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How to Make a Peach Crisp Using Fresh Peaches

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Donna Urso
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.  

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.

Homemade Fresh Peach Crisp

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Peach Crisp with Vanilla Ice Cream
Peach Crisp with Vanilla Ice Cream

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.

Fresh Peach Crisp
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.  

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.
Blanch the 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.
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
The Crumble Topping
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.

Baked Peach Crisp
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 Plate
Nutmeg Grater

Peach Crisp Recipe


peach dessert, fall dessert, fruit crisp
dessert
American
Yield: 6
Author: Donna Urso
Peach Crisp

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

  1. Preheat your oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Pour the mixture over the peaches and toss to distribute. Pour the water over the fruit and toss again.
  5. Distribute the fruit evenly. in your baking dish.
  6. 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.
  7. Distribute the crumble mixture evenly over the peaches.
  8. Bake the peach crisp for 45-50 minutes or until the crumble topping is browned and the fruit is bubbling.
  9. Serve your crisp warm with vanilla ice cream.

Notes

Blanching the peaches makes it easy to remove the skin.

Recommended Products:

Nutmeg Grinder

Nutrition Facts

Calories

429.13

Fat (grams)

16.07

Sat. Fat (grams)

9.74

Carbs (grams)

71.06

Fiber (grams)

3.38

Net carbs

67.67

Sugar (grams)

52.03

Protein (grams)

3.91

Sodium (milligrams)

220.1

Cholesterol (grams)

40.49

Nutritional information is approximate.

Similar Recipes

Grilled Peaches with Caramel Ice Cream

Apple Crisp-A Classic Fall Dessert

©Just One Donna
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Enjoy!

Comments

  1. UnknownSeptember 2, 2016 at 9:36 AM

    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!

    ReplyDelete
    Replies
    1. Donna UrsoSeptember 2, 2016 at 10:12 AM

      I love the story about your mom and peaches! I hope you like this recipe. I'd hate to disappoint!

      Delete
  2. QuinnSeptember 26, 2022 at 4:27 PM

    Homemade deliciousness

    ReplyDelete

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