What Are the Best Peaches for Peach Crisp?

The best fresh peaches for peach crisp are the same I recommend for other peach recipes including fresh peach cake , and peach bread . You can use any variety of peaches, yellow or white, but you want slightly firm (not hard) peaches with no bruises or soft spots. Your best bet is to purchase or pick about 10 firm peaches (about 3 pounds), then let them sit in a paper bag for 1–2 days to ripen. Some may have soft spots after this time, so that is why I suggest buying a couple more than you actually need. Eat any overly soft peaches or use them in peach muffins .

What's the Difference Between Peach Crisp and Peach Cobbler?

This is a great question, and I definitely want to answer it for anyone wondering. Peach crisp and peach cobbler both showcase peaches, but they have different toppings. Peach crisp includes a buttery streusel-like oat crumb topping, while peach cobbler typically has a thicker, more substantial biscuit topping. Both are easier than pie!

Can I Use Frozen Peaches in Peach Crisp?

Fresh peaches are best for peach crisp, but you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Canned peaches are not ideal because they’re already too soft and mushy.

Can I Make Peach Crisp Without Oats?

You can make this peach crisp without oats using most of the same exact ingredients. Use the topping from apple crumble pie . Don't over-mix—it will become a paste if you over-mix. Use the same oven temperature and bake time as below.

The Perfect Peach Crisp - Sally's Baking Addiction

Description

This buttery peach crisp combines sweet and juicy peaches with brown sugar cinnamon oat streusel. Toasty pecans add a little crunch while vanilla ice cream adds a lovely contrast to the warm peach filling.

Ingredients

Filling

5 cups (750–800g or 2–2.5 lbs.) sliced peaches (peeled or unpeeled)
1/4 cup (31g) all-purpose flour (spooned & leveled)
1/2 cup (100g) granulated sugar
1/8 teaspoon salt
1 Tablespoon (15ml) lemon juice
1/2 teaspoon pure vanilla extract

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) unsalted butter, very cold and cubed
2/3 cup (57g) old-fashioned whole rolled oats (or quick oats)
optional: 2/3 cup (95g) chopped or halved unsalted pecans

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Instructions

Preheat the oven to 350°F (177°C). Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or any 2–2.5-quart baking dish. Set aside.
Gently mix all of the filling ingredients together in a large bowl, then spread into the baking dish.
Make the topping: Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl. Cut in the butter using a pastry cutter or forks until the mixture is crumbly. Fold in the oats and pecans. Sprinkle evenly over filling.
Bake for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm. You can also serve room temperature or cold.
Cover leftovers and store in the refrigerator for up to 5 days.

Notes

Make Ahead & Freezing Instructions: I do not recommend preparing and refrigerating the crisp, unbaked, because the filling will become extra juicy the longer it sits. You can, however, prepare the topping up to 2 days in advance and cover and refrigerate it until needed. Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) oven for 20 minutes or until heated through.
Special Tools (affiliate links): Vegetable/Fruit Peeler | 9-inch Square Baking Dish, 10-inch Cast Iron Skillet (or similar size) | Glass Mixing Bowl | Pastry Cutter | Cooling Rack
Update in 2023: After making this peach crisp so often, I made a few slight tweaks to the original 2015 recipe. I reduced the sugar in the filling from 2/3 cup to 1/2 cup because it was a little too sweet. I also added some lemon juice to brighten up the flavor.
Baking Pan: Any baking pan that holds about 2–2.5 quarts is best. You could also divide the filling and oat topping up into individual oven-safe ramekins. Bake them on a baking sheet. The bake time and yield depends on their size, but bake until the topping is lightly browned and peach filling bubbles up around the sides.
Gluten Free: For a gluten-free crisp, use my recipe for gluten-free apple crisp and replace sliced apples with sliced peaches.
Can I Use Frozen or Canned Peaches? Fresh peaches are best for peach crisp, but you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Canned peaches are not ideal because they’re already too soft and mushy.