Warm, juicy peaches topped with a buttery, crispy oat crumble – this Peach Crisp is the ultimate summer dessert. Simple, comforting, and ready in under an hour.
There's something magical about a Peach Crisp. Sweet, ripe peaches bubbling away under a golden, buttery crumble – it's the dessert that tastes like summer itself. The contrast between the soft, jammy fruit and the crispy, oat-filled topping is pure perfection. Serve it warm with a scoop of vanilla ice cream, and you have a dessert that's impossible to resist.
This recipe is simple, foolproof, and comes together in minutes. No need to peel the peaches (the skin softens beautifully during baking), and the topping is made with pantry staples. It's the perfect dessert for a relaxed dinner party, a summer barbecue, or just because you deserve something sweet.
🍑 Ingredients
For the peach filling
- 800 g ripe peaches (about 6 medium) – peeled or unpeeled, sliced
- 50 g caster sugar
- 2 tbsp cornflour
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of salt
For the crisp topping
- 150 g plain flour
- 100 g rolled oats
- 120 g brown sugar, packed
- ½ tsp ground cinnamon
- Pinch of salt
- 140 g unsalted butter, cold, cut into small cubes
👩🍳 Step‑by‑Step Instructions
- Preheat & prepare: Preheat your oven to 190°C (375°F). Grease a 23 cm (9-inch) square baking dish or a 25 cm (10-inch) round pie dish.
- Make the filling: In a large bowl, combine the sliced peaches, caster sugar, cornflour, vanilla, cinnamon, and salt. Toss gently until the peaches are evenly coated. Pour the mixture into the prepared baking dish.
- Make the topping: In a separate bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes. Use your fingertips or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some larger clumps.
- Assemble: Sprinkle the topping evenly over the peach filling, covering it completely. Don't press down – leave it loose for maximum crunch.
- Bake: Bake for 35–40 minutes, until the topping is golden brown and the filling is bubbling around the edges. The smell alone is heavenly.
- Rest & serve: Let the crisp rest for 10–15 minutes before serving. This allows the juices to thicken slightly. Serve warm with a generous scoop of vanilla ice cream or a dollop of cream.
💡 Pro tip: For an extra flavour boost, add a splash of bourbon or amaretto to the peaches before baking. The alcohol burns off during baking, leaving behind a beautiful depth of flavour.
❓ Tips & Variations
- Don't peel the peaches: The skin softens during baking and adds a lovely texture. If you prefer, you can peel them – just dip them in boiling water for 30 seconds and the skins will slip right off.
- Frozen peaches: You can use frozen peaches – no need to thaw first. Just add an extra 5–10 minutes to the baking time.
- Mix up the fruit: Swap half the peaches for nectarines, plums, or berries. A peach and blueberry crisp is particularly delicious.
- Make ahead: Assemble the crisp (without baking) and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time when ready.
- Storage: Keep covered in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Warm, juicy peaches with a buttery, crispy topping – the taste of summer in every bite.
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