Name: Easy Peach Crisp - Printable Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: English
Ingredients: 20cm / 8″ Oven Proof Dish (at least 2″ deep); 2 x Mixing Bowls; Pastry Blender *; Sieve; Baking Tray; 2 x 415g (14.6 oz) Tins of Sliced Peaches in Juice (Drained weight 500g | 17.6 oz total); 50g (1/4 Cup) Soft Light Brown Sugar; 3 tbsp Plain Flour; 1/4 tsp Cinnamon; 1/4 tsp Nutmeg; 45g (1/3 Cup + 1 tbsp) Plain Flour; 100g (1/3 Cup + 1/8 Cup) Soft Light Brown Sugar; Pinch of Salt; 80g (1/3 Cup) Unsalted Butter, cold and cubed; 65g (3/4 Cup) Rolled Oats

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If you’ve never tried peach crisp, there’s no time like the present! With a beautifully crisp golden topping above a sea of sweet and juicy peaches, there’s never been a better way to celebrate this glorious fruit! Read on for the full easy peach crisp recipe and lots of helpful tips.

Peach crisp in a fluted ceramic serving dish set on a blue plate over a light brown linen napkin. There are two spoons, a blue plate with peach crisp on it and a jar of peaches in the background. Set over a light mottled backdrop.

Topping seasonal fruit with crispy, crumbly toppings is something us Brits love. We can’t get enough of it!

From this wonderful peach crisp to a Summer fruit crumble, there’s just something so incredibly delightful about these tasty desserts that we all know and love.

My daughter is a huge peach fan (she eats them almost every day!) so I knew a peach crisp recipe would go down well in the Kitchen Mason household. I hope it does in your house too!

A blue bowl with peach crisp, some cream and a metal spoon inside set over a light brown linen napkin on a light mottled backdrop.

What’s the difference between peach crumble and peach crisp?

The answer to this is… not a lot. Crumbles and crisps are incredibly similar. Crumbles tend to be slightly more crumbly and crisps tend to be, well, slightly more crisp!

The only difference I’ve come to notice is that a crisp quite often has a higher percentage of butter and sugar vs flour, yielding a more crunchy consistency. A crumble (like my Gran’s apple crumble recipe for example) tends to have more flour and slightly less butter/sugar, which gives a more crumbly topping.

Essentially though, they really are very similar.

Close up of each crisp in a fluted ceramic serving dish set on a blue plate over a light brown linen napkin. There are two spoons in the background and it's all set over a light mottled backdrop.

Can you substitute canned peaches for fresh?

Absolutely! By all means, make the most of those exquisite Summer peaches and use them instead of canned peaches. Just ensure that they are ripe before you use them and peel/remove the pit first.

Side view of peach crisp in a fluted ceramic serving dish set on a blue plate. There's a light brown linen napkin, a blue plate of peaches with a fork, a jar of peaches and two spoons in the background. Set over a light mottled backdrop.

What you need to know

Let’s get into the good stuff! Here’s everything you need to know in order to make a perfectly delicious peach crisp first time!

If you’re a novice baker, you might like to read this guide on baking for beginners first, to boost your confidence.

Peach crisp in a fluted ceramic serving dish set on a blue plate over a light brown linen napkin. There are two spoons and a blue plate with peach crisp on it in the background. Set over a light mottled backdrop.

Ingredients

Unsure about some of the ingredients? Here’s some notes on each of them that I think you’ll find helpful.

For the crisp

Flour – We don’t want raising agents in the crisp mixture so use plain flour only (all purpose in the US).
Sugar – Soft light brown sugar is preferred here as it offers a fuller, more rich flavour. You can substitute for caster sugar (superfine in the US) if that’s all you have.
Salt – Don’t skip adding salt! You season your dinner, why wouldn’t you season your dessert?! Table salt is fine.
Butter – A good quality unsalted butter (like Lurpak) is the difference between a beautiful buttery crisp topping and an ok one. Buy the best you can afford and you won’t regret it! If you don’t have unsalted butter, you can skip the salt and use salted butter instead.
Oats – I used regular rolled oats (porridge oats) in my peach crisp. Most types should work, just don’t go too large.

For the peach filling

Peaches – This recipe calls for drained tinned peaches. I highly recommend using the ones in juice, not syrup. You could also switch them to fresh peaches! Just peel, pit and slice them first.
Sugar – Again, soft light brown sugar offers a more rich and full flavour so it’s what I recommend. You can switch for caster sugar if needs be (superfine in the US).
Flour – I used plain flour (all purpose in the US) but you could use any in the filling really. It’s merely used to thicken the sauce and prevent it from becoming too liquidy.
Cinnamon and Nutmeg – These are optional but give beautiful comforting tones. You can skip them for a lighter flavour but I recommend using them if you’re making this in Winter. It’s like a hug in a bowl!

Close up of a blue bowl with peach crisp, some cream and a metal spoon inside set over a light brown linen napkin on a light mottled backdrop.

How to make peach crisp – recipe summary

Mix flour, brown sugar and salt.
Rub in butter then stir through the oats.
Chill in the fridge.
Drain the tinned peaches and mix with brown sugar, flour, cinnamon and nutmeg.
Pour peaches in a dish and top with the crisp mixture.
Bake for 25-30 mins.

Peach crisp in a fluted ceramic serving dish set on a blue plate with a serving spoon inside. There's a light brown linen napkin, a blue plate of peaches with a fork, a jar of peaches and 2 stacked blue plates with spoons on top in the background. Set over a light mottled backdrop.

Recipe tips

Here are a few tips to help you create the best peach crisp you can make!

Don’t have unsalted butter? Forgo the added salt and use salted butter instead.
Use a pastry blender (affiliate link) to make light work of the crisp mixture. It’s quicker and easier than doing it by hand, plus it makes a lovely light crisp. Added bonus? They’re really cheap!
Once you’ve made your crisp mixture, keep it in the fridge until needed to ensure the butter stays cold. (This will give you the best crispy texture!)
Don’t worry if your crisp topping stacks a little high on top of the peaches. It will sink slightly during baking so all will be ok!
Always put your peach crisp dish on a tray during baking, just in case it bubbles over the sides. Who wants to clean that off the bottom of their oven?!
I use tinned peaches but you can also use fresh if they are ripe. Simply peel, pit and slice them first.

How to store peach crisp

If by some miracle you don’t devour all of this in one go – allow your peach crisp to cool completely then wrap well and keep in the fridge for up to 2 days. You can either eat it cold or reheat by covering the top in foil and popping into a preheated oven for 10-15 mins.

A blue bowl with peach crisp and a metal spoon inside set over a light brown linen napkin on a light mottled backdrop.