A must have summer dessert at my house, this easy Classic Peach Crisp showcases the ripe, juicy fruit of the season. But you can also freeze sliced peaches and have them at your fingertips for a taste of summer all year long.
This simple Peach Crisp without Oats appears on our menu every single summer. As tasty as an old fashioned peach pie, but without all the work!
Classic Peach Crisp
Combing through my mom’s recipe cards was pretty much a given with every visit back to my hometown. She had recipes from her bridge club, neighbors, dinner club and more. Hmm, I think I see a family trend here.
Her dear friend, Dee, was quite the gourmet cook. It was her recipe for won tons that fostered our love for Asian food. When I spied Dee’s recipe for Apple Crisp, I made a copy and began the tradition of baking her rendition every fall. No oats, no nuts. Perfect for you know who.
Soon I moved on to other fruit, and this classic peach crisp rapidly overtook apple as the family favorite. Each bite of sweetened and cinnamon spiced peaches topped with a buttery, brown sugar crust was pure bliss. And this is a super simple recipe to boot.
What’s the Difference Between Peach Crisp and Peach Cobbler?
Though these two desserts are similar, it’s the topping that differentiates a crisp from a cobbler. A crisp has a crumble topping composed of sugar, butter, flour, and sometimes oatmeal and nuts. Alternatively, a cobbler topping is traditionally made up of dollops of biscuit dough, resembling a cobbled street, or a pie crust.
How to Preserve or Freeze Peaches
We cannot get enough peach desserts at my house, so a stash of peaches in the freezer is a huge bonus. I own a FoodSaver device, which sucks the air out of the packaging while sealing. Alternatively, you can place your peaches in a zip-topped bag, seal almost completely, insert a straw and suck out the excess air by hand.
Since peaches tend to oxidize over time, this step helps prevent the peaches from browning. But to guarantee vibrantly colored fruit in the months to come, I have come to rely on Fruit Fresh, a “produce protector” which can be found in almost all grocery stores. A granular product composed of citric and ascorbic acid, I mix in one tablespoon for each 4 cups of sliced fruit. I stack my bags of peaches in my deep freeze and let them defrost overnight in the fridge for fruit salads, pies, crisps or cobblers during the off-season.
If a lot of juice has accumulated, you may need to add more thickener or perhaps drain some of the liquid before adding the peaches to your recipe. There is nothing better than the taste of August peaches in the dead of winter! Give it a try.
Step by Step Instructions for Freezing Peaches
- For easy peeling, with a sharp knife, cut an X through the skin on the bottom of each peach.
- Bring a large pot of water to a boil. In the meantime, place a large bowl of ice water in your kitchen sink.
- Drop ripe peaches into the boiling water for about a minute. Remove and place in ice water (this will facilitate easy peeling).
- Peel peaches, cut in half and remove pits. Cut each half into 4 or 6 slices depending on the size of your fruit.
- Mix in one tablespoon of Fruit Fresh for each 4 cups of sliced peaches. Mix gently to coat all slices.
- Follow instructions on your food-saving device to pack and seal or fill gallon zip lock bags with fruit and remove excess air by pressing out excess air or sucking it out with a straw.
- Label bags with packing date and freeze.
Tips for Making a Peach Crisp Without Oats
Many peach crisps have an oatmeal topping, which I enjoy. On the other hand, others like my picky hubby prefer a crisp without oats.
- First, make sure you select peak of the season, ripe, fragrant peaches for your crisp.
- Pick peaches that have no green tinge on the stem end as that indicates they were picked too soon. Peaches harvested before they’re ready will never ripen properly.
- Peel, slice and toss with sugar and seasonings.
- To make the crumbly crisp topping, mix together the flour, brown sugar and butter cubes with a pastry blender or your fingers. If you prefer big crumbs, once the topping is mixed, pinch together some of the topping to form larger pieces.
- Spread the crumbs over the top of the fruit and bake until the filling is bubbling and the crisp is browned.
What’s the Best Way to Store and Reheat a Peach Crisp?
A freshly baked peach crisp can be stored at room temperature for 1-2 days. As the juices soak into the topping, there’s the chance of spoilage, especially if your kitchen is warm and/or humid. After a day or two, store a peach crisp in the refrigerator.
To reheat your peach crisp, bring it out of the refrigerator and let it come to room temperature for about 20-30 minutes. Then place it in a 350º oven for about 30 minutes or until warmed through, covering with foil if the topping starts to get too brown. At our house, we also scoop out servings and microwave until warm, about 30 seconds. My family goes nuts for a scoop of vanilla ice cream melting on top of a warm serving of peach crisp!
More Peach Recipes You’ll Love:
Whether you get your hands on fresh local peaches or have access to some juicy Southern fruit, take some time to whip up a glorious peach desserts.
- Southern Peach Cobbler from Barefeet in the Kitchen
- Peach Crumb Pie
- Streusel Topped Peach Tart
- Peach Bellinis
- Classic Lattice Topped Peach Pie
- Peach Galette
- Plus, you’ll love this Easy Raspberry Crisp
- More Dessert Recipes
This post was originally shared in August, 2015. New photos and additional text was added in 2019.Print
Classic Peach Crisp
An easy classic peach crisp recipe I’ve been making for decades!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- 8–10 fresh ripe peaches, peeled and sliced (or use defrosted, frozen peaches draining most of the excess juices)
- 1 cup sugar
- 1/2 teaspoon cinnamon
- A few grates of fresh nutmeg
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup (one stick or 4 ounces) butter, cut into cubes
- Preheat oven to 350º.
- Mix peaches with sugar, cinnamon and nutmeg, and place into a 9 x 9-inch baking dish (or something of similar size.
- In a medium bowl, mix together topping ingredients using pastry blender or fingers till butter is incorporated. Crumble topping over peaches.
- Pack for about 45 minutes or till topping is golden and filling is bubbling.
- Serve with vanilla ice cream if desired.