How to Make Peach Crisp with Fresh Peaches – Easier Than Pie

There’s nothing quite like the sweet aroma of fresh peaches bubbling away beneath a golden, buttery oat streusel. If summer had a fragrance, it would smell just like this. This peach crisp with fresh peaches is the kind of dessert that tastes like it took hours to make, but only takes a fraction of the effort compared to traditional peach pie.

Whether you’re entertaining friends or treating yourself after a long day, this crowd-pleasing peach crisp with fresh peaches dessert is a no-fuss favorite that lets ripe, juicy peaches shine. Serve it warm with a scoop of vanilla ice cream and watch it disappear faster than a popsicle on a July afternoon.

Let’s dive into the ultimate guide to making the best peach crisp with fresh peaches, because summer deserves more than just pie.

Choosing the Best Peaches for Peach Crisp

What Type of Peaches Work Best?

When it comes to making peach crisp with fresh peaches, not all peaches are created equal. The best ones are firm-ripe with just a little give when you press them, juicy but not mushy. Yellow peaches are the classic choice for their tangy-sweet balance, while white peaches offer a milder, more floral flavor. Avoid overly soft or bruised peaches, as they’ll release too much liquid and make your crisp runny.

Do You Need to Peel Peaches for Crisp?

This step is entirely optional and depends on your preferred texture. The skins soften in the oven and add rustic charm, but if you want a smoother bite, peel them using the blanch-and-shock method:

1. Cut a small ‘X’ on the bottom of each peach.
   
2. Boil for 30 seconds, then plunge into an ice bath.
   
3. The skins should slide off easily.
   

Can I Use Frozen or Canned Peaches?

Yes, but with caveats. If using frozen peaches, let them thaw fully and pat them dry with paper towels. This helps prevent a soggy filling. Canned peaches are generally too soft and sweet, so they’re not recommended unless you’re in a pinch, and even then, opt for canned peaches in juice, not syrup.

How Many Peaches Do You Need?

You’ll want about 6 medium fresh peaches, which comes out to 2 to 2.5 pounds once sliced. If you’re working with really large peaches, 4-5 should be enough. Always err on the side of more, you can snack on extras or throw them into a smoothie.

Key Ingredients for Making Peach Crisp with Fresh Peaches

Fresh Peaches: The Star of the Show

You can’t have peach crisp without peaches! Select peaches that are ripe yet slightly firm for optimal texture and flavor. Their natural sweetness intensifies as they bake, creating a soft, jammy filling.

All-Purpose Flour

Flour is used in both the filling and the topping for this recipe. In the filling, it thickens the peach juices so your crisp doesn’t end up soupy. In the topping, it combines with butter and sugar to create that irresistible crumble.

Sugar – Granulated & Brown

• Granulated sugar sweetens the peach filling without overpowering it.
  
• Brown sugar in the topping brings rich molasses flavor and promotes caramelization as it bakes.
  

Lemon Juice & Vanilla Extract

These two small additions make a huge difference:

• Lemon juice enhances the peaches’ flavor and offsets their natural sweetness.
  
• Vanilla extract lends warmth and rich depth to the filling.
  

Ground Cinnamon & Salt

A touch of cinnamon enhances the natural flavor of the peaches, while a pinch of salt sharpens everything, never skip the salt, even in sweet recipes!

Cold Butter

Use very cold, cubed unsalted butter for the topping to achieve a perfectly crumbly texture. Cold butter melts slowly in the oven, creating perfect little pockets of crispy, buttery crumble.

Tip: For the best texture, freeze the butter cubes for 10–15 minutes before cutting into the dry topping mix.

Rolled Oats

Old-fashioned oats provide the perfect chewy crunch in the topping. Quick oats work in a pinch, but rolled oats hold their shape better and deliver that iconic crisp topping.

Chopped Pecans (Optional)

For a toasted nutty finish, add chopped pecans to your streusel topping. They pair beautifully with peaches and give the crisp an extra layer of flavor and crunch. If you’re nut-free, simply leave them out, no biggie!

Optional for Serving: Vanilla Ice Cream

Warm peach crisp paired with cold vanilla ice cream is peak summer bliss; the ice cream melts into the crumble’s crevices, blending creamy, warm, and crunchy in every bite.

Step-by-Step Guide – How to Make Peach Crisp with fresh peaches Like a Pro

Step 1: Prep the Peaches

Start by washing, pitting, and slicing about 6 medium peaches (around 2 to 2.5 pounds total). You can peel them if you prefer a smoother texture, but it’s optional, especially if the skins are thin and unblemished.

Add the sliced peaches to a large bowl, then mix in the following ingredients:

• ¼ cup granulated sugar
  
• 1 tablespoon all-purpose flour
  
• 1 tablespoon lemon juice
  
• 1 teaspoon vanilla extract
  

Toss gently to coat the peaches evenly. Spoon the peach filling into a lightly greased 9-inch pie dish, deep 9-inch cast iron skillet, or a 2-quart baking dish.

Step 2: Make the Streusel Topping

In a separate mixing bowl, combine:

• ¾ cup all-purpose flour
  
• ⅔ cup packed brown sugar
  
• ½ teaspoon ground cinnamon
  
• ¼ teaspoon salt
  

Cut in ½ cup (1 stick) of very cold unsalted butter, cubed. Use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until pea-sized crumbles form.

Then stir in:

• ¾ cup rolled oats
  
• ½ cup chopped pecans (optional)
  

Don’t add oats and nuts until after cutting in the butter, this keeps the texture light and crumbly, not pasty.

Step 3: Assemble and Bake

Evenly sprinkle the streusel topping over the peach filling. It may seem like a lot, but trust the process, much of it will absorb peach juices and crisp up beautifully.

Bake at 350°F (177°C) for 40-45 minutes, until the peaches are bubbling and the topping turns golden brown.

Tip: If your topping browns too quickly, loosely tent the crisp with aluminum foil during the last 10 minutes of baking.

Step 4: Serve

Let the peach crisp sit for about 5-10 minutes to thicken slightly. Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of honey.

How to Avoid Soggy or Runny Peach Crisp

Nobody wants a peach crisp that turns into peach soup. Here’s how to keep your crisp from becoming soggy or runny, and instead achieve that perfect balance of jammy fruit and crispy topping.

Use Slightly Firm, Ripe Peaches

Overripe or very soft peaches release excess juice during baking. Choose ripe but still slightly firm peaches to help maintain structure and avoid extra liquid in the pan.

Tip: Let firm peaches ripen in a paper bag for 1-2 days until slightly softened.

Don’t Skip the Flour in the Filling

The tablespoon of flour in the filling helps absorb peach juices as they bake, creating a luscious, thick consistency rather than a watery mess.

You can also substitute cornstarch if needed, use 2 teaspoons instead of flour.

Avoid Overcrowding the Pan

A deeper pan packed too full with peaches may steam rather than bake the filling, leading to a runny bottom. Use a shallow 2- to 2.5-quart baking dish, and don’t pile the peaches too high.

Bake Long Enough

Underbaking is one of the main culprits of runny peach crisp. Allow the filling to bubble and thicken, and ensure the topping is fully crisped. Bake for at least 40-45 minutes or until the peach juices are bubbling through the topping.

Tip: When using frozen peaches, be sure to thaw and blot them dry to minimize excess moisture before baking.

Let It Cool Slightly Before Serving

Let your crisp rest for 5–10 minutes after baking. This helps the juices settle and thicken naturally. Serving it too hot out of the oven may make it seem more runny than it actually is.

Making Peach Crisp with Fresh Peaches Ahead of Time + Best Storage Tips

Peach crisp is one of those magical desserts that’s easy to prepare in advance and still tastes freshly baked. Whether you’re planning a summer gathering or just meal-prepping for the week, here’s how to make your peach crisp ahead without compromising on texture or flavor.

Can You Make Peach Crisp Ahead of Time?

Yes, absolutely. There are two easy ways to prep peach crisp in advance:

1. Assemble and Refrigerate Before Baking

• Prepare both the peach filling and streusel topping separately.
  
• Store the peach mixture in a covered baking dish and the topping in an airtight container.
  
• When ready to bake, sprinkle on the topping and place the dish in the oven.
  

Tip: Chill the assembled crisp for up to 1 day before baking. For best results, let the dish sit at room temperature for 15-20 minutes before it goes in the oven to reduce the risk of an uneven bake.

2. Bake and Reheat Later

• Bake the peach crisp as usual, then let it cool completely.
  
• Cover and refrigerate for up to 4 days.
  
• When ready to serve, warm in a 350°F oven for 10-15 minutes until bubbly again.
  

Can You Freeze Peach Crisp?

You bet. Here’s how to freeze peach crisp like a pro:

To Freeze Before Baking:

• Assemble the peach crisp in a freezer-safe dish.
  
• Wrap tightly in plastic wrap and aluminum foil.
  
• Label and freeze for up to 3 months.
  
• Bake directly from frozen at 350°F for 50-60 minutes, covering with foil if the topping browns too quickly.
  

To Freeze After Baking:

• Cool completely, then wrap the baked crisp tightly.
  
• Freeze for up to 3 months, then reheat in a 350°F oven for about 20 minutes, or until heated through.
  

Storage Tips

Peach Crisp with Fresh Peaches

An easy summer dessert loaded with fresh, juicy peaches and topped with buttery oat pecan streusel.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 6 medium fresh peaches about 2–2.5 lbs, sliced (peeling optional)
• 1 tbsp lemon juice
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour for topping
• 1/3 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup cold unsalted butter cubed
• 1/2 cup old-fashioned oats
• 1/2 cup chopped pecans optional
• Vanilla ice cream for serving (optional)

Method

 

1. Preheat oven to 350°F (177°C). Lightly grease a 9-inch baking dish.
2. In a large bowl, toss peach slices with lemon juice, sugar, flour, and vanilla. Pour into prepared dish.
3. In a separate bowl, whisk flour, brown sugar, cinnamon, and salt. Cut in cold butter using a fork or pastry cutter until crumbly.
4. Stir in oats and pecans. Sprinkle over peaches.
5. Bake for 40–45 minutes until topping is golden and juices are bubbling.
6. Serve warm with vanilla ice cream if desired.

Nutrition

Calories: 280kcal

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FAQs About Peach Crisp with Fresh Peaches

Whether you’re a first-time crisp maker or a seasoned baker, these are the most common questions asked about baking the perfect peach crisp, and how to get it just right every time.