Perfectly Spiced Peaches And A Buttery Oatmeal Topping
Fresh peach crisp made with juicy, ripe peaches is pure summer comfort. A scoop of vanilla ice cream melting into the crunchy, buttery topping takes it over the top.
This old-fashioned peach crisp is a simple, satisfying dessert. The topping is rich and crunchy with brown sugar and the satisfying texture of an oatmeal cookie—crisp but not hard. The peaches are lightly spiced with cinnamon and a touch of nutmeg, and the filling is juicy yet slightly thickened so it doesn’t run all over the pan.
Choose perfectly ripe peaches for the best flavor. The season is short, so enjoy them while you can.
Peach Trivia That Will Amaze Your Friends
Peaches have a long, fascinating history. They were first cultivated in China nearly 6,000 years ago. Spanish explorers brought peaches to North America in the early 1500s, and they became widely grown in places like Georgia, now known as the Peach State.
Peaches are members of the rose family and are closely related to almonds. Artists from Renoir and Monet to Rubens and Van Gogh included peaches in still-life paintings. The phrase “You’re a real peach” comes from the tradition of offering a peach as a gift to a favored friend.
The Only Recipe You Need To Bake An Amazing Peach Crisp
Peaches are ideal for a crisp because their soft, juicy flesh contrasts beautifully with a buttery, crunchy topping. Crisps are faster and easier to make than pie and forgiving for home bakers.
This recipe follows the classic apple-crisp approach but uses peaches. The topping combines quick oats with flour and brown sugar for that nostalgic oatmeal-cookie flavor, and a stick of butter binds it into tender crumbs. Serve warm with vanilla ice cream so it melts into the nooks and crannies.
I like to bake this in a cast-iron skillet for rustic presentation. It’s perfect for family gatherings and disappears fast—so be ready to make seconds.
How To Become Famous For Your Fresh Peach Crisp
Preheat the oven to 350°F. Spray a nine- or ten-inch cast-iron skillet, a 9″ square cake pan, or a deep-dish pie plate.
Bring a small pot of water to a boil. Blanch each peach by dropping it into the boiling water for about 30 seconds, then remove with a fork or tongs—the skins should slip off easily. Cut the peaches in half, remove the pits, slice into wedges, then cut the wedges in half if desired. Arrange the fruit evenly in your prepared baking dish.
In a small bowl, mix the sugar, flour, cinnamon, and nutmeg, then sprinkle this mixture over the peaches and set the pan aside while you make the topping.
For the topping, combine flour, quick oats, salt, brown sugar, baking powder, and baking soda in a bowl. Melt one stick of butter and pour it into the dry mixture. Stir until the butter is absorbed and the mixture forms even crumbs. Distribute the topping evenly over the fruit and pat gently—do not pack it down.
Bake the crisp for about 40 minutes, until the topping is lightly browned and the filling bubbles around the edges. The kitchen will fill with the warm scents of cinnamon, butter, and nutmeg.
Serve slightly warm with a generous scoop of vanilla ice cream so it melts into the topping. Use a spoon to capture every last delicious bit.
Perfect Fresh Peach Crisp
Fresh peaches spiced with cinnamon and nutmeg baked under a buttery, crisp oatmeal topping.
15 minutes
40 minutes
55 minutes
Ingredients
- 3/4 cup flour
- 3/4 cup quick oatmeal*
- 3/4 cup brown sugar, packed
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter (one stick)
Fruit Filling
- 4 cups fresh peaches, peeled and cut up
- 1 cup sugar
- 3 Tbsp flour
- 1/2 tsp cinnamon
- scant 1/2 tsp nutmeg
Instructions
- Preheat oven to 350°F.
- Bring a small pan of water to a boil.
- Spray a 10″ skillet, 9″ square baking pan, or deep-dish pie plate.
- Drop each peach briefly in boiling water and remove with a fork or tongs; slip off the peel.
- Remove the pits and cut the peaches into wedges, then halve the wedges if desired.
- Arrange the peaches evenly in the baking dish.
- Combine sugar, 3 Tbsp flour, cinnamon, and nutmeg; sprinkle over the peaches and set aside.
- Mix together flour, oats, brown sugar, baking powder, baking soda, and salt.
- Melt the butter and pour over the dry mixture; stir until the butter is absorbed and the mixture forms even crumbs.
- Distribute the topping over the fruit and pat gently; do not pack down.
- Bake about 40 minutes until the topping is lightly browned and the filling bubbles around the edges.
- Serve warm with vanilla ice cream.
Notes
*If you don’t have quick oats, briefly pulse old-fashioned oats in a food processor to reduce the flake size slightly—don’t overdo it; some texture is good.
Nutrition Information:
Yield:
9
Serving Size:
1
Amount Per Serving:
Calories: 324
Total Fat: 11g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 27mg
Sodium: 313mg
Carbohydrates: 56g
Fiber: 2g
Sugar: 43g
Protein: 3g
Do you have a favorite peach dessert? Share it in the comments.
If you enjoyed this recipe, please share it on social media—I’d appreciate it. Love, GB (Betty Streff)