When peach season hits, nothing beats a warm, bubbling peach crisp recipe! These 5 variations feature juicy, sweet peaches topped with the perfect crunchy streusel. Serve them warm with a scoop of vanilla ice cream for the ultimate dessert!
Recipe 1: Classic Southern Peach Crisp
Ingredients: 6 cups sliced fresh peaches, 1 tbsp lemon juice, 1/2 cup sugar, 1 tsp cinnamon, 1 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter (cubed), 1 cup oats. Instructions:
- Prep Peaches: Toss peaches with lemon juice, sugar, and cinnamon. Place in a 9×13 baking dish.
- Make Topping: In a bowl, mix flour, brown sugar, and oats. Cut in cold butter using a pastry blender until crumbly.
- Assemble: Sprinkle the crumble topping evenly over the peaches.
- Bake: Bake at 350°F for 35-40 minutes until the topping is golden and peaches are bubbling.
- Cool: Let cool for 15 minutes before serving to allow the filling to thicken.
Recipe 2: Oatmeal Brown Sugar Peach Crisp
Ingredients: 5 cups peeled sliced peaches, 1/4 cup maple syrup, 1 tsp nutmeg, 1.5 cups old-fashioned oats, 1/2 cup almond flour, 1/2 cup brown sugar, 1/3 cup melted coconut oil. Instructions:
- Filling: Mix peaches, maple syrup, and nutmeg. Spread in an 8×8 baking dish.
- Crumble: Whisk oats, almond flour, and brown sugar. Stir in melted coconut oil until combined.
- Top: Press the oat mixture over the peaches.
- Bake: Bake at 350°F for 40 minutes until the top is deeply golden.
- Serve: Serve warm, optionally topped with a drizzle of extra maple syrup.
Recipe 3: Gluten-Free Almond Peach Crisp
Ingredients: 6 cups fresh peaches, 2 tbsp tapioca starch, 1 cup almond flour, 1/2 cup coconut sugar, 1/2 tsp salt, 1/3 cup melted butter, 1 tsp vanilla extract. Instructions:
- Peaches: Toss peaches with tapioca starch. Place in a greased 9×9 dish.
- Topping: Mix almond flour, coconut sugar, and salt. Stir in melted butter and vanilla.
- Layer: Sprinkle almond topping over the fruit.
- Bake: Bake at 350°F for 35-45 minutes until bubbly and browned.
- Rest: Let it rest for 20 minutes so the tapioca starch sets the juices.
Recipe 4: Slow Cooker Peach Crisp
Ingredients: 4 cups frozen or fresh peaches, 1/4 cup sugar, 1 tsp cinnamon, 1 box yellow cake mix, 1/2 cup melted butter, 1 cup chopped pecans. Instructions:
- Base: Place peaches in the slow cooker. Sprinkle with sugar and cinnamon.
- Dry Topping: Sprinkle dry cake mix evenly over the peaches. Do not stir.
- Butter & Nuts: Drizzle melted butter over the cake mix. Top with chopped pecans.
- Cook: Cover and cook on HIGH for 2 hours or LOW for 4 hours.
- Serve: Scoop out carefully, as it will be very hot and juicy.
Recipe 5: Peach Crisp with Pecan Streusel
Ingredients: 6 cups sliced peaches, 1/3 cup sugar, 1 cup flour, 1 cup packed brown sugar, 1 tsp cinnamon, 1/2 cup cold butter, 1 cup chopped pecans. Instructions:
- Fruit: Toss peaches with sugar. Place in a 9×13 dish.
- Streusel: Mix flour, brown sugar, and cinnamon. Cut in butter until pea-sized crumbs form. Fold in pecans.
- Top: Scatter streusel evenly over the peaches.
- Bake: Bake at 375°F for 35-40 minutes until golden and bubbling.
- Cool: Cool for 15 mins. Serve with whipped cream.
