Peach Crisp

Peach Crisp is what you’ll want to make this month! Peaches typically go out of season in September/October, so you will want to take full advantage of this sweet recipe! 

Please note that you should use ripe peaches if you can. However, even if you do not have ripe peaches, the sugar does the trick in sweetening things up! 

Peach Crisp

3 from 7 votes
Recipe by Madison Course: DessertCuisine: SouthernDifficulty: Easy


Prep time


Cooking time




  • For the Crust:
  • one one 9-inch storebought premade pie crust

  • For the Filling:
  • 3 pounds 3 peaches, peeled and sliced ¼ inch thick

  • 3/4 cup 3/4 granulated sugar

  • 2 tablespoons 2 melted unsalted butter

  • 1 teaspoon 1 pure vanilla extract

  • For the Topping:
  • 3/4 cup 3/4 brown sugar

  • 3/4 cup 3/4 all-purpose flour

  • 1 tablespoon 1 ground cinnamon

  • 1/2 teaspoon 1/2 ground nutmeg

  • 1 stick 1 unsalted butter, softened


  • Preheat oven to 350°F/177°C. Prep baking dish with pie crust.
  • In a large bowl, combine sliced peaches, granulated sugar, butter, and vanilla extract.
  • Pour peaches on top of pie crust. Set aside.
  • In another bowl, mix together brown sugar, flour, ground cinnamon, ground nutmeg, and softened butter. (Mixture should be crumbly).
  • Pour over peaches and bake for 30 to 45 minutes.
  • Remove from oven and allow to rest for 10-15 minutes before serving with ice cream. Enjoy! 

This Peach Crisp is a southern staple. My grandmother was known for making this along with her many other award-winning fruit crisps and cobblers. An award-winning recipe from a grandmother is one that you do not want to dismiss! Don’t make grandma mad! Haha, I’m only joking! Let’s get started on making this oh so lovely Peach Crisp, shall we? 

To get started on making this dessert, you will need one 9-inch storebought premade pie crust. Yes! This dessert is not exactly a pie, however, a pie crust is required for this recipe. You can use either the rolled-out pie dough or an already formed 9-inch pie shell. If you are feeling particularly creative, you can make the crust yourself. My grandmother did both. Some days she made the crust and some days she bought the crust. Just be sure to buy a really good storebought crust if you do choose to go that route. 

You will also need to make the filling. The ingredients that you need for the filling are 3 pounds of peaches that are peeled and sliced ¼ inch thick, ¾ cup of granulated sugar, 2 tablespoons of melted unsalted butter, and 1 teaspoon of pure vanilla extract. The ingredients you need for the crumb/crisp topping are 3/4 cup of brown sugar, 3/4 cup all-purpose flour, 1 tablespoon of ground cinnamon, ½ teaspoon of ground nutmeg, and 1 stick of softened unsalted butter.

Once the ingredients are prepped, preheat your oven to 350°F/177°C. Then, make the peach filling by combining the sliced peaches, granulated sugar, melted, unsalted butter, and pure vanilla extract. Place that in the pie shell.  

After that, make the crumb topping by mixing the brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, and softened unsalted butter. Generously sprinkle the crumb topping all over the peach filling. Bake your sweet creation for 30 to 45 minutes. Remove it from the oven and allow it to rest for 10 to 15 minutes before serving. 

No need to serve this in perfect slices. You can even use a spoon to scoop it out. Just be sure that each serving has the crust, filling, and crumb topping. Enjoy with vanilla ice cream! Like everyone that my grandmother shared this with, this may just become your favorite dessert! Happy Baking!! 

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