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(1,224)
Notes
Read community notes

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.

Ratings

4 out of 5
1,224 user ratings
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Cooking Notes

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.

bobohat

I am a big fan of nuts in crisp toppings so I cut the sugar and reduced the flour and used a mixture of toasted nuts (pecans, walnuts and almonds were what I had on hand) with the oats. Adds a nice nutty flavor and texture to the dish.

terry

Ice cream is never optional!

Lynn

Switch flour & oats proportions to 1/2 c flour & 1 cup oats or maybe just 3/4 cup each but when I call something "crisp" the oats dominate. Definitely grate in some fresh nutmeg & add at least 1/2 teaspoon cinnamon because it's what we all expect in crisp!

Bernadette

Almond flour in place of all-purpose, and coconut flour in place of corn starch. Gluten free, and delicious!

Tammie

Absolutely!!! 1/2 c flour to 1 Cup of oats. So much better- crisper! The oats will carmelize with the butter and sugars. If the topping has too much flour- the over all is just meh..

John L

Regarding the recipe for the peach crisp; seems we've got quite a few Julia Childs wanabees responding to this recipe.

Paloaltogirl

Just baffled at all the reviewers who would cut the sugar, halve the butter, and most of all, add spices, turning the recipe into, basically, every other fruit crisp recipe out there. The POINT of this is all the butter and no spices. It turns the topping into almost a shortbread, and complements the fruit beautifully. The only change I made was to up the oatmeal and halve the flour. And the only quibble I have is that this is too delicious to feed 8. The two of us ate half in one night!

suzie

Did anyone actually make the recipe as written???

Jen

Overall, it was rather dull and disappointing. I’ve seen other notes that point out why - too much flour, no spices in the fruit mixture - but I don’t think I’ll bother making it again. However, I may try separately baking the crisp/crumble part of another recipe to see what happens!

Jackie Sarlitt

Ive made a variation of this with much less sugar and the first time used lemon juice which was a mistake as it tasted more lemony then peachy. The second time I omitted the lemon juice and it was so much better. I think lemon juice is appropriate for an apple crisp but not necessary for a peach crisp. I agree that there needs to be some added cinnamon/nutmeg.

Nancy

Less sugar, butter and flour in topping Tapioca not cornstarch

Vera

half the lemon juice; no sugar, and (therefore) no thickener. Put fruit into a greased dish, top with the crumble of your choice.

T Brown

Served at a dinner party. EVERYONE loved, including me. There are tons of recipes out there for peach crisp. Not sure why everyone feels so compeled to adjust and share out. It’s wonderful, as is. The best one I’ve ever made. Thank you

Terry Jo

Everyone who ate this enjoyed this. Me too! However, I felt like something needed tweaking for my preferences. I think next time I will not only lessen the flour, but I will increase the oats. I love a nice “crispy” crisp. I thought the sugar was fine and I agree that this doesn’t serve whatever the recipe said. I doubled it and 8 adults had what they wanted with a little bit left over. I love the idea of almonds that somebody else said! Thank you for all your comments!

john

I thought way too much flour. 1 cup for the top of an 8 x 8 pan? Came out gluey, doughy. Next time, very little flour, more oats. Thank you, happy baking.

Bellaverdi

Followed recipe and was rewarded with deliciousness!

B&B

Delicious. Based on comments and my preferences, skipped lemon juice as CrestHaven peaches had enough acid, and used 1/4 c. Sugar for a little sweetening. Only thickener in house was cornstarch- thickener definitely needed as peaches were juicy tho still quite firm before cooking. Worked pretty well. From comments and for more crunch, reduced flour and increased rolled oats. Seemed harder to get crumbs but turned out great with 55 minutes cooking at 375, in 9 inch round pie dish. Didn’t peel.

Carol

I made this exactly as written for a family get together and everyone loved it. It disappeared in a flash! I actually prefer fruit desserts without spices to interfere with the delicate taste of the fruit. I have considered adding a few almond slices to my next try, though.

Taylor

Apologies if someone else has asked this, but has anyone made this to then transport (2 hour drive)? I’m not sure if it’s better to make then reheat or assemble then bake when I arrive. Thanks!

Kristina

This is a very nice recipe. The peaches softened and thickened beautifully. I took the advice listed for a more crispy topping and used 1/2 cup flour to 1 cup oats, and that was also amazing. I would definitely make this recipe again as it was quick and tasty

Kris

This is excellent. I wanted more than 8x8 so I made the fruit 1.5x and doubled the topping in a 9x13 dish. Otherwise I followed the recipe exactly with perfect summer peaches, slightly firm. So good. Use all the sugar. Use all the butter. Don’t add anything else!

sonal

Need to use really high quality peaches. A little cinnamon, nutmeg and or cardamom in the peaches and crumble is good.

Karen

For some reason the ‘crisp’ topping didn’t crisp for me. Were my Colorado peaches too delectable and juicy? Next time I’ll use my own old tried and true crisp topping. Thanks anyway.

DaveF

I boosted the crisp quantity by 50%... very good. Have also mixed peach with quartered strawberries... and the dotted with blueberries before putting the crisp on top. Very good also.

Anne R.

Added toasted pecans to the topping. A big hit!

Rose

Made this with some of the comments in mind so I added almond extract and cinnamon to the peaches, reduced the flour and increased the oats. I’ll be making this again with apples this autumn, it was perfect!

Di

My husband loves this just as written.

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