A simple farmhouse kitchen recipe, Fresh Peach Crisp is crumbly, buttery goodness over sweet and juicy peaches…it’s perfection!
A few days ago my friend showed up at my door with a half bushel of fresh peaches, and we’ve been in heaven ever since. We have been devouring them, but I did save a bunch for jam and for making one of our favorite desserts ever…Peach Crisp with fresh peaches! The buttery, crumbly topping is the perfect complement to the peaches, and the combination is pure delight. Best of all, it’s quick and easy to make, and can be made all year long!
Fresh Peach Crisp: Farmhouse Kitchen Recipe
I started with fresh peaches, although you can totally use canned peaches if you don’t have any fresh ones on hand. I make this recipe all through the year, and love it in the winter too, and canned peaches work well. You might be wondering why it’s not called Peach Cobbler instead of Peach Crisp. The answer is in the topping! A crisp is made with oats and a streusel-type topping, while a cobbler has more of a biscuit dough topping.
Ingredients you need to make Peach Crisp
Basic pantry ingredients are combined with sliced fresh peaches for the most delectable summer dessert. It’s crumbly crisp topping layered over flavorful peaches is a match made in heaven. Add a scoop of vanilla ice cream or whipped cream for even more perfection.
- Sliced peaches (fresh, but can also sub canned if needed)
- Brown sugar
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How to Make Peach Crisp
This is a very simple dessert to make, with just a few ingredients, making it the perfect summer treat. It comes together very quickly–the longest part is slicing the peaches. If you don’t have fresh peaches available, or want to make this during the winter months, you certainly can! Drain the canned peaches first, before adding to the recipe.
I documented the process through photos, and you’ll be able to see each step as I made the recipe. My kids love to help make the crumbly topping, and it’s a fun recipe for little helpers.
Slice the peaches, and place them in a baking dish–a little smaller than a 9×13, but that size would work too. In my experience, the easiest way to slice them was to cut the peach in half, then twist to separate the halves. Remove the pit, peeled off the skin, then slice them.
Use a fork to crumble the butter into the dry ingredients, until the mixture was crumbly.
Place the crumbly topping evenly on top of the peaches.
It goes into the oven for about 45 minutes, until bubbly and golden brown.
A little vanilla ice cream takes it to the next level. Fresh whipped cream is just as good!
Perfection in every single bite.
- If you don’t have any fresh peaches, you can use apples instead.
- The crumbly topping is perfect for any kind of “crisp”. I use it for different fruits like peaches, apples, blueberries, and blackberries. It works for any time you need a crumble or crisp topping, and I always like an extra amount.
- Preheat the oven to 350 degrees.
- Slice your peaches and place in the bottom of a 9×13 baking dish. If using canned peaches, make sure to drain them first.
- Combine flour, brown sugar, and oats in a large mixing bowl. Cut the butter in until the mixture is crumbly. It’s easiest to do when the butter isn’t right out of the refrigerator, but when it’s had a few minutes on the counter–but not at room temperature or softened.
- Cover the peaches with the crumbly topping, then bake for 45 minutes or until golden brown and bubbly.
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