This is the Best Peach Crisp recipe for the crispiest, crunchiest, and tastiest one you’ve ever had, thanks to our secret technique! It tastes amazing on its own or with a scoop of vanilla ice cream. This peach crisp boasts a tender, juicy filling that’s not mushy….and an extra crisp topping. In This Article Video: Watch Us Make This recipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions and VariationsStep-By-Step Recipe InstructionsHow to Prep AheadCommonly Asked QuestionsThe Best Peach Crisp RecipeMore to Bake and Eat View more Video: Watch Us Make This recipe Why This Recipe Stands Out This peach crisp recipe is the perfect easy dessert recipe to celebrate juicy, ripe peaches. Here’s why we love it: Juiciest Peaches: We macerate the peaches in sugar before baking the crisp. This helps to draw out the natural juices in the fruit. Not Too Sweet: The peaches are the star of the show in this recipe. We love that they’re not overpowered by sugar! They taste perfect, just like in our Fresh Peach Pie. Incredibly Crunchy: We’ve got a secret to getting the crispiest topping. We’ve learned that toasting the topping before baking it is the key! Easy to Make: This recipe is incredibly straightforward, just like our Peach Blueberry Crumb Bars. The biggest challenge is waiting for it to cool down a bit before digging in! Key Recipe Ingredients Peaches – We use 3 1/2 pounds of fresh semi-firm peaches, peeled and sliced into wedges for a juicy, flavorful filling. Cornstarch – It helps to thicken the peach juices, so the filling isn’t too runny. Ground Cinnamon and Ginger – They add warm, spicy notes that complement the sweet peaches beautifully. Rolled Oats – They add a lovely, crisp texture to the topping. Vanilla Extract – It enhances the flavor of the topping, making it even more delicious. Nuts – We use 1/2 cup of walnuts, pecans, or sliced almonds for a crunchy, nutty topping. Substitutions and Variations Here are our favorite substitutions and variations for this recipe: Fruit: While we are using peaches in this recipe, feel free to experiment with other fruits. You can also try our Easy Apple Crisp recipe for an apple variation! Nuts: The nutty crunch is so good in this recipe. Try using pecans, almonds, or even hazelnuts for a different flavor, or omit them for a nut-free version. Gluten-Free: If you need to make this gluten-free, swap the all-purpose flour for a gluten-free flour blend and rolled oats, as we do in our Gluten-Free Apple Crisp. Step-By-Step Recipe Instructions Preheat oven to 375F and line a baking sheet with parchment paper. Gently toss peaches and sugar together in a large bowl and let sit for about 45 minutes. In a separate bowl, combine all dry ingredients for the topping. Drizzle vanilla over the top and stir to combine. Add cold butter and work it into a crumbly mixture. Add nuts and stir. Spread the topping onto the lined baking sheet and bake for 12-14 minutes. Thoroughly drain macerated peaches in a colander and reserve 1/4 cup of the juice. Whisk the reserved juice with cornstarch, lemon juice, and spices. Fold in the peaches. Transfer the peach mixture to a baking dish and sprinkle the topping over it. Bake for 25-40 minutes and let it cool for 15 minutes before serving. For full list of ingredients and instructions, see recipe card below. How to Prep Ahead Here are our favorite prep ahead tips and strategies: Prep the Topping: You can prepare the crisp topping a day or two in advance. Toast the topping mixture and store it in an airtight container at room temperature until you’re ready to use it. Assemble Ahead of Time: You can also prepare the entire peach crisp in advance. Once assembled, you can store it in the fridge unbaked. When you’re ready to enjoy it, bake it in the oven. The topping for this peach crisp is the crowning glory. It’s notably crunchy, nutty, and golden-delicious. Commonly Asked Questions What type of peaches should I use for this recipe? We recommend using semi-firm peaches for this peach crisp. They should be ripe enough to be sweet and flavorful, but still firm enough to hold their shape when sliced and baked. Look for peaches that give slightly when pressed but are not overly soft or mushy. Why do I need to macerate the peaches? By macerating the peaches, you allow them to release some of their juices and absorb the sugar. This not only sweetens the peaches but also creates a natural syrup that will help thicken the filling as it bakes. How do I know when the peach crisp is done? The topping should be nicely brown and firm, and the filling should be bubbling around the edges. This usually takes about 25-40 minutes. If the topping is browning too quickly, you can loosely tent the crisp with foil to prevent it from burning. How long does peach crisp keep? Peach crisp can be kept at room temperature for up to two days, but it’s best enjoyed fresh on the day it’s made. You can also store it in the refrigerator for up to five days. Just make sure to cover it with plastic wrap or transfer it to an airtight container. Print The Best Peach Crisp This is THE best 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. Course DessertCuisine AmericanDiet VegetarianMethod baking Prep Time 45 minutes minutesCook Time 30 minutes minutesTotal Time 1 hour hour 15 minutes minutes Servings 8 Calories 236kcal Author Amy Dong IngredientsFor the Filling:3 ½ lbs peaches semi-firm, peeled and sliced into 3/4 inch wedges⅓ cup granulated sugar1 ½ tsp cornstarch4 tsp lemon juice½ tsp ground cinnamon¼ tsp ground ginger⅛ tsp ground nutmeg⅛ tsp table saltFor the Topping:½ cup all purpose flour½ cup old fashioned rolled oats¼ cup granulated sugar¼ cup packed brown sugar1 tsp ground cinnamon¼ tsp ground ginger⅛ tsp ground nutmeg⅛ tsp table salt2 tsp vanilla extract6 TB salted butter cut into 6 pieces, chilled½ cup nuts walnuts, pecans, or sliced almonds InstructionsPlace 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.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.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.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.Thoroughly 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. Video Notes For the best texture, use semi-firm peaches. They hold their shape well when baking and provide a nice contrast to the crisp topping. Allow your peaches to macerate in sugar for about 45 minutes. This process not only sweetens the fruit but also helps to draw out some of the natural juices, which can then be mixed with cornstarch to thicken the filling. When making the topping, keep your butter cold and work it into the dry ingredients until you have a crumbly mixture with small clumps. This will give you a crisp topping that’s both tender and crunchy. Don’t skip pre-baking your topping. It may seem like an extra step, but it ensures that your topping will be fully cooked and crispy, even if your peaches need a little extra time in 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.)   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 236kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 69mg | Potassium: 82mg | Fiber: 2g | Sugar: 15g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg More to Bake and Eat Gluten-Free Apple Crisp – whether or not you’ve got gluten-free eaters in the house, this apple crisp is seriously incredible and will make all the eaters happy. Easy, Healthy Blueberry Crumble – here’s a blueberry crumble that’s on the healthy side, yet is big on flavor. Fresh Peach Pie with Flaky Butter Crust – we absolutely love this peach pie, with double crust! It’s made from all-butter, which creates an extra flaky texture. Peach ‘n Blueberry Crumb Bars – here’s the best combination ever: peaches and blueberries come together in these luscious dessert bars with a shortbread crust. The post The Best Peach Crisp appeared first on Chew Out Loud.