Peach Crisp

By Yossy Arefi

Updated Oct. 11, 2023

Peach Crisp
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
About 2 hours
Prep Time
20 minutes
Cook Time
1½ hours
Rating
4(1,454)
Comments
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Peach crisp is one of the joys of summer, and honey-sweet peaches need very little adornment, aside from this buttery crisp topping. Choose peaches that are just ripe for baking, as super-ripe peaches will turn into mush during this dessert’s long bake time. In this crisp, the peaches are peeled for the most luscious texture — and you can do so using a standard Y-shaped peeler (no need to boil a pot of water). That said, if you don’t have the time or energy to peel your peaches, you can leave them on for a slightly more rustic dessert. You may notice there aren’t any spices in this recipe, but vanilla, cinnamon and nutmeg all pair very nicely with peaches.

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Ingredients

Yield:8 servings
  • 3pounds peaches (about 8), peeled and cut into ½-inch slices
  • ⅓cup/67 grams granulated sugar
  • 1tablespoon freshly squeezed lemon juice
  • 1tablespoon cornstarch
  • Fine salt
  • 1cup/128 grams all-purpose flour
  • ½packed cup/100 grams light brown sugar
  • ½cup/45 grams rolled oats
  • ½cup/113 grams unsalted butter, soft but cool and cut into pieces
  • Vanilla ice cream (optional), to serve
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

331 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 4 grams dietary fiber; 35 grams sugars; 4 grams protein; 534 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 375 degrees with a rack in the center.

  2. Step 2

    In a large bowl, combine the peaches, granulated sugar, lemon juice, cornstarch and a pinch of salt. Stir to combine, transfer to an 8-by-8 inch baking dish and press down gently to compact the fruit in the dish.

  3. Step 3

    To a medium bowl, add the flour, light brown sugar, oats and ¼ teaspoon salt; stir to combine. Add the butter and use your fingers or a pastry blender to smash the butter into the flour mixture until evenly mixed and clumps form.

  4. Step 4

    Sprinkle the crumbs evenly over the peaches, then bake the crisp until the topping is golden brown and the peach juices are bubbling, 45 to 50 minutes.

  5. Step 5

    Serve warm, with vanilla ice cream on top, if using.

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Ratings

4 out of 5
1,454 user ratings
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Comments

Cindy Glatz

Less sugar is needed, much less butter and no flour will produce a delicious topping! Always adjust the amount of sugar added to the fruit according to its sweetness and whether it will be served with a sweet topping like ice cream. A sprinkle of cinnamon added to the fruit is usually good and instant tapioca makes a better thickener than cornstarch if thickener is even needed. Also this is best baked in individual small glass bowls for a much shorter time.

Becky

Quick cooking tapioca is SO much better than cornstarch for thickening pies and crisps! It does not clump, and leaves the juice clear. I use brown sugar in my peaches, and always add a smidge of peach brandy....

Audrey

You need a touch of almond extract to really bring out the peach flavor.

Leslie

Made this EXACTLY as written. It does not need anything else added to it nor anything taken away -it is devine. The shortbread like crust is decadent and the peaches get to shine. My family devoured it.

Janis

I loved how simple this recipe was to make. I substituted coconut sugar for cane sugar, and it worked beautifully. The next time I make this I will only use half of the oat crumb topping, as the entire mixture overpowered the fresh peaches.

Marianne

What adjustments are needed if frozen peaches are used?

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