85% would make this again

Peach Fruit Crisp Recipe

Name: Peach Fruit Crisp Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Cuisine: American
Ingredients: For the peach filling; 1.2 kg fresh ripe peaches (8 to 10 medium peaches), sliced into thick wedges; or 3 x 400 g (14 oz) cans peach slices in juice, well drained (about 850 g to 900 g drained weight); 50 g (¼ cup) light brown sugar; 25 g (2 tablespoons) white sugar; 2 tablespoons lemon juice; 2 teaspoons vanilla extract; 2 tablespoons cornflour (cornstarch); ½ teaspoon ground cinnamon; Pinch of freshly grated nutmeg (optional); ¼ teaspoon fine salt; 15 g (1 tablespoon) unsalted butter; For the crisp topping; 120 g (1 cup) old fashioned rolled oats; 100 g (¾ cup plus 1 tablespoon) plain flour (all purpose flour); 100 g (½ cup) light brown sugar; 25 g (2 tablespoons) white sugar; ½ teaspoon ground cinnamon; ¼ teaspoon baking powder; ¼ teaspoon fine salt; 115 g (½ cup) cold unsalted butter, cut into small cubes; 60 g (½ cup) chopped pecans, lightly toasted (optional)

Vish G

July 14, 2026

A peach fruit crisp recipe that will have you hungry for more. Freshly cut ripe or canned peaches can be used for this oven baked summer dessert that’s best enjoyed with a scoop of quality vanilla ice cream. Sweet and tart fruit combined with buttery crispy topping with crunchy oats that makes every bite taste so good. This is one of those sweet treats that’s easier to make than it looks. We take you through our top tips on how to keep this flavourful.

Pairing Suggestions

Chipotle Chicken Salad Bowl

Vietnamese Coconut Coffee

PREP TIME

20 MIN

COOK TIME

50 MIN

SERVINGS

Ingredients

For the peach filling
1.2 kg fresh ripe peaches (8 to 10 medium peaches), sliced into thick wedges
or 3 x 400 g (14 oz) cans peach slices in juice, well drained (about 850 g to 900 g drained weight)
50 g (¼ cup) light brown sugar
25 g (2 tablespoons) white sugar
2 tablespoons lemon juice
2 teaspoons vanilla extract
2 tablespoons cornflour (cornstarch)
½ teaspoon ground cinnamon
Pinch of freshly grated nutmeg (optional)
¼ teaspoon fine salt
15 g (1 tablespoon) unsalted butter
For the crisp topping
120 g (1 cup) old fashioned rolled oats
100 g (¾ cup plus 1 tablespoon) plain flour (all purpose flour)
100 g (½ cup) light brown sugar
25 g (2 tablespoons) white sugar
½ teaspoon ground cinnamon
¼ teaspoon baking powder
¼ teaspoon fine salt
115 g (½ cup) cold unsalted butter, cut into small cubes
60 g (½ cup) chopped pecans, lightly toasted (optional)

Instructions

Preheat the oven to 180°C fan, 200°C conventional or 400°F. Lightly butter a 23 x 33 cm (9 x 13 inch) baking dish or a similar sized ovenproof dish.
If using fresh peaches wash them well and slice into thick wedges. If the skins are smooth and tender, leave them on for extra flavour and less preparation. If the skins are thick or fuzzy, peel them first.
If using canned peaches drain them very well in a colander for at least 10 minutes. Gently pat them dry with kitchen paper to remove as much extra moisture as possible.
Place the butter into a large frying pan over medium heat. Once melted, add the peaches, brown sugar, white sugar, lemon juice, vanilla, cinnamon, salt and nutmeg if using.
Cook fresh peaches for about 5 to 7 minutes, stirring gently, until they begin to soften and release some juice. Cook canned peaches for only 2 to 3 minutes so they warm through without becoming too soft.
Sprinkle the cornflour evenly over the peaches and stir gently for 1 to 2 minutes until the juices begin to thicken slightly. The mixture should look glossy, not dry or stiff. Remove from the heat and pour into the prepared baking dish.
In a large bowl, combine the oats, flour, brown sugar, white sugar, cinnamon, baking powder and salt.
Add the cold butter cubes and rub them into the dry ingredients with your fingertips until the mixture forms a mixture of small and large buttery crumbs. Some pieces of butter should still be visible, as they help create a crispy topping.
Stir through the toasted pecans if using.
Sprinkle the topping evenly over the peaches without pressing it down. Keeping the topping light helps it bake up crisp.
Bake for 45 to 55 minutes until the topping is deep golden brown and the peach filling is bubbling around the edges. The bubbling is important because it means the cornflour has fully thickened the filling.
If the topping begins to brown too quickly before the filling is bubbling, loosely cover the dish with foil for the remaining baking time.
Remove from the oven and leave to rest for 15 to 20 minutes before serving. This allows the filling to thicken properly and makes it much easier to serve.
Serve warm on its own or with vanilla ice cream, pouring cream or custard.