You have a bowl of ripe peaches and friends coming for an afternoon meal. A simple peach crisp lets you turn the fruit into a warm dessert while the table is being cleared: slice the peaches, scatter an oat topping over them, and let the oven do the rest.
This crisp made with fresh peaches has a juicy fruit layer and a crumbly topping. It is spooned from the baking dish rather than sliced. For a smaller dinner, use the two-serving version below and bake it in individual dishes.
Fresh Peach Crisp: Ingredients and Equipment
This easy peach crisp fills a 9-inch square baking dish and makes about eight modest servings. Allow around 20 minutes to prepare it and 40 to 50 minutes to bake, followed by a short rest. The filling and oat topping are adapted from King Arthur Baking’s summer fruit crisp, using peaches for the fruit layer.
For the filling:
- 6 cups sliced ripe peaches, about 6 to 8 medium peaches
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 2 tablespoons lemon juice
- 1/4 teaspoon table salt
For the topping:
- 3/4 cup packed brown sugar
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats, old-fashioned or quick-cooking
- 1 teaspoon ground cinnamon
- 1/4 teaspoon table salt
- 8 tablespoons unsalted butter, softened
Have a large mixing bowl, a second bowl for the topping, and a rimmed baking sheet ready. Grease the dish lightly and set the oven to 350°F. For a vegan version, use a firm plant-based baking stick in place of the butter and offer dairy-free ice cream at the table.
Prepare the Peaches
Fresh peaches make this crisp especially fragrant when ripe; look for fruit that gives slightly when pressed gently. Very firm fruit can take longer to soften, while extremely soft fruit may lose its shape. Cut each peach around its seam, twist the halves apart if the pit releases easily, and slice the flesh into wedges. If the pit clings, cut the flesh away in sections.
Peeling is a matter of texture. Leave the skins on for color and less preparation, or peel them if you prefer a softer filling. Measure the sliced fruit loosely rather than pressing it into the cup. The lemon adds brightness, while the flour helps give the juices body as the fruit bakes.
For fresh peach crisp, toss the fruit with the sugar, flour, salt, and lemon until the slices are coated. Spread the mixture in the greased dish, including the juices left in the bowl. A spoonful of this filling should contain fruit and sauce; it needn’t set as firmly as pie.
Make the Oat Topping and Bake
For peach crumble, oats give the topping a pleasantly nubby texture. Mix them with the brown sugar, flour, cinnamon, and salt. Work in the softened butter with your fingertips or a fork until the mixture forms uneven crumbs. Some can be pea-sized; a few larger clusters make a nice contrast with the soft fruit.
Scatter the topping over the peaches without pressing it into a solid lid. This peach oatmeal crisp needs room for the fruit to bubble up through the crumbs. Set the baking dish on the rimmed sheet to catch drips, then bake for 40 to 50 minutes. Look for a golden top and bubbling filling near the center. A peach slice should feel tender when tested with the tip of a knife.
Let the dish stand for at least 15 to 20 minutes before serving. As it cools, the filling becomes less loose and the fruit is more comfortable to eat. This is a crisp with oats over peaches, so expect a loose, craggy topping; a cobbler usually has a biscuit- or batter-style topping instead.
Make Two Individual Portions
For peach crisp for two, divide a quarter batch between two oven-safe 8-ounce ramekins. Use 1 1/2 cups sliced peaches, 2 tablespoons granulated sugar, 1 tablespoon plus 1 teaspoon flour, 1 1/2 teaspoons lemon juice, and a small pinch of salt for the filling.
For the topping, combine 3 tablespoons brown sugar, 3 tablespoons flour, 2 tablespoons oats, 1/4 teaspoon cinnamon, a small pinch of salt, and 2 tablespoons softened butter. Mix and crumble as above. Leave a little space at the top of each ramekin for bubbling, and place both on a baking sheet.
Bake at 350°F, beginning to check after 20 minutes. Individual dishes may finish sooner than the large pan; take them out when the peaches are tender, the filling bubbles, and the topping is golden. Let them cool on the sheet for at least 15 minutes. Set each ramekin on a small plate and remind your guest that the dish may still be hot.
Serve It Warm
For a summer gathering, bring this simple peach-and-oat crisp to the table on a trivet and let guests help themselves. Add vanilla ice cream, cold cream, or a spoonful of plain yogurt; for a vegan table, choose a dairy-free alternative. Set out small bowls so each portion gets both peaches and crumbs.
The two individual peach crisps are lovely with a few fresh berries on the side. Store cooled leftovers covered in the refrigerator and reheat until warmed through. The topping softens during storage, so use the oven if you want to bring back some of its texture.
If the Filling Looks Too Runny
Peaches vary in juiciness, and the sauce will look loose when the dish first leaves the oven. If the center has not bubbled and the fruit is still firm, return it to the oven; cover the top loosely with foil if it has browned enough. Once the fruit is tender and bubbling, allow the full resting time. If the sauce is still thinner than you like, let it cool a little longer and spoon the juices over each serving.
