This Peach Crisp with Fresh Peaches is a perfect blend of soft peaches and a crunchy topping. It’s an easy summer dessert to make and a relatively healthy recipe. Make it decadent by adding whip cream or a dollop of vanilla ice cream.
If you live in an area that grows peaches, then make sure to find a local farm where you can buy or pick them. I feel that farm-fresh peaches are amazing. And anything you make with them is going to be hands down tasty.
When July arrives, summer fruit is in full swing in California. There is nothing as flavorful as a dessert bursting with fruit. And if you’re like me and love desserts made with fruit, make sure to check out some favorite recipes.
Before we get started with this recipe, this post is part of a blog hop. So make sure to check out my friend’s post on Summer Fruit Recipes at the end of the post.
Recently, I visited a local peach farm and stocked up on some juicy organic tree-ripened peaches.
And once home, I placed them around the kitchen to naturally ripen over a couple of days. Once they started to ripen, I couldn’t let them go to waste. So I decided to make a few desserts with them and share them on the blog.
Peach Crisp with Fresh Peaches
Before we begin talking about this recipe, you might have a few questions. So, I’ll try and answer a few you might have.
What is the difference between a crumble and a crisp?
The difference between a crumble and a crisp lies in the topping. A crumble has a topping that consists of flour, sugar, butter, and sometimes nuts. In comparison, a crisp has all of the above with the addition of oatmeal.
What is the best way to peel peaches?
If you have the energy and time, blanching the peaches is the best. Boil a pot of water and place the whole peach in hot water for 30 seconds. Carefully remove them and put them in a bowl of ice water. Peel the skins off with your hands or a pairing knife.
I also found that the skin peeled right off the flesh when my peaches were ripe.
Do you need to peel the peaches for this crisp?
I habitually peel my peaches, but I have read that some folks keep the skin on when making cobblers and crisps. I would be afraid that the skin will come off while baking and separate from the peach. I’ll have to try making my crisp with the peel and if I do I’ll report back to you.
If my peaches are juicy, how do I prevent a soggy crisp?
There are two ways to approach a juicy peach. Add more cornstarch to your filling. I would increase in increments of one tablespoon. Also, you can drain your peaches before adding them to the cornstarch mixture.
Once I peeled and cut my peaches, I placed them in a strainer so that any extra juices drained out of them.
Ingredients You’ll Need to Make this Peach Crisp
- Fresh Peaches
- Rolled Oats
- Light Brown Sugar
- Melted Butter
- Lemon Juice
- Almond Extract
- 8″ x 8″ Baking Pan
How to Make this Peach Crisp
Step 1 – Peel Peaches
If you blanch the peaches, place them in boiling water for 30 seconds, then gently set them in a bowl of ice water. The peach peel should come off quickly.
Step 2 – Slice Peaches
Once you’ve peeled the peaches, slice them from the stem to the bottom. Place in a bowl and add almond extract to them and mix gently.
Step 3 – Make Peach Filling
Mix sugar, cornstarch, lemon juice, and salt in a medium-sized bowl. Add prepared peaches and gently mix the ingredients.
Step 4 – Prepare the Topping
In a medium-sized bowl, combine nuts, flour, oats, brown sugar, cinnamon, salt, and melted butter, and sprinkle on top of peaches.
Step 5 – Bake Crisp
Bake at 400 degrees for about 25 minutes until the top is crispy and brown. Remove from oven and let cool. Serve with a dollop of ice cream.
- 2 lbs Fresh peaches about 6 medium-size peaches
- ½ tsp almond extract
- 4 tbsp granulated sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
- 1 pinch salt
- ⅔ cup coarsely chopped nuts I used hazelnuts
- ½ cup flour
- ¼ cup rolled oats
- ¼ cup brown sugar I use light brown sugar and I lightly pack it.
- ¼ tsp cinnamon
- ⅙ pinch salt
- 5 tbsp butter melted
- Preheat oven to 400°
- If you blanch the peaches, place them in boiling water for 30 seconds, then gently set them in a bowl of ice water. The peach peel should come off quickly.
- With the peeled peaches, slice them from the stem to the bottom. While you're cutting them, place them in a strainer so that the extra juices don't make the baked peach crisp soggy. Next, place them in a bowl and add almond extract to them and mix gently.
- Next, mix sugar, cornstarch, lemon juice, and salt in a medium-sized bowl. Add prepared peaches and gently mix the ingredients.
Peach Crisp Topping
- In a medium-sized bowl, combine nuts, flour, oats, brown sugar, cinnamon, salt, and melted butter, and sprinkle on top of peaches.
Creating the Crisp
- Spread the prepared peaches on the bottom of your 8"x8" pan.
- Cover the peaches with the crisp topping.
- Bake at 400 degrees for about 25 minutes until the top is crispy and brown. Remove from oven and let cool. Serve with a dollop of ice cream.
How to Store This Fruit Dessert
I personally store mine on our kitchen counter. I cover mine once it’s cooled. You can plop it in the refrigerator after the first day. Make sure to place it in an airtight container.
To serve it the next day, I would make sure to reheat the crisp. Reheating crisps up the topping that can get a bit soggy overnight.
Can You Freeze a Peach Crisp?
Yes! Once you have it all prepared and ready for baking cover it up with a plastic wrap. Basically, you’ll freeze your unbaked crisp. Then cover it with a layer of tin foil to prevent freezer burn. Then store in the freezer for up to three months.
When you’re ready to bake it, remove the plastic and cover it again with tin foil. Place in a preheated 350-degree oven and bake for 45 minutes. Remove tin foil and continue to bake for about 10-20 minutes until juices are bubbling.
There is nothing quite like a fresh peach picked from an orchard. We are heading back to our favorite farm next week and so you bet that we will bake a peach dessert. Just maybe, I can create another recipe with the batch of peaches I pick.
In the meantime, enjoy this peach crisp desert with a big dollop of ice cream on top.
Blogger’s Best Summer Series
Easy and Tasty Summer Peach Tart // Robyn’s French Nest
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Bluberry Crumble Kit for Overnight/Weekend Stays // Most Lovely Things
Simple Summer Fruit Crostata With Lemon Cream Cheese Filling // Twelve On Main
Summer Peach Salad // Paint Me Pink
Peach Crisp with Fresh Peaches // Happy Happy Nester
Raspberry Strawberry Shortbread Cookies // My 100 Year Old Home
Fresh Strawberrry Cream Cheese Cake // Tatertots & Jello
Mini Tri Berry Trifle // Thistlewood Farms
Easy & Delicious Red Wine Sangria // Maison de Cinq
grilled stone fruit and cheese pairings // My Sweet Savannah
Easy Skillet Peach Crumble // Inspiration For Moms