Simple Fresh Peach Crisp

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/29/19
peach crisp
William Reavell/Getty Images
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 6 servings
Nutrition Facts (per serving)
406 Calories
18g Fat
62g Carbs
3g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 406
% Daily Value*
Total Fat 18g 23%
Saturated Fat 10g 51%
Cholesterol 41mg 14%
Sodium 237mg 10%
Total Carbohydrate 62g 23%
Dietary Fiber 4g 15%
Protein 3g
Calcium 50mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In summer when peaches are at their peak, there is nothing better than enjoying the sweet and juicy fruit. And eating one out of hand is a good way, but sometimes you are just craving a dessert—but one that doesn't have too many ingredients that will mask the peach's fresh flavor. The crumble topping is what makes this recipe special, along with the bit of cinnamon. Even better is that this peach crisp is very easy to make. 

If it is too hot to turn on the oven, make this peach dumplings recipe which cooks on the stovetop. Similar to a cobbler, a sweetened batter is spooned onto peaches simmering in water, sugar, and butter. Once the pan is covered, the dumplings puff up and become tender, and are delicious with a sprinkling of cinnamon sugar. 

Ingredients

  • 2 1/2 pounds fresh peaches (peeled and pitted)
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter (softened)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 375 F. Butter an 8-inch square baking dish. 

  3. Peel the peaches and remove the pits. Slice the peaches and arrange them in the prepared baking dish.

  4. In a medium bowl, combine the flour, sugar, salt, and cinnamon. Mix to blend thoroughly.

  5. Cut butter into the flour mixture with pastry blender or fingers until mixture resembles coarse meal. Sprinkle the crumbs evenly over the peaches in baking dish.

  6. Bake the peach crisp for 45 to 50 minutes, or until the topping, is golden brown and the peaches are tender.

  7. Serve peach crisp warm with cream, whipped topping, or vanilla ice cream.

Tips

  • When shopping for peaches, choose ripe fruit. To check for ripeness, press the fruit gently; it should have a slight amount of "give."
  • If the peaches are too firm, leave them on the counter to ripen or put them in a brown paper bag with a few holes poked in it. Adding a banana to the bag can speed ripening even more. Check for progress frequently.
  • Store leftover fruit crisp in the refrigerator for up to 5 days.

Recipe Variations

  • Instead of peaches, use fresh sliced mangoes in the fruit crisp.
  • Add about 1/2 cup of finely chopped walnuts or pecans to the crumble topping.
  • Replace fresh peaches with frozen (thawed) peaches.