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Peach Crisp

Juicy, ripe peaches star in this easy-to-make dessert, but you can also substitute other stone fruits like nectarines or plums -- or even combine several. To make mealtime preparation easier, consider preparing this crisp in advance and then keeping it at room temperature for a few hours. Just before serving, reheat it in a warm oven.

  • Prep:
  • Total Time:
  • Servings: 8
Peach Crisp

Photography: John Kernick

Source: Body+Soul, September 2006


For the Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup canola oil
  • 2 tablespoons water
  • 1/3 cup coarsely chopped almonds

For the Filling

  • 3 1/2 pounds ripe peaches (about 11 medium peaches)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons all-purpose flour
  • 1/4 cup sugar

For Serving

  • Vanilla ice cream, (optional)


  1. For the topping: Preheat the oven to 375 degrees with rack in the middle position. In a large bowl, whisk together flour, oats, sugar, cinnamon, and salt. Stir in oil and water until blended. Topping will look like clumpy wet sand. Stir in almonds and set aside.

  2. For the filling: In a large saucepan of boiling water, working in batches, blanch peaches for 1 minute. Remove them with a slotted spoon and transfer to a bowl of cold water. When cool enough to handle, peel off skin. Halve, pit, and cut peaches into 1/2-inch wedges.

  3. In a medium bowl, mix together peaches, lemon juice, flour, and sugar. Place filling in an 8-inch square baking pan. Sprinkle topping evenly over peaches. Bake until the topping turns a deep, golden brown and the filling is bubbling around the edges, 30 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, if desired.

Reviews (8)

  • DimSumisYum 7 Sep, 2014

    My guests loved this! I used 6 medium (palm-sized) peaches which were more than enough to fit into an 8"x 8" dish. I've tried this twice, the second time substituting half the white sugar with brown sugar in the topping which gave it more of a carmelized flavor. Much better!

  • kay-tee 3 Aug, 2014

    This was very good. I used pecans instead of almonds, and brown sugar to the topping as someone suggested. I also substituted Coconut Oil, warmed for 20 seconds in the microwave, instead of the Canola Oil. I will make again. Next time maybe adding some raisins.

  • Vanilla_Bean 26 May, 2012

    My peaches needed more time in the pot than the recipe suggested (about 8 minutes).
    Also, I definitely agree that pecans would be a nice alternative to the almonds. I also thought that (thawed) raspberries would be nice to mix with the peaches.
    Over all, this dish was a huge success and I will be making it again soon with those small adjustments!

  • lolo_eve 29 Aug, 2011

    I used brown sugar to have a bit of a caramel flavor. I also used whole oats and whole wheat flour. It was really delicious!!

  • BrooklynJenn 30 May, 2010

    I was a little suspicious of a crisp recipe that uses oil and water instead of butter, but I'm glad I gave it a try -- it was a little chewier than a topping made with butter, and very tasty. I used pecans instead of almonds, which I think worked very well with the peaches.

  • minaa7 25 Aug, 2008

    I only used 5 peaches and my 8x8 square baking dish was pretty full!! I still used the same portions for the topping, I love my oats. I ended up having to put it under the broiler to brown on top. Overall - excellent recipe. I love the brightness the lemon juice adds

  • p2p 25 May, 2008

    good input regarding adding the blackberries.

  • motherof2_com 18 Mar, 2008

    This was a tasty dessert that we all enjoyed. I had found some frozen blackberries which I found in my freezer, which I needed to use before the garden produces some more, and added them to the peaches. It was a good combination, but then I am real partial to blackberries.

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