This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
This smoked peach crisp recipe on the Traeger has quickly become our favorite summer dessert. Peach season never lasts long enough, but maybe that’s what makes it so special. The warm cinnamon topping, cold scoop of ice cream, and sweet peach juice bubbling up around the edges is pure joy.
Peach crisp is a tradition in our house, and every year it marks the sweet, sunny heart of summer, not just for me but for my kids, too.
There’s something magical about the whole family loving one recipe! It’s more than tradition, it’s the sweet kind of memory you can taste. Here’s to longer, happier summer nights, made even better with smoked peach crisp.
Ingredients for Smoked Peach Crisp
You’ll need some peaches, of course, and then a few pantry ingredients for the filling, along with a few more items for the topping. Here are the ingredients you will need:
For the Filling:
- Fresh Peaches: Juicy, ripe peaches are the star of the show.
- Butter: Helps create a rich base and binds the filling.
- Ground Cinnamon: Adds warm spice to complement the peaches.
- Light Brown Sugar: Adds extra sweetness to the peach slices to balance any acidity.
- Cornstarch: Thickens the peach juices into a luscious sauce.
For the Topping:
- Old-Fashioned Oats: Give the topping texture and a hearty bite.
- Brown Sugar: Sweetens and caramelizes as it bakes.
- Cold Butter: Creates that perfect crumbly texture.
- All-Purpose Flour: Holds the streusel together.
- Ground Cinnamon: Adds warmth to the crumble topping.
- Salt: Balances the sweetness and enhances flavor.
How to Make Smoked Peach Crisp
The touch of smoky flavor added from the smoker is out of this world! Here are the basic steps:
- Preheat: Set your smoker to super smoke with the lid closed.
- Mix: Toss all of the filling ingredients in a medium bowl and fold gently to combine.
- Layer: Grease the bottom of a Dutch oven and place the peach mixture into it.
- Stir: In a different bowl, combine all the ingredients except the butter for the topping and stir to combine.
- Combine: Add the butter and cut it into the mixture. Then use your hands to combine it into a thick paste.
- Top: Spread the topping over the peach mixture.
- Bake: Set the smoker to 350 degrees and bake.
- Serve: Let it cool a little and serve with a scoop of vanilla ice cream.
Recipe Tip
The crisp topping should be golden brown like a cookie. If it’s still soft, bake it a little longer.
How to Peel Peaches
A perfectly ripe peach should peel easily with a paring knife! Just catch a small edge of the skin between your thumb and the knife, then gently pull it away from the fruit. If the peach isn’t quite ripe, blanch it briefly by plunging it into boiling water for a few seconds, then immediately transferring it to ice water. This quick dip loosens the skin, making it simple to peel off.
What Peaches are Best for Baking?
First and foremost, you’ll want to look for freestone peaches! Those are the kind where the pit pops out easily. They can be yellow or white and are sweet and slightly tangy. Some of my favorite types of freestone peaches include Early Amber, Golden Jubilee, Lucky 13, Nectar, September Snow, and July Prince. The best Georgia peaches can be found at Pearson Farms!
Can I Use Canned or Frozen Peaches?
The short answer is yes, the longer answer is fresh is ALWAYS better, but canned and frozen will get the job done if it’s your only option. Be careful about the sugar on them. Canned peaches tend to be overly sweet because they are canned in syrup or extra sugar. Frozen peaches are usually not sweet enough.
Recipe Tip
If you use frozen peaches, add a few extra minutes to the baking time or let them thaw first. Then the baking time would be the same.
Which Wood is Best for Smoked Peach Crisp?
Our favorite wood to use for this smoked peach crisp is apple, but you can use whatever pellets you have on hand. The apple just gives the peach crisp a delicious, sweet, smoky flavor.
How to Store Peach Crisp
If you have leftover peach crisp, transfer it to an airtight container. It can be stored at room temperature for a day or so. Any longer, and it should be kept in the refrigerator. It will keep in the refrigerator for 4-5 days.
The Perfect Summer Meal…
I love to throw this peach crisp into the smoker after our smoked brisket has finished cooking or while the pulled pork is resting. With a side of macaroni salad or 3 cheese tomato salad, you’ll be having the perfect summer meal!
Smoked desserts are starting to be my favorite thing, especially during summer! Not only is the flavor outrageous, but you don’t have to heat your house up! Smoked peach crisp is our new end-of-summer tradition!
More Peach Desserts:
- Blueberry Peach Crumble
- Peach Oatmeal Bars
- Deep Fried Peaches
- Easy Peach Cobbler
- Peaches and Cream Peach Pie
Smoked Peach Crisp
Ingredients
For the Filling:
- 6-8 Peaches, peeled and sliced
- 2 Tablespoons Unsalted Butter, melted
- 1 teaspoon Cinnamon
- 1/4 Cup Brown Sugar
- 2 Tablespoons Cornstarch
For the Topping:
- 1 Cup All-Purpose Flour
- 1 ½ Cups Old-Fashioned Oats
- 3/4 Cup Brown Sugar
- 1/2 teaspoon Cinnamon
- 1 Pinch Salt
- 3/4 Cup Butter, cold
Instructions
- Set your smoker to super smoke for 15 minutes with the lid closed.
- 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.
- In a separate bowl, add the flour, oats, spices, and sugar. Stir to combine.1 ½ 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.
- Change the smoker to 350 degrees.
- Bake for 30 minutes with the smoker lid closed or until done. Let cool for about 10-15 minutes and serve with ice cream!
Recipe Notes
- To peel peaches, start with perfectly ripe peaches. If they are under-ripe at all, the only way to peel them is by blanching them in hot water and cooling them in cold water. Then use a pairing knife to peel the skin off the fruit. If the fruit is ripe, gently peel the skin off of the fruit with a pairing 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.
- Peach crisp can be stored in the pantry for 1 day; after that, it should be refrigerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
