A divine blend of tangy peaches and crunchy butter crumble, Peach Crisp is the ultimate summer dessert. This Peach Crisp recipe can be made indoors on the stovetop or outdoors on a Blackstone.
Top this easy peach crisp recipe with vanilla ice cream or whipped cream for a decadent summer treat.
Other dessert recipes: baked apples, homemade caramel sauce, apple pie or strawberry macarons.
Ingredients
Here are the key ingredients required and/or recommended for this peach crisp recipe. See the recipe card below for the full ingredient list.
- peaches – yellow or white peaches.
- Sugar – Brown sugar is used for the topping and filling.
- lemon juice – The acid brings out the flavor.
- Oats – For the best consistency, use rolled oats.
- Spices – Cinnamon and nutmeg are a must for us, but ginger powder would be a great addition too.
- vanilla – Although optional, we recommend adding it for an extra layer of warmth and flavor.
Peach Crisp Recipe
Below are the main steps with images for those who prefer to refer to photos when creating. See the recipe card below for the full list of directions.
Prepare the peaches – Cut into 1/4″ – 1/2″ slices. Add the sugar and lemon juice and let sit for 15-10 minutes before adding the vanilla.
Roast oatmeal – Toast the oats for 5-7 minutes before tossing them in with the remaining topping ingredients. Skipping this step will give the oatmeal a “raw” taste and texture.
Prepare the topping – Mix together the toasted oats, brown sugar, cinnamon, nutmeg, and salt.
cook crisp – Cook toppings and peaches at the same time! This step will take less than 10 minutes total!
Build the Crisp – Distribute the cooked peaches evenly among the individual bowls and then top them. Top with ice and serve!
Peach crisp with fresh peaches
As written, this peach crisp recipe uses fresh, ripe peaches. You can use yellow or white peaches. Grab lightly firm peaches with no soft spots or bruises.
Grab a few more to make pickled peaches at the same time.
Peach crisp with canned peaches
Wondering how to make peaches crispy with canned peaches? Only a few changes are required. To use canned peaches, drain them and use them in place of the fresh peaches. No other changes are required.
Peach crisp with frozen peaches
Let the peaches thaw and drain the excess liquid. No other changes are required.
recipe variations
Peach Blueberry Crisp – Add about 1/4 cup blueberries to the sliced peaches. No other changes are required.
Gluten Free Peach Crisp – Use gluten free oats. You may need to adjust the roasting time as this version may roast differently.
Nectarine crisp – Substitute equal parts nectarines for the peaches. No other changes are required.
Like nuts? Throw in a handful of chopped nuts. Think pecans or walnuts.
expert tips
Do you prefer peeled peaches? Refer to this post on peeling peaches.
To get the most out of your peaches, don’t skip step 1. Soaking the sliced peaches in a mixture of sugar and lemon juice enhances the fruit’s natural sweetness and acidity, making your peach even more delicious.
How to store and warm it up
Storage – Once cool, store in an airtight container in the refrigerator.
warm up – The quickest way to warm up is in the microwave. Heat in 30 second increments until desired temperature is reached.
You can also reheat it in the oven to keep the topping as crispy as possible. Simply preheat the oven to 350°F and bake for about 10 minutes until the desired temperature is reached.
Difference between crisp, cobbler and crumble
Crunchy – A crisp is topped with buttery crumbles and oatmeal.
cobbler – A cobbler is topped with a buttery, cookie-like topping.
crumble – A streusel is topped with butter crumbles but doesn’t contain oatmeal.
Calories: 382kcal
Costs: $7.00
BLACK STONE
-
Turn the Blackstone to low heat and allow it to preheat for at least 5 minutes. Add 2 tbsp butter and let melt before adding the rolled oats. Toast for 5-7 minutes, turning frequently, until the oats are light brown. Watch carefully as they can burn easily.
3 tbsp butter (divided)
¼ cup oatmeal
-
Add 1 tablespoon butter to the toasted rolled oats, followed by brown sugar, cinnamon, nutmeg, and salt. Mix well to combine. Cook for another 3-4 minutes, turning frequently. DO NOT COOK TOO LONG or the sugar will burn and clump.
3 tbsp butter (divided)
¼ cup brown sugar
⅛ tsp ground cinnamon
⅛ tsp ground nutmeg
1 pinch kosher salt
-
While the topping is cooking, move the peaches to another part of the grill. Cook, turning frequently, until tender, 4-5 minutes.
-
Put the peaches in two bowls and then top them.
-
Optional – top with vanilla ice cream or whipped cream! Cook for a few minutes before serving.
STOVE
-
Place a medium cast iron skillet on the stove and heat over low heat for at least 5 minutes. Add 2 tbsp butter and let melt before adding the rolled oats. Toast for 5-7 minutes, stirring frequently, until oatmeal turns light brown. Watch carefully as they can burn easily.
3 tbsp butter (divided)
¼ cup oatmeal
-
Add 1 tablespoon butter to the toasted rolled oats, followed by brown sugar, cinnamon, nutmeg, and salt. Mix well to combine. Cook for another 4-5 minutes, turning frequently. DO NOT COOK TOO LONG or the sugar will burn and clump. Pour into a bowl and set aside.
1 tbsp brown sugar
3 tbsp butter (divided)
⅛ tsp ground cinnamon
⅛ tsp ground nutmeg
1 pinch kosher salt
-
Add the peaches and cook, turning frequently, until tender, 4-5 minutes.
2 peaches (ripe and firm)
-
Put the peaches in two bowls and then top them.
-
Optional – top with vanilla ice cream or whipped cream! Cook for a few minutes before serving.
Peach Crisp with Canned Peaches – To use canned peaches, drain them and use them in place of the fresh peaches. No other changes are required.
Peach Crisp with Frozen Peaches – Let the peaches thaw and drain the excess liquid. No other changes are required.
Calories: 382kcal | Carbohydrates: 55G | Protein: 3G | Fat: 18G | Saturated Fatty Acids: 11G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 5G | trans fats: 1G | Cholesterol: 45mg | Sodium: 184mg | Potassium: 275mg | Fiber: 3G | Sugar: 45G | Vitamin A: 1015IU | Vitamin C: 8thmg | Calcium: 46mg | Iron: 1mg