Do peaches have to be peeled for peach crisp?

No, you don't have to peel them! The skin on a peach is edible and will soften as it bakes. Leaving it on adds a nice texture, a pop of color, and some extra fiber to your peach crisp .

What is the difference between a peach crumble and a peach crisp?

The main difference is the topping. A crisp topping, like this one, contains oats, which get crispy when baked. A crumble topping is typically made from flour, butter, and sugar, resulting in a more uniform, cake-like texture.

Can you use fresh peaches instead of canned?

Absolutely! This recipe for fresh peach crisp is specifically designed to use fresh peaches, which give you the best flavor and texture. Using ripe, seasonal peaches is a game-changer for this dish.

Is peach cobbler better with fresh peaches?

While some people prefer the convenience of canned peaches, using fresh peaches will almost always give you a better flavor and texture in any peach dessert, including a cobbler. They bring a vibrant, natural sweetness that is hard to beat.

Do I need to peel fresh peaches for peach cobbler?

Just like with a peach crisp , you don’t have to peel the peaches for a cobbler. The skin will soften during baking. However, if you prefer a smoother, softer filling, peeling is a great option. For another great peach dessert, check out my peach bars with fresh peaches for more inspiration!

Peach Crisp with Fresh Peaches: The Ultimate 5-Star Recipe

Description

This simple recipe for Peach Crisp with Fresh Peaches is a summer classic, with juicy, tender peaches baked under a buttery, golden-brown oat topping—it’s the perfect easy dessert for a crowd and proves that sometimes, the best things in life are the simplest.

Ingredients

Scale

Filling:

6 medium peaches (4 cups), peeled & sliced

3 tbsp sugar

1 tsp cinnamon

1 tsp lemon juice

Topping:

1 cup old-fashioned oats

1 cup brown sugar

½ cup flour

⅛ tsp salt

½ cup unsalted butter, softened

Instructions

Preheat your oven to 375°F (190°C) and grease an 8-10″ baking dish.
Prepare the filling: In a large bowl, toss the peeled and sliced peaches with the sugar, cinnamon, and lemon juice until everything is evenly coated. Then, spread the mixture into the prepared baking dish in an even layer.
Make the topping: In a separate medium bowl, whisk together the old-fashioned oats, brown sugar, flour, and salt.
Cut in the butter: Add the softened butter to the dry ingredients and use your fingertips or a pastry cutter to mix it in until a crumbly, coarse mixture is formed.
Assemble the crisp: Sprinkle the oat topping evenly over the peach filling, making sure to cover all the fruit.
Bake: Pop the dish into your preheated oven and bake for about 40 minutes, or until the topping is golden brown and the peach filling is hot and bubbly.
Serve: Let it cool for 10-15 minutes before serving to allow the filling to thicken.

Notes

For a deeper flavor, try adding a pinch of ground nutmeg or ginger to the peach filling.

You can leave the skins on the peaches for extra color and texture.

To store leftovers, keep them covered at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat in the oven to restore the crisp topping.

Nutrition

Serving Size: 1/6 of recipe
Calories: 492 kcal
Sugar: 53 g
Sodium: 96 mg
Fat: 20 g
Saturated Fat: 12 g
Carbohydrates: 77 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 49 mg

Keywords: Peach Crisp with Fresh Peaches, easy peach crisp, homemade peach crisp, peach dessert, summer dessert, baked dessert, fruit dessert