Spiced Peach Crisp with Crumb Topping | mysequinedlife.com

Spiced Peach Crisp with Crumb Topping

This Spiced Peach Crisp with Crumb Topping is a simple, delicious way to enjoy one of summer’s shining stars – peaches! Gooey, slightly spiced peaches are topped with a serious crumb layer (like crumb cake!) and baked for a perfect summer dessert. Top with confectioners’ sugar for a sweet touch.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 230kcal
Author Alyssa


For the peaches:

  • 6 ripe peaches, peeled and sliced
  • 2 tbsp orange juice
  • 3 tbsp brown sugar
  • 1/4 tsp ground cinnamon

For the crumb topping:

  • 1/3 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 4 tbsp unsalted butter, melted
  • 2/3 cup plus 1 tbsp flour (I used white whole wheat)
  • Confectioners' sugar, for serving (optional)


  • Peel and slice peaches (see note below). Preheat oven to 350 degrees F and lightly grease the bottom of an 8-inch cast iron skillet or baking dish (I used butter).
  • Place peach slices in a bowl and pour in orange juice, 3 tbsp of the brown sugar, and 1/4 tsp of the cinnamon. Gently stir so that brown sugar dissolves and the mixture is just about evenly covering peaches.
  • Add peaches to prepared skillet or baking dish and press lightly to form an even layer.
  • In a bowl, add remaining 1/3 cup of the brown sugar and remaining 1/2 tsp of the cinnamon and stir or whisk to combine. Pour in melted butter and combine, and then add flour. Mix until all flour is combined and small- to medium-sized crumbs form. With hands, scatter crumb topping evenly over the peaches in the skillet.
  • Bake for 30-40 minutes, or until the peaches are bubbling and the crumb topping has browned slightly. Let cool slightly before serving. Optional: sprinkle confectioners' sugar over top of the crumbs before serving.


For a trick to peel ripe peaches, bring a large pot of water to a boil and place peaches in water for about 25-30 seconds. Immediately transfer to an ice bath. After another 20 or so seconds in the ice bath, you should be able to grab a piece of the peach skin and pull off the remaining skin with ease. If you're having trouble, the peaches potentially weren't ripe enough, but you can use a peeler to remove the skin. Of my six peaches, one needed the peeler.
Crumb recipe adapted from food.com.


Calories: 230kcal | Carbohydrates: 39g | Protein: 3.7g | Fat: 8g | Saturated Fat: 4.7g | Cholesterol: 20mg | Sodium: 7mg | Potassium: 328mg | Fiber: 2.7g | Sugar: 27g | Calcium: 10mg | Iron: 1.3mg

Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.