Life is made sweeter with this BEST peach crisp recipe!Ā You can make it in the slow cooker or in the oven – your choice – and you’ll get perfect results either way!
Crisps are one of my all-time favorite desserts. Ā Growing up my mom would make her famous apple crisp that had everyone clamoring for second helpings.Ā And though cobblers and crumbles are both delicious as well, between the three crisps are hands down my favorite.Ā It’s that crunchy caramelized topping that really takes it to the next level for me.Ā And this peach crisp is just downright wow-worthy!
Every year in mid to late summer I pick up a bulk load of Washington peaches – 75 pounds!Ā Ā I use them to make jams, chutneys, peach sauces, fruit leather and freeze a bunch of peach slices for smoothies.Ā And of course I can’t resist making at least two or three batches of this peach crisp!
Crisp vs. Crumble vs. CobblerĀ ā Whatās the Difference?
The terms are often confused and while there are similarities they are different.
AĀ crisp is a baked fruit dessert with crumbly streusel-like topping that is made with oats, flour, butter and sugar and can sometimes include nuts.Ā A crumble is similar except that the crumbly topping has no oats, rarely includes nuts, and is generally made only with flour, butter and sugar. A cobbler is also a baked fruit dessert but is a deep-dish version (as opposed to the shallower crisp and crumble) and instead of a crumbly, streusel-like topping it is a drop-biscuit or pie dough topping.
Can I Make Sugar Free Peach Crisp?
Yes!Ā Of course the peaches themselves have fructose, but you can substitute all of the added sugar by using something like Sukrin Gold for the brown sugar and Swerve (or similar) for the white sugar.
Can I Substitute the Peaches for Another Fruit?
Absolutely.Ā This recipe provides the perfect foundation for any number of fruits including apple, plum, pear and more!
Can This Be Made In the Slow Cooker or Crock Pot Instead?
Yes.Ā This recipe includes instructions for preparing the crisp in a slow cooker as well as baking it in the oven. Ā Both ways are equally delicious, the difference lies in the texture of the crumble with the oven version being crispier. Ā But I’ll also show you how to “crisp up” the peach crisp using the slow cooker route!
Whichever route you go, we’re confident you’re going to love this Perfect Peach Crisp!
Peach Crisp Recipe
Let’s get started!
In a large bowl combine the peaches, sugar, flour, lemon juice and vanilla.
Slow Cooker Method: Ā Place the peach mixture in the slow cooker.
Oven Method: Ā Place the peach mixture in a 3-quart baking dish. Ā Preheat the oven to 350 degrees F.
In another bowl, combine the flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt. Ā Cut the butter into the flour mixture until it resembles coarse crumbs.
SLOW COOKER METHOD:
Place the crumb topping over the peaches. Ā Close the lid and cook on LOW for 4 hours or on HIGH for 2-3 hours until the peaches are soft and the topping is golden brown. Ā During the last 30 minutes open the lid to allow the topping to crisp up a bit.
OVEN METHOD:
Place the peach mixture in the bottom of a 3-quart casserole dish and sprinkle the crumble on top. Ā Bake for 20-25 minutes or until bubbly and light golden brown.
Serve warm with ice cream and/or whipped cream.
Enjoy!
PIN ME!
Be sure to also try our BEST Rhubarb Crisp!
BEST EVER Peach Crisp
Ingredients
- 8 large ripe peaches (fresh or canned, about 6 cups), peeled, pits removed and sliced NOTE: Can use apples or pears instead (for apples increase baking time to 40 minutes)
- 1/4 cup sugar
- OR white sugar alternative sweetener
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon quality pure vanilla extract
- For the Topping:
- 1 cup all-purpose or whole wheat flour
- 1 cup old-fashioned oats
- 1 cup packed light brown sugar
- OR brown sugar alternative sweetener
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into cubes
Instructions
- Oven Method: Preheat the oven to 350 degrees F. (See below for Slow Cooker Method.)
- Place the sliced peaches in large bowl with the sugar, flour, lemon juice and vanilla and stir to combine. Oven Method: Spread the mixture out into a 3-quart baking dish.Slow Cooker Method: Place the mixture in the slow cooker.
- In another bowl combine the flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt. Add the butter and cut it into the flour mixture until it resembles coarse crumbs.
- Sprinkle the crumb topping over the peaches.
- Oven Method: Bake at 350 degrees F for 20-25 minutes or until it's bubbly and the topping is golden.Slow Cooker Method: Place the lid on the slow cooker and cook on LOW for 4 hours or on HIGH for 2-3 hours until the peaches are soft and the topping is golden. For the last 30 minutes open the lid to help crisp up the topping.
- Serve warm with ice cream and/or whipped cream.
Nutrition
Originally published on The Daring Gourmet August 16, 2019
Melissa says
We made this and love it! Thank you
Charity says
I love peaches and my husband hates them. Think I’ll try cutting this recipe in half and making it for myself!
Kristyn says
I love this!! Peaches are some of my favorite & when you combine them with brown sugar, cinnamon, & other ingredients…it takes them to a whole new level!
Suzy says
I love how this recipe is so versatile and easy to make especially in the slow cooker!
Sheila says
Can this recipe be converted to gluten free?
Kimberly @ The Daring Gourmet says
Hi Sheila, yes you can simply substitute gluten free flour.
m00se says
I live alone so 3 quart baking dish is an awful lot of food. I would like to make this in an 8 by 8 square pan. Could someone convert the recipe for me? Thanks!
Kimberly @ The Daring Gourmet says
Hi Moose, if you cut everything in half that should be about right. The cooking temp and time will remain the same.
m00se says
Thanks Kimberly. I actually used an 8X10 cake pan and did not need to modify your recipe to fit it all in there. Thanks for getting back to me! I have it in the fridge ready to go in the oven for dessert tonight. I plan on sharing it with Fam tomorrow at the weekly Sunday grillin’ event. Cheers!
Kimberly @ The Daring Gourmet says
Perfect, Moose – have a great day tomorrow with your family and happy eating!
Barbara says
Can I make this a couple before if so how how do I store it and reheat it?
Kimberly @ The Daring Gourmet says
Hi Barbara, if you want to make this in advance I recommend using the oven method and leave it unbaked until you’re ready for it, then bake it. OR you can bake it in advance and reheat it in the oven covered with aluminum foil to prevent it from drying out. You can of course of reheat it in the microwave as well.
Angie | Big Bear's Wife says
I can’t wait to make this in my slow cooker! I love fruit crisps!
Kim Beaulieu says
I love peach crisp. We’ve been enjoying peach season so much this year. This crisp looks like perfection to me.
Nutmeg Nanny says
It really does look perfect! I will have to try both ways!
Paula - bell'alimento says
I’m a sucker for all things peach and I love you can make it the oven or slow cooker!
Erin Dee says
Nothing says welcome fall like a delicious crisp! This peach crisp looks so delicious! Love that it can be made in the slow cooker or in the oven!
The Food Hunter says
I love peach everything! great recipe
Liz says
Fruit crisps are some of my favorite desserts! I love your peach version and the option of making it in the slow cooker is brilliant!
Ashley @ Wishes & Dishes says
Love desserts made in the slow cooker!