Freshly baked peaches topped with a crisp oat crumble and a light homemade whipped cream—it's a simple dessert that's everything you want in peach crisp, but it's much quicker and easier to make!
When I was growing up, peach season meant our fridge was overflowing with boxes of peaches — we snacked on them all day, every day. My love for peaches is strong, and I'm always looking for new ways to incorporate them into recipes!
If I want something sweet and want it fast, I turn to this baked peaches and cream recipe. It takes less than 30 minutes and uses ingredients I usually already have in the kitchen. The peaches turn out soft and juicy, the oat topping is perfectly crunchy, and a quick whipped cream on top makes it a treat without much effort!
Ingredient Notes
- Fresh Peaches: I prefer yellow peaches when baking, and the more ripe the better! There are so many different kinds of peaches, feel free to use your favorite.
- All Purpose Flour: This helps bind together the ingredients in the oat topping. Use a gluten-free flour to easily make this recipe gluten-free.
- Old Fashioned Oats: Also called rolled oats, these will hold up better than other oats in this recipe. Quick oats will cook too fast and may become mushy, while steel-cut oats won't cook and soften quickly enough. Also make sure to use gluten-free oats if wanting to remove all gluten allergens.
- Brown Sugar: The brown sugar sweetens the oat topping, and the molasses in it adds plenty of richness.
- Cinnamon & Nutmeg: Some people don't like the flavor of nutmeg because it's very strong. I still use it because it adds a lot of depth to the flavor, but only a pinch so that it's not overpowering. If you'd like to leave it out completely, that's totally fine!
- Salted Butter: Unsalted butter works as well. When I use unsalted, I like to add an additional pinch of salt.
- Heavy Whipping Cream: Make sure to use whipping cream--any other kind (half and half, whole milk, etc.) don't have enough fat to make whipped cream.
- Powdered Sugar: This both sweetens the cream and helps it hold its shape. Don't use granulated sugar.
- Vanilla Extract: I'm of the opinion that you can never use too much vanilla extract! This adds delicious, rich flavor to the cream. Imitation vanilla works as well, but high-quality vanilla extract will always have the best flavor!
- Caramel Drizzle: Adding caramel on top is completely optional. In fact, my husband prefers these baked peaches without it!
How to Make Baked Peaches and Cream
Make the Oat Topping and Bake
Preheat your oven to 350° Fahrenheit. Slice the peaches in half, remove the pits, and place them on a baking sheet. You can place the peaches directly on the baking sheet, or I've found that lining the pan with tin foil will keep it from getting messy. (I'll take any opportunity to not have to clean the pan!)
Next, prepare the oat topping. In a small bowl, mix the flour, oats, brown sugar, cinnamon, and nutmeg. Add the softened butter, and using a fork or pastry blender, mash the butter into the dry ingredients until it's incorporated throughout. It should all form a clump of dough without any loose dry ingredients left.
Break up the oat topping and evenly sprinkle it over the peaches in small clumps. Bake for about 18-22 minutes, depending on how soft you'd like the peaches cooked.
Homemade Whipped Cream
Don't skip the whipped cream! It adds SO much to the baked peaches, and is much better than store-bought whipped cream.
Add the heavy cream, powdered sugar, and vanilla extract to a bowl. Using a hand mixer, mix on medium-high speed for 3-4 minutes until creamy and thick.
If the cream gets lumpy, it's over-mixed. If this happens, I've found that pouring in a little bit of heavy cream and gently folding it in with a rubber spatula will smooth out the texture.
Once the peaches are done baking, allow them to cool for about 5 minutes and then either spoon or pipe the whipped cream on top. Top it off with some caramel drizzle if you'd like, and enjoy!
Frequently Asked Questions
Freestone or semi-freestone will be best for this recipe because the pits are easy to remove when ripe. It can be harder to remove the pits from the alternative, clingstone peaches (as the name implies).
Yellow peaches will hold up better in the oven than white peaches.
Ultimately, most peaches work great in this recipe--the most important factor is that they be ripe.
I wouldn't recommend peeling the peaches before baking them in this recipe. Think of the skin as the "shell" that's holding in the flesh of the peach as it bakes. Without it, this recipe could get messy.
If you don't like peach skin, just scoop the peach out of it as you eat it (similar to a baked potato).
I leave a range of times for baking the peaches, about 18-22 minutes, and I usually bake mine for about 20. How long you bake them will be based on how soft you'd like the peaches to turn out.
Similar Dessert Recipes
I can be kind of picky with fruit when baking, but I've developed a few recipes that are definitely worth trying! Here are a few to check out:
White Chocolate Raspberry Blondies
If you try out these baked peaches or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe. Or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get baking, and enjoy!
Baked Peaches with Crisp Topping
Print Pin RateIngredients
- 3 fresh peaches
- 2 tablespoon all purpose flour
- 3 tablespoon old fashioned oats
- 3 tablespoon light brown sugar packed
- ½ teaspoon ground cinnamon
- pinch of nutmeg optional*
- 2 tablespoon salted butter room temperature
Homemade Whipped Cream
- ⅔ cup heavy whipping cream
- 3 tablespoon powdered sugar sifted
- ¾ teaspoon vanilla extract
- caramel drizzle optional
Instructions
- Preheat oven to 350° F. Slice the peaches in half, remove the pits, and place them on a baking sheet.3 fresh peaches
- In a small bowl, mix the flour, oats, brown sugar, cinnamon, and nutmeg. Add the butter, and using a fork or pastry blender, mash the butter into the dry ingredients until it's incorporated throughout.2 tablespoon all purpose flour, 3 tablespoon old fashioned oats, 3 tablespoon light brown sugar, ½ teaspoon ground cinnamon, pinch of nutmeg, 2 tablespoon salted butter
- Evenly sprinkle the oat topping over the peaches. Bake for about 18-22 minutes, depending on how soft you'd like the peaches cooked.
Homemade Whipped Cream
- Add the heavy cream, powdered sugar, and vanilla extract to a bowl. Using a hand mixer, mix on medium-high speed for 3-4 minutes until creamy and thick.If the cream gets lumpy, it's over-mixed. Pour in a little bit of heavy cream and gently fold it in with a rubber spatula until smooth.⅔ cup heavy whipping cream, 3 tablespoon powdered sugar, ¾ teaspoon vanilla extract
- Once the peaches are done baking, allow them to cool for about 5 minutes and then either spoon or pipe the whipped cream on top. Top with caramel drizzle (optional).Enjoy!caramel drizzle
Notes
Equipment
- 1 small knife
- measuring spoons
- measuring cups
- fork or pastry blender
- 2 mixing bowls
- baking sheet
- hand mixer
Hope says
Just made these tonight and we devoured them! Absolutely delicious and so easy!