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The Best, Crispiest Peach Crisp

  • Author: Chew Out Loud
  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 15 mins
  • Yield: 8 1x
  • Diet: Vegetarian


This is THE best and crispiest peach crisp you’ll ever sink your teeth into! The step of pre-baking the topping really helps you achieve that sought-after crunchy texture. Macerating the peaches ahead of time prevents the crispy from becoming watery. Just be sure to serve this awesome crisp warm, the day it’s baked.


  • For the Filling:
  • 3 1/2 lbs semi-ripe peaches, peeled and sliced into 3/4 inch wedges
  • 1/3 cup granulated sugar
  • 1 1/2 tsp cornstarch
  • 4 tsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp table salt
  • For the Topping:
  • 1/2 cup all purpose flour
  • 1/2 cup old fashioned rolled oats
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp table salt
  • 2 tsp vanilla extract
  • 6 TB salted butter, cut into 6 pieces, chilled
  • 1/2 cup nuts (walnuts, pecans, or sliced almonds)


  1. Place one oven rack on lowest position and another oven rack on middle position. Preheat to 375F. Line a baking sheet with parchment paper and set aside.
  2. Gently toss peaches and 1/3 cup sugar together in a large bowl. Let sit for about 45 minutes, gently stirring several times, to allow maceration.
  3. Meanwhile, make the Topping: In a large bowl, combine flour, oats, 1/4 cup granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk to combine. Drizzle vanilla over the top and stir to combine. Add cold butter pieces and use clean fingers to gently work it into a crumbly mixture, with small clumps throughout. Add nuts and gently stir just enough so the nuts stick to the mixture. Mixture should consist of 1/2 inch chunks throughout, with some small loose bits.
  4. Scatter topping into a single layer on lined baking sheet. Bake on middle rack until lightly browned and firm, 12-14 minutes, giving it a gentle toss halfway through baking.
  5. Drain macerated peaches in a colander set over a bowl and reserve 1/4 cup of the juice (either discard remaining juice or save it for another purpose.) Whisk the reserved juice with cornstarch, lemon juice, salt, cinnamon, ginger, and nutmeg. Fold in the peaches, and gently stir to coat. Transfer peach mixture to a deep 8×8 baking dish. Sprinkle topping over the peaches evenly, pressing down gently if needed. Place on lowest rack and bake until nicely browned and filling is bubbling around edges, about 25-40 minutes (loosely tent the crisp with foil if it starts to brown too quickly.) Let peach crisp cool 15 minutes. Serve while it’s warm from the oven.


Crispy topping can be prepared and baked ahead of time and stored in an airtight container for up to 2 days before use.
Do serve finished peach crisp while it’s still warm, shortly after you bake it. That will ensure a crispy topping, while preventing peaches from further releasing excess juices (cooked sweet peaches continue to release juices as it sits, which leads to loss of crispness.)

  • Category: dessert
  • Method: Baking
  • Cuisine: American

Keywords: Peach Crumble, Peach Pie Bars, Peach Crisp