1. Can I use frozen peaches instead of fresh?

Yes! You can absolutely make a Perfect Peach Crisp with frozen peaches. Just be sure they’re unsweetened , fully thawed, and well-blotted to remove extra moisture before baking.

2. Do I need to peel the peaches?

Peeling is optional when making a Perfect Peach Crisp . Some people prefer the smooth texture of peeled peaches, while others enjoy the color and slight chew from the skins. Either choice works beautifully.

3. Is it okay to use canned peaches?

It’s not recommended. Canned peaches are typically too soft and sweet, which can throw off the texture and balance of your Perfect Peach Crisp .

4. Can I use quick oats instead of old-fashioned oats?

Yes, quick oats work in a Perfect Peach Crisp recipe, though the topping may be a bit softer. For the best crunch, stick with old-fashioned rolled oats.

5. What pan size is best for peach crisp?

A 2 to 2.5-quart baking dish is ideal for a Perfect Peach Crisp . You can also use a 9-inch pie dish, a square pan, or a cast iron skillet for rustic appeal and even baking.

Perfect Peach Crisp: 7 Secrets to a Golden, Crunchy Topping

Description

This Perfect Peach Crisp is your go-to summer dessert—featuring sweet, juicy peaches under a golden brown sugar oat topping. Add toasted pecans for crunch and serve warm with a scoop of vanilla ice cream for the ultimate treat. Easy to make, easy to love, and endlessly adaptable!

Ingredients

Scale

For the Filling:

5 cups (about 750–800g) sliced peaches (peeled or unpeeled)
1/4 cup (31g) all-purpose flour
1/2 cup (100g) granulated sugar
1/8 teaspoon salt
1 tablespoon (15ml) lemon juice
1/2 teaspoon pure vanilla extract

For the Topping:

1/2 cup (100g) packed light or dark brown sugar
2/3 cup (84g) all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (113g) cold, cubed unsalted butter
2/3 cup (57g) old-fashioned rolled oats
Optional: 2/3 cup (95g) chopped or halved pecans

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Instructions

Preheat oven to 350°F (177°C). Lightly grease a 9-inch pie dish, square pan, cast iron skillet, or 2–2.5-quart baking dish.
In a large bowl, mix peaches, flour, sugar, salt, lemon juice, and vanilla. Spread into the baking dish.
In another bowl, whisk brown sugar, flour, cinnamon, and salt. Cut in cold butter until crumbly. Fold in oats and pecans.
Sprinkle topping evenly over the peach mixture.
Bake for 45–50 minutes, until topping is golden and juices are bubbling.
Cool slightly and serve warm, room temperature, or chilled.

Notes

Make Ahead Tip: Prep topping up to 2 days in advance; store chilled. Do not assemble crisp until ready to bake.

Freezing Instructions: Baked crisp freezes well for 3 months. Thaw overnight and reheat at 350°F for 20 minutes.

Pan Options: Use any 2–2.5-quart baking dish or divide into ramekins.

Gluten-Free Option: Substitute gluten-free flour and oats.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/10 of recipe
Calories: 325
Sugar: 21g
Sodium: 120mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 3g
Cholesterol: 35mg