This easy Fresh Peach Crisp recipe is made from scratch with a light topping that doesn’t contain oats. It’s a delicious way to celebrate peach season!
How many of you like peaches? I absolutely, positively love them, and I’m always so happy when peach season rolls around. Last year, I shared a recipe for a super easy peach dump cake made with canned peaches, which is one of my family’s favorite desserts. So this year, I thought I’d share this sweet and juicy Fresh Peach Crisp made with fresh peaches, which is another wonderful way to enjoy the taste of this versatile fruit!
A few years ago, Hubs and I took the kids peach picking at an organic farm not too far from here. It was in the middle of July, and it was incredibly hot out, and there were ants the size of elephants roaming around the orchard. But, but we came home with loads of tender, juicy fresh peaches, and I made a very tasty peach crisp for dessert that night.
The family absolutely refuses to go back to that orchard, no matter how hard I try to convince them, so I’ve been buying peaches at a local farmers market. They’re still good, and they work very well for baking, but really, nothing compares to picking peaches straight off the tree. So if you have the chance, definitely go for it!
If you’re hungry for more peach dessert recipes, check these out:
Hubby’s mom used to make peach crisps without oats, and I followed his directions for the basic ingredients. Of course, I tweaked it a little!
Fresh peach crisp is best served warm, almost right out of the oven. Around here, some people don’t even use plates!
You can eat it just like this, or you can make it even better by topping the whole thing off with a very generous spoonful of vanilla ice cream. Give it a minute, and the ice cream will slowly trickle down over the crisp, crunchy topping and slide down into the juicy peach filling. You can then enjoy it by the fork full or spoon full, whichever you prefer.
Certain people in our home, who shall remain nameless, kept on sneaking tastes of the peach crisp, and now all that’s left of this wonderful dessert fits into a very, very small bowl. And, I’m positively sure that it will be completely gone by the end of the day! It’s that good. Really!
How to Make Fresh Peach Crisp
Fresh Peach Crisp
Ingredients
For the Topping
- 1 cup all purpose flour
- 1 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 cup butter
For the Filling
- 8 to 10 fresh peaches
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon sea salt
- 1 tablespoon butter
Instructions
For the Topping
- In a medium bowl, combine the flour, sugar and cinnamon, and cut in the butter, with a knife, until crumbly. Set aside.
For the Filling
- Preheat oven to 350 degrees
- Wash and peel the peaches, and slice thin.
- Arrange peaches in a 13 x 9-inch greased baking dish.
- Sprinkle brown sugar, sugar, cinnamon and salt over the peaches, and mix until well coated.
- Dot the butter all over the filling, and add the topping mixture.
- Bake at 350 degrees for about 50 minutes, or until crust is slightly brown and filling mixture is bubbling.
- Enjoy!
Nutrition
Thanks a bunch for stopping by. Have a super day!
Martha says
This turned out delicious! My picky family LOVED it! The recipe was easy to follow and pretty simple – a must for me in the kitchen! 😉
Thank you for the great recipe!
Dee says
This totally made my day — Thank you so much! I’m so happy you liked it!
Brenda w says
Can this be prepared the night before and baked in the morning?
Dee says
I’ve never tried it, but it should be fine.
Kim says
Could I half this recipe and bake in an 8×8? It’s just my husband and me, we won’t be able to finish a full 9×13.
Dee says
You could definitely cut it in half. But it keeps well in the fridge, too.
Meg says
I have this in the oven and am making it for the second time. You can’t get anything better than fresh peach crisp with a scoop of ice cream on top on a summer day! It’s worth the work and I Iove to make it when peaches are on sale. It’s an affordable, decadent desert!
Dee says
So happy you like it, Meg!
Karen says
I made this for a community potluck and it was gone in seconds! Definitely one of my favorite summer recipes.
Dee says
It’s a favorite here, too! Thanks so much, Karen!
Dee says
I have frozen peaches (from summer & they were fantastic) how many cups do you think.
Dee says
I usually go with enough peaches to cover the bottom of a 9 X 13 pan, so I would eyeball it. I’ll have to measure out cups next time. 🙂
Diane says
I was going to use frozen peaches in the bag. Did you find out about how much??
Have arthritis and can’t cut them any more.
Dee says
I believe a 16-ounce bag of frozen peaches would work. I’m going to try making it from frozen this week, so I can say for sure.
Nicole says
Could this be made and froze unbaked? Thanks!
Dee says
I’ve never done it, but I don’t know why it wouldn’t work. You could definitely try. 🙂
Gina says
This tasted great! I only used 4 peaches instead of 8-10- I don’t know if they were a different size or what. 4 thinly sliced peaches filled the bottom of the pan very nicely. I’ll be making this again!
Dee says
Awesome, Gina! So glad you liked it! 🙂
Colette Monier-Coughlin says
Made this today. Very tasty but I couldn’t get the topping to crisp. I ended up broiling it to get it cooked some. The filling was very juicy and was bubbling up over the topping. I was wondering if I used too many peaches. I used 9 white peaches but they were fairly large. Do you use smaller peaches? Suggestions? Thanks for the recipe.
Dee says
Hmm. That may be the reason. I usually find medium-sized peaches in the store,and I have never had any issues. I’ll have to see if that makes a difference next time.
Donna says
It’s in the oven right now and smells awesome! I can’t wait to taste it! It’s not that easy to find crisp recipes without oats!!
I will comment again after I taste it, but right now I give it 5 stars!
Thank you….
Dee says
My family doesn’t like the ones with oats either. Let me know how it goes! 🙂