Cracker Barrel Warm Cinnamon Peach Crisp Recipe

Cracker Barrel Warm Cinnamon Peach Crisp Recipe is a classic American dessert featuring soft, sliced peaches under a crunchy oat topping. This sweet bake uses fresh fruit, ground cinnamon, and cold butter to create a bubbling, golden treat.

The first time I made this, I used peaches that were too soft and ended up with a mushy mess. Now I always pick fruit that is slightly firm to the touch because they hold their shape better during the long bake. If you skip peeling the peaches, the skins can become tough and papery, which ruins the texture of the filling.

The topping is where most people go wrong by overworking the butter until it turns into a greasy paste. You want to see small, pea-sized chunks of fat because those bits create the craggy, biscuit-like holes as they melt. It’s a comforting dish that reminds me of Sunday lunches spent at my grandmother’s house in the country.

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Cracker Barrel Warm Cinnamon Peach Crisp Recipe Ingredients

The Fruit Base

• 725g (1lb 9oz) fresh peaches, peeled, pitted, and sliced into 1cm (1/2 inch) wedges
• 15g (1 tbsp) caster sugar (optional for tart fruit)

The Crisp Topping

• 115g (4oz) cold unsalted butter, cubed
• 100g (3.5oz) packed light brown sugar
• 65g (2.3oz) plain flour
• 90g (3.2oz) quick oats
• 7g (1.5 tsp) ground cinnamon
• Pinch of salt

How To Make Cracker Barrel Warm Cinnamon Peach Crisp Recipe

1. Heat the oven: Set the rack in the middle and preheat the oven to 180°C (350°F/Gas Mark 4). Rub a 20cm (8 inch) square baking tin with a little extra butter to stop the fruit from sticking to the sides.
2. Prepare the peaches: Peel the fruit, remove the stones, and cut them into even wedges. Place the slices directly into the greased tin and spread them out so they form a flat, level layer.
3. Mix dry ingredients: Whisk the plain flour, brown sugar, cinnamon, and salt in a bowl until the colour is a uniform light brown. Make sure there are no large lumps of sugar left before you add the fat.
4. Cut in the butter: Rub the cold butter cubes into the flour mixture using your fingertips or a pastry cutter. Stop when the mixture looks like coarse breadcrumbs or wet sand with a few larger lumps still visible.
5. Add the oats: Stir the oats into the butter and flour mixture using a large spoon. The topping should feel loose and crumbly rather than sticky or dough-like.
6. Assemble: Scatter the oat mixture over the peaches until they are completely covered. Press down very lightly with your palms so the topping stays in place but doesn’t get packed too tightly.
7. Bake: Put the tin in the oven and bake for 30 minutes until the top is deep golden and the fruit juices bubble at the edges. Remove the tin and let it sit for 5 minutes to allow the juices to thicken before serving.

Recipe Tips

Use cold butter. Keep your butter in the fridge until the very second you need to rub it into the flour. If the fat is warm, the topping will melt into a flat puddle instead of staying crisp and chunky.

Check peach ripeness. Choose peaches that give slightly when pressed but aren’t bruised or dripping juice. Overripe fruit releases too much water, which can lead to a soggy bottom on your crisp topping.

Peel with ease. If the skins are stubborn, drop the whole peaches into boiling water for 30 seconds and then into ice water. The skins will slide off between your fingers without the need for a knife.

Store correctly. Keep any leftovers in the fridge for up to three days but expect the topping to soften over time. You can bring back the crunch by heating it in a hot oven for five minutes.

Swap the oats. If you only have jumbo rolled oats instead of quick oats, pulse them once or twice in a food processor. This smaller size helps the topping hold together better.

Adjust for sweetness. Taste a slice of peach before you start the recipe to check the sugar levels. If the fruit is very sharp, toss the wedges with a spoonful of sugar before putting them in the tin.

What To Serve With Peach Crisp

This dessert is best served warm with a large scoop of vanilla bean ice cream or a splash of cold double cream. The cold dairy cuts through the heat of the cinnamon and the sweetness of the peaches.

You could also try a dollop of thick Greek yoghurt or some lightly whipped cream if you prefer something less sweet. For a proper British twist, pour over some warm custard made with real vanilla pods.

How To Store Peach Crisp

Fridge

Wait for the dish to cool completely before covering the tin tightly with clingfilm or transferring to an airtight container. It will keep well for three days. Note that the oats will absorb moisture from the fruit and lose their initial crunch.

Reheat

Place the desired portion in an oven-safe dish and heat at 180°C (350°F/Gas Mark 4) for 10 minutes to crisp up the topping. Avoid the microwave if possible as it makes the oats chewy and the fruit unpleasantly soft. If you must use a microwave, heat on medium for 60 seconds.

Freeze

Wrap the unbaked crisp in two layers of foil and freeze for up to three months. Bake it straight from frozen at the usual temperature but add an extra 15 minutes to the cooking time. Already baked crisp can be frozen, but the texture of the fruit changes significantly once thawed.

Cracker Barrel Warm Cinnamon Peach Crisp Recipe Nutrition Facts

• Calories: 345
• Protein: 4g
• Fat: 16g
• Carbohydrates: 48g
• Sugar: 31g
• Sodium: 95mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

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