Peach Crisp Recipe
This Peach Crisp recipe is so easy to make and the results are wonderful! Sweet spiced peaches topped with a fabulous crumble, baked to golden perfection.
Servings 6 servings
Calories 250kcal
Ingredients
Crumble Topping
- 1 1/2 cup all-purpose flour 191 grams
- 1 cup light brown sugar 220 grams
- 1 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature (113 grams) plus more to grease the pan
Peaches
- 6 cups peeled and sliced peaches about 6 peaches
- 1/2 cup brown sugar 110 grams
- 2 tbsp cornstarch
- 1 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1 tbsp lemon juice
Instructions
Prepare for baking
- Preheat the oven to 350F. Grease an 8x8" pan with butter.
Crumble Topping
- In a large mixing bowl, combine the flour, sugar, cinnamon powder, nutmeg, and salt. Add the butter and use a fork, a pastry cutter, or your hands to incorporate the butter with the dry ingredient mixture. Mix until the butter has been completely incorporated with the dry ingredients into a crumbly coarse mixture.
Peaches
- Prepare the peaches, peel them with a vegetable peeler, then remove the pits, and slice into 1/4" thick slices. Place them in a large bowl.
- Add the brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice to the bowl. Stir to combine.
- Pour the peaches into the baking dish, if there's any excess liquid, leave it out.
- Sprinkle the crumble topping evenly on top of the peaches, covering them completely.
- Bake in the pre-heated oven for about 45 minutes, until the crisp topping is golden brown and the peaches are bubbling underneath.
- Remove from the oven and let it rest.
- Let it cool down completely before serving, to give the juices a chance to set.
- Serve with ice cream. You can always warm up any leftovers gently in the microwave before adding ice cream on top and serving.
Storage
- Store in the fridge for up to 5 days, covered with plastic wrap.
Notes
Cornstarch: You can sub for 1/4 cup all-purpose flour
Peaches: I prefer peaches that aren't so ripe, with just a small amount of softness to them. If the peaches are too ripe, they often become too mushy when baked, and I prefer them to still hold their shape.
Rolled Oats: Substitute 1/2 of the flour for rolled oats if desired.
Nuts: You can add 1/4 to 1/2 cup of chopped nuts such as almonds, pecans, or walnuts to the crumble.
Spices: You can also add spices such as cardamom, allspice, or cloves to the crumble and peach mixture if desired.
Berries: Add 1 cup of blueberries to the peach mixture for a Blueberry Peach Crisp variation.
Nutrition
Serving: 1serving | Calories: 250kcal