Buzz
Peaches are my favorite fruit. When they’re at their peak of ripeness, nothing compares to their tender, juicy texture, and the perfect balance of sweetness and tartness. That’s why I can’t resist buying them in bulk from Trader Joe’s during peach season. It’s an obsession. But I know I’m not alone in this, which is why I’m here to help you make the most of those overripe peaches you might have lying around. Use them up in this easy summer peach crisp recipe.
Make the most of any overripe peaches you have
This dessert does more than showcase the peach’s sweet, juicy flavors; it also offers a straightforward and versatile recipe. The best part is, you can make it with just two peaches or as many as twelve. The depth of the dessert changes depending on the number of peaches you use – fewer peaches result in a shallower dish, while more peaches make it deeper. Since the crisp topping sits on top, you don’t need to adjust the amount based on the fruit’s depth. (But if you’re a fan of that crunchy topping, feel free to double the amount!)
Let me start by saying there are two ways to make this crisp – one that’s delightfully easy, and another that’s a little more involved. It’s all about how much effort you’re willing to put in and your preferences. The real stars of the show are the juicy, perfectly ripe peaches and the crisp topping. Everything else is just the icing on the cake. I’ll walk you through the method I prefer, followed by the simpler version.
Two methods to prepare a peach crisp
Start by gathering your overly ripe peaches. These should be soft, but not yet to the point of mushy or moldy. You can easily peel them by briefly boiling for 30 seconds. (For the easy method: skip peeling.) Slice the peaches in half, remove the pit, and then cut each half into four to six wedges, depending on the size of the fruit. The thickest part of each slice should be about half an inch.
Place all the peach slices into a bowl and toss them with a squeeze of lemon juice, a couple of teaspoons of cornstarch, and a few tablespoons of granulated sugar. This combination will create a slurry that will thicken into a sauce as it bakes. (For the simple version: skip all the extra ingredients and just add the sliced peaches.) Transfer the peaches and the sauce (if used) into a buttered deep baking dish. I used a 8x10x3 Pyrex dish. Yes, you read that right – a simple peach crisp only needs sliced peaches in a buttered dish. Both versions are then topped with the same sweet, crumbly, and slightly salty oat topping.
To prepare the crisp topping, combine flour, rolled oats, brown sugar, and salt in a bowl. Stir to evenly distribute the dry ingredients. Pour in the melted butter, and mix until everything is moistened and there are no dry patches left. Evenly sprinkle the topping over the peaches. Bake in a preheated 400°F oven for about 30 minutes, or until the juices are bubbling and the topping turns golden and crispy.
The simple version will have a bit more juice at the bottom, and you can leave the skins on or peel them off depending on your texture preference. The cornstarch helps thicken the juices that escape from the fruit, creating a sauce, but it's optional. There's no pie crust to worry about getting soggy, so I don’t adjust the cornstarch even if I add extra peaches. A little extra peach juice doesn’t bother me, but you can always add a teaspoon more cornstarch if you prefer.
This recipe will definitely earn you some neighborhood fame. No one will ever guess that the peaches were overripe; their sweet, summer flavor gets even more concentrated by baking. The crisp topping gives it a delightful texture and that cozy, granola-like warmth. It’s even better with a scoop of ice cream on top. (I used this cherry vanilla from Klimon.)
I must warn you–this is a fantastic way to use up summer peaches, but it’s so delicious that it will probably make you want to buy even more peaches. Apologies in advance.
Summer Peach Crisp
Ingredients required:
Peach filling:
4-12 peaches, peeled and pitted if preferred
1 teaspoon lemon juice
2 teaspoons cornstarch
2 tablespoons sugar
Crisp topping:
½ cup flour
½ cup old-fashioned rolled oats
½ cup brown sugar
½ teaspoon salt
4 tablespoons butter, melted (½ stick)
Preheat the oven to 400°F. Butter an 8x10-inch baking dish, a 9-inch cake pan, or an 8-inch cake pan.
Cut the peaches into wedges, aiming for about four slices per peach half, each slice roughly half an inch thick. Combine the peach slices with lemon juice in a bowl. In a separate small bowl, whisk the sugar and cornstarch together until smooth. Add the sugar mixture to the peaches and toss them to coat evenly, ensuring no dry spots. Transfer the peach mixture to the buttered baking dish.
For the crisp topping, combine the flour, oats, sugar, and salt in a bowl and stir until well mixed. Melt the butter in the microwave and pour it over the oat mixture. Stir to incorporate the butter fully, ensuring no dry flour remains. Sprinkle the topping evenly over the peaches to cover.
Bake at 400°F for 30-40 minutes, or until the juices are bubbling and the topping has a golden, lightly browned hue. Serve warm.
