Peach Crisp

8 Servings
1 hr

It's nearing the end of Summer her in Michigan and peaches are perfectly ripe right now. So in between freezing them I always have to make some fresh desserts. This crisp has a crunchy sweet crumble on the top. This recipe is also good made with apples in the Fall. We love to serve it with vanilla ice cream. I start with fresh peaches cut up right in the pan you are using. I used an eight inch by ten inch pan. Then I just mix the other ingredients together in a bowl and mix with a fork until it resembles a crumble topping. Bake it and enjoy!! This recipe can also be doubled very easily, which I do when we have family gatherings. I have also made this crisp with blueberries and raspberries mixed together.

All baked and ready to serve.

I used a mixture of fresh peaches and some peaches I had frozen the week before. You can use either or.

Cut your fresh peaches or lay your frozen peaches in the pan. If I use all frozen I wait for them to unthaw.

I put some sugar and a little bit of cinnamon on the top before adding the crumble topping.

Whisk your crumble ingredients together.

Then add your melted butter and mix with a fork until it is crumbly.

Lay your topping onto the peach and cinnamon layer.

Bake about 30 minutes.

Serve with a scoop of vanilla ice cream.

Recipe details
  • 8  Servings
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
Show Nutrition Info
Hide Nutrition Info
Peach layer
  • 8 to 10 soft peaches
  • 1 t cinnamon
  • 1/4 C granulated sugar
Crumble topping
  • 1 C flour
  • 1/2 C quick cooking oats
  • 1 C brown sugar
  • 3/4 C butter or margarine melted
Peach layer
Peel and slice peaches into the sprayed pan. Or lay your thawed peaches in the pan.
Sprinkle with sugar and cinnamon
Whisk together the flour, brown sugar and oats until mixed
Add melted butter and use a fork or pastry blender to mix until crumbly or resembles little pea size mix.
Add to top of peach layer
Bake at 375 degrees for approximately 30 minutes.
Serve warm with ice cream if desired.
  • This recipe can be doubled.