Fresh Peach Crisp Recipe
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! The buttery, crumbly topping is the perfect complement to the peaches, and the combination is pure delight. Â Best of all, it’s quick and easy to make, and can be made all year long!
Fresh Peach Crisp:Â 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. Â I make this recipe all through the year, and love it in the winter too, and canned peaches work well.
{Affiliate links are included below}
I sliced the peaches, and placed them in a baking dish–a little smaller than a 9×13, but that size would work too. I found the easiest way to slice them was to cut the peach in half, then twist to separate the halves. Â I removed the pit, peeled off the skin, then sliced them.
In a mixing bowl, I added flour, brown sugar, butter, and oats.
I used a fork to crumble the butter into the dry ingredients, until the mixture was crumbly.
I added the crumbly topping on top of my peaches.
It went into the oven for about 45 minutes, and came out bubbly and golden brown.
A little vanilla ice cream took it to the next level. Â Fresh whipped cream is just as good!
From this…
to this! Perfection in every single bite.
P.S. If you don’t have any fresh peaches, you can use apples instead. The crumbly topping is perfect for any kind of “crisp”. Â
Ingredients
- 4 c. sliced peaches
- 2 c. flour
- 2 c. oats
- 1 1/2 c. brown sugar
- 1 1/2 c. butter
Instructions
- Preheat the oven to 350 degrees.
- Slice your peaches and place in the bottom of a 9x13 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.
Other recipes you might like…
Kierste Wade is a published author, blogger, and mom to six. With more than 20 years DIY and project experience, she has been sharing ideas on her blog since 2009. Focusing on simple and doable projects, she loves to share attainable ideas for all things home, holidays, and family. Kierste has been featured on Better Homes and Gardens, HGTV, American Farmhouse Magazine (print and online) Taste of Home, Country Living, and more.
Yumm, this peach crips looks so delicious! Thank you for sharing the recipe with us, I’m definitely going to try it!
You are so welcome! Enjoy!! xoxo
The Peach Cobbler looks so good. Just down the road a few miles is a peach orchard and I had been thinking about fresh peaches.
Thanks for the push.
Yay! I’m so glad! It really is SO yummy with fresh peaches! Let me know what you think!! xoxo
I really need a (many)diabetic friendly recipes. The peach crisp looks delicous
It’s in the oven, smells amazing. I can’t eat it but my family can. Thanks for the recipe.
Yay! I hope they love it as much as my family does!! xoxo
The peach crisp looks absolutely delicious! But, being that it is winter, I wanted a more wintry feel, so I am making this with canned apples and adding lots of cinnamon to it. But, I am loving the crumb topping recipe, so will use this Thanks so much for all the great recipes I am a new subscriber and am loving your site!!!
Yes, I use the same topping for my apple crisp!! It’s perfect for any kind of crisp. I’m so glad you you loved it too!!! xoxo