Can I make this peach crisp recipe with canned peaches?

Yes, you can use canned peaches when fresh aren't available. Drain them well and reduce the sugar in the filling by half since canned peaches are typically packed in syrup. You may also need to increase the cornstarch slightly to account for the extra moisture.

How do I know when peaches are ripe enough for this recipe?

The perfect peach for this peach crisp recipe should yield slightly to gentle pressure, have a sweet aroma, and feel heavy for its size. Avoid peaches with green undertones, as they were picked too early and won't ripen properly.

Can I make this recipe ahead of time for a party?

Absolutely! You can prepare the entire dish up to 24 hours ahead and refrigerate it unbaked. When ready to serve, bake as directed, adding 5-10 minutes to the baking time since you're starting with a cold dish.

Is peach crisp the same as peach cobbler?

No, they're different desserts. This peach crisp recipe features a streusel-like topping made with oats, flour, butter, and sugar. Cobbler, on the other hand, has a biscuit or cake-like topping that's dropped or poured over the fruit.

How can I tell when my peach crisp is done baking?

Your crisp is done when the topping is golden brown and the filling is bubbling around the edges. If the top browns too quickly while the filling isn't bubbling yet, cover with foil and continue baking.

Can I make this recipe gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free flour blend or almond flour, and ensure your oats are certified gluten-free (some are processed in facilities with wheat).

The Perfect Peach Crisp Recipe: Easy and Delicious

Description

A delicious homemade peach crisp with juicy peaches and crispy oat topping

Ingredients

For the Peach Filling:

- 8 medium ripe peaches (about 2½ pounds), sliced

- ¼ cup granulated sugar

- 2 tablespoons brown sugar

- 1 tablespoon fresh lemon juice

- 1 teaspoon vanilla extract

- 2 tablespoons cornstarch

- ½ teaspoon ground cinnamon

- ¼ teaspoon salt

For the Crisp Topping:

- 1 cup old-fashioned rolled oats

- ¾ cup all-purpose flour

- ⅔ cup brown sugar, packed

- ½ cup cold unsalted butter, cubed

- ½ teaspoon ground cinnamon

- ¼ teaspoon ground nutmeg

- ¼ teaspoon salt

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Instructions

1: Prepare Your Peaches
Preheat the oven. Wash and optionally peel the peaches (blanch if peeling). Slice them evenly into wedges for consistent baking.

2: Create the Peach Filling
Mix the peach slices with sugars, lemon juice, vanilla, cornstarch, cinnamon, and salt. Gently stir and let sit for 5 minutes to combine flavors and thicken.

3: Prepare the Baking Dish
Butter the baking dish and evenly spread the peach mixture inside to prevent sticking and add richness.

4: Make the Crisp Topping
Combine oats, flour, sugar, spices, and salt. Cut in cold butter with fingers to form a crumbly texture, similar to making pastry.

5: Assemble and Bake
Top the peach filling with the crisp mixture. Bake for 40–45 minutes until golden and bubbly, placing the dish on a sheet pan to catch overflow.

6: Cool and Serve
Let the crisp cool for 15 minutes to set. Serve warm, cold, or room temp—ideally with ice cream or whipped cream for a perfect finish.

Notes

Perfect summer dessert using fresh seasonal peaches

Prep Time: PT20M
Cook Time: PT45M
Category: Dessert
Method: Baking
Cuisine: American