Peach crisp is a classic, comforting dessert that highlights juicy, sweet peaches topped with a buttery, crunchy oat topping. This large batch recipe is perfect for gatherings, potlucks, or meal prep, delivering tender fruit and a golden crisp that everyone will love.
Ingredients
- 10 cups fresh peaches, peeled and sliced (about 12-14 medium peaches)
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 1/4 cups all-purpose flour (for topping)
- 1 1/4 cups packed light brown sugar
- 1 1/4 teaspoons ground cinnamon (for topping)
- 1/2 teaspoon salt (for topping)
- 1 1/4 cups unsalted butter, cold and cubed
- Optional: 1/2 cup chopped pecans or walnuts (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a large 9×13-inch baking dish or two smaller similar-sized dishes.
- In a very large bowl, combine the sliced peaches, granulated sugar, 1/4 cup flour, lemon juice, 1 teaspoon cinnamon, nutmeg, and 1/2 teaspoon salt. Toss gently to coat all the fruit evenly. Set aside to macerate while you prepare the topping.
- In another large bowl, mix together the oats, 1 1/4 cups flour, brown sugar, 1 1/4 teaspoons cinnamon, and 1/2 teaspoon salt.
- Add the cold, cubed butter to the oat mixture. Using a pastry cutter, two forks, or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- If using nuts, stir them into the topping mixture now for added crunch and flavor.
- Transfer the peach mixture into the prepared baking dish(es), spreading evenly.
- Evenly sprinkle the oat topping over the peaches, covering the fruit completely.
- Bake in the preheated oven for 50-60 minutes, or until the topping is golden brown and the peach filling is bubbly around the edges.
- Remove from the oven and let cool for at least 15 minutes before serving to allow the filling to set slightly.
Tips
- Peach ripeness: Use ripe but firm peaches to avoid a mushy filling. If peaches are underripe, toss them with a little extra sugar and lemon juice to help soften during baking.
- Flour substitutes: For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking flour blend in both the filling and topping.
- Cold butter is key: Keep your butter chilled before mixing into the topping to ensure a crumbly texture rather than a greasy one.
- Storage mistakes: Don’t cover the crisp while it’s still warm, as trapped steam can make the topping soggy. Cool uncovered before storing.
Serving Suggestions
Peach crisp is best served warm, straight from the oven. Top with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of heavy cream for extra indulgence. It also pairs nicely with a sprinkle of toasted nuts or a spoonful of Greek yogurt for a tangy contrast. For a brunch twist, serve alongside pancakes or waffles.
Variations
You can customize this peach crisp recipe in many ways. Try adding fresh berries like blueberries or raspberries to the peach filling for a mixed fruit crisp. Swap pecans or walnuts in the topping for almonds or hazelnuts, or omit nuts entirely for a nut-free option. For a spiced twist, add a pinch of ground ginger or cardamom to the filling or topping. If you prefer a less sweet dessert, reduce the sugar by 1/4 cup or use coconut sugar instead.
Storage and Reheating
Store any leftover peach crisp covered tightly in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 30-60 seconds or place the entire dish in a 350°F (175°C) oven for 15-20 minutes until heated through and the topping is crisp again. You can also freeze peach crisp for up to 3 months—wrap tightly with plastic wrap and foil. Thaw overnight in the fridge before reheating as above.
Frequently Asked Questions
Can I use canned or frozen peaches instead of fresh?
Yes, canned or frozen peaches can be used if fresh peaches aren’t available. Drain canned peaches well to avoid excess liquid, and thaw frozen peaches completely, then drain excess moisture. You may need to reduce added liquid or flour slightly to prevent a watery filling.
How do I prevent the topping from getting soggy?
Make sure to keep the butter cold before mixing it into the topping, and avoid covering the crisp while it’s still warm. Baking at the right temperature ensures the topping crisps up nicely. Also, macerate the peaches with enough flour to absorb excess juices.
Can I make this ahead of time?
Yes, you can prepare the filling and topping separately and assemble the crisp just before baking. Store components covered in the refrigerator for up to 24 hours. Baking fresh ensures the best texture, but you can also bake in advance and reheat as needed.
What’s the best way to peel peaches quickly?
To peel peaches easily, score a small “X” on the bottom of each peach and blanch them in boiling water for 30-60 seconds. Immediately transfer to an ice bath to stop cooking. The skins should slip off easily when rubbed gently.
Can I make this recipe vegan?
Absolutely. Replace the butter with a firm coconut oil or vegan butter substitute in equal amounts. Use coconut sugar or another plant-based sugar if you want to avoid refined sugar. The crisp will still be delicious and buttery in texture.
How do I know when the crisp is done?
The peach crisp is done when the topping is golden brown and crisp to the touch, and the peach filling is bubbly around the edges of the baking dish. If the topping browns too quickly, tent loosely with foil and continue baking until the filling bubbles.
This large batch peach crisp recipe is an ideal way to celebrate peach season or feed a crowd with a simple, satisfying dessert. Its balance of tender fruit and crunchy topping makes it a timeless favorite that’s easy to customize and enjoy year-round.
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