Peach Crisp

By Yossy Arefi

Updated Oct. 11, 2023

Peach Crisp
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
About 2 hours
Prep Time
20 minutes
Cook Time
1½ hours
Rating
4(1,317)
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
  • 3pounds peaches (about 8), peeled and cut into ½-inch slices
  • ⅓cup/67 grams granulated sugar
  • 1tablespoon freshly squeezed lemon juice
  • 1tablespoon cornstarch
  • Fine salt
  • 1cup/128 grams all-purpose flour
  • ½packed cup/100 grams light brown sugar
  • ½cup/45 grams rolled oats
  • ½cup/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)

331 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 4 grams dietary fiber; 35 grams sugars; 4 grams protein; 534 milligrams sodium

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.

Ratings

4 out of 5
1,317 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.

Dorianne

I added chopped pecans to the crisp ingredients and a little bit of cinnamon to the fruit. It was delicious.

Mandy

Read comments and swapped out amounts for oats and flour and then added a little more oats at the end. Perfect topping. I knew I didn’t want spices in this (re other comments) but I did try 1 tsp of almond extract. It was decent but took away from the peaches a bit. Next time will make with no extra flavors so that the peach shines through.

Ed

never use frozen peaches (tasteless) unless the package is specifically marked, "picked at the peak of freshness"

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