Life is made sweeter with this BEST peach crisp recipe! You can make it in the slow cooker or in the oven with perfect results either way!
Crisps are one of my all-time favorite desserts. Growing up my mom would make her famous apple crisp that had everyone clamoring for second helpings. And though cobblers and crumbles are both delicious as well, between the three crisps are hands down my favorite. It’s that crunchy caramelized topping that really takes it to the next level for me. 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! I use them to make jams, chutneys, peach sauces, fruit leather and freeze a bunch of peach slices for smoothies. And of course I can’t resist making at least two or three batches of this peach crisp!
Crisp vs. Crumble vs. Cobbler – What’s the Difference?
The terms are often confused and while there are similarities they are different.
A 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. 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 Substitute the Peaches for Another Fruit?
Absolutely. 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. This recipe includes instructions for preparing the crisp in a slow cooker as well as baking it in the oven. Both ways are equally delicious, the difference lies in the texture of the crumble with the oven version being crispier. 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!
How to Make Peach Crisp
Let’s get started!
In a large bowl combine the peaches, sugar, flour, lemon juice and vanilla.
Slow Cooker Method: Place the peach mixture in the slow cooker.
Oven Method: Place the peach mixture in a 3-quart baking dish. Preheat the oven to 350 degrees F.
In another bowl, combine the flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt. Cut the butter into the flour mixture until it resembles coarse crumbs.
SLOW COOKER METHOD:
Place the crumb topping over the peaches. 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. During the last 30 minutes open the lid to allow the topping to crisp up a bit.
Place the peach mixture in the bottom of a 3-quart casserole dish and sprinkle the crumble on top. Bake for 20-25 minutes or until bubbly and light golden brown.
Serve warm with ice cream and/or whipped cream.
Be sure to also try our BEST Rhubarb Crisp!
BEST EVER Peach Crisp
- 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
- 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
- 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
- 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.
Originally published on The Daring Gourmet August 16, 2019