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Easy Peach Crisp Recipe

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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!

Peach 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.

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.

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.

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!

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.

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!

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: simplified

  1. Mix flour, brown sugar and salt.
  2. Rub in butter then stir through the oats.
  3. Chill in the fridge.
  4. Drain the tinned peaches and mix with brown sugar, flour, cinnamon and nutmeg.
  5. Pour peaches in a dish and top with the crisp mixture.
  6. 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.
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 and a jar of peaches in the background. Set over a light mottled backdrop.

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.

Easy Peach Crisp – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to serve 4.

For the crisp

  • 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

For the peach filling

  • 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

Essential equipment

  • 20cm / 8″ Oven Proof Dish (at least 2″ deep)
  • 2 x Mixing Bowls
  • Pastry Blender *
  • Sieve
  • Baking Tray

*not essential but very handy!

Instructions

First, grease the sides of your baking dish (this will help you with the washing up later!) and preheat your oven to 190ºC/Fan 180ºC/374ºF.

Then place the flour (45g | 1/3 Cup + 1 tbsp), brown sugar (100g | 1/3 Cup + 1/8 Cup) and salt (pinch) into a mixing bowl and get rid of any lumps with a pastry blender. (You could also use a spatula or whisk.)

Flour, brown sugar and salt mixed together in a glass bowl with a pastry blender on a grey worktop.

Then add the cold cubed butter (80g | 1/3 Cup) and rub it into the flour mixture with the pastry blender. Alternatively, you can do this by hand by rubbing the mixture between your forefingers and thumbs. Either way, continue until it resembles ‘messy’ crumbs.

Flour, brown sugar and salt mixed together with cold cubed butter on top in a glass bowl with a pastry blender on a grey worktop.
Flour, brown sugar, salt and butter mixed together in a glass bowl with a pastry blender on a grey worktop.

Next, briefly stir through the oats (65g | 3/4 Cup) until evenly distributed throughout the mixture, then put straight into the fridge to chill while you make the filling.

Flour, brown sugar, salt and butter mixed together with oats on top in a glass bowl with a pastry blender on a grey worktop.
Flour, brown sugar, salt, butter and oats mixed together in a glass bowl with a pastry blender on a grey worktop.

One tin at a time, tip the tinned sliced peaches (2 x 415g | 14.6 oz tins) into a sieve and drain off the excess juice.

Tinned peaches being drained in a sieve set over a sink.

Then pour them into another mixing bowl and add in the brown sugar (50g | 1/4 Cup), flour (3 tbsp), cinnamon (1/4 tsp) and nutmeg (1/4 tsp).

Drained tinned peaches, brown sugar, flour, nutmeg and cinnamon in a glass bowl with a metal spoon set on a grey worktop.

Mix it together thoroughly until everything is nicely blended.

Drained tinned peaches, brown sugar, flour, nutmeg and cinnamon mixed together in a glass bowl with a metal spoon set on a grey worktop.

Next, tip the peaches into your greased oven proof dish and spread them out evenly along to bottom.

Peach mixture in a fluted ceramic serving dish.

Then take the crisp topping out the fridge and spread it out on top of the peaches. Don’t worry if it looks a little ‘tall’ for your dish – it will sink a little during baking anyway.

Peach mixture in a fluted ceramic serving dish topped with the crisp mixture.

Pop your unbaked peach crisp onto a baking tray (just in case of any bubbling over!) and bake in your preheated oven for 25-30 mins. It should be crisp, a deep golden colour and the peaches should be bubbling at the sides.

A baked peach crisp in a fluted ceramic serving dish set on a baking tray.

Allow to cool for a little (as the filling will be piping hot!) before serving. This goes really well with single cream, vanilla ice cream or custard!

Other recipes you might like

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.

Have you made this recipe?

Have you made this beautiful peach crisp? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

Peach 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.

Like baking to be as simple as possible?

You need the right equipment! Check out my favourite Products That Make Baking Easier! (Affiliate link)

Close up of peach 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.

Loved this recipe? Pin it!

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.
Peach 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.

Easy Peach Crisp - Printable Recipe

Yield: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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!

Ingredients

For the crisp

  • 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

For the peach filling

  • 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

Essential equipment

  • 20cm / 8″ Oven Proof Dish (at least 2″ deep)
  • 2 x Mixing Bowls
  • Pastry Blender *
  • Sieve
  • Baking Tray

Instructions

  1. Lightly grease the sides of your dish and preheat the oven to 190ºC/Fan 180ºC/374ºF. Mix together the flour, sugar and salt in a bowl.
  2. Using a pastry blender, rub the butter into the flour mixture until it forms 'messy' crumbs. (You can also do this by hand, rub between your forefingers and thumbs.)
  3. Stir through the oats then place in the fridge to chill.
  4. Drain the tinned peaches through a sieve then place into another mixing bowl.
  5. Add the sugar, flour, cinnamon and nutmeg and mix until everything is evenly blended.
  6. Spread the peaches over the bottom of your greased dish.
  7. Top with the chilled crisp.
  8. Place on a baking tray and bake for 25-30 mins until crisp and golden on top and bubbling at the sides.

Notes

See the main post for a more detailed, step by step picture recipe.

Be sure to read the 'What you need to know' section (especially the 'Recipe tips' part!) for lots of helpful information before you begin making this recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 524Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 83mgCarbohydrates: 89gFiber: 5gSugar: 61gProtein: 6g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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