Perfect Peach Crisp

This peach crisp recipe with fresh peaches is a classic! It’s got a sweet, vanilla-scented fruit filling and a golden…

A Couple Cooks – Recipes worth repeating.

This peach crisp recipe with fresh peaches is a classic! It’s got a sweet, vanilla-scented fruit filling and a golden crunchy crumble.

Peach Crisp

Here’s a treat for eating al fresco on the porch as the summer sun sets: this Peach Crisp recipe! This nostalgic dessert is pure summer bliss. Ripe, juicy peaches star in a vanilla-scented gooey filling that’s covered with just the right ratio of crunchy golden crumbles. Top with a dollop of melty vanilla ice cream and it’s summer dessert heaven! Recently we enjoyed it on the patio with dinner guests, who helped themselves to seconds…then thirds! Here’s how to make this tasty summer treat.

Ingredients in this peach crisp recipe

Peach crisp is a summer tradition around here (though I grew up eating this fresh peach pie as our seasonal treat). The great part about crisp? It’s simple, requires no baking technique and is a knock-out hit every time you serve it. People never tire of crisp: we promise! Here are the ingredients you’ll need for a good peach crisp recipe:

  • Ripe fresh peaches: don’t compromise on ripeness! See the notes below. You can also substitute frozen peaches in this recipe if desired.
  • Granulated sugar
  • Cornstarch (or arrowroot starch)
  • Lemon juice
  • Vanilla extract
  • Old Fashioned rolled oats
  • All purpose flour
  • Brown sugar
  • Cinnamon
  • Butter (cold)
  • Salt
Peach Crisp

How to ripen peaches

Ripe peaches are key to any peach recipe. At the store, there’s a lot of variation in ripeness: you might find them rock hard or so juicy they’re almost bruising. If they’re even a bit hard, you’ll need a few days to ripen them. Here’s what to do:

  • Place the peaches in a paper bag.
  • Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
  • Gently close the top of the bag and wait 1 to 4 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.
Peach Crisp

Tricks for peeling peaches

Traditionally, a peach crisp uses fresh peeled peaches. You can make crisp with skin-on peaches, but it does add an extra texture element that some eaters might not enjoy. Here’s what to know about peeling peaches: you can’t use a vegetable peeler! It destroys the delicate fruit in the process. Here’s a quick way to perfectly peel peaches (which I learned from my mom in this peach pie recipe):

  • Boil batches of peaches for 45 seconds each. Drop 3 peaches into a pot of boiling water, so that the water fully covers them and boil for 45 seconds.
  • Place into ice water. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat.
  • Pull off the skin with your fingers. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers.

Make it gluten-free or vegan

Want to make this peach crisp recipe work for gluten-free or vegan diets? Here are a few easy substitutions that work perfectly:

  • Use almond flour for gluten-free. Almond flour is perfect for crisp recipes: it makes an even crunchier crumble topping.
  • Substitute vegan butter or coconut oil for vegan. Vegan butter is the best option for the crunchiest crumble. Coconut oil comes out softer and not quite as crisp. We recommend refined coconut oil, which has a subtler coconut flavor.
Peach Crisp

Leftover storage info

Got a big pan of peach crisp and want to save it? This dessert saves well at room temperature, refrigerated or frozen.

  • It can stand for 1 day covered at room temperature. The topping stays crisp with this method.
  • Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.
  • Freeze up to 3 months. You can freeze peach crisp for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisp.

More peach recipes

When it’s the season, make all the peach recipes! Here are some favorites you’ll love:

This peach crisp recipe is…

Vegetarian. For gluten-free and vegan, see the substitution notes in the recipe below.

Print
Peach crisp

Perfect Peach Crisp


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Description

This peach crisp recipe is a classic! It’s got a sweet, vanilla-scented fruit filling and a golden crunchy crumble.


Ingredients

  • 5 cups sliced ripe peaches (2 ½ pounds; about 5 large or 7 medium)*
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • ¾ cup Old Fashioned rolled oats
  • ¾ cup all purpose flour (or almond flour for gluten-free)
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 8 tablespoons cold salted butter (or coconut oil or vegan butter)
  • Vanilla ice cream, to serve (required!)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Peel the peaches: Prepare a medium saucepan of boiling water. Drop 3 peaches into the pot so that the water fully covers them and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled.
  3. Make the filling: Slice the peaches. In a medium bowl, mix them with the granulated sugar, cornstarch, vanilla extract, and lemon juice, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  4. Make the topping: In a medium bowl, mix together the oats, flour, brown sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
  5. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

*This recipe also works with the same amount of sliced frozen peaches.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Peach crisp, peach crisp recipe, peach crisp recipes, peach crisp with fresh peaches

A Couple Cooks - Recipes worth repeating.

Easy Strawberry Sorbet

This strawberry sorbet recipe has the best fruity flavor and frosty texture! It’s easy and impresses everyone. Here’s a simple…

A Couple Cooks – Recipes worth repeating.

This strawberry sorbet recipe has the best fruity flavor and frosty texture! It’s easy and impresses everyone.

Strawberry Sorbet

Here’s a simple summer dessert that’s easy but impressive: Strawberry Sorbet! The flavor is like taking a bite of 100 strawberries at once: sweet, pure, and tangy. The frosty texture is like an Italian strawberry gelato: cold and creamy, with just the right robust vibrancy to each bite. We dare you to serve this to someone who doesn’t exclaim, “Wow!” Even better: it takes just a few minutes of hands on time.

Ingredients for this strawberry sorbet recipe

No need to grab a store-bought pint of strawberry sorbet. This recipe is quick and simple with just a few ingredients! You’ll also need a blender and an ice cream maker (more on that below). The only ingredients you’ll need are:

  • Fresh strawberries
  • Lime juice
  • Sugar

All you need to do? Blend the strawberries, lime and sugar with a little ice, then freeze the mixture in an ice cream maker for about 20 minutes. It comes together so quickly, it’s perfect as an easy breezy summer dessert.

Strawberry Sorbet

Necessary equipment: an ice cream maker

An ice cream maker is the best tool for the job with sorbet! It’s a great investment, and you can use it to make sorbets and ice creams all year round (like Mango Sorbet or Watermelon Sorbet).

Here’s the 2 quart ice cream maker we use. It’s a great gift idea, too! Use it as a housewarming present or a fun surprise for ice cream lovers. We’ve had ours for years and it holds up well.

Make ahead & storage tips for strawberry sorbet

Here’s the thing: homemade sorbet is best the day it is made. The texture is ultra creamy and frosty right out of the ice cream maker. You can freeze it a few hours, but if you leave it overnight it becomes very solid. Here are a few tricks to working with leftovers:

  • Line the storage container with parchment paper. This helps so the sorbet doesn’t freeze to the edges of the container and makes it easier to defrost.
  • Make the strawberry sorbet up to 2 hours in advance of serving. It will start to freeze at the edges, so you may need to stir a bit before serving. The texture will be nicely solid at this point and easy to scoop into balls.
  • Leftovers save 1 week, but defrost at room temp for about 30 minutes. Make time to leave it out the container on the counter until it defrosts. (Of course, you could microwave it for a few seconds: but it’s risky!) Don’t expect it to be like store-bought sorbet, which stays softer in the freezer.
Strawberry Sorbet

More strawberry desserts

Whipping up desserts with strawberries is our favorite: these berries always deliver on flavor! Here are some of our top strawberry desserts:

This strawberry sorbet recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Strawberry Sorbet

Easy Strawberry Sorbet


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 1 quart (4 cups or 8 servings)

Description

This strawberry sorbet recipe has the best fruity flavor and frosty texture! It’s easy and impresses everyone.


Ingredients

  • 2 pounds strawberries, hulled
  • 1 cup granulated sugar
  • 3 tablespoons lime juice
  • 1 pinch kosher salt
  • ½ cup ice

Instructions

  1. Place the strawberries in a food processor or high-powered blender and puree. Add the sugar, lime juice, salt and ice and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
  2. Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be very frosty and creamy at this point. Serve immediately, or place into a parchment lined container. You can freeze up to 2 hours day of (stir before serving). Freezing overnight makes a solid icy texture so for leftovers, allow them to sit at room temperature for 20 to 30 minutes (or more, depending on how long its been frozen) to defrost.
  • Category: Sorbet
  • Method: Frozen
  • Cuisine: Dessert
  • Diet: Vegan

Keywords: Strawberry sorbet

A Couple Cooks - Recipes worth repeating.