Peach season is pretty much the best time of the year, right? There’s nothing like going to a local farm to pick your own. We have so many peach recipes that we rotate through, starting with this super simple peach crisp. Made with all real-food ingredients, this recipe is one you can feel good about serving.

It’s hard to pick up a store-bought dessert that doesn’t have a lot of added ingredients, including high-fructose corn syrup. There is no need to compromise your health and weight when you can easily whip up this homemade version. The best part is that you probably have all the ingredients, excluding fresh peaches, on hand.

This is a great recipe to make with your kiddos. Kids love nothing more than getting a little messy. Have them help make the crumble topping by using a fork or their hands to squeeze and mash the butter into the mixture.

• Refrigerating your crumble topping for a few minutes prior to sprinkling it on your peaches helps your butter harden back up. This allows your topping to have that awesome crumbly texture (like a streusel).
• You can use any fruit you’d like, depending on the season. We’ve made this recipe using apples and pears. If you try something different, be sure to share how it turned out in the comments below!
• Some people prefer to peel their peaches when making peach crisp. For the sake of time, we don’t typically peel our peaches.
• If you notice your crisp is starting to get overly brown (some ovens heat differently than others), loosely cover it with foil until it finishes baking.

Yep! You can prep your crisp up to 24 hours ahead. Make the peach filling and store it in the fridge in an airtight container. Then, make the crumble topping and store it in a separate container or Ziploc baggie in the fridge. When you’re ready to make your crisp, remove it from the fridge, add peaches to a prepared baking dish, sprinkle the topping on and bake as directed. If you bake your crisp straight from the refrigerator (and your peaches are chilled), your bake time may increase slightly.

Yes! Prepare and bake your peach crisp as directed. Allow it to cool completely and then cover it in a double layer of foil or with a tight-fitting lid. You can freeze your crisp for up to 2 months. Thaw it overnight in the refrigerator, then warm it low and slow in the oven… 300 degrees for 25-30 minutes or until it’s heated through.

• With milk or yogurt for a delicious brekkie
• Alongside eggs or a veggie omelet
• With a scoop of cold vanilla ice cream
• With a dollop of Homemade Whipped Cream