What's the difference between a peach crisp and a peach crumble?

Both are baked fruit desserts with a sweet topping, but a crisp traditionally includes oats, while a crumble is usually made without them. Those oats are what give Peach Crisp its signature crunchy topping.

Do you peel peaches for peach crisp?

I recommend peeling them for the best texture. The skins can become a little chewy after baking, but if you don't mind the texture, you can certainly leave them on.

Can I use frozen peaches in peach crisp?

Absolutely! Thaw the peaches first and drain off any excess liquid before using them so the filling doesn't become too watery.

Can I use canned peaches in peach crisp?

Yes. Drain them well before using and reduce the sugar slightly since canned peaches are often packed in syrup.

How do you keep peach crisp from getting soggy?

Use ripe but still firm peaches, don't skip the flour in the filling, and bake until the fruit is bubbling around the edges. Letting the crisp cool for at least 15 minutes also helps the filling thicken.

What are some tips for making peach crisp?

For the best peach crisp, use ripe but still slightly firm peaches, keep the butter cold when making the topping, and don't overmix the crumbs. Bake until the topping is golden brown and the filling is bubbling around the edges, then let the crisp cool for at least 15 minutes before serving so the filling has time to thicken. A scoop of vanilla ice cream on top is always a good idea!

Peach Crisp

Description

Peach Crisp is an easy summer dessert made with juicy fresh peaches and a buttery cinnamon oat topping that's crisp and golden.

Ingredients

Scale

For the peach filling:

5 cups fresh peaches, peeled and sliced (about 6-7 medium peaches)
⅓ cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt

For the crisp topping:

3/4 cup old-fashioned rolled oats
3/4 cup all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, cold and cut into small cubes

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Instructions

Preheat the oven to 350°F. Lightly grease a 9-inch square baking dish or a 2-quart baking dish.
In a large mixing bowl, combine the peaches, sugar, flour, lemon juice, vanilla, cinnamon, and salt. Toss until the peaches are evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
In a medium mixing bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter or your fingertips until coarse crumbs form, with some pea-sized pieces of butter remaining.
Sprinkle the topping evenly over the peaches without pressing it down.
Bake for 35 to 45 minutes, until the topping is golden brown and the peach filling is bubbling around the edges.
Let the peach crisp cool for at least 15 minutes before serving to allow the filling to thicken slightly.
Serve with a scoop of vanilla ice cream, if desired.

Notes

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Warm in a 350°F oven for 10 to 15 minutes or microwave individual portions until heated through.

Freezing: Freeze for up to 3 months. Thaw overnight and reheat before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baked
Cuisine: American