How is peach crisp different from peach cobbler?

A Best Peach Crisp uses a buttery oat topping that bakes up crunchy, while a peach cobbler has a biscuit-like or cake topping . Crisps are lighter and have that signature toasted oat texture, making them ideal for those who prefer a less heavy dessert.

Can I make peach crisp with canned peaches?

Yes! A Best Peach Crisp recipe with canned peaches works beautifully. Just drain the peaches thoroughly, reduce the sugar slightly (since canned peaches are sweeter), and proceed as usual. It’s a great shortcut when fresh fruit isn’t available.

What’s the best way to keep the topping crunchy?

Use very cold butter and don’t overmix the topping. Baking until the fruit juices bubble also helps the topping firm up. To re-crisp leftovers, reheat in a 300°F oven for 10–15 minutes instead of microwaving.

Can I freeze peach crisp?

Absolutely. Bake it, cool completely, and wrap tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and warm in the oven before serving to restore that crispy topping.

Best Peach Crisp – The Ultimate Homemade Dessert

Description

This Best Peach Crisp is a warm, comforting dessert made with juicy peaches baked under a buttery, cinnamon-spiced oat crumble topping. Served with a scoop of vanilla ice cream, it’s the ultimate treat for peach season and a perfect dessert for any occasion.

Ingredients

Scale

For the Filling:
6 cups fresh peaches, peeled and sliced (or canned, drained)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract
For the Crisp Topping:
1 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch or similar-sized baking dish.
In a large bowl, toss the sliced peaches with sugar, lemon juice, cornstarch, and vanilla. Spread evenly in the prepared dish.
In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture forms coarse crumbs.
Sprinkle the oat mixture evenly over the peaches.
Bake for 35–40 minutes, or until the topping is golden and the peaches are bubbly.
Let cool for 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

For extra crunch, add 1/2 cup chopped pecans or walnuts to the topping.
Use frozen peaches (thawed and drained) if fresh aren’t available.
Make it gluten-free by substituting gluten-free flour and oats.
Store leftovers covered in the refrigerator for up to 4 days; reheat in the oven for best texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 310
Sugar: 28g
Sodium: 90mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 4g
Cholesterol: 25mg