Peach Crisp (Using Fresh, Canned or Frozen Peaches)
Peach crisp can be made using fresh peaches, but even more easily from canned or frozen peaches with similarly spectacular results! This is a fabulous dessert that can (and should) be made all year long.
If you’ve tried my easy 1-2-3 crumble desserts, now it’s time for you to try my peach crisp recipe!
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It’s actually easier than pie!
If you want to use fresh peaches, follow my easy directions to peel them. If you’re using canned or frozen peaches for this dessert, you’ll just have to make the topping and bake! Be sure to have some vanilla ice cream, or freshly whipped cream on hand to serve with this American classic!
If you want to go rogue, you can always serve it with some homemade custard. I wouldn’t turn it down! I mean, have you tried my custard peach pie? A few years ago, it actually went viral on Pinterest for about 9 months–seriously!
People were making it for Thanksgiving, so I tested it out with canned and frozen peaches and it’s a winner any way you make it, just like this peach crisp. And if you think I forgot the cinnamon, I didn’t. If you know me, you know that I’m very careful about which recipes I add spices to. Cinnamon is a very strong flavor, and when you have delicate peaches with such wonderful flavor, it’s really a shame to cover it up with cinnamon. Let the peaches have their limelight in this lovely dessert, and let me know if you agree.
Don’t miss my lovely peach cobbler recipe which can also be made with fresh, canned or frozen peaches.
I hope you are enticed to try my peach recipes which aren’t run-of-the-mill, spice-filled desserts.
Peach Crisp
(Using Fresh, Canned or Frozen Peaches)
recipe by Christina Conte serves 8
FULL PRINTABLE RECIPE BELOW
Preheat oven to 375˚F 190˚C
If Using Fresh Peaches
With a knife, score an X at the bottom of each peach. Gently add the peaches to a pot of boiling water using a large spoon. Remove the peaches after about 45 seconds and immediately place into a prepared ice bath.
Remove the skin from the peaches, starting with the X. The skins will slip off easily.
Slice the peaches and place into a bowl. Follow the rest of the recipe starting at Prepare the Peaches.
If using Canned or Frozen Peaches
With canned peaches, simply drain the liquid, and cut into slices, if you didn’t buy sliced peaches.
With frozen peaches, allow to almost fully defrost before using the peach slices.
Prepare the Peaches.
Add a teaspoonful of lemon juice to the slices of peaches.
Next, stir the cornstarch and sugar together and toss into the peaches. Toss the peaches into a pie dish and set aside.
Make the Peach Crisp Topping
Using cold butter, cut it into pieces, place in a large bowl and add the flour.
Cut the butter into the flour using two butter knives, then rub the butter into the flour using your fingertips. When it resembles large crumbs, you’re ready to toss in the rest of the ingredients.
Add the oats and sugars and mix well.
Sprinkle the topping evenly over the peaches in the pie dish.
That’s it, I told you it was easy!
Bake the Peach Crisp
Place the pie dish into the middle of the preheated oven and bake for 30 minutes. Turn the dish halfway around (180 degrees) so that the top will be evenly colored, and bake for another 10 to 15 minutes.
Remove the peach crisp from the oven when golden brown.
Allow to cool for about 15 minutes (or longer) before serving.
This dessert is awesome as it is. (Like these cool bowls?)
However, I think most of you will want that scoop of ice cream–am I right?
Enjoy, however you decide to eat it!
You may also enjoy this easy peach cake!
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Peach Crisp (Using Fresh, Canned or Frozen Peaches)
Super easy peach crisp recipe that can be made with fresh, canned or frozen peaches.
Ingredients
Fruit
- 600 g (about 2 1/12 to 3 cups) peeled, sliced peaches (fresh, frozen or canned, drain the peaches if using canned)
- 1 tsp fresh lemon juice
- 1/4 cup (60 g) sugar, add a little more if you like a sweeter flavor, a little less if using canned peaches
- 1 1/2 tsp cornstarch
Topping
- 115 g (1 stick) butter
- 85 g (3/4 cup) all purpose flour
- 85 g (1 cup) rolled oats (I prefer old fashioned, but quick are okay)
- 57 g (1/2 cup) brown sugar
- 28 g (¼ cup) white sugar
Instructions
Preheat oven to 375˚F 190˚C
If Using Fresh Peaches
- With a knife, score an X at the bottom of each peach. Gently add the peaches to a pot of boiling water using a large spoon. Remove the peaches after about 45 seconds and immediately place into a prepared ice bath.
- Remove the skin from the peaches, starting with the X. The skins will slip off easily.
- Slice the peaches and place into a bowl. Follow the rest of the recipe starting at Prepare the Peaches.
If using Canned or Frozen Peaches
Prepare the Peaches
- Add a teaspoonful of lemon juice to the slices of peaches.
- Next, stir the cornstarch and sugar together and toss into the peaches. Toss the peaches into a pie dish and set aside.
Make the Peach Crisp Topping
- Using cold butter, cut it into pieces, place in a large bowl and add the flour.
- Cut the butter into the flour using two butter knives, then rub the butter into the flour using your fingertips. When it resembles large crumbs, you’re ready to toss in the rest of the ingredients.
- Add the oats and sugars and mix well.
- Sprinkle the topping evenly over the peaches in the pie dish.
Bake the Peach Crisp
- Place the pie dish into the middle of the preheated oven and bake for 30 minutes. Turn the dish halfway around (180 degrees) so that the top will be evenly colored, and bake for another 10 to 15 minutes.
- Remove the peach crisp from the oven when golden brown.
- Allow to cool for about 15 minutes (or longer) before serving.
Notes
Allow the frozen peaches to almost completely defrost before using (drain the liquid if there is any).
Nutrition Information:
Yield: 8 Serving Size: 1 pieceAmount Per Serving: Calories: 283Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 95mgCarbohydrates: 41gFiber: 2gSugar: 24gProtein: 3g
Nutrition information is only an estimate.
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This is one of my family’s most requested summer dessert. A friend had enough peaches in her garden this year to share, so I have plenty frozen to make many different peach recipes this winter! Wouldn’t they look amazing in your FRUIT BOWL?
Would this do well with sugar substitute
Hi Fabrine, I don’t use any sugar substitute so I cannot advise on this topic. Sorry!
Again, he ran late on everything! This looks wonderful, and I’m glad I bought (overbought) peaches at the market this morning. I made a peach pie yesterday, and it was really good… Except way too runny! The peaches were juicier than I expected.
Peach pie is awesome! I usually make a custard peach version. :)
Would this work with GF flour??? Looks amazing!
Yes, Carol! It should as I’ve done it using oat flour instead of wheat and it’s delicious! Enjoy!
I made this and it is sooooooo delicious!
When peaches are in season, we love eating them in all kinds of guises. Peach crisp is one delicious way to enjoy them. Thanks for your recipe.
Totally agree! Thank YOU, Peggy!