer so it’s sweet. I don’t add any sugar or thickening to the fruit and it’s delicious.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.