Fruit crisps are a simple, not-too-sweet dessert that make the most of seasonal fruit using just a few pantry staples. They come together quickly, with most of the prep work being hands-off. One of the best parts is how easy they are to customize — try swapping some of the peaches for an equal amount of summer berries. Don’t forget to check out my strawberry rhubarb crisp and apple crisp, too!
Frequently Asked Questions
Can I use canned or frozen peaches instead of fresh?
I don’t recommend using canned peaches for this recipe. Not only do fresh peaches taste so much better, but canned peaches are softer and packed in liquid, which can result in a peach crisp that is soggy.
Frozen peaches can work if fresh ones aren’t available. I recommend thawing and draining them well before adding them to the filling ingredients.
Do I need to peel the peaches for peach crisp?
No, you don’t need to peel your peaches for peach crisp. However, I prefer peeling them, particularly if the peaches are firm and not overly ripe, as the skins can have a chewy texture.
On the other hand, if your peaches are very ripe (and on the softer side), the skins soften quite a bit in the oven, so leaving them on is perfectly fine.
Should I macerate the peaches before baking?
Yes! Macerating the peaches improves their texture in the final crisp. It draws out the excess juices, which you can then reduce on the stove to ensure that your crisp doesn’t become overly liquid or soggy.
How do I keep peach crisp from getting watery or soggy?
If your peach crisp is watery, it’s usually because the peaches were too ripe or there was too much liquid left in the filling. Macerating the peaches beforehand helps release extra juices, which is then reduced on the stovetop. Adding cornstarch also helps to thicken the filling. Finally, letting the crisp sit for about 30 minutes before serving gives the filling time to set up properly.
Can you make peach crisp ahead of time?
Yes, absolutely! You can bake peach crisp the night before and reheat it in the oven before serving. Just keep in mind that the topping softens in the fridge, so reheating in the oven (instead of the microwave) is the best way to bring back that golden, crunchy texture.
How to Make Peach Crisp
Macerating the Peaches
Using a vegetable peeler or paring knife, remove the skin from the peaches, cut them into ½” wedges, and place them into a large bowl.
To the bowl of peach wedges, add in the granulated sugar and stir until most of the sugar has dissolved. Allow the peaches to sit and macerate for 45 minutes at room temperature, stirring them every 15 minutes.
Pro Tip: Macerating the peaches gives them a better texture and will help prevent your crisp from becoming soupy.
Preparing the Streusel (Crumble Topping)
In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, brown sugar, granulated sugar, and salt on low speed. Add in the oats and continue mixing until well combined.
Dice the chilled butter into ¼” pieces and add into the mixture. Continue to mix on a medium-low speed for 3 to 5 minutes, until the mixture comes together in crumbles and no dry spots remain. Note: The mixture will appear dry at first, that’s OK — just keep going!
Using your fingers, clump the mixture together to form chunks. Chill in the refrigerator while preparing the peach filling.
Preparing the Peach Filling
Preheat your oven to 350℉, then line a sheet pan with parchment paper and place it onto the center rack of your oven.
After macerating for 45 minutes, the peaches will have exuded a lot of liquid. Place a colander over a small frying pan and pour in the peaches and all of their juices. Allow the juices to drain into the frying pan for 5 minutes.
Pour the peaches back into the bowl and place the frying pan over medium-high heat. Reduce the peach juices until about ⅓ to ½ cup of thick peach liquid remains.
Remove the peach liquid from the heat and whisk in the orange zest, orange juice, cinnamon, vanilla, and kosher salt. Next, add in the chilled butter and swirl it around until fully melted into the liquid. Finally, whisk in the cornstarch until no lumps remain.
Assembling and Baking the Peach Crisp
Add the liquid mixture into the bowl of sliced peaches, stirring to combine. Then, transfer the mixture into a 8″ square baking dish.
Sprinkle the crumble topping over the peaches in an even layer.
Place the baking dish on the prepared sheet pan and into your preheated oven. Bake for 55 to 60 minutes, until the peach filling is bubbly and the top is golden brown.
Remove the peach crisp from the oven and allow it to cool for 30 minutes before serving.
Fresh Peach Crisp
Ingredients
For the Peach Filling
- 3.5 lbs peaches (about one 3L basket)
- ½ cup granulated sugar (increase to ¾ cup if peaches are overly tart or crunchy; see Note 1)
- 1 tsp orange zest
- 2 Tbsp freshly squeezed orange juice
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- ¼ tsp kosher salt (I use Diamond Crystal)
- 2 Tbsp unsalted butter, chilled
- 2 Tbsp cornstarch
For the Streusel (Crumble Topping)
- ¾ cup all-purpose flour (spooned and leveled)
- ⅓ cup light brown sugar, packed
- ¼ cup granulated sugar
- ¼ tsp kosher salt
- 1 cup oats (rolled or large flake)
- 8 Tbsp (1 stick) unsalted butter, chilled and cut into ¼" cubes
Equipment
Instructions
Macerating the Peaches
- Using a vegetable peeler or paring knife, remove the skin from the peaches, cut them into ½" wedges, and place them into a large bowl.3.5 lbs peaches
- To the bowl of peach wedges, add in granulated sugar and stir until most of the sugar has dissolved.½ cup granulated sugar
- Allow the peaches to sit and macerate for 45 minutes at room temperature, stirring them every 15 minutes.Pro tip: Macerating the peaches gives them a better texture and helps prevent your crisp from becoming soupy.
Preparing the Streusel (Crumble Topping)
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, on low speed, mix flour, brown sugar, granulated sugar, and salt until fully incorporated. Add in oats and continue mixing until evenly distributed.¾ cup all-purpose flour⅓ cup light brown sugar, packed¼ cup granulated sugar¼ tsp kosher salt1 cup oats
- Dice chilled butter into ¼" pieces and add them to the mixture. Continue mixing on medium-low speed until the mixture comes together in crumbles and no dry spots remain (about 3 to 5 minutes). Note: The mixture may appear dry at first — that’s OK… just keep mixing!8 Tbsp (1 stick) unsalted butter, chilled and cut into ¼" cubes
- Using your fingers, clump the mixture together to form chunks. Chill in the refrigerator while preparing the peach filling.
Preparing the Peach Filling
- Preheat oven to 350℉. Line a sheet pan with parchment paper and set it on the center rack of the oven.
- After macerating for 45 minutes, the peaches will have exuded a lot of liquid. Set a colander over a small frying pan and pour in the peaches along with their juices. Allow the juices to drain into the frying pan for 5 minutes.
- Pour the peaches back into the bowl and set the frying pan over medium-high heat. Reduce the peach juices until about ⅓ to ½ cup of thick peach liquid remains.
- Remove the peach liquid from the heat and whisk in orange zest, orange juice, cinnamon, vanilla, and salt.1 tsp orange zest2 Tbsp freshly squeezed orange juice1 tsp ground cinnamon1 tsp pure vanilla extract¼ tsp kosher salt
- Add in chilled butter and swirl it around until fully melted into the mixture.2 Tbsp unsalted butter, chilled
- Whisk in cornstarch until no lumps remain.2 Tbsp cornstarch
Assembling and Baking the Peach Crisp
- Add the liquid mixture into the bowl of sliced peaches, stir to combine, and then transfer the mixture to an 8" square baking dish.
- Sprinkle the crumble topping over the peaches in an even layer. Place the baking dish on the prepared sheet pan in the preheated oven. Bake until the peach filling is bubbly and the top is golden brown (about 55 to 60 minutes).
- Remove the peach crisp from the oven and allow it to cool for 30 minutes before serving.
Notes
- Peaches vs. Sugar: Before starting this recipe, take note of how ripe your peaches are. The riper the peaches, the softer and sweeter they will be. If your peaches are firm or on the tart side, I recommend increasing the amount of sugar to ¾ cup.
