With peaches in season, you will love this fresh, homemade peach crisp. Peaches are a seasonal fruit that I try to make the most of when they reach their peak. There are beautiful peaches in the market right now so the time is ripe for peach desserts.
In a medium-sized bowl, mix together the sugar, flour, and butter. Now is the time to get your hands into the mixture. Toss and squeeze the mixture together until it forms large crumbles. Be sure all the flour and sugar are incorporated.
Distribute the crumble mixture evenly over the peaches.
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Enjoy!
Fresh peaches are a wonderful fruit to use in desserts like cobblers, pies, and crisps. Perhaps the easiest of them all is this fresh peach crisp.
My peach crisp recipe is our family recipe. It differs from most fruit crisp recipes in that the topping is made with sugar, flour, and butter and doesn't have any oatmeal. I don't like oatmeal in my crisp toppings. This fact often causes me to pass on crisps from most restaurant menus. It seems that fruit crisp toppings made with oatmeal are widely popular, just NOT with me.
This recipe is easily adapted to any fruit. Any adaptations you make should be based on the type of fruit used, the fruit's level of sweetness or tartness, and the inherent juiciness of the fruit.
Homemade Fresh Peach Crisp
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Peach Crisp with Vanilla Ice Cream |
Based on those assessments add a little bit more of this, or a little bit less of that. For example, you may need to adjust the amounts of sugar, salt, and or water.
Making Fresh Peach Crisp
Preheat your oven to 350 degrees F.
Blanch the peaches in boiling water to make it easier to remove the peel. Boy, oh boy, do I dislike the texture of peach skin in my mouth. I'm very careful to remove every bit of the peach skin.
After a minute or two in the boiling water, plunge the peaches into an ice bath to cool.
Peel and slice the peaches into a large bowl. Six large peaches should yield about 8 cups of sliced peaches.
Blanch the Peaches in Boiling Water |
Peel and slice the peaches into a large bowl. Six large peaches should yield about 8 cups of sliced peaches.
Taste your peaches and decided if you will need more or less sugar than the two tablespoons in the recipe.
Mix together the sugar, cinnamon, nutmeg, and salt. I use a nutmeg grater to grate fresh nutmeg for this recipe which I love.
Pour the mixture over the peaches and toss to distribute. Pour the water over the fruit and toss again.
The Peaches Tossed with Sugar, Cinnamon, and Nutmeg |
Pour the peaches into a baking dish and distribute evenly. I use a deep dish pie plate.
In a medium-sized bowl, mix together the sugar, flour, and butter. Now is the time to get your hands into the mixture. Toss and squeeze the mixture together until it forms large crumbles. Be sure all the flour and sugar are incorporated.
The Crumble Topping |
Bake the peach crisp for 45-50 minutes or until the crumble topping is browned and the fruit is bubbling.
Peach crisp is best served warm while the topping is still crunchy and the vanilla ice cream can melt over it.
Nutmeg Grater
Baked Peach Crisp |
Peach crisp is best served warm while the topping is still crunchy and the vanilla ice cream can melt over it.
Essential Kitchen Tools
Deep Dish Pie PlateNutmeg Grater
Peach Crisp Recipe
Yield: 6

Peach Crisp
Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M
A sweet peach filling with a crunchy topping. Don't forget the vanilla ice cream!
Ingredients
Instructions
- Preheat your oven to 350 degrees F.
- Blanch the peaches in boiling water to make it easier to remove the peel. After a minute or two in the boiling water, plunge the peaches into an ice bath to cool.
- Peel and slice the peaches into a large bowl. Taste your peaches and decided if you will need more or less sugar than the two tablespoons called for. Mix together the sugar, cinnamon, nutmeg, and salt.
- Pour the mixture over the peaches and toss to distribute. Pour the water over the fruit and toss again.
- Distribute the fruit evenly. in your baking dish.
- In a medium-sized bowl, mix together the sugar, flour, and butter. Now is the time to get your hands into the mixture. Toss and squeeze the mixture together until it forms large crumbles. Be sure all the flour and sugar are incorporated.
- Distribute the crumble mixture evenly over the peaches.
- Bake the peach crisp for 45-50 minutes or until the crumble topping is browned and the fruit is bubbling.
- Serve your crisp warm with vanilla ice cream.
Notes
Blanching the peaches makes it easy to remove the skin.
Nutrition Facts
Calories
429.13Fat (grams)
16.07Sat. Fat (grams)
9.74Carbs (grams)
71.06Fiber (grams)
3.38Net carbs
67.67Sugar (grams)
52.03Protein (grams)
3.91Sodium (milligrams)
220.1Cholesterol (grams)
40.49Nutritional information is approximate.
Enjoy!
When my mom was pregnant with me she said all she wanted to eat was peach cobbler. Ever since I can remember anything made with peaches is my favorite type of dessert. When I married my husband it worked out just perfectly that his family owns and operates a peach orchard here in Texas. I can't wait to try this recipe out. I'm going to love it!
ReplyDeleteI love the story about your mom and peaches! I hope you like this recipe. I'd hate to disappoint!
DeleteHomemade deliciousness
ReplyDelete