Tag: summer recipes

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
Peach Cobbler Cinnamon Rolls [+Video] – Oh Sweet Basil
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The most delicious cinnamon roll has gone peach cobbler style! Loaded with a fresh peach jam, cobbler crumble and that luscious peach cream cheese icing these peach cobbler cinnamon rolls are the best peach dessert ever!

It’s back to peach desserts for Peach Week with this totally indulgent cinnamon roll recipe!

Well this has only been in my brain for 3 years straight. I’ve wanted to try a few different recipes of cinnamon rolls for a very long time now but they can be a bit labor intensive. We have mastered the raspberry cinnamon rolls and apple cinnamon rolls, but it was high time for a peach version!

There are a lot of steps to making these cinnamon rolls, but have no fear, I’ve included a step-by-step guide for you so that you can crank these bad boys out at your next 1st of Fall dinner or just because you love people and want to share your love through food.

My friend hosts a fall/autumn or back to school dinner every year and I’m telling you, she goes to the extreme! As beautiful and wonderful as it is I can’t help but wonder if those kids are craving a relationship more than a fancy table. So, I decided to go for both heart and tummy and make something that’s all about the beauty of changing leaves and as delicious as Thanksgiving.

Which is where I come in with these peach cobbler cinnamon rolls.

Watch How These Cinnamon Rolls are Made…

Ingredients for Peach Cobbler Cinnamon Rolls

Ok, I’m going to be honest, the ingredients list for this recipe looks quite daunting at first glance, but a lot of the ingredients repeat across all the components of this outrageous recipe. I’m going to consolidate the ingredients list so you can get a true idea of everything you need and which step they are needed:
- Warm Water: used in the roll dough
- Heavy Cream: used in the roll dough
- Instant Yeast: used in the roll dough
- Sugar: used in the roll dough, peach jam, cobbler crumble topping, and cinnamon filling
- Buttermilk: used in the roll dough
- Sea Salt: used in the roll dough
- Canola Oil: used in the roll dough
- Butter: used in the roll dough, cobbler crumble topping, cinnamon filling, and peach cream cheese frosting
- Eggs: used in the roll dough
- All Purpose Flour: used in the roll dough and cobbler crumble topping
- Soy Lecithin: used in the roll dough
- Peaches: used in the peach jam
- Lemon Juice: used in the peach jam
- EZ Gel (or Cornstarch): used in the peach jam and cinnamon filling
- Brown Sugar: used in the cobbler crumble topping and cinnamon filling
- Cinnamon: used in the cobbler crumble topping and cinnamon filling
- Kosher Salt: used in the cobbler crumble topping and cinnamon filling
- Cream Cheese: used in the peach cream cheese frosting
- Corn Syrup: used in the peach cream cheese frosting
- Powdered Sugar: used in the peach cream cheese frosting
- Vanilla Extract: used in the peach cream cheese frosting
- Milk: used in the peach cream cheese frosting
- Peach Jam: used in the peach cream cheese frosting and made in a previous step
The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make the Cinnamon Roll Dough

The process for making the cinnamon roll dough is just like making any other yeast dough. Here are the basic steps:
1. Warm: Add the water and cream to a glass measuring cup and heat it in the microwave for about 30 seconds to 1 minute so that it is warm. You don’t want it to be hot.
2. Activate: Add the yeast and sugar to the warm cream mixture and allow the phone to activate. It should foam up.
3. Warm: In a separate glass measuring cup, add the buttermilk and warm in the microwave so that it’s luke warm and then add it to the yeast mixture.
4. Whisk: Add the remaining sugar, salt, oil, butter and eggs and whisk until combined.
5. Combine: Add the sugar and oil mixture and the yeast mixture into the bowl of a stand mixture with the dough hook attachment.
6. Add: Pour the flour over the top of the wet ingredients, add the soy lecithin (optional) and then mix the dough in a stand mixer with the dough hook attachment until it comes together in a ball and then mix for 3 more minutes. Add more flour if necessary of the dough seems too sticky.
7. Rise: Remove the bowl from the mixer, cover with a dish towel and let it rise in a warm spot for 1-2 hours.
How to Make the Peach Jam

While the dough is rising, make the peach jam. If you don’t want to make you’re own, store-bought peach preserves will work just fine. Making homemade jam is definitely preferred though! Here is how you make the jam:
1. Mix: Mix the peaches, sugar and lemon juice together in a medium saucepan over medium heat and then stir in the EZ gel.
  
  NOTE: I strongly recommend using fresh peaches for this step. There’s just no comparison with the flavor, texture, but if you absolutely must, canned or frozen peaches. Drain off as much juice as possible and let the frozen peaches thaw. If I had to choose between the two, I would use frozen peaches over canned peaches.
  
  NOTE: Can I just pause for a moment and tell you how much I love Cornaby’s EZ Gel for thickening fruit filling?! It is such a great product. I highly recommend all of their product, but the EZ Gel has become a staple in my pantry!
2. Simmer: Let the jam simmer for 5-10 minutes until it thickens. Set aside to cool.
How to Make the Cobbler Crumble Topping

While the jam is cooling and the dough is rising, make the crumble topping…
1. Prep: Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Mix: Add all the ingredients to a small bowl and mix with your hands until combined.
3. Bake: Spread over the prepared cookie sheet and bake for 8 minutes.
4. Cool: Remove the crumble topping from the oven and let it cool completely. Then break it up into large chunks.
Half of the crumb topping will go inside the sweet rolls and the rest will be sprinkled on top.

How to Make the Cinnamon Filling

This is the easiest step! Just mix everything together!
1. Mix: Add all the ingredients to a medium bowl and mix into a paste. Set aside until you assemble the cinnamon rolls.
How to Make the Peach Cream Cheese Frosting

Make sure you start with the cream cheese at room temperature so that the frosting doesn’t end up lumpy. The frosting will go on the cinnamon rolls after they bake.
1. Beat: In a separate bowl, add the cream cheese and beat on high speed until it is smooth.
2. Mix: Add the corn syrup, powdered sugar and vanilla and mix on low until combined. Gradually add the milk until desired consistency.
3. Swirl: Add dollops of jam into the frosting and swirl it a few times.
How to Assemble the Cinnamon Rolls

Now that you have all the different components for the cinnamon rolls ready, this is how you will assemble them…

Roll out the dough on a lightly floured surface using a rolling pin into a large rectangle. Spread the cinnamon filling over the dough and then spread a cup of the jam on top of the cinnamon filling. Sprinkle half of the crumb topping all over.

Roll the dough into a log and then use a long piece of unflavored dental floss or a sharp serrated knife and cut the log into rolls. Place the rolls in a baking pan, cover with a towel and allow them to rise.

Bake the rolls. Be sure to not overbake them! Once the tops start becoming golden, they are done! When the rolls are done, pull them out of the oven and spread the frosting all over the hot rolls with a spoon. Finally, sprinkle the rest of the crumb topping all over the top. Then devour!

How to Know When Your Dough Has Risen

It can be difficult to know when yeast dough has risen enough but not too much. Recipes always say to let rise until the dough has doubled, but what does that really mean?! I have a little trick that I like to follow.

I poke the dough! I put a little oil or flour on my finger and gently but firmly poke the dough. If it bounces back immediately then it needs a little more time to rise. If the dough bounces back slowly, then it is ready. It takes some practice, but you’ll get the hang of it!

Why We Love These Peach Cobbler Cinnamon Rolls

These cinnamon rolls are like the very best cinnamon rolls in the world and the best peach cobbler ever mashed up and created the most decadent peach dessert of all time. The flavor is outrageous! The texture of the crunchy crumble topping alongside the creamy peach frosting both on top of the gooey cinnamon rolls makes for the perfect bite!

These sweet rolls are total crowd pleasers and completely made from scratch! They can be an indulgent breakfast or a totally irresistible dessert. They are a bit labor intensive, but man, they are worth every effort!

Storage Tips

Leftovers can be stored at room temperature in an airtight container for up to 2 or 3 days. I would recommend not storing them in the refrigerator at that seems to dry them out. I always like to reheat them a little in the microwave before eating them because they are so good warm, but you don’t have to.

If you want to freeze these rolls, I recommend freezing them after you have sliced them and before that second rise. Then when you are ready to bake them, let them thaw and come to room temperature and then rise that second time. Then bake them as written in the instructions.

Indulge in the perfect combination of sweet peach cobbler and warm, gooey cinnamon rolls with this delicious from-scratch recipe. A homemade treat that’s sure to impress!

More Peach Desserts:
Servings: 20 -24

Prep Time: 4 hours

Cook Time: 20 minutes

Total Time: 4 hours 20 minutes

Description

Indulge in the perfect combination of sweet peach cobbler and warm, gooey cinnamon rolls with this delicious from-scratch recipe. A homemade treat that’s sure to impress!

1 Cup Warm Water

1/2 Cup Heavy Cream, *may substitute whole milk

4 1/2 teaspoons Instant Yeast

1 Cup Sugar, divided, plus 2 teaspoons

1/2 Cup Buttermilk, at room temperature

2 teaspoons Sea Salt, fine grain

1/3 Cup Canola Oil

1/3 Cup Butter, melted, we like Land O Lakes

2 Eggs, large, lightly whisked

7-8 Cups All Purpose Flour, we use Lehi Roller Mills or Gold Medal

2 Dime Sized Circles Soy Lecithin, NO MORE

For the Cobbler Crumble Topping

For the Peach Cream Cheese Frosting

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For the Dough

In a glass measuring cup, add the water and cream. Heat in the microwave until warm, about 30 seconds to 1 minute. Make sure it’s warm and not hot.

1 Cup Warm Water, 1/2 Cup Heavy Cream

Add the yeast and 2 teaspoons of sugar. Allow to foam for 5-10 minutes.

4 1/2 teaspoons Instant Yeast, 1 Cup Sugar

In another measuring cup, add the buttermilk and warm as well. Making sure it’s luke warm, add it to the yeast mixture.

1/2 Cup Buttermilk

In another measuring cup, add the remaining sugar, salt, oil, butter and eggs, whisking to combine.

2 teaspoons Sea Salt, 1/3 Cup Canola Oil, 1/3 Cup Butter, 2 Eggs, 1 Cup Sugar

Add to the yeast mixture in a standing mixer. Stir with a dough hook to combine.

Add the flour over the top and the soy lecithin.

7-8 Cups All Purpose Flour, 2 Dime Sized Circles Soy Lecithin

Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional 1/4 cup flour if you were too light handed with the first measurement and it needs more. I never do, but everyone measures differently.

Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.

Make the peach jam or buy store-bought peach preserves (we much prefer fresh made jam as you get peach chunks).

For the Peach Jam

Prepare the preserves by heating a medium saucepan over medium heat, mix the peaches, sugar, and lemon juice together then stir in the EZ gel.

6 Peaches, 1 1/2 Cups Sugar, 1 teaspoon Lemon Juice, 2 Tablespoons EZ gel

Heat for 5-10 minutes until thickening like a jam. Set aside to cool.

For the Cobbler Crumble Topping

Preheat oven to 350°F. Line a baking sheet with parchment.

Combine brown sugar, sugar, cinnamon, salt, flour, and melted butter, mixing with your hands until combined into large chunks.

1 Cup Brown Sugar, 1/2 Cup White Sugar, 3 teaspoons Cinnamon, 1/2 teaspoon Kosher Salt, 2 1/4 Cups Flour, 12 Tablespoons Unsalted Butter

Spread on the cookie sheet and bake for 8 minutes.

Remove from oven. Let cool completely, then break the large chunks.

For the Cinnamon Filling

Mix the butter, brown sugar, white sugar, cinnamon, salt and EZ Gel. Set aside.

1 Cup Unsalted Butter, 1 1/2 Cups Light Brown Sugar, 1/2 Cup White Sugar, 3 1/2 Tablespoons Ground Cinnamon, 1/4 teaspoon Salt, 8 Tablespoons EZ Gel

Assemble the Cinnamon Rolls

Once the dough has risen, very lightly flour the counter and roll the dough into a large, even rectangle.

Spread the butter cinnamon mixture evenly over the dough. Spread the 1 cup of the cooled jam on top of the filling. Sprinkle ½ of the crumb topping on top.

Roll the dough into a log starting on the short side. Use a long piece of floss or a serrated knife, cut the dough into rolls.

Place into a 9×13″ and 8×8″ greased dish and cover with a towel to rise until doubled, about 20-30 minutes.

Bake at 350 degrees F for about 25-30 minutes.

While the rolls bake, start the frosting (see section below).

Heat the oven to 350 degrees and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake.

Remove from the oven, spread the frosting all over the hot rolls with a spoon.

Sprinkle the extra cinnamon crumb topping on top!

For the Frosting

Using a hand mixer and a separate bowl, beat the cream cheese on high speed until smooth. Add the butter and beat again.

6 oz Cream Cheese, 4 Tablespoons Unsalted Butter

Add in the corn syrup, powdered sugar and vanilla and mix on low until combined.

1 Tablespoon Corn Syrup, 1 1/2 teaspoon Vanilla Extract, 2 Cups Powdered Sugar

Add the milk a little at a time until desired consistency.

1-2 Tablespoons Milk

Dollop the jam in and swirl sparingly.

3 Tablespoons Peach Jam

Sneak into another room to enjoy one all alone before the husband and kids find you.

Store in an airtight container at room temperature.

Serving: 1RollCalories: 830kcalCarbohydrates: 130gProtein: 10gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 89mgSodium: 408mgPotassium: 229mgFiber: 4gSugar: 81gVitamin A: 1046IUVitamin C: 2mgCalcium: 82mgIron: 3mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes
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Sweet Basil

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July 31, 2024
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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July 30, 2024
Your Neighbor’s Tomato Cucumber Salad – Oh Sweet Basil
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What is it about the combination of tomatoes, cucumber and onions that is so dang good?! Am I right? It’s like the summer salad trifecta! This is the best tomato cucumber salad recipe ever!

It seems like every year we head off to some BBQ and someone that claims to hate cooking shows up with the most perfectly delicious recipe out of the whole neighborhood. And 9/10 it seems to be a tomato cucumber salad. SO! I’ve changed our neighbor’s recipe slightly and am here to beg you to pin it, especially those who say that they can’t cook because you DEFINITELY can cook this!!

It is so light and refreshing and perfect to cool down on a hot summer day! The dressing is tangy and flavorful without weighing the salad down. There are few things worse than a salad that is drowning in dressing! And this easy salad is healthy!

Ingredients for Tomato Cucumber Salad

Made with all fresh ingredients, here is your shopping list for this salad recipe:

Salad
- Vine Cocktail Tomatoes (cherry tomatoes or grape tomatoes also work great)
- English Cucumber
- Brown Sugar
- Red Onion
- Parsley (fresh)
- Cilantro (fresh)
- Salt
- Pepper
Dressing
- Olive Oil
- Red Wine Vinegar (white wine vinegar or apple cider vinegar make good substitutes)
- Lemon Juice
- Black Pepper
- Kosher Salt
- Garlic
- Brown Sugar
- Fresh Basil (dried can also be used, but fresh herbs makes all the difference)
The measurements for each ingredient can be found in the recipe card at the end of this post. You can save or print the recipe there as well.

How to Make Tomato Cucumber Salad

Salads are simple and this recipe is great for making ahead of time. You are basically going to chop up all the ingredients, pour the dressing over and then let it sit until ready to serve.
1. Cut the tomatoes into wedges and then halve the wedges and place them in a large bowl.
2. Cut the cucumber into bite size pieces and add them to the bowl with the tomatoes.
3. Add the rest of the salad ingredients and toss everything together.
4. Whisk all the dressing ingredients together in a glass measuring cup. Pour over the tomato salad.
5. Cover the bowl with plastic wrap and let it sit at room temperature until ready to serve.
All of these instructions in greater detail can be found below in the recipe card.

English Cucumber vs Cucumber

“Regular” cucumbers have a thicker and more waxy skin and are cheaper. They also have lots of seeds that should be removed for salads like this one.

English cucumbers have a thinner skin and are seedless. They are more expensive but are less work. No peeling or seeding needed. You can use either for this salad, but I prefer the taste of the English cucumber. You can find them in the same area as the regular cucumbers. They are longer and skinnier and are usually wrapped in plastic.

Possible Add-Ins

If you want to add more ingredients to this salad, here are a few possibilities:
- Avocado
- Peas
- Feta Cheese
- Mozzarella Balls
Feel free to make it your own and add the ingredients that you love.

Can I Make This Salad Ahead?

This cucumber tomato onion salad recipe can be made up to a day ahead of time. For the best flavor, the ideal time for it to sit before eating is 1-6 hours. If you need to make it earlier than that, store it in the refrigerator until you’re ready to eat it. I do prefer it at room temperature.

How Long Does Tomato Cucumber Salad Keep?

Store this salad in the fridge in an airtight container for 4-5 days. It will keep longer if you store the tomatoes separately. Tomatoes start to breakdown earlier than the cucumber and onions.

What to Eat with Tomato Cucumber Salad?

I always make this salad as a side dish for something grilled or smoked. It just seems right. Here are a few of our favorite main dishes to eat with this salad:

If none of those are what you are after, you can find all our grilled recipes and smoked recipes here on the blog. It also makes a great picnic side.

You don’t need to be a chef to make this tomato cucumber salad, but all your friends are going to think you are! I guarantee it will be the hit of your next backyard BBQ!

More Fabulous Salad Recipes:
Servings: 6

Prep Time: 20 minutes

Resting Time: 1 hour

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Cut each tomato in 6-8 wedges and then halve them.

Trim the ends off of the cucumber and then slice in half lengthwise, creating two pieces. Slice in 1/4″ pieces.

Toss tomatoes with the brown sugar, onion, and herbs with salt and pepper.

In a glass measuring cup, whisk together the dressing ingredients and pour over the tomato salad.

Cover in plastic for 1-6 hours on the counter or refrigerate if longer. This is best served the day of and is delicious served with grilled or toasted crostini bread!

Serving: 1CupCalories: 192kcalCarbohydrates: 7gProtein: 1gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 525mgPotassium: 305mgFiber: 2gSugar: 4gVitamin A: 866IUVitamin C: 15mgCalcium: 29mgIron: 1mg

Author: Sweet Basil

Course: 100 + Salad Recipes to Obsess Over
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July 8, 2024
Easy Peach Muffins (No Eggs – No Dairy)
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These Easy Peach Muffins are super moist and flavorful and packed with juicy peaches and a hint of cinnamon spice. They’re egg-free and dairy-free, so they’re great for anyone with dietary restrictions. You use fresh or frozen peaches. These muffins are great for breakfast, brunch, or a sweet snack.

Oriana’s Thoughts On The Recipe

Hey there, baking friends! I just have to share this delightful recipe for Eggless Easy Peach Muffins that has quickly become a favorite in our home. You know, there’s something so comforting about the aroma of fresh muffins baking in the oven, and these peach muffins are no exception. They’re incredibly moist, loaded with juicy peaches, and have just the right amount of cinnamon spice to make each bite absolutely irresistible.

One of the best parts about this recipe is how easy it is to make. With simple ingredients you probably already have in your pantry, these muffins come together quickly. Whether you’re using fresh peaches in the summer or frozen ones during the off-season, the result is always delicious. Plus, they’re egg-free and dairy-free, making them perfect for those with food allergies and dietary restrictions.

These muffins are a versatile treat, perfect for breakfast or as a sweet snack any time of the day. My kids love them, and I bet yours will, too! Give this recipe a try, and I’m sure it will become a staple in your baking rotation.

Do you love peaches? Check out my Super Easy Peach Cake (no eggs – no dairy) and Grilled Pork Chops with Peaches and Walnuts recipes.

What I Love About This Recipe

Effortless Baking: This recipe is wonderfully easy to follow. You don’t need any fancy equipment or complicated techniques—just mix, bake, and enjoy!

Pantry Staples: All the ingredients are simple and likely already in your kitchen. No need for special trips to the store, which makes this recipe both convenient and budget-friendly.

Food Allergy Friendly: Whether you’re catering to dietary restrictions or simply out of eggs and dairy, these muffins are a fantastic option. They turn out just as moist and flavorful without any animal products.

Incredibly Moist and Flavorful: Thanks to the juicy peaches and a touch of oil, these muffins stay moist for days. The cinnamon and brown sugar add a delightful warmth and depth of flavor that complements the peaches perfectly.

Flexible: No matter the season, you can enjoy these muffins. Use fresh peaches when they’re in season, or opt for frozen ones when they’re not—either way, they taste amazing!

Perfect Anytime Treat: These muffins are great for breakfast, brunch, or a sweet snack. They’re not overly sweet, making them a versatile treat you can enjoy any time of the day.
Potential Cons Of The Recipe

Texture Variation: The texture might vary slightly depending on whether you use fresh or frozen peaches.

Peach Distribution: Sometimes, the peaches might sink to the bottom of the muffins during baking.

Tips To Mitigate These Cons

Even Texture: If using frozen peaches, thaw and drain them well to remove excess moisture.

Peach Distribution: Make sure you mix the peaches evenly into the batter. Since the muffin batter is quite thick, the peaches should remain well-distributed throughout the muffins and not sink to the bottom.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: The base of your muffin. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. For a gluten-free version, use a 1:1 gluten-free baking flour.
- Baking powder & baking soda: Leavening agents to help the muffins rise. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Enhances the flavors. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: Use any plant-based milk to keep it dairy-free. Dairy milk will also work fine.
- Lemon juice and zest: Adds freshness and a slight tang. Note: Make sure you zest the lemon before squeeze it.
- Neutral-tasting oil: Keeps the muffins moist.
- Granulated sugar & brown sugar: Sweetens the muffins and adds depth of flavor.
- Pure vanilla extract & almond bakery emulsion (optional): Adds a rich, sweet aroma. Note: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it.
- Sanding sugar for the tops (optional): Adds a bit of sparkle and crunch.
Peaches:
- Peaches (about two large peaches): Fresh or frozen work well. Note: You can use fresh, frozen, or canned. However, fresh peaches yield the best flavor and texture. For frozen peaches, do not thaw. For canned peaches, be sure to drain them thoroughly to avoid excess moisture. After draining, chop the peaches into smaller pieces. Since canned peaches are already sweetened, you can omit to toss them with the granulated sugar, simply adding the cinnamon and nutmeg. While canned peaches might not hold their shape as well as fresh ones during baking, they will still infuse the muffins with a delightful peach flavor. Extend the total bake time by 1–2 minutes for frozen and canned peaches.
- Granulated sugar: Sweetens the peaches.
- Ground cinnamon & ground nutmeg: Adds warmth and spice.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 2 – Combine Wet Ingredients

In a mixing bowl, whisk together milk, lemon juice, oil, sugars, vanilla extract, almond emulsion (if using), and lemon zest.

Step 3 – Mix Dry and Wet Ingredients

Add wet ingredients to the dry ingredients; mix to combine.

In a small bowl, mix together peaches, granulated sugar, cinnamon and nutmeg. Gently fold the spiced peaches into the muffin batter. Cover the bowl and let the batter rest for 15 – 20 minutes.

Step 4 – Fill The Muffin Pan

Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top. Press additional peaches pieces on top of the muffins and sprinkle with sanding sugar, if desired.

Note: This recipe makes 10 big muffins or 12 smaller muffins. For big muffins, use 1/2 cup (jumbo) cookie scoop. For smaller muffins, use 1/4 cup (large) cookie scoop.

Step 5 – Bake

Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.

Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.

Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Soy-Free: Ensure your plant-based milk is soy-free if needed.

Nut-Free: I like to use LorAnn’s Almond baking & flavoring emulsion in this recipe, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it; if not, just omit it.

Variations & Additions
- Add nuts: Chopped pecans or walnuts add a nice crunch.
- Spice it up: Add a pinch of ginger or cardamom for extra warmth.
- Mini Muffin Pan: Bake at 350º F (180º C) for 12–14 minutes. Makes about 36–40.
Storing and Freezing Instructions

Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.

Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil—place in a freezer bag and freeze. Thaw frozen muffins in the refrigerator and then bring them to room temperature.

Frequently Asked Questions

Can I make these muffins gluten-free?

Absolutely! Use a 1:1 gluten-free baking flour for best results. Read my suggestions above.

Can I use a different fruit?

Sure! Try using apples, pears, or berries for a delicious twist.

Can I use canned peaches to make muffins?

Yes, you can use canned peaches, but be sure to drain them thoroughly to avoid excess moisture. After draining, chop the peaches into smaller pieces. Since canned peaches are already sweetened, you can omit to toss them with the granulated sugar, simply adding the cinnamon and nutmeg. While canned peaches might not hold their shape as well as fresh ones during baking, they will still infuse the muffins with a delightful peach flavor.

More Muffin Recipes You’ll Love!

Recipe Card 📖
Easy Peach Muffins (No Eggs – No Dairy)

Oriana Romero

These Easy Peach Muffins are super moist and flavorful and packed with juicy peaches and a hint of cinnamon spice. They’re egg-free and dairy-free, so they’re great for anyone with dietary restrictions. You use fresh or frozen peaches. These muffins are great for breakfast, brunch, or a sweet snack.

Prep Time 10 minutes

Cook Time 29 minutes

Total Time 39 minutes

Servings 10 Big Muffins (or 12 smaller muffins)

Instructions

Preheat the oven to 425º F (220º C). Line 10 or 12 muffin pan muffin liners and lightly spray with nonstick spray.Note: This recipe makes 10 big muffins or 12 smaller muffins; decide how many you want to make and line the pan cavities accordingly.

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In another mixing bowl, whisk together milk, lemon juice, oil, sugars, vanilla extract, almond emulsion (if using), and lemon zest.Tip: Make sure you zest the lemon before squeeze it.

Add wet ingredients to the dry ingredients; mix to combine.

In a small bowl, mix together peaches, granulated sugar, cinnamon and nutmeg.

Gently fold the spiced peaches into the muffin batter. Cover the bowl and let the batter rest for 15 – 20 minutes.Tip: Save some peaches to add to the tops, if desired.

Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top. Press additional peach pieces on top of the muffins and sprinkle with sanding sugar, if desired.Note: For big muffins, use 1/2 cup (jumbo) cookie scoop. For small muffins, use 1/4 cup (large) cookie scoop.

Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to continue cooling.

Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week. Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil—place in a freezer bag and freeze. Thaw frozen muffins in the refrigerator and then bring them to room temperature. Peaches: You can use fresh, frozen, or canned. However, fresh peaches yield the best flavor and texture. For frozen peaches, do not thaw. For canned peaches, be sure to drain them thoroughly to avoid excess moisture. After draining, chop the peaches into smaller pieces. Since canned peaches are already sweetened, you can omit to toss them with the granulated sugar, simply adding the cinnamon and nutmeg. While canned peaches might not hold their shape as well as fresh ones during baking, they will still infuse the muffins with a delightful peach flavor. For frozen and canned peaches, extend the total bake time by 1–2 minutes. Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it. Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Soy-Free: Ensure your plant-based milk is soy-free if needed.

Nut-Free: I like to use LorAnn’s Almond baking & flavoring emulsion in this recipe, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it; if not, just omit it.

Recipe Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.

Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.

Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Variations & Additions:

Add nuts: Chopped pecans or walnuts add a nice crunch.

Spice it up: Add a pinch of ginger or cardamom for extra warmth.

Mini Muffin Pan: Bake at 350º F (180º C) for 12–14 minutes. Makes about 36–40.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Serving: 1 big muffinCalories: 308kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 3mgSodium: 302mgPotassium: 113mgFiber: 1gSugar: 20gVitamin A: 118IUVitamin C: 2mgCalcium: 93mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 308

Keyword dairy-free egg-free muffins peach recipe Vegan
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June 28, 2024
Traeger Ribs Recipe (Easy Smoked Ribs!) – Oh Sweet Basil
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These Traeger ribs are coated in a bold dry rub and smoked to mouth-watering perfection! They fall right off the bone and are perfect for picnics and BBQs!

The Best Traeger Ribs Recipe

When I went out to South Carolina to meet Cade’s family, he took me to a traditional southern restaurant to try real southern BBQ for the first time. It was delicious!

I couldn’t believe that a dry rub was all that they needed as I’d only had ribs slathered in sauce, but more important than that, they were falling off of the bone. The tenderness could not be beat! I was sold! Since then we’ve tested and tested rib recipes and this one is one of the best smoked rib recipes ever.

We have several rib recipes on the blog that we love, like our slow cooker Asian sticky ribs or our smoky BBQ Instant Pot ribs. They are all different in cooking techniques and flavors, but this is our first smoked ribs recipe — you’re going to love it!

Make a batch of homemade BBQ sauce, and get ready for your mouth to water, your fingers to get messy, and for these Traeger smoked ribs to become a regular on your menu! They are the best ribs I’ve ever had!

Traeger Smoked Pork Ribs Ingredients

These Traeger pork ribs are flavored both with a dry rub and additional flavorings that are added halfway through the smoking time. A dry rub is simply a blend of dry ingredients that gets rubbed on meat before smoking or grilling.

Here’s what you’ll need to make the best smoked ribs:
- Pork Ribs
- Smoked Paprika
- Dark Brown Sugar
- Black Pepper
- Garlic Powder
- Cumin
- Kosher Salt
- Cayenne
- Honey
- Dijon Mustard
- Apple Cider
Keep scrolling to the recipe card down below to find the measurements needed for each ingredient.

What Are the Best Ribs for Smoking?

We prefer St. Louis style ribs for smoking, but baby back ribs would also work great. St. Louis style ribs cook fast and have great flavor. Baby back ribs are meatier and may take a little longer to cook to a safe temperature. Spare ribs also work, but they tend to have less meat on them and will need even less time to smoke.

How to Smoke Ribs

We’ve given detailed instructions on how to make smoked pork ribs in the recipe card below. Are you ready for tender ribs that melt in your mouth?? Here are the basics to mastering this Traeger ribs recipe:
1. Combine the smoked ribs rub ingredients in a small bowl and set it aside.
2. Mix together the mustard and apple cider and brush it all over both sides of the ribs (be sure to remove the silver skin first!).
3. Then, generously apply the dry rub on both sides of the ribs.
4. Set your smoker to 180℉ and preheat it with a closed lid for 15 minutes.
5. Once the smoker is preheated, place the ribs directly into the smoker with the ribs meat side up for 3 hours.
6. Move the ribs to a baking sheet and increase the temperature of the smoker to 225℉.
7. Tear off 4 large pieces of peach butcher paper and place one rack of ribs on each piece of paper. Pull up the sides of the paper because it is time to juice up the ribs and you don’t want the liquid to leak out.
8. Sprinkle each rack of ribs with brown sugar, then top with honey and apple juice. Place another piece of peach butcher paper on top and crimp up the edges so the liquid doesn’t leak out.
9. Repeat these same steps with all the racks of ribs.
10. Put the ribs back into the smoker for 2 more hours.
11. Remove the wrap from the ribs and place them directly back onto the grate and grill them for 30-60 minutes.
12. Let the ribs rest for a few minutes and serve with your favorite barbecue sauce!
What is the 3 2 1 Method for Smoking Ribs?

This recipe loosely follows the 3-2-1 method for smoking ribs. You have 3 hours of smoking, then 2 hours of smoking with liquid, and up to one last hour of grilling. That totals 6 hours for these smoked ribs! We tend to go a little further as thicker ribs need more time, so instead of 3-2-1, I’ve been doing 3-3-1 and sometimes even 3-4-1.

How Does A Traeger Work?

A Traeger is a wood pellet smoker that uses an auger to move wood pellets from a hopper on the side of the grill into the fire pot inside the grill. You get to set the temperature that you want to grill operate at, so the higher the temperature, the more pellets that are moved into the fire pot.

When the fire is burning, a fan stokes the flames that create convection heat to cook the food evenly. You also get the great smoky flavor that comes from cooking food over a wood fire.

Traegers are pretty much sent straight from heaven! They are so easy to use and reliable!

read more: Looking for Traeger recipes? Try our Smoked Chicken Breast Recipe or our Smoked Whole Chicken Recipe next!

What Type of Wood Pellets Should I Use to Smoke Ribs?

We prefer to use hickory, mesquite or oak (or a blend of all of them) for smoking ribs. Those woods gives a bold smoked flavor. Other types of wood pellets like apple, cherry, pecan or maple are all great options too.

FAQ

Can You Smoke Meat on a Regular Grill?

Yes, but it is difficult to control the temperature consistently like you can on a pellet smoker. To smoke meat on a gas or charcoal grill, you need to apply heat to a wood source (like a smoker box) and place the meat on the unlit side of the grill. Smoking is all about cooking meat on indirect heat.

Is Smoked Meat Cooked?

Yes, smoked meat is cooked just like grilled meat or braised meat. Meat that is smoked still needs to reach safe temperatures before being consumed.

Is Smoked Meat Safe?

Yes, if smoked to a safe temperature, smoked meat is perfectly safe to eat and DELICIOUS!

What Can You Substitute for Kosher Salt?

A course sea salt would work fine, but definitely do not sure table salt! Kosher salt and table salt are not the same!

Should You Flip Ribs in a Smoker?

Because a smoker cooks like a convection oven, there is no need to flip ribs because they are being cooked evenly on all sides. Cook away babies!

What to Eat with Smoked Ribs

I love ribs cooked all ways, but I’m convinced that cooking them on a smoker is one of the best methods! That smoky flavor is unbeatable! You won’t be able to resist these tender smoked pork ribs!

More Ribs Recipes You Should Try:
Servings: 6

Prep Time: 15 minutes

Cook Time: 7 hours

Total Time: 7 hours 15 minutes

Description

These Traeger ribs are coated in a bold dry rub and smoked to mouth-watering perfection! They fall right off the bone and are perfect for picnics and BBQs!

Cook ModePrevent your screen from going dark

For the Rub:

Mix all ingredients together and set aside.

1/4 Cup Smoked Paprika, 1/2 Cup Dark Brown Sugar, 1 Tablespoon Black Pepper, 1 Tablespoon Garlic Powder, 2 teaspoon Cumin, 1 Tablespoon Kosher Salt, 1 teaspoon Cayenne

Check the underside of the ribs. If there is a thin layer of silver skin, remove it from the bone-side of the ribs by working the tip of a butter knife underneath the membrane (choose to pierce it over a middle bone.) Use paper towels to get a firm grip, then tear the membrane off.

2 Racks Pork Ribs

In a small bowl, combine the mustard, 1/4 cup of apple cider (reserve the rest). Spread the mixture thinly on both sides of the ribs and season with the rub.

1/2 Cup Dijon Mustard, 1/2 Cup Apple Cider

To Cook:

Set the Smoker temperature to 180℉ and preheat with the lid closed for 15 minutes.

Smoke the ribs, meat-side up for 3 hours. Transfer the ribs to a rimmed baking sheet and increase the smoker temperature to 225℉.

Tear off 4 long sheets of Peach Butcher Paper or tin foil. Place the butcher paper (or foil) down with a rack of ribs on top and pull up the sides of the paper to keep the liquid enclosed.

Sprinkle half the brown sugar on one rack, then top with half the honey and half of the remaining apple cider. Lay another piece of paper (or foil) on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.

1/2 Cup Dark Brown Sugar, 1/3 Cup Honey, 1/2 Cup Apple Cider

Return the ribs to the smoker and cook for an additional 3-4 hours.

Arrange the ribs directly on the grill grate and continue to grill 60 minutes more.

left over ribs will keep for 4 days in the refrigerator.

Serving: 4ribsCalories: 1082kcalCarbohydrates: 59gProtein: 49gFat: 73gSaturated Fat: 23gPolyunsaturated Fat: 13gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 243mgSodium: 1654mgPotassium: 994mgFiber: 3gSugar: 54gVitamin A: 2384IUVitamin C: 1mgCalcium: 115mgIron: 5mg

Author: Sweet Basil

Course: All of the Best Pork Recipes on the Internet

Cuisine: American
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June 12, 2024