Peach Crisp – Barefeet in the Kitchen


Peach Crisp with fresh, sweet juicy peaches and a cinnamon, brown sugar topping served warm from the oven is a bowl of deliciousness.

Warm peach crisp is dessert perfection when topped with homemade vanilla ice cream. I am not sure there is a better combination.

peach crisp in small bowl with ice cream

Peach Crisp

Confession time – baking with peaches used to make me slightly crazy because of the way the peach flesh would attach to the pit. It was never easy to get out and I always felt like I was squishing the peach to do it.

Then I learned the difference between freestone and clingstone peaches. Now I always look for freestone whenever they’re available, which means the peach flesh is not attached to the pit and it pops out easier. I get it, it sounds silly but it was a game changer.

I have also learned that ripe peaches will smell, sweet and peachy. While that seems obvious, it wasn’t until I was able to find peaches at a local farmers’ market that were truly fresh from being picked that I really understood this difference.

Living in Ohio vs. Arizona I have really come to appreciate what we can get fresh from the farm here in Ohio. The freshness is like nothing I experienced in Arizona and I am definitely here for it!

When it comes to peeling peaches, it can be a pain if they aren’t perfectly ripe. Sometimes when baking I just don’t peel them.

If they are slightly difficult to peel and I don’t feel like letting them get a bit riper. I will go ahead and slice them skins and all and my dishes turn out just fine.

If I really want to peel them and the skins aren’t sliding off easily a quick blanch will do the trick. Just drop them in boiling water for 30 seconds and then immediately into an ice bath. The skins will literally slide right off.

peach crisp in white baking dish

Peach Crisp from Fresh Peaches

Fresh is my favorite way to make these but you can use frozen. If using frozen make sure they are thawed or adjust your cooking time accordingly. The ingredients you will need:

Peach Filling Ingredients

  • peaches 
  • light brown sugar
  • cinnamon
  • nutmeg
  • kosher salt
  •  cornstarch

Crisp Topping Ingredients

  • old-fashioned oats
  • all-purpose flour *
  • light brown sugar
  • butter, melted

* Gluten-Free Alternative

peaches with crisp topping

Easy Peach Crisp

  1. Preheat the oven to 400°. Grease an 8×8 pan with butter. Place the peaches in a large bowl and sprinkle with the sugar, cinnamon, nutmeg, salt, and cornstarch. Stir to coat the fruit and set aside while assembling the topping.
  2. Stir together the oats, flour, and brown sugar. Add the butter and stir with a fork until crumbs form. Pour the fruit into the greased pan and sprinkle the oat mixture on top of the, fruit.
  3. Bake for 30 minutes, until the crisp topping has browned and the peach mixture is bubbling. Serve warm with vanilla ice cream or whipped cream.
peaches with crisp topping and ice cream in bowl next to baking dish

Peach Recipes

Cooking, preserving, and baking with fresh seasonal fruits and vegetables has me looking forward to summer and fall every year.

There are so many peach jam recipes out there but this one is my go-to for a daily spread. Like many recipes, it starts with plenty of fresh peaches, sugar, and pectin. Lemon juice adds both a tart flavor and acidity that helps with the “preserving” part of homemade preserves.

Sweet and juicy with plenty of real peach flavor and just the right touch of cinnamon, this cobbler is the last homemade peach cobbler recipe you’ll ever need. And lest you forget, this ice cream is summer happiness in a bowl.

When they’re in season, I put peaches in and on everything. Sweet yellow peaches are tossed with fresh greens and basil then topped with mozzarella and prosciutto before being drizzled with a balsamic glaze to make this Peach Salad.

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Servings: 6 servings

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Peach Filling Ingredients

Crisp Topping Ingredients

* Gluten-Free Alternative

  • Preheat the oven to 400°. Grease an 8×8 pan with butter. Place the peaches in a large bowl and sprinkle with the sugar, cinnamon, nutmeg, salt, and cornstarch. Stir to coat the fruit and set aside while assembling the topping.

  • Stir together the oats, flour, and brown sugar. Add the butter and stir with a fork until crumbs form. Pour the fruit into the greased pan and sprinkle the oat mixture on top of the fruit.

  • Bake for 26-28 minutes, until the crisp topping, has browned and the peach mixture is bubbling. Serve warm with vanilla ice cream or whipped cream.

Calories: 379kcal · Carbohydrates: 56g · Protein: 4g · Fat: 17g · Saturated Fat: 10g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 1g · Cholesterol: 41mg · Sodium: 243mg · Potassium: 243mg · Fiber: 3g · Sugar: 34g · Vitamin A: 881IU · Vitamin C: 5mg · Calcium: 38mg · Iron: 2mg

vanilla ice cream over warm peach crisp in bowl
peach crisp in white bowl with baking dish beside it


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