Life is made sweeter with this BEST peach crisp recipe! You can make it in the slow cooker or in the oven – your choice – and we’ll show you how to get 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 peaches – this time it was 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 Make Sugar Free Peach Crisp?
How Do I Make Gluten Free Peach Crisp?
Simply substitute almond flour for the regular flour to make the oat topping and substitute 3 teaspoons cornstarch instead of flour for the peach mixture.
Can I Substitute or Add Another Fruit?
Absolutely. This recipe provides the perfect foundation for any number of fruits including apple, plum, pear and more! For apples simply increase the baking time to 40 minutes. For another yummy variation, try adding a handful of blueberries, raspberries, or blackberries to the peach mixture.
Can I Make This in Advance or Freeze It?
Yes, you can! Both the peach mixture and the oat topping can be made a day in advance. Place them in separate containers and store in the fridge.
To freeze already baked peach crisp let it cool completely, then wrap the casserole dish with plastic wrap, then with aluminum foil, and freeze it for up to 2 months. To freeze unbaked peach crisp follow the same instructions for wrapping and likewise freeze for up to 2 months. Let the peach crisp thaw in the fridge overnight and then proceed with baking. If you made the peach crisp using the slow cooker method, transfer the peach crisp to a freezer container, seal it, and freeze.
Can This Be Made In the Slow Cooker or Crock Pot?
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!
Peach Crisp Recipe
Let’s get started!
I’m going to show you two different methods for making this: In the oven or in the slow cooker.
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 or our homemade Vanilla Sauce.
For more delicious fruity desserts be sure to try our:
- Rhubarb Crisp
- Cherry Clafoutis
- French Almond Plum Cake
- German Plum Cake
- Strawberry Rhubarb Upside Down Cake
- German Apple Cake
- Cherry Marzipan Streusel Cake
BEST Peach Crisp
- For the Filling:
- 8 large ripe peaches or about 6 cups frozen or canned peaches (thawed and drained) , peeled, pits removed and sliced
- 1/4 cup sugar
- OR white sugar alternative sweetener
- 2 tablespoons all-purpose flour (gluten free: substitute 3 teaspoons cornstarch)
- 1 tablespoon lemon juice
- 1 teaspoon quality pure vanilla extract
- For the Topping:
- 1 cup all-purpose or whole wheat flour (gluten free: substitute almond 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
- Oven Method: Preheat the oven to 350 degrees F.
- 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, whipped cream, or homemade vanilla sauce.
Originally published on The Daring Gourmet August 16, 2019