Peach Crisp from Mom

It’s hard to beat the delightfully sweet, fruity, and crumbly flavor of a homemade peach crisp. This top-notch recipe features fresh peaches, brown sugar, oats, and a kiss of cinnamon that combine for a perfectly gooey spoonful. This easy peach crisp recipe comes together in less than an hour, making it ideal for busy days that need a sweet ending.

How to Make Peach Crisp

Orchard-fresh peaches have never tasted so good. You’ll find the full recipe below with step-by-step instructions, but here’s what you can expect when you make this top-rated recipe;

Begin by arranging sliced peaches in a large baking dish. Next, combine flour, sugar, butter, and spices in a separate bowl. Incorporate oats into the flour mixture before sprinkling over the peaches. Bake for 30 minutes, or until the crisp is bubbling and golden-brown.

Fresh Peaches or Canned Peaches?

Both fresh and canned peaches can be used to make a spectacularly good peach crisp. Fresh peaches are bursting with flavor during peak season, while the canned variety helps cut down on prep time year-round.

How to Store Peach Crisp

Peach crisp can be refrigerated and enjoyed for up to a week if stored properly. Allow the crisp to fully cool before refrigerating for best results.

How to Freeze Peach Crisp

To freeze peach crisp, allow it to come to room temperature before placing it in a sealed freezer pan — enjoy for up to two months. When you’re ready to reheat, place the dessert in a 350° oven and bake for 15 minutes.

Allrecipes Community Tips and Praise

“I added pecans crushed to the top and cooked this in cupcake tins with silver liners,” shares home cook Columbiagorgeluvr. “It took the same amount of time, just made small to prevent ‘accidentally’ overeating. They freeze well.”

“Super delicious,” raves reviewer Dog Spiritus. “I could eat this all day, every day, for the rest of my life. I follow the recipe exactly because it is perfect as-is.”

“Super easy to make and everything was on hand in my pantry,” says Tara. “So quick to whip up for a nice dessert. We had ours with canned whip cream — yum!”

Editorial contributions by Rai Mincey

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