Southern Peach Crisp

 There's nothing quite like a bubbly and juicy peach crisp topped with a huge scoop of melty vanilla ice cream in the summertime. It's filled with the perfect amount of spice and topped with a heavy amount of crunchy oatmeal streusel. Now, that's what I call perfection.

I've never met a fruit crisp I haven't loved, but there is something extra special about peaches during the summertime. 

I sure love peach cobbler with the biscuit topping, but I grew up with my mom making mainly fruit crisps. So, this is nostalgic, and I love lots of streusel topping! When my mom and I would make this recipe, we would always double the crumble topping - so, that has now become my standard recipe. You can never have too much.

This is my favorite, holy grail recipe, and I hope you adore it just as much as my family and I do. It's warm, comforting, and delicious.

Ingredients You'll Need for Homemade Peach Crisp

- Fresh Peaches

- Lemon Juice

- Brown Sugar

- Cinnamon, ground

- Cornstarch

- Oat Flour or All Purpose Flour

- Rolled Oats

- Cinnamon, ground

- Cardamom, ground

- Ginger, ground

- Nutmeg, ground

- Salt

- Butter


How to Make a Peach Crisp with Fresh Peaches

1. Preheat the oven to 375°F, and grease and line an 8x8 inch baking dish with parchment paper. 

2. Place the peaches in a bowl and add the lemon juice, brown sugar, cinnamon, and cornstarch. Stir to coat and set aside.

3. In a separate bowl, combine the dry topping ingredients. Cut in the cold, cubed butter using a pastry cutter, fork, or your hands until the butter is broken down into pea-sized pieces. Be sure to work pretty fast so that the butter doesn't warm up too quickly.

4. Pour the peaches into the greased and lined pan and sprinkle the oat crumble over top the fruit. 

5. Bake for 30-35 minutes, or until the crisp is bubbling and golden brown.

6. Let cool for 5-10 minutes. Serve with ice cream, whipped cream, yogurt, or enjoy on its own.

Refrigerate any leftovers for up to 5 days in an airtight container.

Ways to Use Leftover Fruit Crisp

- There are so many things you can do with crisps - you can eat it with yogurt for breakfast. I mean, come on. It's fruit and oatmeal, right? 

- I also love to stir spoonfuls of cooled crisp into a batch of homemade vanilla (or cinnamon) ice cream and pop it in the freezer for later devouring. Once it's set and ready to go, it's so heavenly. I can't stop eating it. It's all the flavors you love of fruit crisp and ice cream, but there's just something about the crisp being swirled into the ice cream that makes it extra special. Plus, with the ice cream being homemade - it tastes even, even better. 

How to Store a Fresh Fruit Crisp:

For best results and for the safety of all, it is best to store your cooked and cooled fruit crisp in the refrigerator. It not only extends the shelf life of the crisp, but it keeps it fresher for longer. I think it tastes much better.

According to the USDA, fruit fillings and pies that have been prepared with sugar can be kept at room temperature for up to two days. Therefore, this *technically* does not have to be refrigerated, if it will be eaten within that time span. 

For peace of mind and for the most safety ensured, I recommend storing it in covered in the refrigerator. You can store it either covered in plastic wrap or in an airtight container for 5-7 days.

To reheat your homemade Southern Peach Crisp, microwave for 30-40 seconds per individual serving and top with ice cream, whipped cream, yogurt, or eat as is - as normal. 

Happy Eating!

Other Fruit Recipes

Everyone adores a classic Apple Crisp with melty vanilla ice cream, right? This old fashioned, spiced apple crisp recipe is the perfect nod to everyone's favorite dessert.

Rhubarb is a stellar ingredient, and I will never grow tired of it. Another perfect fruit crisp option is this Strawberry Rhubarb Crisp. It’s the perfect thing for any occasion, party, or holiday. Rhubarb makes everything better, in my opinion. This crisp is just so fantastic and soooo easy.

Still have some more peaches on the kitchen counter? There's nothing better to make than homemade Peach Ice Cream that is packed with peach flavor and bits of peaches. It's delicious, and you'll be making it all summer long.

Strawberry Chili Jam is a fabulous way to use up some of those beautiful farmers' market strawberries and jalapeños. It's not too spicy, and it bright, refreshing, and bridges the gap between sweet and savory in jam form. It's divine.

made the recipe?

Mention @rosemarywhisk or tag #rosemarywhisk!