Tag: best summer recipes

Deep Fried Peaches and Ice Cream [+ Video]
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Deep fried peaches are rolled in cinnamon sugar then served up with cold, creamy ice cream! This family-friendly treat is warm, crispy, and tastes like peach pie took a spin through the county fair – only faster and easier!

Making a Comeback!

This recipe for deep fried peaches might just be the best summer idea I’ve ever had. Nearly 20 years ago, it was one of the first recipes on our site to go totally viral – websites everywhere were buzzing about this sweet, cinnamon-kissed peach dessert. I felt like I had cracked the code on peach perfection.

Then I had more kids. Got more distracted. And I forgot.

How do you forget a dessert that good? Easy – life gets full. Kids may sleep through the night, but suddenly it’s sports, homework, and snack duty on repeat. But as I looked back through our 2000+ recipes, this one jumped out at me. It was time to bring it back.

I love mine with vanilla ice cream, maybe a spoonful of whipped cream, but the kids go all out with caramel sauce, raspberry drizzle – or both, because of course they do. The whole thing reminds me of my mom’s Dutch Oven Peach Cobbler and our Peach Crisp – those warm, spiced desserts that made every camping trip feel like a feast, even if we were eating cross-legged in the dirt.

If you’re loving these deep fried peaches, you’ll definitely want to check out these other peach-filled handy snacks: the chewy, wholesome Better For You Peach Oatmeal Bars and the buttery, golden Peach Dumplings with Crescent Rolls and Sprite.

Ingredients for Deep-Fried Peaches

Let’s be honest – anything dipped in batter and tossed in cinnamon sugar is already halfway to dessert heaven. Luckily, this easy recipe has simple ingredients that come together fast so you can get straight to the good stuff!
- Fresh Whipped Cream: Optional fluff to finish it off just right.
What are the Best Peaches for Cooking?

Freestone peaches are ideal for deep-fried peaches – they’re sweet, juicy, easy to pit, and hold their shape beautifully during frying. Look for firm, fragrant fruit with vibrant skin that gives slightly when gently pressed.

You want them ripe, but not overly soft, to avoid mushy results in the hot oil. Some of the best freestone varieties include Early Amber, Golden Jubilee, Lucky 13, Nectar, September Snow, and July Prince.

Frying Tips for the Best Results

Use peanut oil if you can, since it handles high heat and gives the crispiest texture. Avoid olive oil because it burns quickly and changes the flavor. Keep the heat at medium to medium-high. If the oil is too hot, the batter will slide off, and if it is too cool the food will soak up oil and turn soggy.

PRO TIP

To check if the oil is ready, dip in the handle of a wooden spoon; steady bubbles mean it is hot enough. You can also add a drop of water, and it should sizzle right away.

Once the oil is ready, fry, coat in cinnamon sugar, and finish with vanilla ice cream and raspberries.

Can I Make Dee-Fried Peach in an Air Fryer?

Yes! You can air fry battered peaches at 350°F for 5-6 minutes. Use a thicker batter so it doesn’t drip, and don’t overcrowd the basket. They won’t get quite as crispy as deep frying, but they’ll still be golden and delicious.

How to Make Deep Fried Peaches From Scratch

Making these deep fried peaches is easier than you’d think – just a few simple steps, a skillet full of hot oil, and a little cinnamon sugar magic.

Prep the peaches: Slice peaches in half, remove the pits, sprinkle with cinnamon sugar, and let sit for 30 minutes.

Make the batter: Whisk flour, milk, sugar, egg, baking powder, and salt until smooth and pourable.

Heat the oil: Heat peanut oil over medium-high. It’s ready when bubbles form around a wooden spoon handle.

Dip and fry: Dip peaches in batter, let excess drip off, and fry for about 3 minutes until golden.

Coat in cinnamon sugar: Transfer directly from oil to cinnamon sugar and roll to coat.

Serve: Serve warm with ice cream, whipped cream, and raspberries, or let cool on a rack to eat by hand.

Storing and Freezing Deep Fried Peaches

Deep fried peaches are best fresh. Leftovers should be cooled completely and stored in an airtight container with a paper towel in the fridge for up to 2 days.

To freeze, place cooled peaches on a baking sheet, freeze until firm, then transfer to a sealed container. Reheat from frozen in the oven or air fryer to keep the crust crisp.

For a head start, prep the batter and slice peaches the night before. Store both in the fridge with a splash of lemon juice on the peaches to prevent browning.

Variations and Substitutions

Use canned peaches: Well-drained canned peaches work if fresh ones aren’t available, just handle gently, as they’re softer.

Try nectarines or plums: Great alternatives that hold up well and offer a slightly different flavor.

Sub buttermilk for milk: Adds a rich, tangy depth to the batter if you have it.

Add nutmeg or allspice: A pinch in the cinnamon sugar mixture gives cozy, warm spice.

Top with pecans or maple syrup: A peach pie-inspired twist that’s just as comforting.

Switch out the oil: Canola oil or vegetable oil are great if peanut oil isn’t an option.

Try this delicious and indulgent easy dessert recipe for deep fried peaches and ice cream. Perfect for summer gatherings and special occasions all summer long!

More Mouth-watering Summer Fruit Desserts:

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Place the open peach halves on a cutting board and sprinkle with cinnamon sugar. Set aside for 30 minutes.

4 Large Peaches, Cinnamon Sugar

Fill a pie dish or bowl with about 3/4 Cup Cinnamon Sugar, set aside.

Cinnamon Sugar

Whisk together the flour, milk, sugar, egg, baking powder and sea salt. The batter should end up nice and smooth. Set aside.

1 Cup Flour, 1 Cup Milk, 1 Tablespoon Sugar, 1 Large Egg, 3/4 teaspoon Baking Powder, 1/4 teaspoon Sea Salt

Fill a large pot with peanut oil (if you have allergies use Canola, peanut just heats up hotter and doesn’t burn as fast). Heat over medium high heat. Once the oil begins to pop and snap (drop a little water in or put a wooden spoon handle to the bottom to test it) you are ready to go.

Peanut Oil

Add each peach half to the batter and coat evenly. Quickly lift out and let drip a little, add to the hot oil. Fry for about 3 minutes (I swear my stove heats weird so keep an eye on these), turning occasionally, until lightly golden.

Immediately drop the peach in the reserved cinnamon sugar, turning to coat. Set into ice cream dishes, top with ice cream, whipped cream, cinnamon sugar and fresh berries. Die and go to heaven, it’s that good.

Fresh Raspberries, Vanilla Ice Cream, Fresh Whipped Cream

Serving: 1peach, Calories: 254kcal, Carbohydrates: 48g, Protein: 8g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 54mg, Sodium: 210mg, Potassium: 432mg, Fiber: 3g, Sugar: 21g, Vitamin A: 737IU, Vitamin C: 7mg, Calcium: 126mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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August 23, 2025
Brown Sugar Peach Crumble Pie Bars
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This recipe for Brown Sugar Peach Crumble Pie Bars is for you, the one who is afraid of pie. Homemade peach crumble pie features a flaky crust and always fresh, sweet peach filling. To take things from yummy to AMAZING we top it off with a brown sugar crumble that you won’t be able to stop eating! This is the ultimate slice of summer dessert.

Tired of peach pies that turn into a soggy mess?

We’ve all been there – cutting into what should be a perfect peach pie, only to find a runny filling and a bottom crust that gave up halfway through baking. These peach crumble bars solve the problem of a weeping pie and soggy crust with a thick, juicy peach filling that holds up beautifully AND a sturdy crust that stays crisp, even under all that sweet summer fruit.

Why This Recipe is Always on Repeat in Our Kitchen

Late summer in Washington meant buckets of peaches and a kitchen that smelled like warm fruit and spice – something special was always baking. Peaches make me feel so content and nostalgic in life and this peach pie bar recipe is our go-to when peaches are perfect and we want something sweet without the fuss.

Ingredients for Brown Sugar Peach Crumb Bars

Nothing complicated here – just fresh peaches, a few pantry basics, and that buttery crumble magic that turns golden and crisp in the oven.
- All Butter Pie Crust: We use one double crust of Mom’s Magic Pie Crust – it’s flaky, foolproof, and our forever favorite.
- Peach Chunks: About 7 cups from 7 fresh peaches, peeled or unpeeled. Big chunks hold their shape better and give more texture.
- Brown Sugar: Adds rich, caramel-y sweetness to both the filling and the crumble.
- Cornaby’s Ultra Gel: Keeps the peach filling thick without tasting starchy. You can sub cornstarch in a pinch, but trust us – Ultra Gel is worth tracking down.
- Lemon Juice: Brightens the fruit and balances the sweetness.
- Cinnamon: A little warm spice in both the peachmixture and the topping.
- All-Purpose Flour: Gives the crumble topping its perfect, sandy texture.
- Salt: Just a pinch brings it all to life.
- Unsalted Butter (Cold): Cold and cubed so the crumble bakes into buttery, golden clumps.
How to Make Brown Sugar Peach Crumble Pie Bars

No fancy steps here, just summery dessert made easy.
1. Prep the crust: Roll out one batch of our Mom’s Magic Pie Crust into a 9×13” baking dish. Trim any edges hanging over the sides and dock the bottom with a fork.
2. Mix the filling: In a large bowl, stir together the peach filling. Set aside while you make the crumble.
  – Tip: If your peaches are super juicy, let the filling sit for a few extra minutes so the flavors can mingle and thicken up a bit then drain the juices before placing on the crust.
3. Make the crumble topping: In another bowl, combine the dry ingredients and the cold butter until it looks like damp sand and holds together when squeezed.
4. Assemble: Pour the peach mixture into the prepared crust. Top with crumble
5. Bake:Bake until the topping is golden brown and the peach filling is bubbling.
6. Cool and chill: Let the bars cool on the counter for 30 minutes, then transfer to the fridge to firm up if you’re in a hurry.
Tips for Making a Smaller Batch in an 8×8 Pan

If you’re baking for a smaller group (or just yourself – no shame), you can totally scale this recipe down for an 8×8 pan. Use half of the all-butter pie crust, and be sure to dock the crust with a fork so it bakes up flat and crisp. For the filling, 5 small-to-medium peaches or 4-5 large ones work great. I usually go with the full sugar mixture (because yum), or just a smidge less if the peaches are really sweet. It’s flexible, and still every bit as good.

Make ahead:

Prep crust, filling, and topping separately up to a day ahead. Store in the fridge and assemble when ready to bake.

Storing and Freezing Crumble Peach Bars

How do I store leftovers, and can I make these ahead of time?
These bars keep beautifully – whether you’re saving leftovers or prepping ahead for guests.

Storage: Keep covered at room temp for up to 2 days, or refrigerate for 4-5 days. Chilling helps the crumble stay crisp and the filling set.

Freezing (baked):

1. Wrap slices individually (we love using our foodsaver!), and freeze up to 1 month. Just note the topping softens a bit after thawing.

2. Bake in a foil tin. Cool and wrap in plastic wrap then foil, and freeze for a few months. Allow to defrost in the fridge and then serve.

Freezing (unbaked): Assemble the crust and filling, skip the crumble, and freeze. Add crumble before baking. Bake from frozen at 425°F for 45 minutes, then 350°F for 30 more.

FAQ About Peach Crumble Bars

What are the best peaches for baking?

Freestone peaches are the easiest to work with – and the best for baking. We especially love Early Amber, Golden Jubilee, Lucky 13, Nectar, September Snow, and July Prince for their sweetness and texture. Can’t find good ones near you? Pearson Farm ships fresh Georgia peaches straight to your door!

Can I double this for a crowd?

Absolutely! Just use a larger sheet pan, spread everything evenly, and bake a little longer if needed.

Why is my crumble topping dry and not clumpy?

Cold butter is key! If it’s too warm or not mixed in enough, the topping won’t come together. Use your hands to squeeze it into soft clumps.

Can I use nectarines or plums instead?

Yes! Nectarines work great and no peeling needed. Plums are a little more tart but still totally delicious here.

Do I need to blind bake the crust?

No blind baking – yay! Just dock the crust with a fork so it stays flat and you’re good to go.

Variations and Substitutions
- Sub part of the brown sugar with coconut sugar for a deeper, toasted flavor.
- Add finely chopped candied ginger to the filling for a sweet little zing.
- Stir in a handful of blueberries or raspberries for a mixed fruit moment – just don’t overdo it or things get too juicy.
- Sprinkle turbinado sugar on top of the crumble before baking for extra crunch and sparkle.
- Make it gluten-free with a 1:1 gluten-free flour blend for both crust and crumble.
- Go dairy-free by swapping in vegan butter – just keep it cold for that perfect crumble texture.
With those juicy peaches, buttery crumble, and a no-fuss crust, these bars are the kind of dessert that feels nostalgic and a little special without making you work for it. It’s one of those recipes you tuck away and find yourself making again and again – because it’s just that good.

More Summer Dessert Recipes to Try:

Watch How This Recipe is Made…
Mom’s Magic Pie Crust Recipe

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Crust

Prepare our crust recipe, rolling it out and laying in a 9×13″ baking pan.

1 Double Crust [Mom’s Magic Pie Crust Recipe]

Trim off any edges that hang out and over the pan. Reserve those for cinnamon sugar pie cookies.

Filling

Peel the peaches then cut into 2 inch chunks. You’ll need 7 cups.

7 Cups Peach Chunks

In a large bowl, stir together the peach chunks, brown sugar, ultra gel, lemon juice, and cinnamon together until thoroughly combined.

¾ Cup Brown Sugar, ¼ Cup [Cornaby’s Ultra Gel ]*see note, 1 teaspoon Lemon Juice, ½ teaspoon Cinnamon

Set aside.

Preheat oven to 400°F

Pour the peach mixture into the pie

Top with the crumble topping, I like to squeeze it in my hand as I sprinkle it over the fruit so that it cooks in clumps.

Bake for 35-45 minutes or until the top is browned, fruit is bubbly and the crust is golden.

Place on the counter to cool for 30 minutes then finish cooling in the fridge for 3 hours before slicing.

Topping

In a bowl, using a pastry cutter or two forks, mix together the topping ingredients, getting in with your hands if needed until it’s like wet sand and clumps together when you squeeze it in your hand.

½ Cup Brown Sugar, 1 teaspoon Cinnamon, ¾ Cup Flour, Pinch Salt, ⅓ Cup Butter

Cornaby’s Ultra Gel keeps the peach filling thick without tasting starchy. You can sub cornstarch in a pinch, but trust us – Ultra Gel is worth tracking down.

Storage: Cover and store at room temp for 2 days or refrigerate for up to 5 days. Chilling keeps the crumble crisp.
Freezing (baked):
Wrap slices individually (a foodsaver works great!) and freeze for up to 1 month. Or bake in a foil tin, cool completely, wrap well, and freeze for a few months. Defrost in the fridge before serving.
Freezing (unbaked):
Assemble crust and filling only, then freeze. Add crumble before baking. Bake from frozen at 425°F for 45 mins, then 350°F for 30 mins.

Serving: 1slice, Calories: 221kcal, Carbohydrates: 39.2g, Protein: 6.1g, Cholesterol: 34.3mg, Sodium: 333.9mg, Fiber: 1.9g, Sugar: 23.6g

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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August 3, 2025
Fresh Peach Crisp Recipe (So Easy!) – Oh Sweet Basil
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This peach crisp is one of my favorites! As the peaches cook, they release all of their sugars and become super gooey. And that topping! It’s like a crazy delicious oatmeal cookie on top.

Easy Peach Crisp Recipe

This homemade peach crisp is insanely good! It takes about 10 minutes of hands on prep, and then it’s ready to go into the oven. If you really want a delicious treat, top the whole thing off with a little bit of vanilla ice cream and serve while it’s still warm. You won’t find a more perfect summer dessert!

The warm topping and peaches slowly melt away as you eat it, which makes for a perfect combination of hot out of the oven crisp and cool, smooth ice cream. Take a spoonful with a little bit of each and you’ll have perfection in every bite. So delicious!

You’ll never go back to plain, run of the mill desserts again! Whipped topping is good too. Not fantastic or anything, but it will do in a pinch. If doesn’t happen to be peach season, but you are craving the comfort of a fruit crisp, try our apple crisp recipe! Drooling!

Peach Crisp Ingredients

This fresh peach crisp has two main components: the gooey fruit filling and the peach crisp topping. Here’s what you’ll need to make this recipe:
- Fresh Peaches
- Butter
- Cinnamon
- Brown Sugar
- Cornstarch
- Old-Fashioned Oats
- All-Purpose Flour
- Salt
The measurements that you will need for each ingredient can be found in the recipe card at the end of this post.

Can I Use Canned or Frozen Peaches?

You already know what I’m going to say, don’t you? Fresh is best 9 times out of 10, so go with fresh in all things! But if you absolutely must (I know, the peak season for fresh peaches is so short 😫), yes, canned or frozen peaches will do.

Just pay attention to the sugar on them. Frozen peaches tend to not be sweet enough and canned are usually too sweet. For canned peaches, drain them first. For frozen peaches, you can cook them from frozen (just add 5-10 extra minutes of baking time), or you can thaw them first (drain off any excess peach juice) and keep the baking time the same.

What Peaches are Best for Baking?

If you’re headed to the grocery store for peaches to bake with, go for the freestone peaches. They can be yellow or white, but when you cut into them, the pit will fall right out. They are sweet, a little bit tangy and full of flavor. Perfect for baking crisps, cobblers, pies and crumbles! For a list of my favorite freestone peaches, head to our peach cobbler post!

How to Make Perfect Peach Crisp
1. Add all the filling ingredients (peach slices, butter, cinnamon, sugar and cornstarch) to a large bowl and fold them gently together until combined.
2. Pour the mixture into a greased 9×13-inch baking dish.
3. In a different bowl, add the oats, flour, brown sugar, cinnamon and salt and stir them together.
4. Then add some cold butter and use a fork or pastry cutter to cut the butter into the mixture. Once it is mixed together pretty well, you can get in there with your hands and mix it into a paste.
5. Sprinkle the topping all over the peaches.
6. This peach crisp can be baked in a dutch oven or in the regular oven. In a dutch oven place 10 briquettes on the bottom and 14 briquettes on the top for 30-40 minutes. In the regular oven, bake at 350 degrees for 30-40 minutes.
7. The top will be crisp and golden brown like a cookie when it is done. Serve it with a scoop of vanilla ice cream on top (or whipped cream) while it’s still warm!
These instructions can also be found in the recipe card below where you can save or print the recipe.

How to Easily Peel Peaches

I’ve written up all the details for peeling peaches in our Brown Sugar Peach Pie Bars post, so head that way! You also don’t have to peel them at all for this recipe, but I know some people are anti peach skin in desserts. I’ve also included tips in the notes in the recipe card below for peeling peaches.

How to Reheat Peach Crisp

To reheat, place leftovers in the oven at 350 degrees F for 15 minutes. That will keep the top nice and crispy. If you don’t care about the top being crispy, you can always zap a serving in the microwave for about 30 seconds.

Does Peach Crisp Need to be Refrigerated?

Peach crisp can be left out at room temperature for a couple of days. If you aren’t going to eat it that quickly, store it in an airtight container in the refrigerator for up to 4-5 days.

Can Peach Crisp Be Frozen?

Baked fruit crisps freeze well for up to 3 months. The crisp should be cooled, wrapped in plastic and aluminum foil, and then frozen. When you’re ready to eat it, let it thaw in the fridge overnight and then reheat it in the oven at 350 degrees F for 15-20 minutes.

How Long Does Peach Crisp Last?

Peach crisp will keep for 2-3 days at room temperature, or 4-5 days in the refrigerator.

Can I Make This Gluten-Free?

If you want to swap the all-purpose flour for a gluten-free flour, feel free. However, we haven’t tried any other flours, so we can’t speak to which gluten-free alternative will work best.

Tips for Making Homemade Peach Crisp
- If you aren’t much of a peach fan, you could give this recipe a try using apples or blackberries instead.
- Note that old-fashioned or rolled oats are best for the peach crisp topping. Old-fashioned oats crisp up better and stay slightly chewy after being baked.
- If your peaches are super ripe and sweet, you may not need to use the full 1/4 cup of sugar called for in the filling.
- Try a crazy delicious twist on this classic peach crisp by smoking it in a smoker instead of baking it. It adds a whole new level of deliciousness to it! Head to our Smoked Peach Crisp post for all the details!
If you are looking for an old classic peach dessert recipe, then this is the best peach crisp recipe out there! The peaches are juices and bursting with flavor and the topping is crunchy and so buttery rich! You won’t be able to resist going back in for seconds!

More Peach Desserts:
Servings: 8

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Description

This peach crisp recipe is the BEST! The peaches become gooey as they cook, and the topping tastes like a warm oatmeal cookies!

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Preheat oven to 350 degrees F.

In a bowl, combine all of the filling ingredients, folding gently with a spatula to combine.

6-8 Peaches, 2 Tablespoons Unsalted Butter, 1 teaspoon Cinnamon, 1/4 Cup Brown Sugar, 2 Tablespoons Cornstarch

Place fruit mixture in bottom of a greased dutch oven or 9×13-inch pan.

In a separate bowl, add the oats, brown sugar, flour, cinnamon and salt. Stir to combine.

1 1/2 Cups Old-Fashioned Oats, 3/4 Cup Brown Sugar, 1 Cup All-Purpose Flour, 1/2 teaspoon Cinnamon, 1 Pinch Salt

Add the butter and using a fork or pastry cutter, cut in the butter. At the end, use your hands to combine everything into a thick paste.

3/4 Cup Butter

Spread topping mixture over fruit.

Bake for 30-40 minutes or until done. Let cool for about 10-15 minutes and serve with ice cream!

To peel peaches, start with perfectly ripe peaches. If they are under ripe at all, the only way to peel them is by poaching them in hot water and cooling in cold water. Then use a paring knife to peel the skin off of the fruit. If the fruit is ripe, gently peel the skin off of the fruit with a paring knife by starting to cut and then as the skin loosens, grab it with your thumb against the knife and gently peel.

The top should be crisp like a cookie when it is done. If it is still soft. you need to keep baking.

Serving: 1cupCalories: 452kcalCarbohydrates: 63gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 53mgSodium: 166mgPotassium: 253mgFiber: 4gSugar: 36gVitamin A: 987IUVitamin C: 5mgCalcium: 47mgIron: 2mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes

Cuisine: American
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Sweet Basil

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July 30, 2024