Sweet peaches kissed with maple syrup and topped in a crispy crumbly brown sugar oat topping. All you need is a scoop of vanilla ice cream and your taste buds will be in heaven.
Make this fabulous peach crisp with fresh, frozen or canned peaches. No matter which you have, you’ll end up with a fabulous treat.
The classic flavor is sure to win you over. It is great on it’s own and even better served warm with a scoop of vanilla ice cream. This recipe is nostalgic and delicious.
I originally posted this recipe back in the summer of 2015. The fresh peach stands were up around town and I just couldn’t help myself!
I had a hankering for a crisp, so I reached into my recipe box and pulled out this gem. It was long past due for new pictures and a freshened up recipe card anyway.
Thankfully you can use defrosted frozen peaches or drained canned peaches for the crisp as well. So I was able to enjoy some even though it’s not peach season!
Making Peach Crisp
Crisp recipes are lovely because they are so forgiving. The measurements don’t have to be exact and it will still be amazing.
So if you have a little extra fruit, or not quite enough, don’t despair. Plus you can add ground ginger, a bit of nutmeg or whatever makes your perfect peach filling.
We love letting the peaches and maple syrup shine, so we keep it relatively simple with some cinnamon in the oat topping. But you can do whatever you like best.
The topping should be mixed until crumbly and sprinkled over the fruit. This works best if your butter is nice and soft.
If you forgot to soften your butter and you just can’t wait, melted butter will work in a pinch. Just stir it in with the other topping ingredients and go for it.
Whether you peel your peaches or not is up to you as well. When using fresh peaches, I tend to just slice them thin and leave the skins on.
It is easier that way and the skin is tender so it doesn’t bother us at all. But if you prefer your peaches peeled, be my guest!
If using defrosted or canned peaches, drain off the extra liquid first. You don’t want a soupy filling.
If you like nuts in your dessert, feel free to add some chopped pecans to the oat mixture. My boys are nut adverse, so we don’t add them to desserts like this but it would be delicious.
It is fun to make rustic desserts like this in a cast iron skillet, but an 8-inch square baking dish works as well. Use whatever you have.
Serving Your Crisp
Of course warm peach crisp topped with vanilla ice cream is a dream pairing. However, it is fabulous on its own.
You can also top it with some yogurt and call it breakfast if you want. You know you won’t get any judgement from us!
Frequently Asked Questions
Do you have to peel peaches for peach crisp?
Not necessarily. You can certainly remove the skins from the peaches if they bother you. But peach skins are relatively thin and not too bothersome in the dessert. So I usually either chop the peaches or thinly slice them and leave the skins on.
Why is my peach crisp runny?
If there is extra liquid in the peaches, cook it a little bit longer. The flour in the topping should thicken the juices, but you have to give it a chance to get good and bubbly. If it was bubbling and the topping is already good and golden, allow the crisp to cool a bit. The juices with thicken as they cool. Also, be sure you drained your fruit well before making the filling.
More Great Fruit Recipes
If you are a fan of crisps, check out my blackberry crisp. It’s also great with defrosted blackberries or even a mix of berries.
Did you make this great recipe? Please leave a review in the recipe card below!
- 4 cups sliced peaches (fresh, defrosted or canned)
- 2 Tablespoons maple syrup
- 1/4 teaspoon salt
- 1/4 cup flour (I used whole wheat, but all-purpose is great too)
- 1 cup old fashioned oats
- dash of salt
- 5 Tablespoons unsalted butter, softened
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- Preheat oven to 375°F
- Place peaches in a greased square baking dish or 9-inch cast iron skillet. Drizzle with maple syrup.
- In a medium bowl, mix together flour, oats, salt, butter, brown sugar and cinnamon until crumbly. Sprinkle over peaches.
- Bake for about 25 minutes. The fruit should be bubbly and the topping golden brown.
- Serve warm or at room temperature.
This makes a generous amount of crisp topping. If you prefer a higher fruit to crisp ratio, feel free to cut the crisp in half.
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Amount Per Serving: Calories: 188Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 90mgCarbohydrates: 28gFiber: 2gSugar: 17gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.